How do HACCP rules affect me?
In order for you to become fluent in the sanitary handling of the food products you cook most Health Departments require you to become familiar with effective approaches to food safety. There are short courses available throughout the country as well as online. You will then take an exam which should lead to a Food Handler’s Certificate. Increasingly, in most states the Health Department requires someone who is a Certified Food Handler to be on premise in your commercial kitchen whenever you are cooking.

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1. Is a culinary incubator right for you?
2. Is a Health Department License necessary?
3. What does HACCP - compliant mean?
4. How do HACCP rules affect me?
5. Is there a difference between wholesale and retail food processing and can this affect the kitchen I use?
6. Could I use a church kitchen instead of a culinary incubator?