I want to largely focus on fermented sauces. this requires sauces to often sit for extended periods of time. Is this something that largely needs to be done in house, and if so are there co-packers who will pack the final product or does it need to be done start to finish in-house for me? Or are there co-packers that will do the process, knowing that time will be a wait on the product?
co-packer Co-pack with fermentation?
- Thread starter wendovergarden
- Start date
salsalady
Business Member
The whole process has to be done in an approved processing facility. There probably are copackers that can do it, you would likely pay daily/weekly/monthly storage fees.
Some processors use a rented community kitchen, but I dont think that would work for fermented sauces. When using a community kitchen or restaurant etc, food items for your product have to be protected and separate from everything else in the facility. Some of this is up to your inspector to set the regulations.
Hope this helps,
SL
Some processors use a rented community kitchen, but I dont think that would work for fermented sauces. When using a community kitchen or restaurant etc, food items for your product have to be protected and separate from everything else in the facility. Some of this is up to your inspector to set the regulations.
Hope this helps,
SL