COMPLIANCE WITH THE CALIFORNIA DEPT OF PUBLIC HEALTH
THE FDA AND LOCAL DISTRICT
MANUFACTURING - PACKAGING - TARGET MARKETS
DETERMINING TARGET MARKETS
Select a market based on your ability to present, introduce, and service your accounts.
ONLINE - ON | FARMERS - FA | FOODSERVICE - FO | RETAIL – RE
*ABBREVIATIONS FOR FUTURE REFERENCING
Evaluating and sourcing the ingredients that best fit your market may factor into packaging and process.
EXACT FOOD COSTS
BEST INGREDIENT SOURCING
BEST PROCESS FOR BOTTLING YOUR PRODUCT
SUBMITTING YOUR PRODUCT FOR EVALUATION
CERTIFICATION TO MARKET PRODUCTS
The matter in which you inform the state that you prepare your product will be expected to be the same for the PFR inspection.
SCHEDULED PROCESS the process selected by a processor as adequate for use under the conditions of manufacture for a food in achieving and maintaining a food that will not permit the growth of microorganisms having public health significance. It includes control of pH and other critical factors equivalent to the process established by a competent processing authority.
To self-manufacture CA requires certain certifications:
FDA REGISTRATION “QUALIFIED FACILITY”
BETTER PROCESS CONTROL CERTIFICATION
PROCESSED FOOD REGISTRATION
CITY HEALTH PERMITS
The FDA mandates certain requirements for the design and description of food products.
The CDPH regulates these requirements:
LAYOUT AND SIZING OF LABELS
The industry standard bottle for hot sauce is referred to as a 5oz Woozy.
The standard label design is 3” x 5”
ACID FOOD | ACIDIFIED FOOD | LOW ACID FOOD