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Old 04-23-2007, 07:58 PM   #1
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There's a reason they're called the Food Nazis. Good that they protect us, but I just threw away a vending business plan because of my
DHEC.
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Old 04-24-2007, 05:57 AM   #2
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Problem is, if you are cooking most food on site, it is what they call a "grey area" in many cases. Also, it tends to vary from county to county here in Ohio. I find that gets much tougher in the larger metro counties like Cuyahoga( Cleveland), Summit (Akron,) and Mahoning (Youngstown) . It seems that the more resources they have, the more they hassle you. Often times though, they don't know what the regs are. I had a REALLY good sanitarian school me early on. Hopefully, you can get one too! Woody
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Old 04-24-2007, 07:24 AM   #3
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Neil, check with your county health department first and tell them exactly what you plan on doing. Dave and I have talked at length on this and his county is totally different than mine as I'm sure yours' is different than ours'. You'll be amazed at how much crap you'll need to get...most likely.
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Old 04-24-2007, 11:16 AM   #4
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Quote:
Originally Posted by ZBQ
Dave, I've been trying to get hold of you to ask you about the food police stuff and some other things too.
Sorry Neil. I am juggling about 20 things right now!
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