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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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10-12-2006, 06:05 PM | #1 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Outlaw caterers beware!
Just want to relate an experience that I had recently. I was asked to cook for a wedding reception for about 200. I've done such events many times for friends in the past and all went well. This was for a friend's niece that I don't know. Didn't feel comfortable cooking for complete strangers so I declined. I don't have current serve safe certification. Got no insurance for this stuff either. The whole thing just didn't feel right.
Boy did I dodge a bullet. Approximately 80 people got food poisoning at the event. They haven't determined the source of the bug yet. The Minnesota Department of Health is investigating. I'm sure of my cooking skills and safe food handling practices but that would not protect me from being lumped in with the food prepared by others. I think I'll just cook at home for my family until I procur the proper certification and insurance.
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Kevin |
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10-12-2006, 06:45 PM | #2 |
Full Fledged Farker
Join Date: 08-11-06
Location: landrum, sc
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I'll be the first to call you out...I'f you're not a caterer then don't try to be one. If you don't have a proper kitchen, health inspections, insurance, etc..., then don't sell your services. Anytime you "act" as a caterer you low ball real caterers and make the industry more expensive for the legit businesses. Cook for your friends and neighbors, but you are not allowed to sell anything without the proper foundation.
Sorry, not trying to be harse here but that's the way it is.
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Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts |
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10-12-2006, 07:34 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Not sure where that came from. I have owned and operated a restaraunt. Been certified and insured in the past. And as I said, I DID NOT cook for this. I was just making the comment that one should not do so unless you do meet the proper requirements.
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Kevin |
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10-12-2006, 07:35 PM | #4 |
Knows what a fatty is.
Join Date: 10-10-06
Location: North Las Vegas,NV
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Those people must have eaten nothing but salad. That's the new virus spreader hehe.
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Joshua Thompson The Smokin' Mormon |
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10-12-2006, 08:42 PM | #5 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Good call Kevin!!!
You certainly brought out a perfect example of what could happen!!! |
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10-12-2006, 08:55 PM | #6 | |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Quote:
Lots of great info in alot of the threads and polls in this forum. Joe and team have put a heck of alot of great info out there. I think all of us strive to do the best we can, and the addition of the Food Handling and Awareness forum is chocked full of good detail, for anyone looking to have proper food safety - cooking for neighbors, or for a wedding.
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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10-12-2006, 09:01 PM | #7 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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The point here is that Kevin doesn't currently possess any current certification.
Had he gone ahead with the cook, it is highly possible he could have been cited or sucked into any possible lawsuit that may arise. |
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10-12-2006, 09:02 PM | #8 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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As someone who has sold some BBQ in the past, I am a bit miffed at the "Anytime you "act" as a caterer you low ball real caterers and make the industry more expensive for the legit businesses" comment. I haven't "low balled" anyone. I'm too proud of my product to do that. You probably ought to get to know some of the guys here before you make such generalizations.
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KCBS Member #14287
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10-12-2006, 09:58 PM | #9 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
FWIW, it is nice to feel that you can think out loud with brothers and not be flamed, so to speak!
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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 |
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10-12-2006, 10:18 PM | #10 |
Full Fledged Farker
Join Date: 08-11-06
Location: landrum, sc
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Sorry Kevin and brothers,
I didn't mean to call anyone out. Locally we have a lot of people who are not legit that take business from those of us who are. That's all I was trying to get across. I'm sorry that I ranted on those that I shouldn't have.
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Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts Last edited by butts; 10-12-2006 at 10:57 PM.. |
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10-13-2006, 08:57 AM | #11 | |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Quote:
How's that go? Breathe. ;)
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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10-13-2006, 10:53 AM | #12 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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I can definately tell you this, commercial kitchens are the source of more ill prepared, ill handled food than any weekend caterer. I know in Texas there are many of us who will cater an event for a friend or family member at cost. We will pour our heart and soul into it too.
Most commercial caterers will also prepare menus that are profitable and dependable to their financial success. But being that this is the land of opportunity, you have to take it. I doubt very much whether a lot of parties would even have food if folks had to depend on paying for a commercial kitchen to provide the food. Weekend unlicensed caterers make it possible to provide food to your friends at such events. I do understand that there is a certain amount liability that comes with doing such a thing. I am also glad it has been addressed here. That said, if you have a passion for what you are doing, look into what the health dept requires of you and decide whether you think it is worth it. Also, I would say that the majority of the catering businesses in my neck of the woods may be cleared in their restaurants, but I would imagine that their catered events are not cleared the same way if at all. You all know what I mean. I worked in the food service industry for three years and know that a temp health cert is handed out for the taking. So get a good umbrella policy or make sure you keep your business isolated from your personal life. |
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10-13-2006, 10:58 AM | #13 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Dear Brothers,
This is a very sensitive area. Some us of own and operate legitimate food service operations. Others dabble, toy, and experiment with the possibilities of going into business for themselves. There is sometimes a fine line between cooking for a group of friends, and actually performing a catering service. Where that line begins and ends is sometimes only up to local ordinances and requirements. It is best for you to look at the many aspects before venturing into such endevours. As I have tried to convey to everyone here, there are great dangers in the food handling industry and at home. Kevin has pointed out one very real danger. A danger so real, that lives, property, and reputation as well as other things could be lost. Most all of us think our "Q" is the best in the world. And when people tell us just that, it is overwhelmingly one of the most beautiful things to the ear. Thoughts of grandour and fame quickly leap into our minds. The prospect of making some money doing something we love so much, is beyond alluring. It is intoxicating. And it is this that makes it so important to follow proper procedures and guidelines when considering any catering proposition. Kevin averted possible disaster by following a gut instinct. Others might not be so lucky to have such skills, and or to follow them. It may not even been his food that caused illness, but he would have been "Grouped" with everyone who did provide food, until at least some scientific studying proved who the culpret was. But there probably will always be conflict on this subject of whether something is catering or not. Whether a permit or license is needed, or if insurance is required etc. It is up to you to find these things out, and proceed accordingly. Period. |
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10-13-2006, 11:08 AM | #14 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
__________________
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 |
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10-13-2006, 11:29 AM | #15 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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As I alluded to earlier.... Thanks Joe for kicking off the Food Handling forum and giving us a great place to start looking for the answers. You statements are right on. As always, I appreciate your clarity...
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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