RE: Food handler certs and state fairs
I'm trying to ferret out info on vendors who do State Fair circuits and how they handle the food health requirements for each.
I'm sure there are a lot of people who skirt the issue but I want it to work. I mean, I've seen some vendors in small local venues with only covered shade cloth booths, crock pots, fryers, roasters, fold down tables...what's up with that?
I agree about contacting the site of the event. But what about off-site/home based products? Like for instance, if I wanted to make cupcakes, cookies, candies or tarts for events in my home facility and take them on the road (with proper storage of course)
I'm sure there's a definition between hot food on-site and all the other stuff...like candy apples for instance...
I just don't know where to find it!
Hey, what about the competitions from home bakers and <brrrr> the canning/jam stuff? Do judges have to have rare and unusual insurance? <LOL>
Anyway, thanks for the input...anyone else?