Health regulations for caterers
Kitchens must have permits and post inspection grades
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When selecting
a caterer, one of the important questions you should ask is where the food for your
reception will be prepared.
In North Carolina, every commercial food service establishment
must have a permit, and its kitchen must be regularly inspected by the county Health
Department.
State law requires an inspection every three months. The
inspection grade must be prominently posted where it’s clearly visible to the public.
The grades are on a 100-point scale, with 90 and above considered excellent. A kitchen
that doesn’t score at least 70 -- equivalent to a low “C” -- isn’t allowed to operate.
It’s easy to check the inspection grade for a caterer based in
a restaurant or hotel.
A caterer that serves food exclusively off premises must still
have a permitted and inspected home base. This might be the caterer’s own commercial
kitchen. The law considers this a “food stand” or “commissary,” but it must meet the
same standards as a restaurant and must post its inspection grade.
Some caterers may have an arrangement to use a school or church
kitchen that is permitted and inspected regularly. Under state law, home kitchens cannot
get permits for commercial food service. If in doubt, ask to see your caterer’s permits
and most recent inspection grade.
If you hire a caterer to prepare a meal in your own home, such
as a rehearsal dinner, the cook may qualify as a “chef for hire.” As long as the chef
uses your food and your kitchen equipment, the health regulations don’t apply. Otherwise,
the caterer must be licensed.
To see permit and inspection records online,
see the New Hanover County Health Department’s web site at www.nhcgov.com.
Follow the links to “Health” and “Environmental Health.”
Any questions about restaurant permits or kitchen inspections can
be directed to the Environmental Health office at (910) 798-6667.
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