Does Anyone Know Food Prep Laws For Making Food In Your Home & Selling It? (pennsylvania)

[Griswald]

I have a cookie business & am using another facility right now. I'd like to do this in my home. I can't seem to find much online... If you know anything about PA laws(I'll take NJ also), please let me know! Thank you.

[Joben]

In NJ, your cooking site has to be inspected by the health dept, and certain health standards have to be in place; cove molding on the floors, three bay sinks, separate hand sinks, thermometers in all the refrigerators, light covers on fluorescents, grease traps on all the sinks, stainless steel work surfaces to name a few.   Your water has to be a certain temperature.  Your workers need to wear gloves and head coverings.  Your product has to be stored a certain way; off the floor a certain amount of inches.  You have to have bleach at every sink. It goes on and on........ In addition to that you have fire codes to deal with; certain ovens will need to be vented and you need a fire system over any open flames. Your best bet is to call your local health department and ask what is required; this is what we did when we went into a new building(that used to be a woodshop).  It showed that we really wanted to be in compliance, which we do. We have never had a problem with our health inspectors, but we have really toed the line.  It is in our best interest to have practices in place that guarantee the safety of our clients. Now, I hope you won't take this the wrong way, but as a legal caterer, we spend  a LOT of money and time complying with these rules.  Our attitude about vendors who work from unlicensed and uninspected sites is this; not only will we not use or refer them, but we will report them when we find them.  Competition is fierce and competing with illegal  and uninsured shops is almost impossible. You might find that it is cheaper to stay where you are than revamp your home....

[Jae]

originalk said: 1 I didn't take an answer slot because I live in Mass. I am a pastry chef though and was trying to do the same thing here but had a lot of problems finding information. The best thing would be to contact your local Health department/Board of Health and City Permits Dept. Even then I had one person tell me I could do it, then when I was ready to get my permits I called to check back with them and they said in Mass it was illegal to have a food based business in your home. So Good Luck and I hope you fare better than I did. 77 months ago

[Colten]

I didn't take an answer slot because I live in Mass. I am a pastry chef though and was trying to do the same thing here but had a lot of problems finding information. The best thing would be to contact your local Health department/Board of Health and City Permits Dept. Even then I had one person tell me I could do it, then when I was ready to get my permits I called to check back with them and they said in Mass it was illegal to have a food based business in your home. So Good Luck and I hope you fare better than I did.

[Tormaigh]

in jersey In NJ, your cooking site has to be inspected by the health dept, and certain health standards have to be in place; cove molding on the floors, three bay sinks, separate hand sinks, thermometers in all the refrigerators, light covers on fluorescents, grease traps on all the sinks, stainless steel work surfaces to name a few.   Your water has to be a certain temperature.  Your workers need to wear gloves and head coverings.  Your product has to be stored a certain way; off the floor a certain amount of inches.  You have to have bleach at every sink. It goes on and on........ In addition to that you have fire codes to deal with; certain ovens will need to be vented and you need a fire system over any open flames. Your best bet is to call your local health department and ask what is required; this is what we did when we went into a new building(that used to be a woodshop).  It showed that we really wanted to be in compliance, which we do. We have never had a problem with our health inspectors, but we have really toed the line.  It is in our best interest to have practices in place that guarantee the safety of our clients. Now, I hope you won't take this the wrong way, but as a legal caterer, we spend  a LOT of money and time complying with these rules.  Our attitude about vendors who work from unlicensed and uninspected sites is this; not only will we not use or refer them, but we will report them when we find them.  Competition is fierce and competing with illegal  and uninsured shops is almost impossible. You might find that it is cheaper to stay where you are than revamp your home.... funnyvalentine 78 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.