I think that we have acquired a commercial kitchen in a licensed restaurant to produce our farm-to-table sausage from scratch. The owner is willing to rent to use by the hour on their off hours/days.
My questions are 1) does this satisfy the law in Ohio that a meat product must be produced in a commercial kitchen? 2) if so, are we able to sell this sausage at the local food/farmers market? 3) are we allowed to sell product to local restaurants under a white label or our own label? 4) do we have to sell frozen? 5) how about labeling?
Commercial food processing laws are fairly complicated and often county-specific. You should direct your questions to your local health dept. Once you get your business setup, you will be able to sell in most places with relatively few restrictions.