Using home grown mint in my hot sauce

[veeCan]

Hi friends,
 
This is probably a newbie question, thanks in advance 
 
Do I have to go through any kind of safe certification to use my home grown mint in my hot sauce? This hot sauce has mint and cilantro as major ingredients.
 
When I did the Food Manager's course, I remember reading that ingredients should only be sourced from approved/reputed vendors.
 
Does this apply to restaurants only? Does it apply to hot sauces made in a commercial kitchen to sell retail, any idea?
 
Cheers,
veeCan
 

 

[dragonsfire]

At least hear its more important the location (Commercial Kitchen) were the food is processed, not the source of material.