Hey guys!
I've been smoking for a few years now on and off with my Pro Q bullet smoker, and with my wife and I finally getting a house with a decent sized garden for more weekly smoking fun, I'm thinking of setting up a small stall at our local town market.
Not looking for a massive profit but I love good BBQ and would love to share that with the local populace!
Currently I'm thinking of cooking up ribs at home and shredding the meat off the bone, then making a range of sauces to go alongside which could also be sold separately. Then I'd be offering pulled pork, smoked chicken and rib rolls. My wife is thinking of doing some homemade cookies and selling ice cream sandwiches for the kids too.
I'm aware of others who have started down the catering path, beyond a water bath food warmer, and a little hot plate to crisp off the pork what would you need to get started? I'm thinking this summer would be the time to visit a few festivals and get my saucing/ rubs/ cooking techniques right with a view to start in autumn or spring depending on demand!
Oh and one final thing, where would u suggest buying ribs and the like? Makro requires a business account, so is it just Costco for us regular joes?
Thinking of doing some lowkey catering
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blunder1983
- Still Raw Inside
- Posts: 9
- Joined: 12 May 2011, 14:37
- First Name: Christopher
Re: Thinking of doing some lowkey catering
First off you need to register your intent to trade with your local council at least 28 days before you can start.
You'll then need to speak to your local environmental health office who will come and inspect your premises, your equipment and your methods. They should get you started on all your document processing and procedures and give you a food rating out of 5.
You should get a visit from trading standards around this point too. As we were calling our products "smoked" they inspected my smoker to make sure it wasn't just done in an oven. They inspected all my recipes and gave advice on allergens.
Get your self some public and product liability insurance, a lot of venues we've served at want at least £5m cover for vendors.
This just off top of my head before coffee kicks in. I'll have another think later see if I've missed anything.
Nick
You'll then need to speak to your local environmental health office who will come and inspect your premises, your equipment and your methods. They should get you started on all your document processing and procedures and give you a food rating out of 5.
You should get a visit from trading standards around this point too. As we were calling our products "smoked" they inspected my smoker to make sure it wasn't just done in an oven. They inspected all my recipes and gave advice on allergens.
Get your self some public and product liability insurance, a lot of venues we've served at want at least £5m cover for vendors.
This just off top of my head before coffee kicks in. I'll have another think later see if I've missed anything.
Nick
Re: Thinking of doing some lowkey catering
Our local environmental health officer put some pretty strong points across too:
-Separate prep area is a must, not using the family kitchen
-Separate fridge is a must
-You must keep any pets completely out of the prep room.
Unfortunately our tiny kitchen and abundance of cats has put a stop to my dreams!
-Separate prep area is a must, not using the family kitchen
-Separate fridge is a must
-You must keep any pets completely out of the prep room.
Unfortunately our tiny kitchen and abundance of cats has put a stop to my dreams!
Re: Thinking of doing some lowkey catering
Ok now my coffee has kicked in I've remembered a few more things.
At least one person trading, usually the main staff member will have to take the level 2 food hygiene course. You will then have to confirm that you will train any further members of staff.
You will probably need a fire extinguisher, lots of places ask for this, also hand washing facilities.
All electrical equipment will need to be PAT tested before you can use it.
Nick
At least one person trading, usually the main staff member will have to take the level 2 food hygiene course. You will then have to confirm that you will train any further members of staff.
You will probably need a fire extinguisher, lots of places ask for this, also hand washing facilities.
All electrical equipment will need to be PAT tested before you can use it.
Nick
Re: Thinking of doing some lowkey catering
I was told the L2 H&H course wasn't mandatory (though I think the regs vary from authority to authority), but I reckon it would be really good idea! It's quite a short course, Sheffield council offer it for £65 so well worth it imo.
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blunder1983
- Still Raw Inside
- Posts: 9
- Joined: 12 May 2011, 14:37
- First Name: Christopher
Re: Thinking of doing some lowkey catering
Wow, lots to consider!
I'll speak to the council and then look into the food safety course, better to be safe than sorry!
Thanks for the feedback.
Chris
I'll speak to the council and then look into the food safety course, better to be safe than sorry!
Thanks for the feedback.
