quixoticgeek
|
Approved kitchenIf I wanted to upscale my jam production and start selling it at things like farmers markets, would I need to have my kitchen inspected and approved? If so who by? Is there a list online somewhere of the criteria that the kitchen is required to meet? Does the kitchen need to have a door to meet the requirements?
Thanks
Julia
|
Pilsbury
|
Thst would be the enviromental health department from you local council and one of the easiest ways is to call them and ask what they would be looking for or ask them to visit now and advise you before making changes.
|
gil
|
EHO dept should be very helpful, and when making preserves on a 'farmhouse kitchen'-type scale, they will hopefully be realistic as to what is required - i.e. not all stainless steel and washdown floors.
Getting a Food Hygiene certificate may be required if you don't have an already-related background / qualification.
Regs for fruit/veg-based foods are easier than for meat/ dairy/eggs.
Think through your production process and where problems might occur re contamination or spoilage of any kind. At least with preserves you are boiling and putting into sterile jars.
However - fruit curds : just don't go there. It's not worth it for the hassle [uses eggs, not boiled, etc...]
Best of luck !
|
arvo
|
I believe from Pookie's cake production that you have to have a food hygiene certificate (if I'm not mistaken you need to display it in your kitchen too, that may be Pookie's ace level of efficiency).
|
