your own home business. One of the most popular choices over the years has been the home bakery.

This purpose of this article is to give guidelines on the best way to set up such an operation and highlight the Department of Health's criteria.

The first consideration is to determine under which zoning category your home is listed. It is more than likely listed as a Residential Unit, and a home bakery designation is in the Commercial area. Therefore, you need to seek planning approval to have this designation changed. Once preliminary permission is given, you can proceed with the specific instructions from the Health Department. It is imperative to coordinate your plans with the Department of Planning because many people have set up home businesses only to find later that planning approval is not forthcoming. This often leads to frustration which could have easily been avoided.

Once the Department of Health is satisfied that planning permission has been sought, you will be advised of the following types of operations: Home Bakery, Event Catering, Professional Catering and Private Home Catering.

Home Bakeries -- involve baked goods only -- but would exclude using certain types of fillings, such as those that use cream. This type of operation is considered to be low risk.

Catering -- would include those people who cook for special events, such as Cup Match, County Games, etc. -- on an intermittent basis. These are known as high risk operations.

Professional Catering are often advertised and regularly cater to weddings and other celebrations. This category requires a separate kitchen from the home, or an existing licensed kitchen for food preparation.

Private Home Catering means that food is taken to a client's private home and prepared.

When assessing each application here are some criteria that to consider: The extent of the operation; risk factors; facilities, including the cleanliness factor; food handlers, i.e. are family members involved? etc.; family pets, which are taboo in food establishments.

Other items for consideration may include removal of unwanted furniture, provision of a hand-wash basin or the upgrading of floor ceiling wall surfaces. Additional refrigeration may also be required.

Critical items to consider include: A complete separation of living and kitchen areas.

Adequate dry storage areas.

Adequate cooking facilities; this may require the installation of a proper exhaust hood and extraction system.

A proper "potable'' water system will be required.

Proper hand washing facilities and separated preparation and wash-up sinks may be required. If the latter requirement cannot be met, then single service items may be required.

All work surfaces must be smooth and easily cleaned.

Proper transport facilities must be provided. The rule of thumb is that hot foods should be kept hot (140 degrees F) and cold foods (below 40 degrees).

All equipment must be adequately sanitised and adequate garbage facilities provided.

A wise move before starting the business would be to first contact the Department of Health for general advice. Personnel there will outline the necessary steps to make your venture possible and safe.

GEORGE SIMONS Environmental Health Officer -- Department of Health.

HEALTH AND SOCIAL ISSUES HTH