Food hygiene regulations for none business use?
921900
Not sure if they have it right or not. How do they cope with any coffee mornings or fund raising events they have, if people bringing goods in to either sell or serve? I work for a charity where we cook meals in various village and church halls and any cooks have to have a F.H. Cert and the premises have to be registered. Know this doesn't help but if you pose the question to your local envirnment officer they might be able to help,ask at your local council offices for their number. Good luck
816450
Sure, and saliva, whatever else. Hair is the most noticable. Plus, a lot of cooks don't wear gloves while making your food. I've had hairs, fingernail, a pebble, and a band aid in my food different times during my life. I've refused food because the person making it was gloveless and wiping snot on her hands while wrapping the food. I've had waiters sneeze directly at the food. All very yucky, makes me want to stay home and cook for myself!
722008
children not allowed in the business section
195673
There are several things you can do.\n\nBut first... an environmental analyst has to be called to assess the risk. Walls may have to be ripped out, and carpets removed. Landlords are responsible for the safety of the premises, but are often reluctant in cases such as yours because it is expensive, and they are in the business to make money. Mold spores are microscopic and a baby is especially susceptible because their imune system is not fully developed.\n\nFirst, there should be a brach of government (either state or provincial) that deals with tennant rights. Probably called the "lanlord tennancy board" or something like that, it can also be covered under "consumer relations".\nThis covers info on your rights and the lanlord's responsibility.\nOR\nCall the health inspection ageny, mold spores are VERY unhealthy and I'm sure the local health inspecter would be very interested in this.\n\nIf all else fails, call all of your local television channels, and newspapers. In my area there ws a huge expose on mold in an apartment, and the landlords cleaned it up quickly due to public pressure.\n\nGood luck.
231149
its a code that every public business has to abide by for sanitary reasons. if they do not have the open front toilet seats they will have points taken off of their heath inspection i believe it is called. might be able to find out more from city hall in your town.
1123360
yes but i would not reccomend it unless you know that the place is sanitary
959388
I believe that it is a government guideline rather than statute law. Therefore they are not under obligation to follow it but do so as any responsible retailer would. As such they do not need to advertise it.\nAlthough most of the supermarkets I go to do so quite openly.
282746
Isolation and/or good anti-bacterial hygiene
539399
There is no license requirement
221522
usually, only one bathroom is required, but it is only required for the public if you are having a business that serves food and you can dine in with the food\ni.e. bakery,restuarant,etc...
59309
Just a little FYI.  ANY food that comes from plants, such as flour, corn(even canned) pancake mix, bread, etc. will have small traces of bugs in it.  Disgusting, I know, but this is mandated by the US FDA.  A certain percentage of bugs and debris are allowed into our food.  I don't remember what the percentage is right now, though.  I saw this on dateline a while back.
55849
Permits sometimes are posted within view of patrons. If you don't see it, you can ask the food handler to see it or you can call you local heath department and they can tell you anything you want to know. It is a matter of public record.
687665
If it hits the floor its got crap on it. the longer there the more crap. I will occasionally use the 5 second rule, but still do a visual, since I'm not very fond of hair, feces, or other "dirts". There are a lot of stuff that you can't see. If you're not going to eat it right away throw it away. Bacteria grows pretty fast at room temperature.
986563
all right... so here's the deal.\n\naccording to the local health department (i'm quite sure this is a standard), any food that hits the floor becomes trash.  there is no 5 second rule.\n\nadditionally, bacteria isn't the only thing on the ground.  perhaps there is dirt, and fire doesn't kill dirt.  dirt may be sterile, but it's still gross.\n\nimportantly, let's imagine that there is a chemical on the ground, like a cleanser.  that won't cook off either.  and that is poison.  \n\ncooking food to high enough temperatures will indeed kill bacteria, but here is another myth debunked.\n\nsuppose you leave some food out at room temperature for 12 hours, then you cook it up to boiling.  you kill all the bacteria, right?  right, you will kill all the bacteria.  so the food is safe to eat, right?  wrong.  bacteria produce biproducts which are poisonous, deadly even, and these chemicals are in fact dead already and heat does not necessarily destroy them.\n\nso heat is not a cure all for food, and the 5 second rule is crap.
877974
You will need to check with your city & state and see what licenses you  need such a s "food handlers certificate".\n\nYou will need URL equipment\n\nYou will need to be "food / health inspected"\n\nStart with this and the people within these areas will help you go from there!\n\nGood luck from a bake -a-holic !\n\n : )
241339
My partner used to hold contracts for the laundry of several hotels.\nThere were no regulations but he did all the loads in hot water, with bleach, dry on high heat.  This is sufficient to kill most things.\n\nA commercial washing machine doesn't do anything that a household machine can't.  I wouldn't worry about the type of machine.
572350
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