Hello!
I'm in the process of finding a space to open my brewery in Sacramento county. I found a place that is currently a food processing facility that is closing. I've toured the place and it conforms to all the food safety requirements(sinks, drains, appropriate flooring, etc.) but my question is: does the area where i serve my guests need to be physically separate from fermentors and other brew gear? its essentially one big room and my plan was to have one side of the room be for fermentors/gear, and the other side be for the tap system, tables and chairs and a simple chain or something dividing the two spaces. Is this an acceptable solution? or does anyone know what regulatory entity i should ask this question to? so far ABC and sac county wont answer my emails. thank you for any and all help
I'm in the process of finding a space to open my brewery in Sacramento county. I found a place that is currently a food processing facility that is closing. I've toured the place and it conforms to all the food safety requirements(sinks, drains, appropriate flooring, etc.) but my question is: does the area where i serve my guests need to be physically separate from fermentors and other brew gear? its essentially one big room and my plan was to have one side of the room be for fermentors/gear, and the other side be for the tap system, tables and chairs and a simple chain or something dividing the two spaces. Is this an acceptable solution? or does anyone know what regulatory entity i should ask this question to? so far ABC and sac county wont answer my emails. thank you for any and all help
Comment