Rules & Regs for Foodservice - Prepare for Inspectors and Inspections with Confidence

This session demystifies the complex world of foodservice rules and regulations so entrepreneurs can plan with confidence. Participants will explore food safety as a daily practice, gaining a clear understanding of the risks and liabilities involved in different types of food businesses and how those factors determine who inspects what. Through practical explanations of permitting processes, regulatory requirements, and training options, attendees will learn how to navigate the system effectively. The class will cover where food can be legally produced, the types of approved commercial kitchens, and how to build collaborative relationships with inspectors, positioning them as valuable mentors rather than obstacles.

Speaker(s): Dani Black

Co-Sponsor(s):

Fee: No Cost