legal Commercial Bottling

[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?
 

 

[The Hot Pepper]

I don't know for South Africa you can contact your local government and they should be able to guide you.

 

[salsalady]

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.