January 16, 2006
I live in UK and produce a few pralines in my kitchen for family and friends as, I'm sure, many on this forum do. I'd like to sell some of my produce very occasionally at small local events (school bazaars etc.) and also sell a few to a small local restaurant. I was told I had to contact my local Food Standards, which I have done, but it looks like I would have to build myself a whole new kitchen to satisfy their regulations and this I just can't afford to do. I don't intend doing this as a day job - just taking it a step beyond doing a hobby but this cuts no ice with the powers that be.
The kitchen is clean and the surfaces are always well scrubbed before I make any chocolates. Does anyone here produce and sell from their home kitchen and have they had problems (or any help!) from their local council?
I've even asked the council if there any any small local hire kitchen units I could use but answer or interest there was none.
Any advice welcome,
November 17, 2005
Here in the states the health regulations are varied. In Colorado where I live, you cannot use your home kitchen unless you have a separate kitchen with a separate entrance and you cannot have pets in your home.
Elsewhere, like in Pennsylvania, you can do business out of your home kitchen as long as you meet certain requirements.
We use a commercial "commissary" kitchen that we rent by the hour. This may be an option in your area as well. Look around for restaurants that do not run seven days a week or sometime local churches may have a commercial kitchen.
P.S. I Love You Fine Chocolates
I contacted my local Environmental Health / Food standards agency and they were extremely helpful. Someone came to visit me within two days. He said that each food producer is normally given a rating and this rating classes them as low, medium or high risk and the requirements vary according to which category you fall in to.
If you approach Food standards voluntarily it helps your score.
Chocolate is classed as a low risk product so that helps as well.
Handwashing basins and dishwashing basins should be separate (if you have a cloakroom near your kitchen it counts as a seperate handwash basin).
If you use your kitchen to do laundry this is a risk as dirty clothing is seen to be a contaminant. This can be overcome by using an odour free anti-bacterial spray.
It is important to be registered and it seems strange that the advice you were given was so different to mine.
Did they give you any literature about "domestic catering"? I have mine somewhere - I will check and post back as you can get them on the web. This states exactly what is required.
March 27, 2006
I have just been searching through the forum and feel like my head could explode, so much useful information - so thanks to everyone for their help so far. However one question I don't know if anyone could help me with is, does anyone know about regulations for selling homemade chocolates in Australia, more specifically Western Australia?
Any help would be greatly appreciated.
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