Dyce51 said:
so basically as long as the product is made and bottled in the commercial/resturant kitchen it is fine correct? and most any resturant's kitchen should meet FDA requirements (I would assume)
Generally a restaurant will be fine, but it really needs that FDA approval. Without it, you won't be able to go to market and the fines can be extraordinary. I don't know why, but, some kitchens are not approved for packaging goods for retail sale, only for food to be eaten on the spot but when that happens, it's because of municipal by-laws... again, check with your town hall.
Also, dry rubs require very different ventilation than standard hot sauce makers, and if you're making your own extract, like John, you may need to follow special requirements for disposing of toxic waste or require special safety equipment; like chemical grade safety masks.
We get away with rubber gloves and a cloth mask, but we only use fresh peppers, so it's a high acid vegetable kitchen. John's will have a different classification. The place where Kato is doing his stuff might be different from both of ours depending on what else is being packaged there.
The other thing you should think about is that if MEAT is cooked or processed in the kitchen where you are making your hot sauce, you'll run into a whole lot of other things to worry about...
Again... check with your town hall, they'll have someone there whose job it is to help you put that all together.
Can't wait to see your stuff.
T.