Home Based baking Inspection
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Permalink Reply by Jen Loftus on
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Hi Shay - I am in eastern NC and have gone through the inspection. Obviously everything needs to be clean! They should have given you a heads up as to what to expect but here's what they did at mine.
Fridge thermometer required- check on Dept of Ags website to see what it needs to be set at. They may test the freezer as well but you can call the rep who's inspecting you and find out. Seperate shelves in refrigerator that may/may not have to be labelled as your own so kids/hubby dont touch that stuff. All I did was empty the top shelf and claimed it for only me. Same goes for pantry. I kept huge rubbermaid totes in my pantry with my business name clearly labelled (pans, flour, sugar, etc.) so those were hands off to everyone else. Lighting is important because if you have any type of pot lights, spot lights or recessed lights they need to have either a shatterproof bulb or a screen cover that will prevent glass from getting into your cake during those pesky times when a lightbulb explodes at the very moment you are walking beneath it and shards spear into you and your freshly iced cake. Hate it when that happens ;) Honestly I inderstand the rule common sensically but in no other way. Im pretty sure that restaurants have 'hot lines' where huge heat bulbs are put in the window where food is served and I cant ever remember seeing any kind of protection in case of breakage...On another note, when you do get your certificate after inspection put it in a sheet protector and pin it somewhere (inside pantry door) so that its handy but not in the way. Its especially helpful when getting your feet on the ground in a new state to have the inspection to back you up. I never had anyone question me but it certainly helps to tell a new and skeptical customer that you are inspected by the state.
Hope this helps! Let me know if you have any other questions!
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Permalink Reply by shay smith on
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Thank You so much you've basically answered everything I was curious about I'm waiting on my water test and that's it have to do a fridge switcharoo lol...than I'll be okay just keeping my fingers crossed and can't wait to get this process over with !
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Permalink Reply by Vince T. on
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Have you thought about getting ServSafe Certified as a Certified Food Manager? It also lends credibility and you can let your customers know as well.
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No I haven't Vincent never heard of it thanks for the info I'm going to look that up !
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Permalink Reply by Lynne Salmon on
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Do indeed get your ServSafe certificate. It varies as to how long the class is from place to place - only an hour or two, some several days to several weeks in others.
Inspections vary from not only state to state but from inspector to inspector. One will zero in on the frig/fzr where as the next one will skip over that and look in every nook and crany to see that you keep a clean place.
Most do not allow pets in the home; some say you must only keep them out of the kitchen/work area.
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Permalink Reply by Melanie Kenefsky on
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Does anyone know of any movement in California to allow home baking?? I currently rent my kitchen time and because it is so expensive I am not even breaking even. Any response would be welcome
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Thank You Lynne I looked up classes where I'm located and haven't found any available yet and Melanie you can check your states Agriculture website or dept of health and it will let you know what is needed not all states require a inspection to bake from home honestly I'll rather rent a kitchen myself but clientele isn't so great right now so I'll wait !
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TY Shay...in response to the food safety permit. I took mine in Ventura, at the county environmental health dept. They hold it once a month, first Monday. It is from 8 or 9 am - 12 noon and it is free. After the first time you can renew on line once a year. Los Angeles does not offer the course but Ventura's is good for all of California
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Melanie do you go on CC? There is a thread on there regarding all states and what is the current statis of any movements re home baking. Don't know exactly what is going on in CA ... seem to me there is/was something. Many of the bill are just for allowing the sale of baked goods at farmers markets.
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Shay...It is so much easier working in a nice big kitchen with large enough sinks...etc. We go late at night so that no one else is there and we dont have to share the ovens. We all know the disaster of opening that oven door too soon. But the oven isnt calibrated right and we cant use the bottom or top rows and I bring my own temp gauge so I know exactly what temp the rows I am using are at. Would switch kitchens but there are not many around to choose from. Would love to have a gourmet kitchen in my house and be regulated to work from here.
shay smith said:
Thank You Lynne I looked up classes where I'm located and haven't found any available yet and Melanie you can check your states Agriculture website or dept of health and it will let you know what is needed not all states require a inspection to bake from home honestly I'll rather rent a kitchen myself but clientele isn't so great right now so I'll wait !
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I know I can't find the course anywhere near me I guess when the inspector comes I can ask her where to take them because everywhere I looked was about 3 to 4 hours away from me I don't like to drive lol
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I know I use to work in a bakery but got laid off so now I'm home and I hate it because I have the kids and husband who are my 24 hour customers lol....I'm really looking into where I can rent kitchen space out here its so hard because I'm in a rural town so its like a no mans land out here and I'm from the city so I'm use to something totally different !
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