We are working with our county health dept. to get our shack kitchen licensed for small time production next year. The problem is that in our county we are the first and only kitchen they will be inspecting for a maple operation. Normally we would be under the state but since we are not distributing the state said that the county can over see us. To make this go as smooth as possible, I would love to get some literature to help improve my knowledge and the health dept's knowledge of sanitary practices in the maple industry. I appreciate any help or recommendations.