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Safe
Food Practices | Food
Preservation | Packaging
l Facilities
& Equipment
| Risk Management & Safety
| Resources
 |
|
Many processors start by processing their product in their home kitchen,
and if approved, get a temporary permit to sell their product at craft
fairs or the local farmer's market. There are restrictions on the types
of food that can be prepared and sold when processed in a home kitchen.
Most successful businesses need to expand to an approved commercial kitchen
or processing facility because home kitchens usually do not meet commercial
standards. You must contact your Environment Health Officer for prior
approval before processing and selling a food product.
Home-Based Commercial Kitchens
Your municipality/regional zoning may allow you to build a commercial
kitchen on your property. The kitchen must be separate from your domestic
kitchen - you must keep your family's food activities completely separate
from your business. You will need to consider zoning bylaws and environmental
health requirements. It is very important to work with both your municipal
representative and Environmental Health Officer to ensure their regulations
are aligned to the specifics of your property. You also need to consider
if suppliers can, and will, make deliveries to a home-based business.
Commercial Kitchen Rental
You may want to rent space in established licensed commercial facilities.
These can include community hall kitchens, restaurants, bakeries, and
other licensed food establishments. Ensure the kitchen is appropriate
for you and your product by contacting the Environmental Health Officer
who will know the standards of the facility.
Shared-Use Commercial Kitchen
Some groups in BC have established shared-use commercial kitchens where
various processors can rent the kitchen to prepare their product.
If you are interested in developing a shared-use commercial kitchen,
download
the Community Kitchen Planning Tool pdf developed for the British Columbia Ministry of Agriculture, Food and Fisheries and the Northern Development Commission.
Co-Packers
Using the excess capacity of an existing manufacturer is a cost-effective
way of producing a product. Co-packers can process, package, and even
distribute your food product on your behalf. This can be a good route
to consider before making a major investment in facilities and equipment.
Co-packers can provide other services including product research and
development and sourcing ingredients and packaging. You can locate co-packers
by approaching manufacturers yourself. BCIT's
Food Processing Resource Centre can help you find a compatible co-packer
or assist in assessing what you need from a co-packer and what your potential
co-packers' abilities are in the areas of equipment, processing, quality
assurance and distribution.
Equipment
Food processing equipment can be expensive and is developed for home or
commercial use. Some of the equipment assists in saving on labour costs;
however, you must do a cost/benefit analysis to ensure that the cost of
the equipment pays out in a reasonable time.
When selecting equipment
it's best to get advice from other processors and suppliers. Suppliers
know their products and can recommend the best equipment for your needs.
You may want to check out a number of suppliers. Also, some supply stores
sell used equipment. This can be a good option; however, some processors
say that certain kinds of equipment are better bought new rather than
used.
