market-farming AT lists.ibiblio.org
Subject: Market Farming
List archive
- From: "Creation Farm" <creationsoap AT boone.net>
- To: <quiltingsue AT earthlink.net>, "'Market Farming'" <market-farming AT lists.ibiblio.org>
- Subject: Re: [Market-farming] commercial kitchen
- Date: Sun, 12 Mar 2006 13:47:08 -0500
3 places to start to get the accurate information for your area.
1. Your county health department - they can tell you what is required to
meet their standards to be licensed/certified within their jurisdiction.
2. Your local agent for your state department of Agriculture, in most states
they will happily send you a packet with all the information and forms you
might need depending on the categories of products you are interested in
producing. For example here in Michigan the local health department
certifies that you meet the minimum standards regarding water and sewer. The
state comes and certifies your kitchen so you can sell products, they also
make sure you properly address any labeling issues.
3. Your local agricultural extension agent in many states can also provide
all the info you need.
4. for acidified foods like salsa, pickles etc. there are now more stringent
federal requirements including the requirement you attend a class and be
certified in all aspects of producing and preserving acidified foods. These
classes are held usually by the state ag dept through one of the university
extension programs. Then if you do not have ph testing equipment (which is
not expensive to get) then you must make the recipe and have it approved for
acidity level before you can produce it for sale. Although it involves
federal requirements the mandate was delegated to the states for
implementation, training, testing, inspections, enforcement, labeling and
production code requirements etc.
It's definitely not as easy as baking a pie or making some pickles any more
anywhere but it is worth following the procedures to get approved, "IF YOU
BAKE IT, THEY WILL COME!"
Creation Farm, Creation Soap and Creation Herbal
Mike & Anna ---- 231-352-96000
http://www.creationsoap.com
-
[Market-farming] USDA vs Naturally Grown,
w Baroli, 03/06/2006
- Re: [Market-farming] USDA vs Naturally Grown, Allan Balliett, 03/07/2006
-
Re: [Market-farming] USDA vs Naturally Grown,
Shelly Elliott, 03/07/2006
-
Re: [Market-farming] USDA vs Naturally Grown,
Lucy Goodman, 03/08/2006
-
[Market-farming] commercial kitchen,
Sue Wells, 03/12/2006
-
Re: [Market-farming] commercial kitchen,
Creation Farm, 03/12/2006
-
Re: [Market-farming] commercial kitchen,
James H. Corey, 03/12/2006
-
Re: [Market-farming] commercial kitchen,
Creation Farm, 03/12/2006
- Re: [Market-farming] commercial kitchen, Sue Wells, 03/12/2006
- Re: [Market-farming] commercial kitchen, James H. Corey, 03/12/2006
-
Re: [Market-farming] commercial kitchen,
Creation Farm, 03/12/2006
-
Re: [Market-farming] commercial kitchen,
James H. Corey, 03/12/2006
-
Re: [Market-farming] commercial kitchen,
Creation Farm, 03/12/2006
-
[Market-farming] commercial kitchen,
Tom at Limerock, 03/12/2006
- Re: [Market-farming] commercial kitchen, Lucy Goodman, 03/12/2006
- Re: [Market-farming] commercial kitchen, Sam White, 03/13/2006
-
[Market-farming] commercial kitchen,
Sue Wells, 03/12/2006
-
Re: [Market-farming] USDA vs Naturally Grown,
Lucy Goodman, 03/08/2006
- Re: [Market-farming] USDA vs Naturally Grown, Beth Spaugh, 03/07/2006
- <Possible follow-up(s)>
-
[Market-farming] USDA vs Naturally Grown,
Steve Diver, 03/10/2006
- Re: [Market-farming] USDA vs Naturally Grown, Allan Balliett, 03/12/2006
Archive powered by MHonArc 2.6.24.