I have spent the past week reading through these forums, and I still have a few questions about starting a sauce company in Ontario, Canada. (I noticed a few businesses from Ottawa, London, and Missasauga in here).
I have a commercial kitchen and insurance ready to work with each other, my food handling certification, a standardized recipe, suppliers and a sales plan. I am only going to be selling in-province right now.
My current stumbling blocks are:
1. Is there a "processing authority" in Ontario? Do I need to have my process approved, by who, and what does that entail?
2. Pepper North mentioned in a post that they had to have their labels approved. I know that my insurance needs them to be submitted with my application, but is there a government agency that needs to review the labels as well?
3. Use before/Best before dates:
I know that I will need to get shelf life testing, but it seems to be a circle of regulation. The labs say that if you process the food in a commercial kitchen, it will last longer; I cannot get a commercial kitchen without insurance; and the insurance needs me to put down a shelf life or pull date. Is there a cold packing standard (e.g. hummus and tzatziki are not heated) that can be used with refrigerated sauces? How did you go about this to start?
Thank you in advance for your mentoring.
Edited by Lao Spice, 23 November 2015 - 09:09 PM.