Looking for some help from BBQ Concession owners...

[thunder835]

Hello All,

I’m hoping someone here may have experience with a semi-permanent or permanent BBQ stand setup. Particularly with a BBQ porch/concession trailer. I have a few questions for anyone that would be willing to take the time to answer.

Thanks!!!!

 

[JckDanls 07]

I'm thinking just ask the questions and and see what happens ...

 

[pops6927]

First, contact your friendly local Federal Meat Inspection Office for any and all advice on regulations concerning your commercial endeavor. This website does not portend to be any authority whatsoever on State/Federal regulations; it is strictly a site for smoking enthusiasts and amateur endeavors sharing ideas, tips, recipes and 'how-to's of smoking meats for personal enjoyment.
Second, find out, through them, what requirements are for commercial equipment, specifications, operation, procedures, etc.
Third, what regulations are necessary for the meats chosen to cook outdoors or in an inspected kitchen or facility - do they have to have a Federal Grading Stamp on them like USDA Select, Choice, Prime, or is No Roll acceptable? These are all rules and regulations that must be met and adhered to.
Thank you for giving us the opportunity to read and learn about your quest and accomplishments! The above has to be stated to avoid our website in being complicit with advice on commercial operation endeavors.

 

[neens]

It really depends on your location. Here in CT a trailer or mobile food service basically have the same requirements as B and M. That is 3 bay sink for cleaning, separate hand wash station, operator with a safe service cert, heated water, mobiles have to be inspected and permitted in ever city/town they are planning on vending in which can get expensive paying for health department, fire department and police permits. Some of them are good for naiboring cities if they have a shared health department. You also need to have a access permitted kitchen somewhere for storage and prep work not done on the truck. Nothing can be stored or prepared in your home kitchen.