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Commercial Kitchen Use for Production


This topic contains 1 reply, has 1 voice, and was last updated by  David Crabill 5 years, 2 months ago.

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  • #13676 Reply

    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!

    #13687 Reply

    David Crabill

    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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