Anybody Been In This Business?

[ronp]

I am thinking of starting a business in Utah. I am wondering if anybody has an idea of what the health codes might be? I know they vary by probably county and state but there must be some national standard. I'm sure you need a vent hood, but what about a sprinkler system, (a killer to the budget) and a floor drain, another killer. I am thinking of using MES smokers and don't know if they have to be approved either. Between the health department, fire department, local and county laws it may be a hassle. I called the city where I am thinking and was told I had to submit plans to zoning and planning. Hell, I haven't even looked for a place yet.

Goverment?
Frustrating!

Thanks for any help.

You guys are the greatest!

 

[neens]

We own a restaurant out in Connecticut so the laws might be different. We do need a hood and ventilation system but not a fire suppression system because we arenâ€[emoji]8482[/emoji]t doing any frying. We also donâ€[emoji]8482[/emoji]t need a floor drain, I think the main reason for that is we arenâ€[emoji]8482[/emoji]t really doing any animal processing other than trimming cuts of meat. If some of the codes are the same you will need a 3 bay sink for washing, rinsing and sanitizing as well as a separate sink for hand washing. Around here any plans for a stove or oven has to first be approved by the fire chief before moving to zoning. We get inspected by the health department every 3 months and fire chief every 6. Other than regular health inspection items I canâ€[emoji]8482[/emoji]t think of anything special off the top of my head.

 

[ronp]

Thanks for the quick reply. Are you doing smoking and if so, what equipment are you using?

Thanks.

 

[neens]

No its an Italian restaurant. Our business license has us listed as a bakery.

 

[ronp]

Well I am just wondering what may apply to smoking a product if it is different than a normal restaurant. I did own one in Wisconsin years ago and it seems that the same requirements are present today with the sinks etc.

Thanks again for the reply.

 

[neens]

Ya I knew it was kind of like apples to oranges but some of the same codes have to apply. Was just trying to help out the best I could.

 

[ronp]

I appreciate it, glad to see that not many things changed.
Thanks again.

 

[joed617]

Hi Ron, I'm in the BBQ Business in Boston and just opened 10 months ago. I needed the works to open up, New hood, fire suspression system fire inspection and numerious sets of plans including seating plans. Also you may have to take a "Serve Safe" course for food safety. I hope this helps some if not you can read my very first post when I started looking to open in this fourm.

Joe

 

[ronp]

Thanks Joe. Is the sprinkler required for the smoker, or do you have open flame or a deep frier?

I am looking at a very small business just to make some extra money as I am retired on SS. No frier, just smokers, steam table, maybe a holding oven. It is too soon to tell what route I may go, but it will start small or I won't do it, been there done that!
Thanks again I look for your post.

 

[neens]

Forgot about the safty course. We have to have someone on site at all times who is a certified food safety manager.