Hi guys, New to the forum. I joined because I'm working on a business plan for a class at culinary school. I'm developing a restaurant concept that would be fast casual sausage takeout. We're going to be partnered with a local biodynamic farm which will produce all of our meat.
What kind of Regulations apply to my restaurant? If...
it's in Albemarle County, Virginia, USA
Meat will be fabricated and processed from primals on site.
Restaurant will own and maintain all sausage making equipment.
Sales will include eat in and take out. No raw sausages will be sold to customers.
I know this is such a strangely specific question, but I've searched everywhere, and I'm not sure a health inspector is really going to want to talk to a student.
Thanks for your help!