advice on becoming an USDA certified bacon producer
So i'm pretty awesome at making bacon. I've partnered up with a local butcher and we're making it and selling it out of his store. Right now we just sell it sliced and vac sealed in store, and wholesale it to restaurants.
We're looking to be able to sell to supermarkets and other local specialty retailers for wholesale. This will require us to have an USDA inspector onsite. There is a store front adjacent to where the butcher is currently located, so if we're able to fit all we need in that store front, it'd be optimal.
What else is involved with becoming a usda certified producer? I'm assuming there's specially certified equipment, and a laundry list of other things. Please help!!!!
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel