Well, I'm trying to prepare my home so I can schedule inspection. I just purchased a small ref which I was told from my food safety class that having a second ref was a must in order to operate from a domestic kitchen. But what else do I need to have done so I can call and schedule, and furthermore, PASS inspection? The quicker I pass inspection, the quicker I can get my license which I am so excited about. I remember little things like having paper towels in the bathroom, having ingredients labeled... But can I just leave the ingredients in their original package because it's already clearly labeled? I remember them saying I needed to have some kind of sanitizer for my pans and untensils under the sink, but what do you all use? Do you use 50/50 bleach and water? Please help with ANY suggestions, tips, or advice.
For some reason I get the feeling about inspection like I did when I was trying to pass my driver's license test when I was 16 and I was a nervous wreck!! lol.. I know it's not that bad. Anyway, thanks again!

You really need someone from your area to advise you. I'm in Tennessee and Shelby County will not allow decorated cakes to be sold from home, period--so it's a very localized thing.

And congrats to you!!! I know you'll do fine.

Well actually the other thing you need to know is the licensing or certification or whatever it is offically called that is granted by the state of 10C is not for the sale of decorated cake it's for Farmer's Market type products. So that distinction goes by locale also. Some officials will let that slide. Ours here will not. <grimace>

But again--multiple congratulations--but get your info locally.

Are you doing the program through the Dept. of Agriculture?
If so, it only applies to those who are selling at Farmer's Markets an such, things that are baked, packaged, an then sold.
It doesn't apply to those who are baking cakes based on orders received. I'm not sure why but the Dept. has been misleading lots of people on this. There are a couple of threads on here about it, some where out quite a bit of money.

Like previously said, the state doesn't allow baking in the home kitchen, you have to have a seperate kitchen.

I do wish you the best of luck an hope I haven't come off sounding rude or mean. I just don't want others to be mislead like so many of us have.

Good Luck! Katie

I am in Davidson County in Nashville and we have to have a complete separate kitchen in order to be able to sell home baked goods. We can not have any customers come to our home, so everything would have to be delivered. That would mean no appointments and no tastings at your home. Like K8 suggested, you should call your localy HD and find out just what they are looking for in order to get inspected. They are the ones that can help you on this.

Check with your local health department. I got lucky. The local inspector told me that as long as I had the permit from the state, they would leave me alone.

Sweetrevenge- what permit are you talking about? I was told at the food safety class, I needed inspection then I could get my license. No one ever said anything about a permit. Kingsport huh?? You're not too far from me, well maybe a couple of hours.

The permit is just the certification you receive when you have completed the course and passed the initial inspection. You will still need to obtain a business license and meet any local requirements. Where did you take the Domestic Kitchen Course? And where is Louisville?

I had to take the food safety course in Nashville. I've already gotten my certification from them. Louisville is in between Knoxville and Alcoa. Did you tell the inspector when they arrived that you were planning on decoratoring cakes? And what all did you have to have done for inspection? Like I mentioned, I just got the 2nd small ref so I'm on a start.

When I took the class, I spoke with the instructor and the guy that was over everything in Nashville. They cautioned me then to check with my county health department because some might consider it catering. It will vary from county to county. In other words, you can make a 100 cakes per week to sell at a farmers market or to a local store, but you can't make one for a customer that calls you first. Crazy! My local HD inspector told me no at first, but once he checked into the program, he gave me the ok. I am still getting ready for my inspection also. I still work full time (for now) so it limits the amount of time I get to spend on it.

I here ya sweetrevenge. I'm a SAHM with a non stop almost 2yr old! But I spoke to my local HD and I told him that I was going to be making a very small amout, maybe even less than 100 a year! But I wanted to be legal in doing so and he said he didn't see why I couldn't go ahead since I'd be doing such a small amout of cakes. And he was the one that even recomended me to stray away from going through them because it would be a bigger deal with more requirements. Well.. I guess all I can do is try. AT the very least I'll be licensed to sell 100 cakes to the farmer's market lol.

The part that is going to be the most confusing for me is the labeling. The ingrediants list has to be on every box that goes out just like we are selling retail. I think my kitchen is almost ready. Let me know what happens when you call for inspection.

So did you order special label stickers? Or are you just printing off and taping onto the box? And if you ordered them where did you get them from? Do you have your sanitizing stuff for your pans and utensils and what are you using for it?

I have purchased a stick on label that I will print on the computer. I am using the bleach mixture but I still need to purchase the chlorine test strips. Chlorox makes a premade spray sanitizer that says it is safe around food. I wonder if that is acceptable??

Chlorine test strips? I had totally forgotten about those. We HAVE to have those? I'm not sure about the spray. The guy told us in the class that we HAD to soak our things and then let air dry. Who knows.. There's sooo much to keep up with and think of.

I am in Rhea County, sort of in between Knoxville and Chattanooga. and its okay to do in my county without being considered catering
I was recently approved for my permit and passed my inspection...
even though I had a spray bottle with bleach/water mixture ready, the Dept of Ag inspector didnt ask to see it. I just bought a bottle of Clorox and used the directions on the bottle to figure how much to mix up to use as a sanitizer and she was sure to ask if that is what I used to clean with. She did not mention needing test strips, thankfully...
As far as labels go, i buy large address labels and created some for the ingredients list, allergy warning, contents, date produced, and weigh/measurement label and a name and address label, they did want to see those before i was approved
hope this helps, and good luck

That is wonderful! Congratulations! What other things did she check for? I am beginning to get nervous.

[quote="k8memphisI'm very happy for you!!

But why can't this happen in my county? (!)[/quote]


Thanks, K8
Believe me I really feel your pain... when I thought that all of TN worked the way your county does, I was very upset...
Its just not fair for you
If there is any way to band together like some of the other states, and change the law... I'd be happy to do what I can...