Using an Approved Kitchen to Prepare Food for Sale (Food Entrepreneurship Series)
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SKU
FS-17-W
Most products prepared by food entrepreneurs must be prepared in an approved kitchen facility, such as a commercial kitchen, in order to meet state and federal food-processing regulations. This publication explains what entrepreneurs need to consider when identifying and working with these facilities and provides links to locate available facilities. 3 pages. Color.
Other titles in the Purdue Extension Food Entrepreneurship Series:
FS-14-W, Organic Foods
FS-15-W, Food Preservation Methods
FS-16-W, Regulations for Indiana Food Processing
FS-18-W, Using a Home Kitchen to Prepare Food for Sale
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