So I am trying to get into the food service game and start it by working from home, I would like to see this more than a money for beer thing, will be registering as a sole trader, this means I also need a food licence in QLD from what I’ve read, but getting a little stuck, the key points I guess are, I would be working with food that has hazard/danger zones. The prep would be inside, the actual cooking is outside in units, food will be fully covered in these during the process. I can dedicate tiled areas, fridges, hot storage, etc for this alone. Customers will either pickup or I may offer delivery, food will never be consumed on site/at my house. At the moment I don’t think I have the capacity to do more than 2-6 customers a day, but this is more so orders will
