Learn the Requirements for Building Your Home-Based Food Business - On Campus

This course provides an overview of the requirements for starting and operating a home-based food processing business. Participants will learn which low-risk foods may be produced in a home kitchen, which products are prohibited, and the kitchen and food safety standards that must be met. The course covers zoning requirements, water supply documentation and testing, business plan development, product evaluation, and food labeling requirements. Participants will also learn about the home kitchen inspection process and applicable federal and North Carolina food safety regulations. By the end of the course, participants will understand the steps and requirements for determining eligibility and applying to become an approved home food processor.

Low risk foods are the only products allowed to be processed in your home kitchen.

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 candies

THIS CLASS TOPIC: Startup Assistance