What do you want to do with your sauce?
1. Keep it a hobby where you sell it at local farmer's markets, festivals and maybe at a few local mom and pop owned stores?
2. Sell it on a larger scale like to national grocery chains?
If your answer is #1 odds are you won't ever have to worry about permits, licensing or anything like that. On occasion we'll attend a local Farmer's market and it is packed with people selling BBQ sauce, canned preserves, pickled this and pickled that who have nothing more than a homemade label. None have liability insurance, license or any form of a permit. They made the product in their home kitchen. Is there a risk? Yep. But odds are if you keep it at this level you'll be fine. Would I do it this way? Nope. But A LOT of people do and never have a problem.
If your answer is #2 then you need to have your product lab tested for the ph level/acidity of the product. To see if it needs to be refrigerated or not. You'll need to get a UPC# and have barcodes put on your labels. Get the nutritional information done by a professional company. Have your sauce packed by a professional. Get liability insurance. In many cases the co-packer will allow you to be covered under his umbrella policy. He might charge you like $100/year but it is well worth it.
Last edited by Bamabuzzard; 03-08-2013 at 11:16 AM..