| I'd write to FDA and/or the Dept of Agriculture and ask
for info. The only experience I have with this is that
on my brother's farm, a small "farm" with 3-4 cows and
sundry other animules, they had to have the kitchen inspected
and a door installed on it (so the cats could be kept in
the other end of the house) when they decided to make
butter, cheese, yoghurt etc for sale in grocery stores.
And they had to buy a dishwasher (farmhouses sometimes
don't come with them) to wash the pots and containers at
a high enough temp to be acceptable. You may be able
to find out who the local inspector is, and write to
him/her for info.
--Louise
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| donjon::fuller forward
In Massachusetts you must meet the health requirements of your town.The
Board of Health requires that any cooking done for retail not be
done using the same facilities you use for "family". To circumvent
this, some people have rented cooking facilities in churches, veteran's
halls etc. It will take some planning on your part - I know I have
thought about it myself - and outside of establishing a second kitchen
which appears to be an investment of funds - I'm not certain of payback
for project. Good Luck!
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