Aside from not being in the home, what are the requirements for a commercial kitchen?
8995 East Main Street
Reynoldsburg, OH 43068
Phone: (614) 728-6250
I have been referred to you by the Hancock County Board of Health. I am trying to determine what is required before I can legally sell fermented vegetables like sauerkraut and pickles. As this does not fall under the cottage industry regulations, the only requirement I have been able to determine so far is the use of a commercial kitchen to prepare the veggies.
I was planning on renting time in a local commercial kitchen to process the veggies. Is this the facility you are referring to?
That should work as long as it is inspected by the Division of Food Safety.
So now I'm left to wonder how to interpret all of the legal lingo in those codes mentioned above...
On a side note, I have officially given away my first quart of pickles... I'm told she will donate $10 to the cause...
|1/2 Qt left after offering it to everyone I could find...|
Anyway, it appears I need to find a commercial kitchen nearby and possibly get in touch with a lawyer and tax accountant! This could be fun...
Sorry, I'm a little behind right now... anyway, last Friday I had a good conversation with a guy we'll call Daniel. He's a food safety supervisor for the Ohio department of agriculture. I got an e-mail from him asking me to call him... I expected a Ben Stein like personality, but was surprised to speak with a level headed real person! He took a good bit of time to explain to me all the little catches and gotcha's I might run into, and it seemed I was on the right track. We talked about the need for a commercial kitchen and what the requirements are to have one approved...
Here's what I gathered in terms of requirements for a commercial kitchen:
- A 3 bin sink to wash stuff (not sure what is special about the number 3)
- A sink to wash your hands that you can turn off and on without using your hands.
- So much light per square foot...
- A surface to work on that can be cleaned (doesn't catch dirt)
- Screens on the windows, doors that don't let dirt in... common sense stuff.
- If it's on well water, the water has to be tested once a year for bacteria..
- A plumbing permit: if the drain from the sinks goes to a septic field, you need the approval of the county to tie in first... <sigh> (I doubt that would ever fly... and I'm afraid to ask in case they come out and inspect and find something wrong!)
- This is stupid... the amount of water that we'd use could easily be stored in a rain barrel and be used to water the garden!
There's one last hope... if I can find a nearby commercial kitchen that is already approved, I can do it there... now I just need to go find a kitchen that will let me rent/use some space!
We'll see how things go... if we can prove it out in the back of somebodies kitchen, we may attempt to build a shed in the backyard and get it approved... it's a thought...
I gave somebody a quart of pickles the other day, with the understanding that she'd donate $10 to the cause... I guess it really was too good to be true...