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Food Handling General Discussion General and open discussion for food handling and safety. |
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05-31-2006, 09:12 AM | #46 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Great discussion guys. I'm learning a lot. Better to know these things up front than to have to try to catch up later.
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Kevin |
05-31-2006, 11:28 AM | #47 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I just got off the phone with our Health Department and here is what I understand:
1. If I am going to be doing food that is delivered, I need a commisary or my catering rig approved by a plan checker prior to competion of the rig. They want a chance to pre-approve my specs. Health permit is needed. 2. If I am going to be doing on-site food preparation for private functions I do not need a Health Permit. No matter which route I go, I will still want to have a sanitation certifcate, million dollars of liability insurance and business license for the appropriate city I am working in.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
03-30-2007, 01:44 PM | #48 | |
is one Smokin' Farker
Join Date: 10-15-06
Location: washington mo
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Quote:
this is why i have became LLC if some dum ass wants to sue me the only thing that he can get is the business of beam boys bbq witch is the money in the business bank account and my bbq trailer that is it my house cars and boat are not part of the business and i also have an insurance policy for 27 dollers an year on the trailer and contents with this policy and the helth dept i can only cater 12 times an year that is more than i want to do anyway york
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MOFO Chapter - BBQ Brethren KCBS CBJ - Beta Beta Que jim beam black coke |
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04-02-2007, 08:37 PM | #49 |
Full Fledged Farker
Join Date: 08-11-06
Location: landrum, sc
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We just did an onsite vend and competition last weekend in North Carolina. The requirements were pretty basic; hand washing station, triple sinks for washing pots and pans, bleach spray bottles, warmers and coolers and just a general knowlege of food saftey was required (food thermometers also). All food had to be prepared onsite or in a restaurant as well. The event went very smooth without much trouble. Most of my experiences have gone well as long as you have a good understanding of food safety and make sure you have the proper permits. We just happened to win the Grand Championship as well, just a little bonus to go along with good sales.
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Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts |
04-03-2007, 09:46 AM | #50 | |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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A) Congratulations!!!
B) Some Questions: - What did you vend, in what quantity? - Do you know how many customers you had? - Can you estinmate the labor, dedicated or part time, required to handle patrons? - what did you use to mee tthe hand wash station? Quote:
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02-16-2008, 05:45 PM | #51 |
Knows what a fatty is.
Join Date: 06-30-07
Location: Newport news, Va.
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Hows the rules in Va. ?
I live in Virginia any info ????
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(1) 350 gal. Carolina microwave (1) Submarine smoker (2) 55 gal. UDS |
06-16-2009, 09:56 AM | #52 |
is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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WA requires a reviewable plan that lists your fixed facility for food prep, which can not be your home kitchen. There are several "commercial kitchens" for vendors where you can pay an hourly rate or monthly dues in the area.
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[B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B] |
06-22-2009, 09:24 PM | #53 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Speaking of which...did you fax yours in for this weekend?
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
06-22-2009, 10:27 PM | #54 |
is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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Yes sir, sent it in Friday. You and Brian gets yours sent in? That was kinda nuts that you have to do it regardless of vending.
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[B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B] |
06-22-2009, 10:30 PM | #55 | |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Quote:
Crock o' chit IMO!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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06-22-2009, 10:34 PM | #56 |
is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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I was trying to be nice about it
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[B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B] |
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