Gears in Motion: Food Works

Start-up Welcome

February 26th, 2015

Gears in Motion: Food Works Start-up

Products produced in the Flint Food Works Kitchens are intended for re-sale.

In this workshop we will cover the broad strokes of starting a food business. From developing a viable concept to navigating the licensing and certification process. This event will give you a basic introduction to working in the Flint Food Works Incubator program as well as an overview of starting your business in a shared commercial kitchen facility. Who should attend? Anyone who is currently in the process of developing a food based business.

• Baked Goods, Catered Foods, Frozen Foods

• Beef, Pork, Poultry and Juice • Acidified Foods: Tomato sauce,

salsa, pickles, dressings

Determine Your Product

• MDA Food Labeling Guide

Complete a Label for your

Product

• Food Establishment License

• Wholesale • Schedule a Obtain

Licensing

Start-up: Where to Begin

Baked Goods- Cookies, cakes, cupcakes, etc. can be produced under the **Cottage Food Law in Michigan. **You must “Sell Direct”

1.  Concept- What are you planning on making? • Baked Goods, Catered Foods, Frozen Foods • Beef, Pork, Poultry and Juice • Acidified Foods: Tomato sauce, salsa, pickles,

dressings

Beef, Pork, and Poultry processing (i.e. sausages, jerky, etc.) require a special variance on the part of the processor. Which includes a food safety plan (HACCP).

Low Acid or Acidified Foods require the producer to attend Better Processing Control School, a HACCP Plan, and registration with the FDA.

Start-up: Where to Begin

2.  Creating A Label • Statement of Identity- What’s in the package? • Name and Address of a Responsible Party- Who to

call? • Quantity Declaration- How much stuff is in the

package? • Ingredient List • Sell By Date & Coding for “lot” • Allergen Labeling (If Necessary)

NUTRITION FACTS: (NLEA requirements) Nutrition labeling is required on all prepackaged food products that are not exempt. Some foods exempt from nutrition labeling include restaurant foods, foods produced by small businesses, and food served for immediate consumption. However, use of any nutrient or health claim, such as “low fat,” “diet,” or “lean,” forfeits any exemption from complete nutrition labeling.

Acme    Sausage  

Start-up: What Now? How Do I Sell It? Processing food that will be packaged for

re-sale either in the first person or by a 3rd party falls under the jurisdiction of the Michigan Department of Agriculture.

Example: Whole Sale production of hummus.

3.  Licensing • MDARD • County Health Department

Processing of ready to eat food (i.e. Catering) or cooking and packaging of food to be stored, reheated and served at a later time (i.e. Food Truck) falls under the jurisdiction of the local county health department or similar entity.

Start-up: What Now? How Do I Sell It?

3.  Licensing • MDARD • County Health Department

Under What Authority Processors: Operate under the authority of the Michigan Food Law Act #92 of 2009. •  This laws adopts the Code of Federal

Regulations (CFR’s) •  Primary one is 21:PART 110--CURRENT GOOD

MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD

Caterers & Retailers: Operate under the authority of the Michigan Food Law Act #92 of 2000 •  Adopts the 1999 Federal Food Code

Where Can I Cook? • Your  Own  Commercial  Kitchen  • A  Church  Kitchen  • A  School  Kitchen  • Shared  Use  Kitchen    

Where Can I Cook?

Liability Insurance- You will be required to carry a liability policy on your business naming the shared use kitchen as an additional insured.

Start-up: ServeSafe Manager Certification- This class can be completed online or in person. Most classes offered are 8 hour sessions with a test at the end. You are required to score 75% or above, the exam is 90 questions.

You will need to establish your business (i.e. Co., LLC, Partnership, etc.) and file for a Federal Employee Identification Number (FEIN) . You can do all of this online at Michigan Business One Stop.

•  Personal Hygiene- Hand washing, hair nets, gloves, etc.

•  Employee Illness policy.•  Purchasing controls- Who will supply your

raw goods? How will you receive and store them?

•  Cleaning and sanitation procedures throughout your production process.

•  Time and temperature controls for pre and post production.

•  Labeling and dating of finished product and all left over ingredients.

•  Cross contamination prevention controls- How you will store your food.

Advantage of using a shared use kitchen- Site plan has been completed and kitchen facility has been licensed independently. Saves the kitchen user $1000’s .

Start-up: 4.  Drafting Standard Operating Procedures

Putting It All Together

You’ve got the “NEXT BEST THING SINCE SLICED BREAD”. Now you have to sell it.

• You Have determined What you want to “Produce” and “Sell”

• You have your approved label

Product Conceived

• You Have Found a Kitchen that meets your needs.

• Standard Operating Procedures Complete

• You have Scheduled your inspection

Kitchen and Licensing

• Develop a business plan to sell your product. Sell! Sell!

Sell!

Executive Summary-•  Mission Statement•  Keys To Success•  ObjectivesThe Hows and Whys of what you are doing

Company Summary:•  Structure of your business•  Start-Up costs, budgets, cash flow,

Market Analysis and Strategy•  Who is your competition•  Why will people buy your products/

service?•  How will you market your product/

service?

Putting It All Together: Business Planning  

Sales and Distribution Strategy•  How are you going to get your product

to market?•  How are you going to package it?

Q & A

Thank You For Attending

March

31 April

23 May

19 June

25

Business Set-Up: From The Ground Up

Growing Your Business: Branding & Marketing

Movin’ Food Around The Mitten: Packaging and Distribution

Keeping It Local: Sourcing and Procurement

Please Join Us For Our Upcoming Workshops