Hope you folks don't mind a yank butting in here (it's what we do best
isn't it?)

While it may not be feesable to do the production in his home, often
times church kitchens (at least here in the states) already meet
health code and can be rented for very little. Another option may be a
local school's cafeteria.

I am helping a friend of mine do the same thing with his BBQ sauce. He
couldn't do the production at home but his church had a kitchen well
suited and already met the draconian health regs we have here.

While I know lableing requirements differ between the civilized world
and here in Oklahoma, one universal is the packaging. The regular
home-style foodstuffs bags you get at the local market aren't suitable
for resale in most cases. Your friend should look into getting a
heat-sealer and a supply of commercial grade packaging. Commercial
grade table top models show up on Ebay for sale in the UK with some
regularity (I know because every time my buddy thought he found one
that he could afford I'd have to point out it was for sale in England)



-christopher proctor











On Sun, 20 Mar 2005 23:49:05 +0000 (UTC), Dave
wrote:

Mary Fisher wrote:

"Dave" wrote in message
...

I have posted a question from this Asian chef before and he wants me to
find an answer to his latest question....

I have tried a google on this and got so many look-ups as to totally
baffled.

Here is my/his question.

If he makes packets of Bombay mix in his house, how does he find out
what rules and regs he has to obey? (food hygiene etc.)
He tells me that he has a fully tiled kitchen, but without making phone
calls to his local authority (a different one to mine) I am at a loss to
advise him.


The appropriate LA department will be very helpful. They're not dragons.

Thanks Mary. I'll get him to make contact with the LA when he phones me
tomorrow.

He is reputed to be one of the top Indian chefs in the Lancashire area.
I am keen to see he gets a good foot hold on his future.

Dave