Hi. Firstly, thank you for being here for me to ask questions.I am a tiny rural dairy (no alcohol), just over one year into my first business, which is registered with a Full Food Control Plan – I can make and sell ‘ready to eat meals and snacks’. This is the same licence as a restaurant, cafe or take away and not the norm dairy that ‘heat pies and make sandwiches’. My previous back ground is as a Chef and Chef Tutor so have a very robust hygiene control system in place.As a dairy I was deemed essential, but reduced the 12 hours operation per day down to 6 hours (as I stood down my one staff) and need to line up at the supermarket with everyone else to stock my grocery shelves. I have a cold display, pie warmer and a very strict ‘one in one out’ policy. Prior to L4 I was reheating artisan pies made locally, making sandwiches, salads and hot foods like Spag Bolognaise, Fish and chips etc. Not very exciting but popular with my locals. 1) If we go into L3 what can I make myself? 2) can my registered pie maker make my pies and deliver?
Question submitted 17/04/20 @ 02:07pm
Food & Beverage