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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 10-09-2009, 10:07 PM   #16
Cabntmkr1
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"There was also a discussion on here a week or so ago about filing the paperwork yourself for only the fee the Secretary of State charges."


Any more info you can provide so I try to find the thread??
Thanks for the tip. I guess I missed that thread.
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Unread 10-09-2009, 10:16 PM   #17
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If I'm not mistaken, KS and NE rules are very similar. Here I just had to have a kitchen to be certified for drop off catering. Onsite catering here says you just have to cook onsite, with whatever provisions you have ONSITE. Here, the license is about the chef and his habits while prepping and cooking food, not the equipment.
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Unread 10-09-2009, 10:17 PM   #18
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Start checking for ServSafe classes.
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Unread 10-09-2009, 10:59 PM   #19
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Rules here in WA say we have to have a seperate prep kitchen approved by the HD.

http://www.kingcounty.gov/healthserv.../catering.aspx

I'm working on renting a space and checking in to "private chef" rules as well...(per Big Brother Smoke)...might be a way around the HD??? Good luck!
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Unread 10-10-2009, 07:29 AM   #20
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Am I missing something?- can't seem to find the sticky-"gettting started" probably right in front of me

sorry -just found it -duh I am going to read it also
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Unread 10-10-2009, 11:45 AM   #21
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Quote:
Originally Posted by smokestack View Post
Am I missing something?- can't seem to find the sticky-"gettting started" probably right in front of me

sorry -just found it -duh I am going to read it also
Here it is again, for other's benefit.
http://www.bbq-brethren.com/forum/sh...ad.php?t=51391
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Unread 10-10-2009, 07:36 PM   #22
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Here are some of my Spam recipes:

1) Throw the Spam away and cook something good.
2) Smash it with a big arse wood splitter. See #1
3) Set it on a log and cook it in the middle of a hot fire for about 12 hours and then have a drunk kid eat it. See # 1

Feel free to use any or all recipes.

Hey Steve, good luck with the catering thingie. You always know where a taster/helper is.
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Unread 10-19-2009, 12:04 PM   #23
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I have done the same up here in washington state I have run all the road blocks and I have gotten my health permit and business lic and when the lady ask me if I had wheel chair acc, I just smiled and said yes. Thur was our frist day in front of Ace Hardware here and like clock work the health inspector drove by, but didn't stop so that's a good thing, After you get over the first hump the rest is easy, Get you a list of things to do people places and things to do, keep all the people you talk to there names and ext. this will help when you talk to the same person again, Be so sweet until honey drips from your lips. All the lic are for fixed location only they have to change the wording for us also. And above all have fun and don't over think it!
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Unread 10-19-2009, 08:37 PM   #24
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Thanks to all of you for the great advice.
I got my SafeServ Certification today! Yippee!
Still need to call the HD back about that stationary license -vs- mobile license issue.
Also, the insurance co. said I could get a million dollar policy for $249.00/yr.
If I want a $2,000.00 rider for meat spoilage due to temperature loss it is another $50.00/yr.
Sounds reasonable to me... how about you?
Steve
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Unread 10-19-2009, 09:39 PM   #25
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Jest think when the paper works done and you have set up for the first time how good it will feel! It's all worth it. take a deep breath and smell that BBQ working. Have fun!
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Unread 10-19-2009, 09:56 PM   #26
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Unread 10-20-2009, 07:44 AM   #27
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Quote:
Originally Posted by Cabntmkr1 View Post
Thanks to all of you for the great advice.
I got my SafeServ Certification today! Yippee!
Still need to call the HD back about that stationary license -vs- mobile license issue.
Also, the insurance co. said I could get a million dollar policy for $249.00/yr.
If I want a $2,000.00 rider for meat spoilage due to temperature loss it is another $50.00/yr.
Sounds reasonable to me... how about you?
Steve
Congrats Steve.
Safeserve not needed here (yet) for catering or vending. Are you planning on a mobile trailer or just on-site catering? No license required to cater i should think. Just common sense.
Liability sounds decent, Mike has our policy but i think its a tad cheaper. Meat spoilage ins.??? Might not be a bad idea.
Keep us updated on your progress!
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Unread 10-20-2009, 10:04 AM   #28
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Quote:
Originally Posted by Bbq Bubba View Post
Congrats Steve.
Safeserve not needed here (yet) for catering or vending. Are you planning on a mobile trailer or just on-site catering? No license required to cater i should think. Just common sense.
Liability sounds decent, Mike has our policy but i think its a tad cheaper. Meat spoilage ins.??? Might not be a bad idea.
Keep us updated on your progress!
Our Liability policy is approx $350 per year and that is for $1 million Umbrella and $10,000 on all equipment... Meat Spoilage is a thought...
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Unread 10-20-2009, 11:13 AM   #29
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Quote:
Originally Posted by Bbq Bubba View Post
Congrats Steve.
Safeserve not needed here (yet) for catering or vending. Are you planning on a mobile trailer or just on-site catering? No license required to cater i should think. Just common sense.
Liability sounds decent, Mike has our policy but i think its a tad cheaper. Meat spoilage ins.??? Might not be a bad idea.
Keep us updated on your progress!
I am thinking on-site and drop-off for now...
Have to get more info. from the HD though.
Still have a lot of unanswered questions.
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Unread 10-20-2009, 01:47 PM   #30
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Quote:
Originally Posted by Cabntmkr1 View Post
I am thinking on-site and drop-off for now...
Have to get more info. from the HD though.
Still have a lot of unanswered questions.
Well, i know it's different from state to state, but thats what were here for!

Shoot us your questions!
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