How to Legally Sell BBQ From Home?

[IamMadMan]

Originally Posted by Pappy Q

Some extremely valuable info on this thread. Makes me ponder about the comp world I’ve lived in and realize just how much of a “grey” area it is. There’s been many times I’ve seen really bad food handling to the point that there is no way I would want to be judging that food. Probably just a matter of time until a big lawsuit results from comps.

wow.... was this at sanctioned competitions? I would think that poor food handling would be a call for disqualification from the governing authorities. As an official judge at a sanctioned site, I would think that you wouldn't have anything to worry about?


Sanctioned competitions follow a health code already in place, and they are usually inspected when the site is set-up. Refrigeration, Clean potable water, grey water storage, 3 basin sink, sanitary inspection of work area, cutting boards, gloves, utensils, ect are part of the initial inspection. Any violation would disqualify them from participating in the competition if it could not be rectified.

Also keep in mind that some competitors are also food vendors and their equipment is licensed and inspected in their home state as well as on-site. They have to meet code standards with equipment and sanitation as well as being certified to handle and serve food.

There is no competitor that I know of, who would "cut" corners or "skirt" any issue; simply because they go above and beyond to give their upmost best in the competition. I would think that you have more to worry about at your local restaurant than at a sanctioned competition. Maybe some competitions overlook the safety standards? I don't know?

Originally Posted by Czarbecue

Just an honest question for everyone out there... how sick do you have to be before you sue someone? For me, it may be my last meal before I sue someone. Because who knows what else I ate that day/week to cause it too.

Someone doesn't even have to get sick, just allege that they did. The legal fees to run the legal gambit can be atrocious! Even large corporations settle out of court for this simple reason.

[Pappy Q]

Originally Posted by IamMadMan

wow.... was this at sanctioned competitions? I would think that poor food handling would be a call for disqualification from the governing authorities. As an official judge at a sanctioned site, I would think that you wouldn't have anything to worry about?


Sanctioned competitions follow a health code already in place, and they are usually inspected when the site is set-up. Refrigeration, Clean potable water, grey water storage, 3 basin sink, sanitary inspection of work area, cutting boards, gloves, utensils, ect are part of the initial inspection. Any violation would disqualify them from participating in the competition if it could not be rectified.

Also keep in mind that some competitors are also food vendors and their equipment is licensed and inspected in their home state as well as on-site. They have to meet code standards with equipment and sanitation as well as being certified to handle and serve food.

There is no competitor that I know of, who would "cut" corners or "skirt" any issue; simply because they go above and beyond to give their upmost best in the competition. I would think that you have more to worry about at your local restaurant than at a sanctioned competition. Maybe some competitions overlook the safety standards? I don't know?






Someone doesn't even have to get sick, just allege that they did. The legal fees to run the legal gambit can be atrocious! Even large corporations settle out of court for this simple reason.

I’ve competed in over 100 KCBS comps in 6 different states and have never had or seen one single health inspection or check of any sanitary conditions. Do judges assume that health and sanitation are being checked?

[SmoothBoarBBQ]

Originally Posted by Pappy Q

I’ve competed in over 100 KCBS comps in 6 different states and have never had or seen one single health inspection or check of any sanitary conditions. Do judges assume that health and sanitation are being checked?

Yeah, I have no idea what that guy was talking about. Usually the meat inspection is me opening the cooler and them seeing ice, and that's it. Only at 1 contest have they actually asked me to show them all the meat.

I recently did a competition in Richmond, VA held by Sterling Ball and Big Poppa Smokers. This is the only contest I've ever done where they actually give you the meat (entry fee was $500), so they did an "inspection" to make sure that nobody had any other meat than what they gave us.

Other than that oddity I've never seen anybody inspect anything...done KCBS competitions in NC, SC, and VA.

[Burnt at Both Endz]

Originally Posted by SmoothBoarBBQ

Yeah, I have no idea what that guy was talking about. Usually the meat inspection is me opening the cooler and them seeing ice, and that's it. Only at 1 contest have they actually asked me to show them all the meat.

I recently did a competition in Richmond, VA held by Sterling Ball and Big Poppa Smokers. This is the only contest I've ever done where they actually give you the meat (entry fee was $500), so they did an "inspection" to make sure that nobody had any other meat than what they gave us.

Other than that oddity I've never seen anybody inspect anything...done KCBS competitions in NC, SC, and VA.

Guess I must be the unlucky one, because I can't think of any KCBS comps that I've done that I didn't have to show ALL four meats for proper inspections?

Yes, I've done over 100 comps and have had a few that I've seen a health inspector and been asked to show washing tubs. Even had a couple that I had to show certified fire extinguisher.


I'd be more concerned about judges taking home leftovers, without properly being cooled, than what my friends serve them.

[IamMadMan]

Originally Posted by Pappy Q

I’ve competed in over 100 KCBS comps in 6 different states and have never had or seen one single health inspection or check of any sanitary conditions. Do judges assume that health and sanitation are being checked?

Originally Posted by SmoothBoarBBQ

Yeah, I have no idea what that guy was talking about. Usually the meat inspection is me opening the cooler and them seeing ice, and that's it. Only at 1 contest have they actually asked me to show them all the meat.

I recently did a competition in Richmond, VA held by Sterling Ball and Big Poppa Smokers. This is the only contest I've ever done where they actually give you the meat (entry fee was $500), so they did an "inspection" to make sure that nobody had any other meat than what they gave us.

Other than that oddity I've never seen anybody inspect anything...done KCBS competitions in NC, SC, and VA.

I guess I stand corrected, we must have had the inspections because we were a food vendor as well as a competitor. I just assumed everyone else had the inspections.

[SmoothBoarBBQ]

Originally Posted by IamMadMan

I guess I stand corrected, we must have had the inspections because we were a food vendor as well as a competitor. I just assumed everyone else had the inspections.

That makes WAY MORE sense and it's good that there are some solid checks and balances when selling food to the public.

[Ron_L]

Originally Posted by Pappy Q

I’ve competed in over 100 KCBS comps in 6 different states and have never had or seen one single health inspection or check of any sanitary conditions. Do judges assume that health and sanitation are being checked?

We have had HD inspection a couple of times, but it was only when the comp also had a people’s choice competition. Otherwise it is meat inspection, which sometimes includes an IR thermometer check of cooler temp, and once in a while includes a check to make sure that we have the required three-bin set up, but that is pretty rare.

[Ron_L]

BTW...

This is getting a bit off topic. There is a thread in the competition section on the legal aspects of competitions, so please continue that discussion in that thread...

http://www.bbq-brethren.com/forum/sh...d.php?t=267887

[pitbossJB]

If the lot your house is on is zoned for commercial, you could build a stand alone kitchen facility and get it inspected. You would have to establish a food chain of custody with meticulous records. I think in most states that would fly. Otherwise rent space in a commercial kitchen. It's not easy to sell food legally.