I was wondering if anyone has gone through the process in Oregon. I get so confused when I look this up. It just keeps sending me in circles. If anyone know the rules, could you please list some of the rules to see if its even possible for me. Thanks so much, Cathy
Thanks so much Kelley
Before I built a commercial kitchen, I had a home bakery. The inspectors were quite helpful.
the rules are fairly simple
easy to clean surfaces (no carpet)
separate storage and refrigeration (I had one of the tiny ones)
Single use paper towels
dish drainer (no hand drying)
If you have a well, annual water testing
You pay the fee have an inspection and you are off and running.
Thanks JoAnneB, doesn't sound too bad. I am on well water, so I was wondering about that. Also have pets, cat and a dog, so not sure about that. I am so ridiculously clean about my baking, but I can understand the pet rule.
Thanks so much, you were so helpful, I am really going to have to think about it, doesn't sound hard at all. thanks Cathy