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MaryC724 · Sep 11, 2007, 05:45 PM

I am planning on selling my jams, jellies and salsas at farmers markets and specialty stores in my area to see how well they go over. Any advise for me on doing so. Any advise would be greatly appreciated. Thanks

Fr_Chuck · Sep 11, 2007, 06:14 PM

AT the farmers market you will be OK normally since "home made" things often sell there.

In stores may be an issue, since once you become commercial, your kitchen has to be licensed by the health department and meet all the requirements that any kitchen will have to, from material pans are made with, to temp of the water to wash dishes, proper dish washing, and esp all the rules on sanitation and safety for packaging.

Next what happens if someone sues you for 1 million dollar for some foreign matter in the food, ( remember the McDonalds coffee law suit, and even the Wendy's finger in the chili law suit.)

MaryC724 · Sep 11, 2007, 06:19 PM

Originally Posted by Fr_Chuck

AT the farmers market you will be ok normally since "home made" things often sell there.

In stores may be an issue, since once you become commerical, your kitchen has to be licensed by the health department and meet all the requirements that any kitchen will have to, from material pans are made with, to temp of the water to wash dishes, proper dish washing, and esp all the rules on sanitation and safty for packaging.

next what happens if someone sues you for 1 million dollar for some foriegn matter in the food, ( remember the McDonalds coffee law suit, and even the Wendy's finger in the chili law suit.)

Thank you so much. Would you know how I would go about getting my kitchen inspected etc.. This is all new to me and I am trying to make money and stay home with family.

Emland · Sep 11, 2007, 06:25 PM

I remember seeing a program about a mother doing the same thing and the fact that the family had a dog that was allowed in the house was an automatic fail for her kitchen inspection. She was doing catering, though, not canning.

GlindaofOz · Sep 11, 2007, 06:29 PM

When you get to the point of selling on a larger scale I recommend contacting your local SBA (Small Business Association http://www.sba.gov/) Even before then their website is FILLED with excellent information on how to write a business plan, protect your ideas, how to register your business with the state, etc.

Also, check out your area and see if there is a women's business owners organization. I HIGHLY recommend joining one if it is available. The information you can receive for free is invaluable. You can go to a meeting and sit at a table with an accountant, an attorney, a financial planner and its as if you have struck gold and everyone wants to help you which is even cooler.

Fr_Chuck · Sep 11, 2007, 07:30 PM

Yes, you will find everything from the type of flooring in the food prep area, to the wearing of hair coverage, to the type of pots and pans used, to their storage, and so on.

Also since it is being sold, there will be a requirement to list all items included to be listed on a label. ( just like in a store)

And then the dept of health comes and inspects your kitchen and will rate you. This rating of the sanitation of your kitchen is publicly listed in every where I know of.

You may contact the dept of health and see if they can recommend some material for you.

Clough · Sep 11, 2007, 11:25 PM

Just another bit of advice to add to the excellent ones that have been given to you already. If you get to the point where you would like to advertise on the Internet, you can do so for free at a number of sites. A lot of them are listed on the following link.

https://www.askmehelpdesk.com/music/...ng-103010.html

Fr_Chuck · Sep 12, 2007, 04:17 AM

And to add, this is a great business plan, some of the largest jelly people in the world ( BlackBerry Farms) started as a mom and pop type business from my understanding.

And it is well worth doing if you have a passion for it. At times I do sound a little negative but just warning of all the bad things. *** wish I took my own advice more

Kimme · Jun 25, 2010, 09:29 AM

Chuck: You are absolutely correct--not negative--better safe than sorry.
How about using a church facility that has a kitchen set up to feed hundreds. Some times they are happy to rent out and maybe just accept a generous offering.
Most of these kitchens have been checked out by he Health Dept. Or, you can call the local Health Dept and check with them. Another thought, if you like to work late hours, some small cafes would be happy to rent their kitchen for night use.
I am among the many who has products to offer from old family receipes, but have not yet begun to look for a safe haven in which to produce the products.
Kim
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