If you are interested in starting a home-based food business, the first step is figuring out if you are making a low-risk or high-risk food product and what the regulations around those products are.
Some products can be manufactured in a certified home kitchen, while other will require you to find a commercial kitchen space to make your product in.
Low risk foods are the only products allowed to be processed in your home kitchen. Low risk food products are items that are shelf stable and do not require refrigeration or freezing. These low-risk food products may include:- Baked goods that do not require refrigeration
- Jams, jellies, and preserves
- Candies
- Dried mixes/Spices
- Some liquids (i.e. ice tea, coffee, lemonade, etc.)
- Some sauces (i.e. balsamic dressing, etc.)
- Acid and acidified foods (i.e. pickles, BBQ sauce, etc.)
- Freeze dried fruits/vegetables
- Refrigerated or frozen products
- Low-acid canned foods (i.e. jarred fruits, vegetables, etc.)
- Dairy Products
- Seafood products
- Bottled water/Juice Products
- Bakery products with cream or cream cheese fillings; cheesecakes
Here are some additional helpful links:
NCDA Home Food Processor Program
Who Will Regulate My Food Business
Acidified Foods Manufacturing School
Food Business Policies and Frequently Asked Questions
PAST EVENT
There is a great opportunity coming up at the Rutherford County Office in Spindale, NC. Whether you’re making jams, bread, salsa, or pet food from home, North Carolina Cooperative Extension will be hosting an event that will be packed with expert-led sessions on food regulations, marketing, sales outlets, and more at the Rutherford County Center on April 29th from 1 p.m. to 5 p.m. See the registration link for more information and to register. Though there is no charge, the space is limited so registration is needed. Registration.
