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Maxfunky t1_j0f4xjv wrote

Reply to comment by OpossomMyPossom in New York City health inspectors issued a disproportionate number of citations to restaurants serving Asian cuisine in the early months of 2020, finds a new study by a team of researchers by thebelsnickle1991

You just need a HACCP plan in most places. I mean, demonstrate that you know what you're doing cause botulism is kind of a big deal. It's really not a high bar but people don't like paper work . . .

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OpossomMyPossom t1_j0gpjql wrote

That's not the same everywhere. Where I live you need an entirely separate kitchen.

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Maxfunky t1_j0gttnd wrote

That would be a requirement if you want to do wholesale. Like, you want to put kimchi in jars with labels and sell it. If you were just serving house-made kimchi (like on a plate) I doubt that would be a requirement. And yes, it does vary from place to place, but this is likely the most common way to do it.

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Twerp129 t1_j0gakp5 wrote

2001-2017 there were 20 cases of botulism from commercially prepared food, the vast majority were homeade foods.

https://www.frontiersin.org/articles/10.3389/fmicb.2021.713101/full

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Maxfunky t1_j0glldt wrote

From the perspective of your local health department, the difference between something that's homemade versus something that's commercially prepared is whether or not you have submitted your HAACP plan. It's very possible to be served something at a restaurant that would be considered "homemade".

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Twerp129 t1_j0gpzzp wrote

Doesn't seem that's the case from reading the report.

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Maxfunky t1_j0guaik wrote

I mean I didn't see a detailed enough breakdown. Obviously the potato salad is homemade in a more traditional sense and that's the most prominent example.

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