[Sca-cooks] cross contamination, was special diets

[Elaine Koogler]

We were required to have a temporary caterer's license, complete with
inspection by the St. Mary's Co. Health Dept for our event at the local
firehouse...but none of the other sites we have used have required
this...not even another site in that county.  But I think it's
coming...there was a bad food poisoning at a church in St. Mary's a little
over a year ago...someone was making Maryland Stuffed Ham and didn't cook
everything properly.  Too bad.  It's really great stuff, but now I shy away
from purchasing any at a local "do" like that!

Kiri

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Sue Clemenger
Sent: Thursday, January 10, 2002 9:28 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] cross contamination, was special diets


Uhm.....not for the places we've rented.  I suspect variances in local
and state laws, and perhaps in the types of sites you're talking about.
--Maire

Nambeanntan at aol.com wrote:
>
> mooncat at in-tch.com writes:
>
> > Perhaps because some of us strictly-amateur types haven't ever heard of
> > it? I know it's something I'd never even considered, really, although I
> > was already somewhat careful.  And then the topic came up on the list--a
> > great way to educate those of us who trained in fields other than
> > culinary <g>.
> > --Maire, too tired tonight to get to the Rock, so she's headed for hot
> > tea and bed....hmmm.....I think I *might* have some whiskey for the
> > tea....;-)
> >
>
> Classically trained or not don't you need a state food handler's license
to
> rent the kitchens?
>
> Annan
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