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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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Old 01-18-2007, 07:18 PM   #1
On the road to being a farker
Join Date: 01-17-07
Location: Mobile, Alabama
Default Cooker certification?

I have a question.

Is there any type of food service inspection or certification for a BBQ smoker used to cook food served to the public?

If I want to cook "Q" in 55 gal. drums is anyone from the health department going to inspect my drums? Is there a standard for construction for smokers?

As long as it is clean is that all that matters?
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Old 01-18-2007, 07:24 PM   #2
somebody shut me the fark up.
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Join Date: 08-13-03
Location: Clearwater, FL


For big 'uns like Southern Pride, Cookshack, etc. you'd need UL approval for the wiring - I know the FEC500 and FEC750 are NSF and UL approved.

Most other cookers have not been offered up for inspection - both UL and NSF are voluntary...though well worth it for the commercial builders that expect their equipment to be used "indoors".

Clean would be the main consideration - assuming an inspector ever tracked you down.
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Old 01-18-2007, 07:39 PM   #3
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Join Date: 02-06-05
Location: Southern Minnesota

Chad hit it on the nose. NSF certification is not mandatory. Sure makes the inspector easier to deal with though.
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Old 01-18-2007, 08:46 PM   #4
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Join Date: 01-16-06
Location: Wikieup Arizona

I'm sure I posted on this subject somewhere.
But our health inspector is primarily designated to the inside of the building.
I could probably cook in a shopping cart, and much wouldn't be said.
The only thing AZ law says about outdoor cooking is that it can't be served outdoors directly from a grill or smoker.
It has to be brought inside to be served, then the individual can take it outside and eat it if they want.
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