Hi friends,
This is probably a newbie question, thanks in advance
Do I have to go through any kind of safe certification to use my home grown mint in my hot sauce? This hot sauce has mint and cilantro as major ingredients.
When I did the Food Manager's course, I remember reading that ingredients should only be sourced from approved/reputed vendors.
Does this apply to restaurants only? Does it apply to hot sauces made in a commercial kitchen to sell retail, any idea?
Cheers,
veeCan
This is probably a newbie question, thanks in advance
Do I have to go through any kind of safe certification to use my home grown mint in my hot sauce? This hot sauce has mint and cilantro as major ingredients.
When I did the Food Manager's course, I remember reading that ingredients should only be sourced from approved/reputed vendors.
Does this apply to restaurants only? Does it apply to hot sauces made in a commercial kitchen to sell retail, any idea?
Cheers,
veeCan