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Hello All! We are nearing the final stages of producing the first pallet of hotsauce with a co-packer. They have indicated that we need to store the hotsauce in a CPDH approved food storage facility. Can somebody provide their expertise on how they stored their commercially produced hotsauce...

Wanted to introduce ourselves, William and Newton. We started our journey making small batch habanero hotsauce a couple o years ago! It's been a long journey but now thinking about the business aspects of it. There's a wealth of information on here and hope to gain some knowledge and guidance...