I have taken the first step to getting a small Specialty Bakery business. Here in East Texas, you have to have a certified food manager where food is prepared, so I signed up for the 2-day course. Boy, is it an eye-opener.
Alot of the things are dealing with restaurant-style laws and health inspections, but I'm getting great info on storing foods and food products and inventory. As well as legal kitchen set-up.
I have found out that alot of things that we do at home, would definitely be unsafe in a restaurant. So if you are thinking about a small business, see if your area has this type of course. I do believe it will help me in the long run.
Congrats! Good for you!
Yes, many people are very lax with food safety/cleanliness in their homes. I try to eat as little as possible at pitch-ins because you never know what someone else's definition of "clean" is. (shudder)
Forgot to add: I learned all the basics of food safety working in a fastfood restaurant, but I believe that Indiana now has requirements for all caterers/cooks to be certified in food safety.
when you signed up for the class did you have to say what company you will be the food manager in. Ive taken the regular food handlers class and i had to state where i worked for that. also how much does it cost. im in North texas.
They did ask and they have a card for you to fill out, too, that asks. I went with a Chef that I work with for weddings and we told them that we are looking into buying a kitchen for catering purposes. No other questions were asked. The course cost $75.00 and is 16 hours, but day 1 went pretty fast and we got out by 4:15.