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Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
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 Posted: Apr 13 2011 Post subject: |
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Like all the other advise, this might be good for a comp. but you really need to find out what the HD will require for vending and catering. It would be a waste of time and money to set up a trailer only to have it not meet the HD regs.
BWTFDIK 
Cheers
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“Franken Smoker”
“The Bride of Franken Smoker” |
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Ira
BBQ Fan
Joined: 11 Feb 2011
Posts: 305
Location: Coral Springs, FL
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| Posted: Apr 14 2011 Post subject: |
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| Raine wrote: | | Servsafe course is always a good thing, and it makes the HD happy. |
But that's not CPFM, right? Every establishment has to have one CPFM on premises at all time, where I think SafeServe is the level below that--something EVERY worker in the restaurant has to pass in certain counties. The holder of the CPFM doesn't even have to work in the kitchen. He just has to be there.
Not exactly sure, but in my county, you need the CPFM certification. |
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Raine
BBQ Pro
Joined: 06 Feb 2005
Posts: 598
Location: Dixie
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| Posted: Apr 14 2011 Post subject: |
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| Don't need one in NC, at least not yet. |
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Ira
BBQ Fan
Joined: 11 Feb 2011
Posts: 305
Location: Coral Springs, FL
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| Posted: Apr 14 2011 Post subject: |
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That's it. And you'll see on the side of that page, they work with SafeServe and the Prometric that I linked. So, same thing.
I think I paid around $35, $40 for the book (don't remember), and the test will be about $60, so pricewise, they're all in the same ballpark.
Also, don't be afraid by the use of the word "book." It's softcover, but it's not huge HUGE like a real book. It's set up specifically as a study guide. |
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Ira
BBQ Fan
Joined: 11 Feb 2011
Posts: 305
Location: Coral Springs, FL
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| Posted: Apr 14 2011 Post subject: |
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| Raine wrote: | | Don't need one in NC, at least not yet. |
My guess is Illinois requires it.
And by the way:
What part of NC are you at? I lived in Greenville for a year in 1975, and I hated their eastern Q. I way preferred the western style in the state.
Hush puppies and grits I'll NEVER learn to like! |
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Raine
BBQ Pro
Joined: 06 Feb 2005
Posts: 598
Location: Dixie
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| Posted: Apr 14 2011 Post subject: |
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| The great state of Mecklenburg. |
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Ira
BBQ Fan
Joined: 11 Feb 2011
Posts: 305
Location: Coral Springs, FL
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| Posted: Apr 14 2011 Post subject: |
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| Raine wrote: | | The great state of Mecklenburg. |
I have zero idea where that is. |
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Raine
BBQ Pro
Joined: 06 Feb 2005
Posts: 598
Location: Dixie
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| Posted: Apr 14 2011 Post subject: |
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| Charlotte. |
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Herman
BBQ Fan
Joined: 24 Feb 2008
Posts: 207
Location: Snow Hill, NC
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| Posted: Apr 14 2011 Post subject: |
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Raine
The temp requirement in NC was changed I believe in early 2009.
not real sure of date just real sure that it is now 135 degrees-it was changed to agree with the serv-safe class to avoid confusion
Herman |
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Raine
BBQ Pro
Joined: 06 Feb 2005
Posts: 598
Location: Dixie
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| Posted: Apr 14 2011 Post subject: |
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Hum, they changed the servsafe too.
When we took the class, it was 140°.
We closed in 2008, so haven't had to deal with any health inspectors latley. |
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GeorgeH
BBQ Super Fan
Joined: 30 Aug 2009
Posts: 445
Location: Arkansas, between Little Rock and Fort Smith
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| Posted: Apr 14 2011 Post subject: |
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I was going to suggest using a Nesco Electric Roaster. I've used one before like that and you can keep the heat pretty low on one. ...But considering all the responses on this thread maybe that is too simple.
George |
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Raine
BBQ Pro
Joined: 06 Feb 2005
Posts: 598
Location: Dixie
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| Posted: Apr 14 2011 Post subject: |
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Will the roaster be able to hold enough butts?
And will the HD approve it? |
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GeorgeH
BBQ Super Fan
Joined: 30 Aug 2009
Posts: 445
Location: Arkansas, between Little Rock and Fort Smith
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| Posted: Apr 14 2011 Post subject: |
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| Raine wrote: | Will the roaster be able to hold enough butts?
And will the HD approve it? |
The times I've used one was for personal use. I don't cater so I don't know about HDs.
Sorry,
George |
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