vending to vendors?

Pwrjunkie80 · BBQ Fan Joined: 11 Mar 2011 Posts: 114 Location: Virginia

Hey all, I live close to the D.C. area, and was asked by a hot dog vendor in D.C. to sell her some of my BBQ to her. Then she would resale it to her customers. I know this would probably a HD nightmare. Or I was thinking of a mobile kitchen to "prepare" the Q. I already have a Lang 84. So volume would be no prob. Just want to make sure Im legal. The vendor is HD approved if that makes a difference. Has anyone done anything like this before?
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Chargriller
Big Green Egg
Lang 84 deluxe

Pit Boss · Posted: May 24 2011 Post subject:

I'm not sure, but wouldn't the liability fall on them for purchasing food from an approved source? Can you not sell to anyone you choose? Just ask you HD. They'll let you know in quick order.
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Somewhere in Kenya...a village is missing their idiot.

SoEzzy · Posted: May 24 2011 Post subject:

Generally selling to a reseller is where you are going to have your woes.

Not sure if this is a HD or FDA inspection issue, hopefully someone will be along in a while to give you the straight information.
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Here's a change Robert.

I still work here!

Harry Nutczak · Posted: May 24 2011 Post subject:

Junkie,

For what it is going to be required of you to sell your product to another commercial operation. I suggest you buckle in and get ready for the ride of your life through the red-tape roller coaster.

To do what you want to do legally, you will be forced to go through all the regulations and procedures that a federally licensed meat processing facility is forced to do. This includes a state or federal inspector on-site at your production facility, working only with equipment certified by the NSF, filing a HACCP plan, etc etc etc.

Without all of this, I would not touch this opportunity.
Imagine if this vendor mishandles the food which you have provided, people get sick, the health department will investigate that vendor, the vendor will finger you as the cause of a food-borne illness outbreak, then when they investigate you, and find out you did this under the regulatory agencies radar, they will come down on you hard, then you'll have all the people who got sick wanting to file suit against you for getting them sick. Your insurance will not cover this because they would not insure you for doing this kind of business without you being fully licensed and approved by the regulatory agencies involved.
So, the short answer is how much of your life to you feel comfortable gambling with? Are the monetary gains outweighing the potential losses?
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Pwrjunkie80 · BBQ Fan Joined: 11 Mar 2011 Posts: 114 Location: Virginia

Enough said, I figured as much, and the gubment strikes down yet another dream!

Thanks all for the info anyway
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Chargriller
Big Green Egg
Lang 84 deluxe

Pit Boss · Posted: May 24 2011 Post subject:

After some research, it seems you may need to be a certified USDA kitchen and have an approved HACCP plan to be a manufacturer. It's not interesting enough for me to continue to research, but you may.

A quick call to your Health Department would probably answer a lot of questions you have.
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Somewhere in Kenya...a village is missing their idiot.

jess · Posted: May 24 2011 Post subject:

Would you sell your Q to "next door bubba" to sell to little league game?

Pwrjunkie80 · BBQ Fan Joined: 11 Mar 2011 Posts: 114 Location: Virginia

Sure, if I could do it legally! But the red tape. Not worth it.
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Chargriller
Big Green Egg
Lang 84 deluxe

Jeff Hughes · Posted: May 25 2011 Post subject: