Maddy Morrissey

I don’t think you’ll find a resource specific to salsa, but generally, the requirements are going to be greater if you rent a kitchen. You should contact the ag dept for specific info about the business you want to start. I’d expect that you’ll have to take a course with a Better Process Control School.

I don’t know of any caveats. Actually it sounds like you’re exactly on the right track and doing everything you need to do! Good luck!

Betsy, the vinegar wouldn’t be a problem, but I am almost sure that your health dept won’t allow a mustard containing egg. In that case, I don’t think tests are going to help you. If you want to sell a mustard without egg, then you probably won’t need to get it lab tested.

I think you need to get a business license from your county or town. The process for getting one would probably be different for each area. You can set yourself up as a sole-proprietorship, and you’d need to get a DBA (doing business as) if you want to operate under a fictitious name (not your personal name).