I tried with little success last night to figure out the exact rules for baking at home. All Iknow is that Ihave to fill out some forms and get some things done, but what? Good Grief! Some of you must have done it before as I see a couple websites for baking services in VA.

HELP!!!!

Melissa

Here is one place you can start:

http://www.scc.virginia.gov/division/clk/diracc.htm

Also, you can get a lot of info thru Virginia Depertment of Agriculture & Consumer Services, Office of Dairy and Food

that's exactly where I looked last night and I couldn't figure it out at all and I'm not a dummy! Now, I'm majorly sleep deprived as my toddler isn't feeling well, thus not sleeping well, but still...!!!

Am I missing a page or easy link? I just want to know what I need to do to bake in my home and sell for profit.

Please, can someone hold my hand and walk me through it?

Melissa

I have looked into this recently--I'll send you a PM about it.

Sending you a big germy kiss! LOL THANK YOU!!! I'll be waiting quite eagerly for it!

Melissa

I called them and actually TALKED to someone! She said the requirements are too lengthy to post online and she sent me a package. It took all of two days to get here.

You have to follow the guidelines and then have your kitchen inspected. The cost is $40 to have it inspected. You have to pay this yearly. Plus to run a business, you have to have a business license which is done on a county basis, I think.

I would just give them a call. There is an application you have to fill out, but it doesn't sem too difficult or stringent. HTH!! Good luck!

Yeh, I'm with you Melissa "hold my hand" The commonwealth state is difficult. Someone printed an article for me that said for Baking you do not have to have a seperate kitchen, I was so excited about that but that is about as far as I got. Oh I also called to see if my bussiness is available. They told me I had to call my county office and get the paper work. But that is about as far as I have gone. But really I don't know where to begin when I have called for diffirent things they tell me I have ot call someone else...

But I was excited to get the news about NOT having to have a seperate kitchen $$$$

Thanks anyone for advise

Do you want a germy kiss too? THANK YOU!!!!

Does it look like it's difficult to get your home to pass an inspection? I have a pretty nice kitchen, but it's still a kitchen in the home - like one fridge, one deep freezer, one deep sink, one oven, but a BIG center island and granite countertops.

I'll have to call (I have the number - I'll call when DS goes to sleep)....

Hmm... I wonder how complicated the local authorities will be. I'm just so thankful I can even think about baking at home as renting a facility would kill thsi operation quick!

Melissa

Here's the number for the Commonwealth Office of Dairy and Foods-
800-552-9963. They sent me a packet right away.

There is going to be a whole lotta BIG FAT GERMY KISSES going around, LOL
Thank you kindly, I am so gratefull for CC and the members

I know you need at least double sinks--one to wash, one to sterilize, and a separate refrigerator with a thermometer. Also a separate area to store your products--basically, they want you to keep your business food products separate from your personal food products to avoid cross contamination.

Drat! Now, having a separate refrigerator wouldn't be that difficult, but having a double sink is a HUGE problem. I have a big deep single sink... but wouldn't a dishwasher be better for sterilizing? There has to be a way around a double sink. I could probably "convert" the big sink into a double wiht a metal container that fits inside the existing sink or something... Good thing we were just planning on buying a new refrigerator. I'll keep the old one to hold supplies! Hope they don't mind if that one moves to the basement though.

Melissa

I'm not condoning this or trying to promote this idea, but I BET you most people selling cakes do it on the low. I mean, there is NO WAY that it's feasible to have people use commercial kitchens. Plus, aren't you putting people at MORE risk by transporting dairy products and other perishables back and forth between home and store and commercial kitchen? How can it be "safer" to be in a commercial kitchen. The only thing a commercial kitchen has is the equipment set up the way they want it and more insurance. Does that many anyone is watching over you to make sure you store your eggs properly? or put the milk back in the refrigerator? or that you washed your hands between cleaning and cooking?

I TRULY believe (and you can throw eggs at me if you wish) that this is a product of two things: One, the super paranoia of getting sued, but mostly, it's big business trying to keep the reigns in their hands so that they don't have competition. They are trying to squash the little guy and they found way to do it with the food scares.

We ALLLLLLLL eat food prepared out of other people's homes all the time - why is it different if it's bought at a bake sale for charity than for profit? DOn't you want the same safety standards? I just don't get it and I'm irked!

Melissa

Yeah, that was my thought too--about the dishwasher. But years ago, I worked in a bakery (near you actually--it was the Country Oven) and they had all stainless surfaces, and huge sinks, one held a sterilizing rinse solution for the utensils. I guess you'd have to ask. I think the basement is okay for the refrigerator--mine's in the garage, and I know that wouldn't be okay. Also pets--they don't want any pets having access to the work area.

