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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 10-27-2010, 05:05 PM   #1
dataz722
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Default Packaging and selling sauce and rubs and sauces

I am just wondering what all would be involved in packaging and selling your own sauce and/or rubs. I know some of you do it, so what hoops did you have to jump through first?
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Unread 10-27-2010, 05:14 PM   #2
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How much do you want to sell and where do you want to sell it?

FDA will mandate some of your requirements depending on the quantity you plan on selling and State and Local laws will also come into play with regards to things like liability insurance.

You should check with your local HD to see what's required in your area.
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Unread 10-27-2010, 05:16 PM   #3
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Any idea where, if anywhere, local requirement are online. I spent quite a while looking on both the state and county websites and couldn't find anything.
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Unread 10-27-2010, 05:17 PM   #4
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And if any mod happens to stumble in here could you please fix the thread title. No need to sell sauce twice.
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Unread 10-27-2010, 05:32 PM   #5
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I'd jsut call the Health department and tell them what you want to do. They'll give yo uall sorts of resources.

Another option is to work with a co-packer. It's more expensive, but they take care of all of that crap for you.
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Unread 10-27-2010, 05:41 PM   #6
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Quote:
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I'd jsut call the Health department and tell them what you want to do. They'll give yo uall sorts of resources.

Another option is to work with a co-packer. It's more expensive, but they take care of all of that crap for you.
I never even thought about that. Might have to see if there are any around here.
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Unread 10-27-2010, 05:53 PM   #7
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Quote:
Originally Posted by Southern Home Boy View Post
I'd jsut call the Health department and tell them what you want to do. They'll give yo uall sorts of resources.

Another option is to work with a co-packer. It's more expensive, but they take care of all of that crap for you.
Most folks use a co-packer. Otherwise you are dealing with setting up a USDAl approved facility to market across State lines. I've heard estimates of 100k to 250k to setup a facility like this.

This is a good starting point http://www.fsis.usda.gov/index.asp
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Unread 10-27-2010, 06:09 PM   #8
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Most folks use a co-packer. Otherwise you are dealing with setting up a USDAl approved facility to market across State lines. I've heard estimates of 100k to 250k to setup a facility like this.

This is a good starting point http://www.fsis.usda.gov/index.asp
I knew dealing with the USDA would be a hassles but I had no clue it would be that expensive. Looks like a copacker it is. So do I just give them a recipe and they handle everything?

Anybody have any estimates of cost and minimum orders for dealing with a packer? I'm sure it varies drastically but just looking for a rough idea.
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Unread 10-27-2010, 07:41 PM   #9
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I have been working on getting my sauce bottled and it is so much red tape between local, state and federal regulations. The min. for copackers is anywhere from 75 to 200 gallons for first time, plus process fee, package fee...etc. I suggest to cost out how much you can produce a gallon of your sauce, so you can get an ideal of approx. cost per bottle(12 or 16 oz). Don't cost yourself out of the average sauce price. This comes from personal experience.
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Unread 10-27-2010, 08:28 PM   #10
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Quote:
Originally Posted by 3 Rivers BBQ View Post
I have been working on getting my sauce bottled and it is so much red tape between local, state and federal regulations. The min. for copackers is anywhere from 75 to 200 gallons for first time, plus process fee, package fee...etc. I suggest to cost out how much you can produce a gallon of your sauce, so you can get an ideal of approx. cost per bottle(12 or 16 oz). Don't cost yourself out of the average sauce price. This comes from personal experience.


Amen!

A Co-Packer is the way to go.
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Unread 10-28-2010, 03:28 AM   #11
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I have been doing my own sauce and rub line for about five years now. I use a co-packer down here in MD for my Sauce and I am fortunate that my family owns a company in CT that produces my rub.

I have done a ton of research and with having my family in the business of wholesale and retail food since the 1950's I could get you going in the right direction.

Send me a PM and I will get you my number or it is also on my web-site.
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Unread 10-28-2010, 09:33 AM   #12
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ditto on co-packer..try and find one with the smallest minimum run until you know you can sell the stuff
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Unread 10-28-2010, 11:22 AM   #13
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Here's a co-packer I've talked to before:

http://www.arcobasso.com/Home/tabid/38/Default.aspx

They're in St. Louis, but they offer their services nationwide.

Their minimum production run is 160 gallons, and they say that an average ketchup-based BBQ sauce will run about $3,000. But they also include a lot of services with that.

Good luck.
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Unread 10-28-2010, 12:31 PM   #14
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Is that $3000 plus cost of ingredients or is that cost of 160 gallons out the door? I was expecting it to be more than that. Do they do dry goods as well like rubs?
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Unread 10-28-2010, 03:30 PM   #15
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Quote:
Originally Posted by dataz722 View Post
Is that $3000 plus cost of ingredients or is that cost of 160 gallons out the door? I was expecting it to be more than that. Do they do dry goods as well like rubs?
That's on average out the door (you pick up: Delivery is more), and unfortunately, they don't do spices or rub mixes. Only sauces.
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