Plan for Production

During this stop, you might:

• Decide where you will produce your product.
• Find where and how you will source ingredients, equipment, and other supplies.
• Think about ways to use local ingredients.

And work with:

• Co-packers
• Shared commercial kitchens
• Food processing facilities
• Cottage food advocates and experts
• Wholesalers, suppliers, ingredient sources, local farms

On Farm and At Home

• Come & Get It: What You Need to Know to Serve Food on Your Farm (MISA)
• Cottage Food Producer Safety Training (UMN Extension)
• Local Food Fact Sheets (MISA)
• Minnesota Cottage Food Producer's Association

Shared Kitchen

• How to Find & Rent a Commercial Kitchen (video, Portland Mercado)
• Shared Kitchen Directory (MDA)
• Starting & Operating a Food Business Out of a Shared Kitchen (pdf)

Co-Packer

• Choosing and Using a Co-Packer (PDF, University of Arkansas, Fayetteville)
• Minnesota Co-Packer Directory (MDA)
• Co-Packer Directory (Specialty Food Association)

Local Food Procurement

• Minnesota Grown

Other

• Inspection Expectations (FDA, U.S. Food & Drug Administration)
• Good Manufacturing Practices (FDA)
• Department of Food Science and Nutrition Research Groups (UMN, University of Minnesota)
• Pilot Plant (Joseph J. Warthesen Food Processing Center, UMN)

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Resources listed do not constitute the MDA’s endorsement of a service, program, or organization. The MDA accepts no liability for the content of these resources.