Desperate! Please Help Quick!

Business By craigas Updated 17 Feb 2011 , 1:39am by craigas

craigas Posted 16 Feb 2011 , 2:42am
post #1 of 19

I have found a kitchen to rent out to do my baking and the health inspector is coming to check it out on Friday. I have heard that he is extremely anal and does everything by the book. I know that he is going to ask me how I will keep my cakes refrigerated during deliveries, what is the best way for me to do that? I sure don't have access to a refrigerated vehicle and I don't think many cakes would fit into coolers. I appreciate any help. Thanks!

18 replies
VanillaCoke Posted 16 Feb 2011 , 2:53am
post #2 of 19

why would a cake need to be refrigerated? sensitive filling? My health dept doesn't ask about deliveries, they just license the premises. Sorry, that's not real helpful, but are you sure he'll ask that? Could you keep it on ice somehow? icon_confused.gif

kelleym Posted 16 Feb 2011 , 3:17am
post #3 of 19

If you posted what state you are in, others who are familiar with the inspection process may be able to chime in.

jason_kraft Posted 16 Feb 2011 , 3:33am
post #4 of 19

You may want to refer to the documentation from your food safety course that indicates how long your products can be kept at room temperature. I doubt the inspector will bring that up, but at least you will have an answer with supporting facts.

LoveMeSomeCake615 Posted 16 Feb 2011 , 3:41am
post #5 of 19

Don't know where you are, or how it varies from state to state, but our inspector didn't ask us that.

craigas Posted 16 Feb 2011 , 3:53am
post #6 of 19

I'm in BC Canada and he already told me that I have to have a plan on how I will keep sensitive filling cool. Supposedly this guy is a real piece of work so I really want to be prepared. Doesn't anyone else have to refrigerate their cakes? Or are we just super careful in Canada?

mrsfoxxy2u Posted 16 Feb 2011 , 4:08am
post #7 of 19

i have never heard of an inspector asking about the transfer of cakes with sensitive fillings...but if i were you i would be prepared by stating you do not intend to deliver cakes with sensitive filings to a distance that would effect the filling any more than having it out to finish decorating it, i might even say i have no intentions of delivering cakes with a sensitive filling at all. if you have no choice AC, state you will have your air conditioning on in the vehicle as well as surrounded by dry ice? idk, tough one, i'de call the health department and ask for their exact expectations before he gets there! good luck!

cheatize Posted 16 Feb 2011 , 4:27am
post #8 of 19

I have a cooler bag I bought for about $15. It will hold up to a 12 inch cake. If I have several cakes to deliver, I use my big cooler that holds 4 if I stack them. I place the boxes in large clean trash bags and seal them to keep out water from melting ice. I only know all this because of tailgating at my daughter's college 2 hours away. icon_smile.gif

craigas Posted 16 Feb 2011 , 4:36am
post #9 of 19

Do you know the brand of the cooler bag or what the dimensions are? I may have to order on line as it is below freezing here and it might be hard to find one locally right now. What kind of cooler do you use for the multiple cakes? Thanks for your help!

leah_s Posted 16 Feb 2011 , 4:43am
post #10 of 19

I have never, in 50 years of baking, used a filling that had to be refrigerated. And cake does NOT need to be refrigerated.

craigas Posted 16 Feb 2011 , 4:45am
post #11 of 19

Hasn't anyone asked you for a filling that had to be refrigerated? Or do you just not offer to make any of those?

Dayti Posted 16 Feb 2011 , 9:31am
post #12 of 19

I don't offer any fillings that need to be refridgerated. But most of my fillings are buttercream based anyway, maybe with a layer of jam occasionally. I just don't want to have to mess around with putting cakes in the fridge, especially because all my fridges are the undercounter type - they wouldn't fit through the doors for a start.
Deliveries in summer here when it's 40ºC just have the aircon in the vehicle at 21º, which is the same temperature as my bakery kitchen.

Claire138 Posted 16 Feb 2011 , 9:50am
post #13 of 19

Does something like raspberry filling under mmf need to be refrigerated?

cheatize Posted 16 Feb 2011 , 4:41pm
post #14 of 19

I bought the cooler bag at Sams Club, if that helps. The other cooler is one you would use for camping or tailgating. It's not the largest available. The largest one I've seen is white and cost over a hundred dollars. I'm sure the selection won't be great right now, but look in the camping section in stores.

cheatize Posted 16 Feb 2011 , 5:28pm
post #15 of 19

I made a trip to the basement. Our cooler/ice chest is Coleman 5492A and similar to this one:

We also have an Igloo Ice Cube like this one:

A ten inch box fits in it, but lay it down to use it or it's difficult to get your fingers in there to remove the box.

The huge one I typed about is a Marine Cooler like this one:

Our cooler bag is similar to this one:

I can fit 4 gallons of milk plus a couple of plastic bags with smaller cold stuff in it. This is the one that stays in the vehicle for grocery shopping.

Hopefully this helps and gives you options that you can at least tell your inspector about and perhaps ask for his suggestions about which ones is best so he knows your serious about food safety. icon_smile.gif

Good luck!

jason_kraft Posted 16 Feb 2011 , 6:10pm
post #16 of 19
Originally Posted by leah_s

I have never, in 50 years of baking, used a filling that had to be refrigerated. And cake does NOT need to be refrigerated.

Cream cheese and fresh fruit filling does need to be refrigerated, most buttercreams are OK left out though.

craigas Posted 16 Feb 2011 , 6:13pm
post #17 of 19

Thank you Cheatize for putting so much time into that for me! I will check out all your links to find something that will work for me.
Thanks again!

AmysCakesNCandies Posted 16 Feb 2011 , 6:26pm
post #18 of 19

From my catering days I have some Rubbermaid Proserve bags, they held temp very well and they have a large pizza bag that would fit up to a 16" cake, you could look into those. I rarely use perishable fillings in cakes, because i do wedding and centerpiece style cakes that tend to sit out for long periods of time.

When I catered in Illinois the standard for a foods total exposure to the temperature danger zone (40 degrees -140 degress) was 4 hours and that includes preperation & serving. So by that standard if you have a pershable filling that took 10 mins to make and the cake was out for 1 hr to decorate, then there is still 2 hrs and 50 mins of acceptable exposure left for delivery and the cake sitting out prior to consumption. I would look into your local food safety code and educate yourself on the rules so when he asks you can have an informed response.

craigas Posted 17 Feb 2011 , 1:39am
post #19 of 19

I just checked out the proserve bags from Rubbermaid. They would be perfect except they are $250!

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