Refrigerant Compliance Certificate: Fill & Download for Free

I was the General Manager for Matilda’s 40 Food trucks in Sydney.Before you can operate you will need a licensed commercial kitchen or access to one. You can buy all your food in but you will have to store it before loading the truck or cart - the storage will need to be on commercial licensed premises.It is normal procedure for the premises to be inspected by the local Council Department of Health every 12 months.You cannot run a food cart from a private home without council consent - which you are unlikely to get.You will also need Public Liability Insurance and Workers Compensation Insurances - this will apply to you as the owner operation and if you employee people.Your vehicle will need to be on commercial registration with fully comprehensive insurance.In some suburbs you may need to have a commercial operation licences from the local council.If you intend to service building sites you will need to have attended a safety course.Should you decide to operate a stationary operation you will have to get council permission which is very hard to get.Your vehicle food area will need to meet the same requirements as any commercial food operation.The food and drinks will have to kept at the correct operating temperatures at all times.LPG equipment will have to tested and a compliance certificate provided.You will then have to plan and canvas a run.You will need permission to enter commercial premises and in some cases may have to attend a site induction course.Sydney is not all that glitters is gold. It is a very competitive market and the heat means you must have refrigeration and ice to keep all the food and drinks at the right temperature.If you intend to run a call to call operation then pay particular attention to traffic flows in the morning segment of the run.Most businesses close from the 3rd week in December to the last week of January so your cash flow will have to take this into account.Do not expect the competition to lay down and die they will not let you take their market without a fight.As for the hot dog question the answer is the same.

Halal and Kosher foods are based on biblical laws.Kosher came first, because Judaism came first.WARNING, there may be some grisly bits in the description below.The laws were actually very sensible in an era of no refrigeration, little or no understanding of microbes and other organisms, and a likely high level of illiteracy.The original Jewish scholars who developed those laws would have had years of practical observation of effects to help refine the laws.Basically don’t eat an animal that scavenges, (birds of prey, bottom feeding fish, pigs etc) as they can take in pollutants and disease, pigs also can have parasites in their flesh which can infect humans.Don’t mix meat and milk (the milk can go off and spoil the meat)Don’t consume blood products (black pudding etc) as the blood can carry any disease the animal has.These are actually very sensible guidelines, however they are made obsolete by today’s food standards.Since they have long formed part of the religious culture they are therefore retained by observant practitioners.The most controversial part is Kosher/Halal slaughter of animals which requires an animal to have its throat cut to drain as much blood as possible from the beast.This involves a conscious animal having its throat cut.Modern “western” slaughter techniques use a “stun gun” or “captive bolt gun” which basically kills the animal brain dead before the throat is cut.Some hard line Kosher/Halal slaughterers refuse to use a captive bolt gun.There are animal welfare people who maintain that a captive bolt gun pre-stunning can and does comply with the Halal/Jewish slaughter requirements.The second part of the debate is to do with Halal certification.For years the Jewish community would certify certain foods as Kosher compliant. We didn’t hear much about that as it was done by their community, for their community.More recently we’ve seen an increase in food exports (from here in Australia) to neighbouring Muslim countries like Indonesia and Malaysia, where HALAL compliance is necessary.Some organisations set up to provide Halal certification, for a fee.Some smaller certification authorities would do the job, cover their costs, everyone is happy.There were reports that a larger organisation, led by a prominent, politically activist Muslim figure, took over their work, threatening to report them as not being truly Halal compliant to the foreign markets.This seems to have created a bit of a monopoly or at least a dominant player and who charges higher fees which are borne by those who are not muslim as the certification costs are priced into the cost of the goods.Even items which do not really require certification (water, certain confectionary, vegetable products) seem to be dragged into the debate.The debate about non muslims paying for Halal certification is a legitimate question but it also should be factored in whether the larger market and economies of scale might have helped the food prices remain low, regardless of the Halal fees.I don’t have an answer to that.

There is a third widely-used alternative that isn't clearly specified in your question: the manufacturer manufactures the product (e.g. a refrigerator in Korea) and exports the product to a subsidiary or joint venture company abroad.In this model, the subsidiary acts as the legal importer for the goods, and distributes them in the target market. Since most durable goods are subject to some kind of product regulation, as a practical matter for such goods there has to be someone who will be legally responsible for regulatory compliance, not to mention warranty issues. The subsidiary takes responsibility for local warranty and product safety, etc. regulatory compliance (e.g. obtaining Energy Star certification for the refrigerator).Retailers in the target market then contract with the subsidiary to obtain supplies of the product.