Hello all. I am getting closer to my goal of opening a shop in Chicago and just ran across an interesting note on the city's website. They say that there must be one Food Service Sanitation Manager on site AT ALL TIMES. I have my certification but I hadn't planned on having to get employees certified as well.
I'm curious to hear from others in Chicago about their experiences and whether coffee shops with very limited food offerings (I won't be cooking anything) have to follow the same rules.
You need to be a member of Barista Exchange to add comments!
Replies