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?