[Sca-cooks] Re: [Sca-cooks]licensing was cross contamination

[johnna holloway]

This gets tied up also with insurance questions.
If you rent a licensed kitchen that's been
inspected, that's one thing. But if you use
an unlicensed kitchen and something happens
with food poisoning, wouldn't there be problems
with  liability insurance in that case?
We checked one year for one feast I did and were
told every single dish must be prepared in the
licensed kitchen or no coverage. This was several
years back, so regs and society directives may have
changed... It would be an interesting question should
something like what Kiri mentioned happen with regard
to an SCA feast ... who or what pays for damages and
the lawsuits?

Johnna Holloway  Johnnae llyn Lewis

Elaine Koogler wrote:>
> 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
> 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