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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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Unread 09-08-2009, 07:30 PM   #1
tmcmaster
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Default "In-House" Prep?

Does anyone do any kind of in house prep work? Like baking/deserts/etc prior to going to a catering job?
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Unread 09-08-2009, 09:15 PM   #2
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No, No, and NO.

If I were found to have prepared ANYTHING in my home, which IS NOT an HD certified foodservice kitchen, I would lose my license, insurance, incur fines.....

Why would I risk that for a bit of convenience, especially when I want to be a professional? Pro's don't cook catering gigs and vending items in their home kitchen.
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Unread 09-08-2009, 09:53 PM   #3
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We do "In-House" prep at our inspected and permitted kitchen. We DO NOT do "In House" prep at home.

Sometimes we bake "on site" in cast iron dutch ovens.
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Unread 09-08-2009, 09:56 PM   #4
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Hey Tim, good to see you here!
Technically that would be a no-no.
Prep is only allowed in a certified kitchen or on-site of the permitted job.
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Unread 09-09-2009, 05:05 AM   #5
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Thanks gang... I only ask because I have a potential job in February where the customers 'wants' far exceeds the limitations of the provided facility (fire hall kitchen)...
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Unread 09-09-2009, 10:48 AM   #6
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Good question...along the same subject...I'm now looking in to certified kitchens for food prep. My town (City of Duvall) has one that I can use for $20.00 per hour...is this a fair price?
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Unread 09-14-2009, 08:18 PM   #7
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I'm looking at churches. Not sure how you (legally) get around cooking brisket at a "certified kitchen" when they usually don't have smokers in there. I guess it's all good until............
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