legal Commercial Bottling

Karatebob

Karatebob

Hypothetical:
 
A couple of small restaurants are interested in using your sauce.
 
What changes will have to be made to your sauce, as well as official stuff like health checks/certificates and so on, before your home made sauce can be
semi-commercialized or "ready for the public"?
 
Anybody been through this process?
 
 
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Not sure about SA. Couple quick thoughts are...
You can go through the local processes of what your local health inspectors require to become a licensed food processor.

The restaurants could hire you as an employee for an hour a week. You could make your sauce in their kitchen. It would probably only be able to be used and sold on-site.
 
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