Frogleg wrote:

> On Mon, 10 Nov 2003 14:47:02 -0500, Some Dude > wrote:
>
>
>>Also a little off topic- Can you sell food (salsa/hot sauce) without
>>the FDA being involved? Or do you just have to adhere to the FDA's
>>requirements? I'm not talking tons of it..just small batches.
>
> Your local (state) health dept. may be able to give guidelines. Rules
> vary. E.g., in Virginia, you can sell baked goods and jams with a
> simple $1 permit from the health dept., but canned veg and gutted fish
> require 'approved' facilities for prep. The FDA doesn't come into it
> unless, perhaps, you're selling across state lines. I only researched
> farmers' market regs for my state. Look up regs before you start. One
> little old lady in the neighborhood got dinged for selling the
> occasional cake for parties.

FDA can now get into it in Virginia if you're canning any foods. I
don't sell interstate, but my vinegars, oils, chocolates, fruit juice
curds and other things have been collected, scrutinized, lab-tested,
measured and (I suspect) enjoyed by gray-suited FDA folks back at
their offices. Even things considered safe are looked at. Anything
canned or pickled has to be produced in an inspected facility.

Quantity doesn't matter for FDA approval. It does have implications
for labeling.

Local health departments work under different rules. The Virginia
Department of Agriculture and Consumer Services (VDACS) folks who
inspected my farmers' market products (a few Shenandoah Valley
markets) were a bit more based in some reality than the FDA guys.

Pastorio