not sure about this one...what if the child becomes ill at home, parent them blames you for the lunch you prepared... must be registered with environmental health anyway these days but can see pitfalls, type of kitchen to perepare food in, checked and cleared by environmental health, people dealing/making them having food handling certificates, etc etc. cannot say i would want to do this in usual sessional premisies, which are often church halls etc, ok for a nursery perhaps with staff already making foods as a business venture but fundraiser?
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