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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 10-16-2010, 09:22 AM   #1
bige39
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Default Selling Frozen BBQ

Hey guys,
have an idea that I would love to have your input on. During the slow months I plan to do alot of arts and craft shows selling my sauce and rub. Most of these shows wont allow me to serve hot food but what I am thinking is selling frozen bbq onsite that I have smoked, packaged, and froze. My thoughts are to sale by the pound. I'll bring with me a small chest freezer to these events and give out re-heating instructions
Would love you guy's input and thoughts
Thanks
Big "E"
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Unread 10-16-2010, 09:38 AM   #2
PCDoctor_1979
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Check with your local HD. It's likely that there are very strict rules regarding vacuum packing, labeling, etc. Best of luck!
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Unread 10-16-2010, 10:05 AM   #3
txschutte
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Yep. More than likely you will need Nutrition Information, a commercial vaccuum sealer, and a certified scale.
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Unread 10-16-2010, 01:30 PM   #4
big brother smoke
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Sounds like more hassle than value.
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Unread 10-16-2010, 03:22 PM   #5
Kevin
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This sounds similar to a guy I knew that sold frozen pizzas. He had to have a USDA inspector on site during production.
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Unread 10-18-2010, 09:43 AM   #6
bige39
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Thanks guy's I really appreciate your inputs
Big "E"
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