Recently the County of Sacramento decided to do a on site inspection of the local Farmers Market. These inspections are not something that is new...rather have been going on since the beginning of time. Rio Linda has had several of these inspections in the past year.
The local jam/jelly makers were told that they need to follow the rules of the county. Rules that applies to any person making home made goods for resale or charity. Rules that Farmer Deno thinks needs to be modified to a more accommodating structure aim at the small guy trying to make a buck...or the charity that is trying to help out the community. I just hate rules in general...and the enforcers that used to bug the living hell out me with my liquor and food businesses.
Having said that..................
It's not that hard...nor expensive to get your jam/jellies ... cookies or cakes....sauces or prepared fruits.....in a position of being legal. First thing to get is a food handler's certificate. Takes a few hours of study on line.....half a day of your life for $15 bucks....pay the CA fees..and you got it for few hundred bucks.
http://www.statefoodsafety.com/food-handler/california/state-of-california
Next....you need a certified kitchen to prepare your goods. A lot cheaper than you think! Doable! No..........that is not a big wall to jump over either. There are two types of kitchens that you can use:
Certified commercial kitchen space for rent can take many forms. This space can be found in commissary kitchens, kitchen co-ops, churches and other community centers, and even restaurants during off hours.
Certified
commercial kitchen space for rent can take many forms. This space can
be found in commissary kitchens, kitchen co-ops, churches and other
community centers, and even restaurants during off hours. - See more at:
http://www.foodservicewarehouse.com/education/tips-for-baking-in-rented-commercial-kitchen-space/c27626.aspx#sthash.p3AgbJGP.dpuf
Community kitchens are licensed by the local health department, and are designed specifically for part-time or early-stage food businesses requiring part-time kitchen space. - These kitchens are available for both short-term and long-term use, perfect for teaching cooking classes, testing new recipes for a new restaurant, preparing product for farmers’ markets, or cooking meals for catered events. Since baking in bulk typically requires special ovens, mixers, pans and other supplies, renting the kitchen space makes sense for a lot of business-minded bakers just starting out. Look for a church that has a licensed kitchen....many do! Other ideas are social clubs ....and the local school. Ask around and you will find one. Here is a link for a great kitchen to use...it is 7 miles from Rio Linda....can be used 24/7 http://www.luluskitchensacramento.com/
All you have now is a resale license and a business license....if you want to go that far. All the above cost can be added to the cost of each unit of jam/jellies. Contact Farmer Deno if you need help on all this.
Food handler’s certificate.
Food handler’s certificate.
Food handler’s certificate.
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