Phone: 888-398-4636 (toll-free)
Shipping & Handling
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.
Disponible en español.
Other titles in the Purdue Extension Food Entrepreneurship Series:
FS-14-W, Organic FoodsFS-15-W, Food Preservation MethodsFS-16-W, Regulations for Indiana Food ProcessingFS-18-W, Using a Home Kitchen to Prepare Food for Sale
Katherine Clayton, Deidre Bush, Kevin Keener
The Education Store, 301 S. 2nd Street
Lafayette, IN 47901 USA, (765) 494-6794
© 2008 Purdue University. An equal access, equal opportunity university.
RSS Feed | email@example.com | Web Policies
1-888-EXT-INFO (1-888-398-4636)Department Resources