Potential commercial chilli plan: Difference between revisions

Latest revision as of 23:57, 16 April 2015

Organic, local wherever possible.

Penray Gardens, Otaki

Interest from Toni, Tim at work.

What are the legal requirements for foodstuff for sale?

Commercial kitchen premises with current operating licence
- Reheat & bottling, or the whole process?
Nutrition label (carbs, fats, sugar content etc.)
Ingredients list
Hygiene certs for cooks?

Can we come up with supplies, labels & bottles, then contract a commercial manufacturer to produce our recipes?

Revision as of 23:44, 16 April 2015 view source Johnno (talk \| contribs) Bureaucrats, Administrators 1,034 edits Created page with "Organic, local wherever possible. == Growers == Penray Gardens, Otaki == Bottles & closures == [http://www.arthurholmes.co.nz/ Arthur Holmes], Newtown == Label design == ..."		Latest revision as of 23:57, 16 April 2015 view source Johnno (talk \| contribs) Bureaucrats, Administrators 1,034 edits No edit summary
Line 23:		Line 23:
	* Hygiene certs for cooks?		* Hygiene certs for cooks?

	Can we come up with supplies, labels & bottles, then contract ~~manufacture to third-party~~ to our recipes?		Can we come up with supplies, labels & bottles, then contract a commercial manufacturer to produce our recipes?