I had previously asked a question, but getting closer to diving in, need more help first. I had talked to a PC in my state that said I would need to contact the state health dept for a license (I thought I better do this first so there aren't any problems later.), but when I called this is what they told me. If I take my OWN pans etc, I would need a 3 compartment sink in my home to wash them. But if I used the client's pans and utensils I am only selling a service and don't need a license. Would I be using the client's things or do you take your own? I can't imagine they would have everything that you need? If you take your own, how do I explain this to the health dept so that I don't have to have a commercial kitchen & commercial license? I can't get started until I get this one ironed out, I wouldn't want to be ready to launch a business and they tell me I can't. Thank you in advance for your replies.
The State Health Dept has already told me that I can not wash at the clients house, that I would need to have a 3 compartment sink with sanitizer when taking my pans to various locations. Maybe this is specific to South Dakota?
So I guess people in SD cannot have housekeeping services to wash pots & pans? only joking Kelly, this usually applies to restaurants and free standing catering facilities. You are not in that category...you are providing a service.
It is very easy for someone who is not familiar with the personal chef industry to confuse it with the above. Let them know tht you will be buying food with the clients money, & preparing it at their home (more similar to a private chef, not a caterer). Again, the "3 compartment sink w/sanitzer" is standard for restaurants etc.
You may want to contact APPCA headquarters & they can give you more info. BTW...again, this is another reason why joining an association such as APPCA comes in handy. They will help you get such issues resolved correctly.
Kelly - The folks at the state level probably have no idea what you would be doing or how you would do it. You are providing a service...in almost every jurisdiction that I am aware of you are no different that the nanny, the lawn guy or the housecleaners. You are buying food with the clients money, taking it to there house and cooking it for them in their kitchen. What you use to cook it in or with is of no concern.
If SD regulates PC's at the state level, it's the only state that I know of that would be doing that. Most often licenses for this kind of service would be issued at the county level, if at all.
We operate in one of the largest metro areas in the country, Washington, DC and we do not have a license of any kind from the District of Columbia, States of Maryland or Virginia.
One of the benefits of association membership is gaining the information up front in your training manual of who to contact and what kind of contacts to make. What kind of information to provide them and how to ask the appropriate questions so that you get factual and accurate answers.
For instance, unless I were setting up a wholesale food manufacturing business, I would never contact the state for any reason except to register my company name with the secretary of state.
Personally, I would much rather beg forgiveness than ask permission.
Hi Jim, I notice you are in the same area as I am, Gaithersburg, MD. I am considering getting into the biz, but would like to add a dimension to my service. I am a homebrewer and would like to offer homebrewed beer and mead paired with the dishes I prepare for my customers. Do you know what licenses I would need to be in compliance with Montgomery County and Maryland laws?
Don't even think about it in this county. Even the new winery at Comus has to sell all of its wine to the county, then buy it back at their marked up price to give it away at their own facility.
You might be able to make it and give it away, but I suspect that that would not be your intenet. And I guarantee that if you include it in the price they will figure it out.
Give me a call...I live in Montgomery Village. For a cup of coffee I'll tell you everything I know...as long as you remember that it's worth what you pay for it.
Hi Kelly - I am in New York state and just spoke to our Health Dept the other day about the exact same thing. When I signed up for the sanitation safe handling certificate he mentioned if I want to use my own knives or utensils I would have to get a restaurant/church/someone with a 3 basin sink to write me a note stating I can use their sink to wash my utensils in. Otherwise I had to use the clients knives/utensils. He seemed very aware of personal chef business & that it is a personal service, not catering. (He even mentioned joining APCA, or other) to get better info! Hope this helps.
Frosty - Me thinks you may have talked to some one that you did not need to talk to. Other NY chefs can jump in here, but ot my knowledge only one county has that requirement, and that is on Long Island (hence, my question). We have chefs all over the state and none have that requirement.
I believe where you've peaked their interest most is in the fact that you would be transporting your equipment from one cooking location and then to another. This, they presume is a serious risk for cross contamination. The chance of your kitchen equipment being completely sanitized is slim and none in the eyes of regulators. Though, many of us do accomplish this on our own, daily. They view you the same as a caterer, not a personal services business. They don't care how you explain it to them either.
Many of us went through these issues 10 years ago too. Eventually we all became more mainstream and were legitimized and thus understood better.
only joking
