well, then you are entering into another world, completely. first, you will have to contact your local dept of agriculture. they will monitor your conditions and methods for packaging. thats the toughest nut in the bag. you will be required to carry a new insurance policy with at least 1mil in liability for consumer protection. you will have to obtain a license for manufacturing a product for distribution, a license for distributing said products, a new license for fed tax number as old number will not cross over to new type of business, and probably a few more hurtles i cannot remember right now. buy, that copacker sure sounds good now….
Our restaraunt has decided not to use a co-packer, we will do our own packaging. If anyone can tell us what to do as far as are there any regulations on the type of packaging of frozen foods (not the label) just the type of packaging itself. and thanks to everyone so far for their input.
Here is a federal food labeling guide:
A lot of times, though, businesses with less than a certain amount of gross income are exempt from things like nutrional labeling (although not exempt from ingredient labeling). There’s a lot of infomation to wade through at the FDA website:
http://www.cfsan.fda.gov/label.html Check with your state’s Dept. of Health and they may be willing/able to narrow down your focus and give you some guidance.
With regard to packaging, you can look for food safe plastic bags from various packaging suppliers. Just do an internet search for "food packaging" or "food packaging supplies" and you can browse endlessly at a dizzying array of options! Or if you want to spend a few dollars, you can find a company that can design packaging specifically for you. Try your local small business center for contacts.
you would be wise, to use a co-packer company. probable plenty of them in your area. they can recommend a labeler that they use frequently. best packaging will probably end up being bags, like ice cream bars use. then a box. several in a box. lots of investment will go into the packaging and labeling.
I used to work in the food manufacturing biz doing labeling and let me tell u, lots of work getting the label, nutrition info, etc. I don’t envy you.
I work at a small cafe in Arcadia, LA and we have a recipe for a pastry that is deffeninetly all our own. We freeze these items and would like to start packaging them so we can wholesale them nationwide. As of now we only sell them out of the one location and we package them in delicattesen pockets and then place them in gallon size freezer bags. There is no way that type of packaging is going to work for a distributor but we dont know where to get started. If anyone can point us to and state or federal regulations as far as packaging goes it would really be appreciated. And if anyone can tell us how we need to proceed after we have that figured out we would really appreciate it. Thanks in advance!
Packaging an In-house product for wholesale
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