Selling Baked Goods? At What Point Should You Use A Commercial Kitchen?

  Email   Print

This month is a busy and exciting time for Tennessee farmers and chefs. But, what if you are in business for yourself making home baked goods that are selling well?

Many of us are not aware of when we're able to prepare commercial food products at home versus when we need to use a commercial kitchen. Food and Dairy Inspector Kristen Earnest explains at what point you need to make the change to a commercial kitchen...

Again, you will have to change from using your home kitchen to a commercial kitchen once you start selling your product to a wholesale or retail venue or venues.

This TDA video with Cumberland Culinary Center in Lebanon explains the basics of cottage law and when it's time to move your business into an inspected commercial facility. Contact: Mike Brown,, 615-806-2298.


Read more from:
commercial kitchen, Tennessee, TN
  Email   Print
Related Articles
Powered by Bondware
News Publishing Software

The browser you are using is outdated!

You may not be getting all you can out of your browsing experience
and may be open to security risks!

Consider upgrading to the latest version of your browser or choose on below: