|By Crystal_Vase (Crystal_Vase) on Wednesday, June 08, 2005 - 01:54 pm: Edit|
I have a question. i'm in the process of obtaining a food permit. what i plan to do mainly is grill food at off-site (clients) locations. i'll be sharing a kitchen with a restaurant. can i prepare food at the restaurant (marinade the meats etc) and cook/grill them off-site? if so, what permits do i need other than the normal food permit? has anyone had experience with this? hope to hear from you soon! thanks! (this is in baltimore, md by the way)
|By Foodpump (Foodpump) on Thursday, June 09, 2005 - 09:28 am: Edit|
Although I'm in a differnt part of the continent, you should be O.K. with preparing foods at a commercial,inspected kitchen. What the health inspectors will want to know is how the food will be transported and stored prior to cooking. Depending on the inspectors and criteria some will insist mechanical refrigeration (a fridge) MUST be used, whereas some others will allow picnic coolers/Cambro units. Also, they will want to know if you have adequate potable hot and cold water and handwashing eqpt., as well as a way to dispose of the dirty water at the site.