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Interesting, yeah the renewal timeline is what I’m expecting to see as well (from what I’ve found so far here in Los Angeles area) I wish you luck man! Happy to see fellow folks follow their dreams!

Very cool info! Thank you. Just curious, what’s the rough amount you’ve put into this so far and where do you think it will end with? Do you have many things that are an annual fee or are most of the permits a one and done kind of thing?

Also thank you so much for the detailed steps, this is what I am looking for to better understand the needs of all regulatory entities

Where do you find the list of county health dept permits? Also, I didn’t think the Food Handlers Card was needed? What about fda requirements, or do these get covered with your commercial kitchen?

Those are some great ideas! Esp the local chamber of commerce, Ive not considered that at all. cheers!

Hey ExitPlan, I know youve been off this site for quite a while, but if you see this, I too am having the same questions- trying to start it all here in CA and not sure what to do to become legal here in CA. I would love to talk to you more about it all! cheers

Ive never gotten oxidation like that, I assume you just recently bottled? I think you have a lot of fruits and fruit juice that is high in sugars, so it might have altered your fermentation, and brought up your pH levels. I always do a pH test as I make the sauce and get it to around 3.4 for...

hello there all you pepper freaks! Long time creeper of this site, but I thought it was time to make it official. Looking to learn from the best on starting a hot sauce business here in Southern California. If anyone has info on what I actually need to do for legalities in CA, I'd love to hear...