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Food Handling General Discussion General and open discussion for food handling and safety. |
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05-18-2006, 12:01 PM | #16 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I belong to the Moose Lodge and the have agreed to let me rent their commercial kitchen for big jobs I might have. So I can cook there and deliver trays of food. I'm sure I will get some cook on site jobs too but the people I'm getting so far just want the food and I'm cool with that right now.
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05-18-2006, 01:57 PM | #17 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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I am just cooking like Todd... for a few folks at work to take home. I'm not concerned about all the stuff I'd need to be if I was actually catering. I decided all I'm going to do for now is a.) for friends/co-workers/neighbors b.) deliver food to their private location only. I am planning on providing a disclaimer sheet with the food for health department approved re-heating guidelines AND before they order it, advise them about the MSG, salts and sugars for anyone who might be eating these that would have a problem with them.
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KCBS Member #14287
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05-18-2006, 02:02 PM | #18 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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I have also been asked to cook for a large company picnic at my boss's house in June or July. I will probably cook SOME on site but the company is providing all the sides, etc. so there won't be any kitchen cooking at all. I'm guessing I'll be ok doing this...
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KCBS Member #14287
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05-18-2006, 02:18 PM | #19 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Mobile food service is the "easiest" way to be compliant and safe. However, it's not cheap. Basically, you have a certified mobile kitchen (look at Southern Yankee and Austin National to get an idea - there are others) in which you can prep, store, cook, cleanup, etc. and only return to your "commissary" to dump waste water, fill up with clean water, clean the rig, etc.
Your mobile kichen will carry your health certificate and your commissary must be inspected, too. This is where the use of a VFW or American Legion, or Moose/Elk/etc. contact can help you out. They might even have a covered screened area that you could cook in and fulfill the requirements. Otherwise, if you don't have your own commissary with say a covered and screened cooking area (think old hamburger stand with full kitchen and a screened area for your cooker) you're nearly always going to be out of compliance. Your "hamburger stand" would be where your health certificate would be based. Nobody said this was easy!!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
05-18-2006, 02:31 PM | #20 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I've often thought that an old gas station (not counting environmental cleanup) would be a good walk-up place and a good catering location. The garage area allows you to pull in with your cooker and with screens installed you could leave the garage doors open during the cook session. The "office" area could easily be converted to a prep kitchen with sinks and small coolers and you'd have space in the other part of the garage to install a walkin.
Just thinking out loud.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
05-18-2006, 05:39 PM | #21 | |
Full Fledged Farker
Join Date: 12-14-05
Location: Mentor, Oh
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Quote:
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Weber Smokey Mountain Cooker -18" Weber One Touch Gold Klose 84" x 24" Mobile W/ 24" x 30" Upright Rickenbacker 4004 Cii -Rickenbacker 4003-09 Rickenbacker 4001 - RIckenbacker 4001c64 Rickenbacker Fretless 4003-08- Fender P-Bass Warwick Fretless Corvette-Gibson EB-3 [URL="http://www.woodmansbbq.com"]www.woodmansbbq.com[/URL] |
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05-18-2006, 09:16 PM | #22 | |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Quote:
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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05-18-2006, 09:23 PM | #23 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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We do alot of our cooking onsite. I'll have to see if that allows me to get different permits outside of just what you can arrange at local festivals.
I think the issue is - that some of us would like to cook a little, when asked. However, we aren't trying to make a "business" out of it. There doesnt seem to be an easy way to "get over the hump". Either you have fork out the bucks and lease/own a kitchen that would be acceptable -- or just not cook. I agree on the private parties. Gotta have insurance regardless of what you are doing.
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
05-18-2006, 09:26 PM | #24 | |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Quote:
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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05-18-2006, 09:33 PM | #25 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Let me let you in on a big secret. If you buy an older establishment to convert, heath codes will require you to saw up the floors, and place floor sinks in so that all your water drains properly, and your sewage cannot back up into the three compartment sink, the hand sink, the prep sink.....
Not a cheap prospect. Trust me I know! |
05-18-2006, 11:22 PM | #26 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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So should I get insurance just to cook for my company party at a private residence? There will probably be 75 to 100 people there. Seems like a waste of money to me if I'm not going to cook for groups regularly.
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KCBS Member #14287
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05-19-2006, 05:36 AM | #27 | |
Full Fledged Farker
Join Date: 12-14-05
Location: Mentor, Oh
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Quote:
__________________
Weber Smokey Mountain Cooker -18" Weber One Touch Gold Klose 84" x 24" Mobile W/ 24" x 30" Upright Rickenbacker 4004 Cii -Rickenbacker 4003-09 Rickenbacker 4001 - RIckenbacker 4001c64 Rickenbacker Fretless 4003-08- Fender P-Bass Warwick Fretless Corvette-Gibson EB-3 [URL="http://www.woodmansbbq.com"]www.woodmansbbq.com[/URL] |
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05-19-2006, 06:20 AM | #28 | |
Banned
Join Date: 09-12-05
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Quote:
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05-22-2006, 04:24 PM | #29 |
Full Fledged Farker
Join Date: 01-05-06
Location: Wichita, KS
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Jeff, I have gone through this vicious circle for about 4 years now. If you are preparing food on site, and not delivering, you do not need any insurance or catering license. I have a Blue Springs Business license (just in case) and a $1,000,000 umbrella policy that covers me for whatever some dumbass wants to sue me for. The umbrella is fairly inexpensive when grouped with home and 3 autos, roughly $20 per month. As I have told my wife on numerous occasions, absolutely noone has EVER gotten sick eating my food, (she made me get the umbrella anyway)!
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[FONT="Arial Black"][/FONT] Custom offset (Delilah) Bandera on the Welfare Wagon |
05-30-2006, 11:19 AM | #30 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Here's a link from the Dallas food safety people...addressing temporary food concession requirements. It's a good link and is reflective of most municipalities.
http://www.dallascityhall.com/pdf/eh...quirements.pdf
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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