I have been performing off-premises (on-site) catering for almost 20 years in another state. I do ZERO prep or cooking before arriving to the client's kitchen (other than cakes). Everything is done on the client's premises. I have worked this way even for 400 guests. It works great for me and I have no intention of changing my way of doing business. To me, this is much safer than cooking and transporting. I am always hearing: "Your food doesn't taste like wedding food!" I want to keep it that way.
My husband was relocated to Mississippi and I am starting over. I started under the wire and have been fairly successful in building my business considering I only started a few months ago.
I need to get legal though. I do not like looking over my should constantly.
The MS Dept of Health requires that I fill out a Food Establishment Plan Review geared towards catering. No problem.
But they also want me to have a full service kitchen - which I do not use or need. I do not cook anything or even cut a single mushroom at my homebase. I only need to store (dry storage and cold storage only and all required sinks).
Because I am insisting I do not use cooking equipment at my kitchen, they also want a Standard Operating Procedure that DETAILS every step I take to get the finished product.
I have to detail out shopping for product, storing it, transporting it to the venue, etc. I can't find anything that already exists for guidelines for these circumstance. Does anyone know if it exists?
I have to provide menus - cooking details including equipment used) - it's completely insane - all as a part of my SOP.
If this does not exist, does anyone know if written guidelines exist for transporting food from the commercial kitchen to the client's venue? i can modify that and make it work.
I am struggling with wording all of this correctly so I have as little kick back as possible.