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Ohio

Commercial Kitchen Use for Production

This topic contains 1 reply, has 1 voice, and was last updated by  David Crabill 9 years, 7 months ago.

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  • September 23, 2014 at 8:22 pm #13676

    Chris Johnson

    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?

    THanks for all your help!

    September 24, 2014 at 1:33 am #13687

    David Crabill
    Keymaster

    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.

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