Starter Guide

Items to Consider Prior to Starting a Manufactured Food Business

1. Read and learn the rules that apply to your manufacturing business.
   • Code of Federal Guidelines Title 21 Chapter 1 Sub B
   • Code of Federal Guidelines Title 21 Chapter 1 Sub B Part 117
   • Alabama Food Processing Establishment Sanitation Rules
     
     
2. Learn how to prevent foodborne illnesses and ensure food safety by completing training and developing a food safety plan and a food security plan.
   
   
3. Research the requirements of local municipalities and other agencies.
   
   
4. Review permitting, licensing, and inspection requirements for other relevant departments. (e.g., Department of Agriculture, USDA, Local Licensing and Revenue, Local Building & Plumbing Department, Local Fire Department, Local Water Service)
   
   
5. Products that contain more than 3% raw or 2% cooked poultry, beef, pork, or lamb are under the jurisdiction of the USDA.
   
   For information about their requirements, please contact the USDA Office of Field Operations in Jackson, MS—District 90 at (601) 965-4312 and the Alabama Department of Agriculture and Industries Meat and Poultry Inspection Program.
   
   
6. Develop a Hazard Analysis for each item you will be manufacturing. Include critical control points and preventive controls.
   
   
7. Food samples may need to be submitted for testing by an FDA-recognized food processing authority, especially if the foods being produced are canned or jarred.
   
   
8. Better Processing Control School training will be required for facilities producing acidified or low-acid canned foods. Visit our Resources page.

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