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1. When do I need a license?
2. What other agencies do I need to contact?
3. Where do I get a plan review application?
4. Why is plan review required?
5. What does the plan review application require?
6. What are the basic requirements for a commercial kitchen?
7. How much does the plan review cost?
8. Why is the plan review and license fee separate?
9. Can I operate out of my house or on my property? Can I make food at home?
10. Are licenses transferable?
11. What do you look at during a preopening inspection?
12. Do I need food safety training? Do I need a food handler card?