Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Food Handling Lesson Polls Poll based lessons. See what misconceptions our general population has regarding food safety and preparation. |
View Poll Results: Food packaged in a private home can: | |||
Be packaged to USDA standards | 2 | 11.76% | |
Not be used in food service establishments | 11 | 64.71% | |
Be prepared according to Federal labeling requirements | 1 | 5.88% | |
Not to be sold without a business license | 3 | 17.65% | |
Voters: 17. You may not vote on this poll |
|
Thread Tools |
06-03-2006, 10:12 AM | #1 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
|
Home packaging
This has been touched on in a previous forum.
Question: See poll. __________________________________________________ ______________ The answer is: Food prepared in a private home cannot be used in food service establishments. Last edited by bbqjoe; 06-05-2006 at 09:34 AM.. |
06-03-2006, 09:39 PM | #2 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
Can I change my vote?
Pretty Please TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
06-03-2006, 10:38 PM | #3 | |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
|
Quote:
|
|
Thanks from:---> |
06-03-2006, 10:44 PM | #4 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
Quote:
TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
|
03-03-2011, 09:36 AM | #5 |
Full Fledged Farker
Join Date: 12-02-10
Location: Mount Vernon, ME
|
So if you have a home processors license, Your product can not be used in a food establishment?
|
03-04-2011, 04:57 PM | #6 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
If you are licensed, AND your home kitchen is certified by your local health department, then I don't see why you could not sell to restaurants.
But keep in mind...VERY FEW home kitchens will meet muster on being certified as commercial kitchens. |
03-05-2011, 09:06 AM | #7 | ||
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Quote:
Quote:
Your home kitchen could never be certified unless it was built as a commercial kitchen with a plan review from your local HD.
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
||
03-05-2011, 10:35 AM | #8 |
is one Smokin' Farker
Join Date: 11-24-09
Location: Cleveland, Ohio
|
My understanding...
In Ohio they have a certification through the local Agriculture department where they will send a health inspector out.
You must: 1. Not have pets 2. No carpet in kitchen 3. Be clean What this will allow you to do is sell baked goods (pies, cakes, muffins, breads, etc.). BBQ related stuff...you can sell rubs (no hydrogenated) and dry injections (no hydrogenated or preservatives). You cannot sell sauces...must have a commercial kitchen and separate license for that. My wife just got hers on Monday and I was surprised that they would allow you to package rubs. And yes...you can sell the rubs and cakes, etc. to restaurants. |
03-05-2011, 11:06 AM | #9 |
Full Fledged Farker
Join Date: 12-02-10
Location: Mount Vernon, ME
|
In Maine: I had a meeting with the local Health inspector. I told her that I did not wish to use my home for making sauces because, my water is not great and 6 dogs.
I gave her a plan showed her where I would be doing it. She was okay with every thing. She understands that I will be selling sauces, under $50,000 gross, less than 10 employees, will sell at farmers markets, online etc. I am building a kitchen at building I own and run my small const company from. The sauces need to be below a PH of 4.6 and must be tested on each batch and recorded. My kithcen is in line with commercial type assembley but she said I was going way over what is needed. But she liked what I am doing. I had to have the water tested and the septic needed to have the code enforcement officer approve for the added use and type use. Right now I have done those. Labling will need to be modified a bit but she will help with that. I do not nutritional yet or a PC code yet. (hopefully in the near future.. I do need to have shelf life tested and something else. Also needed to have the PH tested and submiting the recipe and process, cooking and bottling. Both passed. Anyway, the license is for making foods in your home or on a small scale. Reason I ask, There are a couple small resturaunts that may be interested, once I am up and running. I am only going to do small batches and only have three sauces and two rubs right now. Thanks, Rick |
03-05-2011, 11:17 AM | #10 | |
is one Smokin' Farker
Join Date: 11-24-09
Location: Cleveland, Ohio
|
Quote:
This is gonna sound ridiculous, but they "MUST" buy them from you either online or through a "farmers-type" market. It is a completely different license if you drop it off, deliver or they pick up from your "Factory". Other states may vary. |
|
03-05-2011, 12:36 PM | #11 |
Full Fledged Farker
Join Date: 12-02-10
Location: Mount Vernon, ME
|
Thanks, will check into that.
Rick |
03-07-2011, 11:11 AM | #12 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
Quote:
You might possibly be correct in your own state (I am no expert there), but in some other states this is entirely possible. |
|
03-07-2011, 01:52 PM | #13 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Touche'
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
Thanks from:---> |
07-25-2011, 09:21 AM | #14 |
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
|
Every single state, county, and sometimes even city/town have their own regulations about what is considered permissible retail/wholesale use of a residential kitchen. You must check with all three levels of bureaucracy before moving forward. Miss one little regulation and you can wind up in a pool of hurt.
__________________
[B]Matt Armistead[/B] |
07-25-2011, 08:57 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Actually, Uniform Building Code will not allow for a USDA certified commercial kitchen to be attached to a residential business with a common door. Nor can the water or sewer be shared common to the two units. The reason there is an exception is the nature of the food you are preparing. Not a local code, if you are cooking food for cold storage/canning and commercial distribution, you will not be certified for distribution through a home kitchen.
Pies, cookies and cakes would be considered fresh sale and do not contain spoilage elements. Rubs are dry powders and are not cooked. In a sense, you are both right, it matters what you are certified for.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Packaging Rubs | morgaj1 | Q-talk | 5 | 12-11-2011 11:46 AM |
It's All In The Packaging.... | chinesebob | Competition BBQ | 22 | 01-29-2008 09:58 PM |
Modified atmosphere Packaging | bbqjoe | Catering, Food Handling and Awareness | 2 | 09-14-2006 02:41 PM |
Packaging Q sauce and Rub | Bossmanbbq | Q-talk | 4 | 12-18-2005 08:54 PM |
Thread Tools | |
|
|