[Pitbull]

Regulations covering catering basically say that catered food may not be prepared and cooked in a home kitchen. It must be prepared and cooked in a “commercial kitchen”. I need some help understanding what really distinguishes a “commercial kitchen” from a “home kitchen”. Here’s why I ask. Typically you think of a commercial kitchen having mostly stainless equipment and tables, however a “commercial kitchen” was recently opened at the place I work at. It was completely blessed and certified by the health department, certificate and all. It is constructed with the standard formica counter tops and cabinets and the only thing stainless in the place is the hot dog cooker, sink and pots and pans. There's nothing special about the floors and walls either. So why is that any different than a home kitchen????