With extend interest in local foods and artisan - crafted solid food production , many common people partake dreams of launching afarm - based solid food business . While these solid food business organisation are increase in number , the reality of navigating the regulations surrounding commercial-grade sales ofcannedand processed food remain complex and potentially expensive . The tonality is to take your time and ask a mickle of interrogation before break ground or spending money .
These regulations and the necessity of a commercial kitchen broadly complain in when we take off talking about processed nutrient for public sale . Most likely , you could sell a grip of beautifulheirloom tomatoesas raw grow directly to a customer without having to follow a bent of highly elaborate regulating . It ’s once you transform those tomatoes intosalsaorsoupthat food for thought regularization come into play . These regulations can come from both the state and the county or local layer . regulation on commercial - intellectual nourishment kitchen and processing particular for sale typically fall within your state ’s health service department — the department that also inspects restaurants — or possibly the agribusiness section .
The items you ’re planning to make for sales event will determine the type of kitchen facility require . Typically , a commercial kitchen is not one size of it fits all food : Most state of matter have change necessary base on what you plan to do . For example , salsa might require dim-witted kitchen regulation because sack high - acid items is generally a less - complex , dispirited - hazard process than preparing a miserable - acid product , like cream off soup . A commercial kitchen must be separate from your place kitchen , but it can be settle in your home or a converted farm outbuilding .
However , you most likely do n’t know exactly what food for thought production you want to make just yet . In this instance , take the time to slowly test and develop your intersection and research and write a plan for the kitchen facility . face for deals on used equipment at auction and 2d - hand contraption stores . It ’s helpful to connect with other local on - farm kitchens to garner advice on the begin - up process . You also can potentially bring through money by renting space at an existing commercial kitchen . This will also give you an opportunity to cerebrate about your want .
Additionally , check existingcottage - food legislationin your state , which legalizes specific items ( typically non - refrigerated bakery mathematical product and high - acid give notice items , such as mess and salsa ) prepared in a home kitchen for public sales event .
If your course does lead to a commercial - kitchen initiation , get multiple opinions from state and local regulators and pick up this entropy in writing . I ’m continually amazed at how two different state employees can look at the same regularization and interpret things differently . Protect yourself with exhaustive , documented research to serve quash costly mistakes .
This article originally appeared in the November / December 2013 issue ofHobby Farms .
