JohnJ
Knows what a fatty is.
Good day!
Note: If the mods feel this is inappropriate or too business related, please let me know; move or delete as required.
My wife and I have decided to go down a new road and chapter in our life which entails opening up a small co-packing business. Along with cooking, packing and labeling our own line of sauces, and in order to make ends meet we will do packing for other people as well. Our focus is on the small guy, someone who doesn't need 250 cases of product, (we can do that), but say 40 cases, maybe fewer. Print labels (digital) and all.
A lot to consider! One thing I am truly seeking comment on from anyone who might be in the know or been around other co-packers, is a floor plan for the cooking, packing and labeling area. Generally this cooking area would be a clean room within an industrial style building with plastic air curtains and the like. I also realize that AZ has possibly some specific rules, but I am trying to get a general idea of where say a hand washing sink would be located in relationship to dual stainless sinks for the cooking and cleaning of the kettles and etc. and just general thoughts from you all on how this would best be laid out. And what should be contained outside of this clean room. I.E., should bottles be laid out outside this clean room and conveyored in with labeling done outside as well?
I know this is pretty generic and a very broad question, but I feel certain that someone may have some good thoughts on such.
Thanks a bunch for any thoughts, insight, ideas, or whatever.
John
Note: If the mods feel this is inappropriate or too business related, please let me know; move or delete as required.
My wife and I have decided to go down a new road and chapter in our life which entails opening up a small co-packing business. Along with cooking, packing and labeling our own line of sauces, and in order to make ends meet we will do packing for other people as well. Our focus is on the small guy, someone who doesn't need 250 cases of product, (we can do that), but say 40 cases, maybe fewer. Print labels (digital) and all.
A lot to consider! One thing I am truly seeking comment on from anyone who might be in the know or been around other co-packers, is a floor plan for the cooking, packing and labeling area. Generally this cooking area would be a clean room within an industrial style building with plastic air curtains and the like. I also realize that AZ has possibly some specific rules, but I am trying to get a general idea of where say a hand washing sink would be located in relationship to dual stainless sinks for the cooking and cleaning of the kettles and etc. and just general thoughts from you all on how this would best be laid out. And what should be contained outside of this clean room. I.E., should bottles be laid out outside this clean room and conveyored in with labeling done outside as well?
I know this is pretty generic and a very broad question, but I feel certain that someone may have some good thoughts on such.
Thanks a bunch for any thoughts, insight, ideas, or whatever.
John