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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
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