is it just me or does the state never talk to anyone. just venting.

Tweedle · 10-11-2009, 10:32 AM

I have been trying for the last month to get ahold of some one, any one , in the HD in New Hampshire. No luck, phone calls messages emails , heck i have even written a letter.. on paper... in the mail.... nothing.

Just trying to find out what the requirements are for on site cartering... I'm not sure anyone knows what the rules and regs are. ( I bet they would find out in a hurry if I just started cooking!)

I know I have posted in here before but does anyone know who I might be looking to contact in NH or possably what I should be looking for for answers?

Thanks a bunch.

River City Smokehouse · 10-11-2009, 11:17 AM

That's what I'd do. Set up and get cookin!

Bbq Bubba · 10-11-2009, 11:39 AM

Go to your local HD in person and have your questions with you.
If your only doing onsite for private parties, I wouldn't worry much about it.

YMMV:)

txschutte · 10-11-2009, 11:46 AM

Quote:

Originally Posted by Bbq Bubba

Go to your local HD in person and have your questions with you.
If your only doing onsite for private parties, I wouldn't worry much about it.

YMMV:)

I would add to just use common sense. Use what you've learned here to pull off a safe and succesful cook. Good Luck!!

Roo-B-Q'N · 10-11-2009, 11:48 AM

I typed New Hampshire health department into google and then drilled down to here by typing in catering in the search area.. http://www.dhhs.nh.gov/DHHS/FOODSANI...Qs/default.htm good place to start.

tmcmaster · 10-12-2009, 12:38 AM

Pennsylvania is just as bad, at least in my experience...

Tweedle · 10-13-2009, 09:54 AM

Finally I got a reply, from the state. I was told that there is no need for any licence if you are acting as a personal chef and if all food is preped and cooked on site, and no food leaves the place it was cooked. So all leftovers need to stay.

If anything is prepped ahead of time it needs to be done in a comercial kitchen (that I figured). and you need a licence, then you can take leftovers with you.

That said I remember a post on here before about leaving leftovers and it not beeing a good idea... any take on this? Should we have something in the contract about leftovers and propper storage storage?

Everything that we cook (we are very small for now) can be prepped and cooked on site so thats not a problem. I am in the procces of finding a kitchen to rent if the need arises.

blues_n_cues · 10-13-2009, 09:57 AM

Quote:

Originally Posted by Tweedle

Finally I got a reply, from the state. I was told that there is no need for any licence if you are acting as a personal chef and if all food is preped and cooked on site, and no food leaves the place it was cooked. So all leftovers need to stay.

If anything is prepped ahead of time it needs to be done in a comercial kitchen (that I figured). and you need a licence, then you can take leftovers with you.

That said I remember a post on here before about leaving leftovers and it not beeing a good idea... any take on this? Should we have something in the contract about leftovers and propper storage storage?

Everything that we cook (we are very small for now) can be prepped and cooked on site so thats not a problem. I am in the procces of finding a kitchen to rent if the need arises.

because someone else can let the leftovers go bad & then it's back on you if someone gets sick.

Cabntmkr1 · 10-15-2009, 09:01 AM

Good luck, Bro!
Left-overs are a financial risk to you...

10-11-2009, 10:32 AM	#1
Tweedle Full Fledged Farker Join Date: 08-07-09 Location: Surry NH	is it just me or does the state never talk to anyone. just venting. I have been trying for the last month to get ahold of some one, any one , in the HD in New Hampshire. No luck, phone calls messages emails , heck i have even written a letter.. on paper... in the mail.... nothing. Just trying to find out what the requirements are for on site cartering... I'm not sure anyone knows what the rules and regs are. ( I bet they would find out in a hurry if I just started cooking!) I know I have posted in here before but does anyone know who I might be looking to contact in NH or possably what I should be looking for for answers? Thanks a bunch.

10-11-2009, 11:17 AM	#2
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	That's what I'd do. Set up and get cookin! __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

10-11-2009, 11:48 AM	#5
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska	I typed New Hampshire health department into google and then drilled down to here by typing in catering in the search area.. http://www.dhhs.nh.gov/DHHS/FOODSANI...Qs/default.htm good place to start. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

10-12-2009, 12:38 AM	#6
tmcmaster is One Chatty Farker Join Date: 09-23-08 Location: York, PA	Pennsylvania is just as bad, at least in my experience... __________________ Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

10-13-2009, 09:54 AM	#7
Tweedle Full Fledged Farker Join Date: 08-07-09 Location: Surry NH	finally what do you think about leftovers? Finally I got a reply, from the state. I was told that there is no need for any licence if you are acting as a personal chef and if all food is preped and cooked on site, and no food leaves the place it was cooked. So all leftovers need to stay. If anything is prepped ahead of time it needs to be done in a comercial kitchen (that I figured). and you need a licence, then you can take leftovers with you. That said I remember a post on here before about leaving leftovers and it not beeing a good idea... any take on this? Should we have something in the contract about leftovers and propper storage storage? Everything that we cook (we are very small for now) can be prepped and cooked on site so thats not a problem. I am in the procces of finding a kitchen to rent if the need arises.

10-11-2009, 11:39 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Go to your local HD in person and have your questions with you. If your only doing onsite for private parties, I wouldn't worry much about it. YMMV:)

10-15-2009, 09:01 AM	#9
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	Good luck, Bro! Left-overs are a financial risk to you... __________________ [FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]

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