Commercial Kitchen Requirements
What is required in California to sell food for wholesale, to stores?
I know it's required by law to use a commercial kitchen.
Some kind of certification in a sanitation class?
What other laws or requirements might one need?
Also, if it depends on the type of food being prepared?
Thank you in advance.
It depends on the city and county in which you'll be producing the food. Most cities and counties have a health inspection system. You'll need to contact the city and county government in the area in which you plan to operate.
At least one person on the premises needs to be certified in safe food handling.
It also depends on the methods you're using to produce the food. You may need to have a Hazardous Materials certification to use certain methods.
Your customers may require additional certification -- organic, hashgacha, etc.
Commercial Kitchen Requirements
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