I'm looking for experiences regarding the Health Department and their opinion of food that is self-produced in a garden on the property of the restaurant. I don't really hear too many people talk about this as it is surely a "gray area" in most localities. I see lots of restaurants doing this and most of the top restaurants in many cities plant herbs and veggies in some form. It seems like a pretty big trend right now but I don't think it is actually allowed most places in the U.S.
The local heath department does have a rule stating that "food must come from approved sources" and I am sure there are similar rules all over the United States.
I am about to take over a kitchen and part of my plan was to build raised planting beds right outside the restaurant. Surely, I can't get an inspector to approve of my gardens and pass it off as an "approved source". Or, can I?
I was just kind of planning on not raising awareness of this and if they discover it than I would cross that bridge if it ever comes to that.
I'm guessing this is not a problem for most chefs because of the gray area aspect of it but maybe there have been chefs here that have had problems or experiences with this?
What's your opinion on the subject?