Planning a food business involves lots of rules about spaces, equipment and operations to maintain food safety. Understanding the principles, lingo and processes builds confidence in the planning and inspection process, helping to engage inspectors as mentors.

Topics Covered:

❖ food safety as a practice ❖ risks and liabilities ❖ kinds of food businesses ❖ who inspects whom ❖ rules and regs for foodservice ❖ training requirements, options ❖ where to produce ❖ permitting processes ❖ working with inspectors ❖ types of commercial kitchens

Presented by Piedmont COMMUNITY COLLEGE’S SMALL BUSINESS CENTER