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Business Planning
Technical Assistance and Checklist for Starting a Food Manufacturing Business in Tennessee
Description: Starting a food manufacturing business can seem like an overwhelming venture and people interested in developing a product often do not Read More… know where to start. This publication includes descriptions of technical assistance available to analyze and develop a food manufacturing business. It also includes a checklist to help farmers interested in manufacturing value-added farm products and other entrepreneurs many of the steps involved in starting a business.
Categories of manufactured foods covered in this checklist include:
1. Non-potentially hazardous foods manufactured under Tennessee Cottage Food Law
2. Potentially hazardous and Time/Temperature Control for Safety (TCS) foods
3. Formulated acid foods
4. Acidified foods
Description: This fact sheet provides a decision tree to help producers and food manufacturers identify whether their plans are considered food Read More… service or food manufacturing and whether a food manufacturing permit and commercial kitchen
are required. A basic summary of the major food manufacturing regulations by category and additional resources are provided to help Tennessee producers, industry partners and other potential food manufacturers identify the regulations and regulating agency(ies) involved in the process.
Description: Tennessee producers interested in growing sprouts, microgreens and baby greens often have questions regarding the application of food Read More… manufacturing regulations to the sale of these products. Whether or not food manufacturing and labeling regulations apply depends upon how the product is treated postharvest. This
publication provides guidance to producers to help determine when sprouts, microgreens and baby greens may be sold as raw
agricultural products without further food manufacturing regulation and when food manufacturing licensing may apply. This
publication provides information about the Food Safety Modernization Act (FSMA) Produce Safety Rule, recommendations
regarding production and postharvest handling to maintain food safety and product quality, and labeling requirements for various
scenarios.
Description: This publication provides guidance to producers interested in obtaining UPCs by answering some frequently asked
questions including:
• Read More… What is a UPC?
• How can a producer acquire UPCs?
• What are the risks of purchasing from sources other than GS1?
• How many UPCs are needed?
• How much do UPC licenses cost?
• How does a producer purchase UPC licenses from GS1?
Program Area(s): Marketing Fundamentals, Value-Added Dairy, Value-Added Food Manufacturing | Topic(s): Marketing – General
Food Safety
NC State Online HACCP Training
Author(s):
Description: This course is a general HACCP Training designed for individuals working in the food industry who want to earn a HACCP Certificate of Read More… Completion. This online HACCP training program teaches participants how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system, which was designed by the Food and Drug Administration (FDA) as a food safety management system for controlling food hazards. This course is recognized by the International HACCP Alliance. Upon completion of the course, with an overall final grade of 80% or greater, you will earn a certificate of completion from the International HACCP Alliance. This HACCP Certificate will be recognized domestically and internationally by food safety inspectors and auditors.
Description: This website provides information on resources and services available from the UT Department of Food Science. Resources include Read More… workshops, publications, food product testing and individual consultations.