I am catering in SC for the 4th of july. What are standard rules I will have to follow to cook in the competition and vend? I know the white hose and "backwash thing-a-ma-bobber", but what else?
Brad, here in Myrtle I'm not allowed to vend unless I have
an approved kitchen to prep and clean my equipment.
I guess regulations vary from region to region in the state,
or the organizers have secured a deal with DHEC.
I would not call DHEC, but the event organizers to get info
on what you need.
By the way, good meeting you and your family...thanks again
for the sauce, it's fantastic!