silkkat813 wrote:If what we are serving does not need to be refrigerated, do we need a permit still? Offering tequilla and chips and salsa?
If it's a internal camp gig, or somesuch, then no, but... Prolly, if you want to do it right - you need to fridge the Salsa. And clean your serving bowls and utensils. And your Tequila glassware.
I was considering getting one for the Kantina, but our operation there is booze only, with the proviso "Drink it neat, or drink it nyet". Still, I have the triplewash station for the glassware I use and the various utensils and stuff - like Fishy said, you do NOT want the karma from getting someone sick out there (and yes, I have gotten salmonella from Salsa).
Speaking of - Stored foods must be kept BELOW 40F or ABOVE 140F.
Remember - it's to keep the participants safe.