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Thursday, May 15 • 11:30am - 2:00pm
How to Make a Living Making Food LIMITED
Limited Capacity seats available

Making food is one thing, making a living is entirely different. In this brief workshop, La Cocina, the San Francisco Department of Public Health and the FDA San Francisco District Office will review the fundamental considerations that any food entrepreneur should consider before launching this next phase of their life.La Cocina will review business planning resources, available kitchen spaces, techniques for assessing the marketplace and referrals to support organizations.  The San Francisco Department of Public Health will address the California Homemade Food Act (AB1616), also known as the Cottage Food Act, allowing small food businesses that produce "low-risk foods" (such as bake goods, candies, jam/jellies, desserts, and nuts) to operate out of a private home with limited regulatory oversight, as long as certain criteria are met.  The SFDPH will address the law, permitting process, who's qualified, and provide examples of a good Cottage Food Operations.The FDA San Francisco District Office will focus on getting your product ready for the market. If you sell across state lines or on the Internet, you must comply with federal regulations. Learn about registration; the small business exemption; where to find the food labeling regulations and a nutrient database; and how to properly label your product (ingredients, allergens and the nutrition facts statement).

Thursday May 15, 2014 11:30am - 2:00pm
U.S. Small Business Administration office 455 Market Street, Suite 600, San Francisco

Attendees (1)