[Sca-cooks] health dept. RE: kitchen tips

[otsisto]

I agree with knowing your local food rules but... the site you gave (though
helpful) is for people selling food to the public. We come under the same
category as church fundraising suppers with our feasts, Inns are a slight
gray area, but having a food booth like at a Library Renfest comes under the
local Health Department. There are exceptions to the latter.
I consider it a plus for the group of people going to work in the kitchen at
feast to have taken a handlers coarse so they have an idea of food safety.
Some places it is expensive (said to be $10. Here where I am at it is $2,
though they are talking about getting a new video and will raise the price
to $3.

De

-----Original Message-----
I have to wonder if this method would be approved by a county public health
department or restaurant/kitchen inspection crew.
The general rules are "When cooked *food* will not be
served immediately, it is essential to hold it properly
(above 140°F) or to cool it as quickly as possible."
http://www.foodprotection.org/publications/Booklets/Food_Safety_Temp._Events
.pdf

Can you really insure that meats or pasta held in this manner in a cooler
will stay above 140 degrees for the number of hours you indicate?
How can you monitor this to the satisfaction of the authorities?
Has this method been approved by a public health department?

I guess my tip would be to know what the health and safety rules/public
health rules are that govern your feast and the kitchen you are working in?
In many areas you may be able to bring in baked cookies or plain pastries,
but all other foods must be cooked/prepared on site. Do you need to pull a
permit for the feast? Do you need to pass a food safety course to be legal?

Liability wise, of course, if something happens (and in these days of food
poisoning cases and food recalls across the country who can be sure) it's
likely your homeowners insurance and personal liability that will get
tapped. Are you covered for a lawsuit?

Johnnae