When I worked at the bakery, the food inspector would drop in unannounced and check up on things. And he would tell the owner about anything that wasn't quite up to snuff. That kitchen was always kept very clean. If you produce food products for sale, there have to be protective measures in place. You may keep a clean kitchen, but someone else may not, and how do you protect the customer, and yourself? Just read some of the posts here about the experiences people have with customers--it can get pretty ugly sometimes.

Oh, I understand protecting customers and yourself. But you don't need double sinks to do that. I think when they make rules so tough, it forces people to break them and that's even a bigger issue.

Melissa

OK, for those of you with home businesses - what if your little one is sick adn the dishes don't get done and the health inspector comes knocking on your door?

This comes to mind right now because that's our house right now! I had 1.5 hours of sleep and I haven't touched a dish all day and it's already piling up as I haven't unloaded the dishwasher or the dish drying rack!

Melissa

Well, I hope somebody else has better info than me, but at the commercial bakery, all the dirty pans, utensils, etc. went back to the dishwashing area and a part-time high school student came in every afternoon to wash dishes, floors, counters, etc. So it all was done once a day.

Actually, in the state of Virginia you are not required to have the separate storage areas for the food. They suggest that you do if you can because it makes it easier for them to check when they come for inspections. Also the double sink requirement is not two sinks but a sink with two compartments. If you have a one basin sink, you are allowed to put a plastic basin in to make the second compartment. I found it pretty simple to get certified.

I thought it sounded awfully easy, but didn't really want to point that out

I have an open floor plan and a dog that lives here. I thought I would just keep her in her cage or at the neighbors house when I get the kitchen inspected. Any thoughts on this one?

gleep--do you need a separate oven?

I'm doin' a happy dance yay!!!!!!! I so want this to work!!!

Melissa

It sounds like you just need to clean up well and keep it cleaned. It also says that they would like to see you make something so they can see your technique and see how you do it.

Now I'm SUPER glad that we redid our kitchen when we moved in here. I have a 10x12 kitchen, but we took out the upper cabinets and ran them to the ceiling. I have a 7x3 foot island and a corner cabinet too. I have MORE space than I need and it would be very easy to divide things up for personal versus business. The spare refrigerator is the biggie, but we are buying a new one any day now as ours is old and not in line with the rest of our appliances. As long as it's OK to have it in the basement, then I shoudl be in fine shape! SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO happy to finally have some good news!

Melissa

Just thought I put in my 2 cents on this subject. I work in a private school in VA. Our kitchen is inspected by the Department of Health. When our school -Food Service Class decided to make and sell cakes we had to be inspected by the State Department of Ag. Different rules. Main thing is clean kitchen and not fixing regular family meals while fixing cakes or food to sell. Also go luck on knowing when the inspector is coming. I called and he showed up 3 months later unannounced at lunch time. Hope this helps some.

Well, if one things comes of this is that I clean my kitchen immediately, instead of at the end of the day or the beginning of the day. I clean my kitchen every day, but I'm not good about cleaning up/putting away after every meal/snack, but if there is ever a threat of an inspector coming any second, that would keep me on my toes! LOL My DH would be HAPPY!

Melissa

No, you don't need a separate oven. They prefer your pets be outdoor pets but will not reject you because of an indoor pet. They have never come to watch me prepare any of my recipes. I've only been getting inspected every other year and each time, he has made an appointment. He understands that because it's a home based business, I'm not always here so a surprise visit wouldn't be very practical. I'm sure it can vary based on who the inspector is but I've always found it to be very easy and not stressful at all.

OK, maybe I can find the article that the lady printed for me that stated "you don't need a seperate kitchen to BAKE" I have heard people say that you do need a seperate kitchen to be inspected but in this article it says you can be "certified/legit" without having seperate kitchen. But I do think it is different for each county. Becuase I used to live in richmond and my teacher said all you needed was a shelf in your frige dedicated to cakes, a seperate entrance, if you were going to have customers pick up cakes, a back door of some sort. That was it. I will try and scan that article when I get home tonight.

Nope, you don't need anything seperate in VA. It all sounds very easy and doable. They vrecommend the seperate fridge, but it is not required. I bake for money very little and it would be impractical for me to have a whole extra fridge just for cakes. BUT I would like to get licensed, it would just make me feel better.

I live in the boonies, so it would be silly for anyone to come here without letting me know first. I drive 25 minutes to the grocery store!!

Thanks Monica, so what was your 1st step for the inspector to come out?


Off the subject, keep up the good work Monica you don't have long to go, how are you doing it anyway being a cake decorator?

Thanks again