When you are doing a job as a prepared custom-meal worker, you’ll need to be a good cook and to be able to work within the bounds set by your client. It will be important to take note of allergies and strong preferences. For example, people who are allergic to peanuts can react to food prepared anywhere near nuts or with peanut-based oils; vegetarians won’t want meat products used in the preparation of their food and may not want you to use pots and pans that have contained meat products for other clients.
In some areas, you may have to follow local or state health codes and food preparation and storage regulations. Don’t take on jobs to provide highly specialized foods, such as kosher dishes, unless you fully understand the strict conditions involved. You will likely need to deliver food to your customers (or arrange for others to do so) and must meet their schedules. In some arrangements, food preparers may be given a key to the house to stock the freezer; another arrangement is to place a large freezer in a garage or basement and give access just to that area.
In other side, you also have to make sure that you are aware of any legal requirements in your area regarding the preparation of food. An insurance agent can offer counsel about commercial insurance or riders to your homeowner’s policies to cover business use of your kitchen (if such use is permitted in your locality). If it is permitted, you can start to do this kind of business.