Quote:
Originally Posted by ffemtreed
All depends on your state / local regulations.
My wife just went through the process here in North Carolina and she had to go take a class to become a certified acidic food supervisor. The place where she will be making the sauce had to be inspected / certified by the dept of agriculture.
Each of her sauces had to by submitted to the state for testing as well.
In addition to that she must keep detailed records, including lot numbers and etc. for each batch made.
This is in addition to all the "business" paperwork that was required, such a business license, tax ID # and all that type of stuff.
|
You think that's fun...wait till she wants to cross state lines...LoL