Chris
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Coton Foundry
- Still Raw Inside
- Posts: 8
- Joined: 14 Apr 2013, 08:43
- First Name: Roger Sanderson
Re: Thinking of doing some lowkey catering
Hi Chris,
I'm doing the same thing and it's taken me over a year!
I'm 9/10 complete but as my appointed Environmental Health Officer is away on holiday until the end of the month, it will take at least another month more.
Progress is slow, but the E/V dept are being very helpful - they're not trying to stop me, they are assisting me in doing it correctly from the start. I am the first smokehouse on their patch so it's a learning curve for them as well.
I've had to retake my Food Health and Hygiene certificate as the last one was 14 years out of date. I had to install ventilation in my smoke house and line it with white plastic cladding for ease of cleaning. I have a small fridge in there which they are happy with and I fixed a 12v hand was sink unit out of a van as I couldn't pipe water or drainage in there. Hand sanitiser, paper towel dispenser, first aid kit, food surface sanitiser for the prep table, fly zapper, hairnets, disposable gloves and, in my case, beard nets.
As all the dish and grill washing in done in my scullery, that too was part of the inspection - my kitchen wasn't as not food (commercially) is prepped there.
I have a 'Safer Food, Better Business' pack which was given to me (foc) by the E/V Dept which has a diary for opening/closing cleaning procedures log, which I have to use every smoking day.
I am awaiting some tests to be done on the cheese I smoke to evaluate the shelf life.
The E/V officers are really encouraging and are showing great interest in the project, complimenting me on my compliance of their regulations. All test and obtaining of information are being done by the department as they can get this done foc whereas it would cost me an arm and a leg for the same things.
It's a long haul, but it will be worth it.
I'll let you know when I finally get their blessing!
Regards,
Roger
I'm doing the same thing and it's taken me over a year!
I'm 9/10 complete but as my appointed Environmental Health Officer is away on holiday until the end of the month, it will take at least another month more.
Progress is slow, but the E/V dept are being very helpful - they're not trying to stop me, they are assisting me in doing it correctly from the start. I am the first smokehouse on their patch so it's a learning curve for them as well.
I've had to retake my Food Health and Hygiene certificate as the last one was 14 years out of date. I had to install ventilation in my smoke house and line it with white plastic cladding for ease of cleaning. I have a small fridge in there which they are happy with and I fixed a 12v hand was sink unit out of a van as I couldn't pipe water or drainage in there. Hand sanitiser, paper towel dispenser, first aid kit, food surface sanitiser for the prep table, fly zapper, hairnets, disposable gloves and, in my case, beard nets.
As all the dish and grill washing in done in my scullery, that too was part of the inspection - my kitchen wasn't as not food (commercially) is prepped there.
I have a 'Safer Food, Better Business' pack which was given to me (foc) by the E/V Dept which has a diary for opening/closing cleaning procedures log, which I have to use every smoking day.
I am awaiting some tests to be done on the cheese I smoke to evaluate the shelf life.
The E/V officers are really encouraging and are showing great interest in the project, complimenting me on my compliance of their regulations. All test and obtaining of information are being done by the department as they can get this done foc whereas it would cost me an arm and a leg for the same things.
It's a long haul, but it will be worth it.
I'll let you know when I finally get their blessing!
Regards,
Roger
Re: Thinking of doing some lowkey catering
I was reading your post with interest thinking "this guy has managed to do it, why can't I?". Then I read you have a scullery as well as a kitchen. I guess a two up two down terrace isn't the best place to start!
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Coton Foundry
- Still Raw Inside
- Posts: 8
- Joined: 14 Apr 2013, 08:43
- First Name: Roger Sanderson
Re: Thinking of doing some lowkey catering
Well, the scullery is almost part of the kitchen in so much that I took the door between the two off it's hinges.
If you can get running water and drainage into your own smokehouse, you might be in with a chance.
Good luck!
Roger
If you can get running water and drainage into your own smokehouse, you might be in with a chance.
Good luck!
Roger
Re: Thinking of doing some lowkey catering
Coton Foundry wrote:Well, the scullery is almost part of the kitchen in so much that I took the door between the two off it's hinges.
If you can get running water and drainage into your own smokehouse, you might be in with a chance.
Good luck!
Roger
Yeah I figure I would need essentially an outdoor covered area with secure cupboards and water / power - just beyond budget currently.