Since we started catering, a lot of people have questions about where/how we make our chai. Thought I'd write a quick blog post explaining the process. The food industry is a highly regulated one (especially in California) and anyone operating as a legitimate business needs to go through these steps as a basic minimum to get their business of the ground. You start by registering your business with the city in which you operate from. Since chai involves milk one cannot make and sell it from a home kitchen. It has to be made in a commercial kitchen.There are strict temperature requirements that need to be met and maintained at all times. In order to operate from a commercial kitchen one needs to be certified as a food manager. It is an exam that teaches you safe food practices, and clean handling of food.Once you pass the exam then you apply for health permits, catering licenses, insurance etc...its quite a list :)
So the next time you have a cup of Kettle Chai you can rest assured that not only does it meet our high taste standards it also meets the health department's health code :)
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