Food Entrepreneurship in Florida series

Jennifer Hagen andSoohyoun Ahn

Florida food entrepreneurs must comply with food safety regulations and licensing requirements that are administered by three state agencies. Determining which agency regulates a particular food business can be challenging because regulatory authority depends on the type of business. This publication provides an overview of the role of three main agencies, the Florida Department of Business and Professional Regulation, the Florida Department of Agriculture and Consumer Services, and the Florida Department of Health, and outlines the basic steps involved in opening and licensing a food business in Florida.

Sarah M. Ellis, Jennifer Hagen, and Matthew D. Krug

This document is one in a “Florida Food Entrepreneur” series, which seeks to assist new and established food entrepreneurs by providing information on topics relevant to food-based businesses.

Matthew D. Krug andSoohyoun Ahn

Food businesses are subject to a wide range of regulatory requirements. Food entrepreneurs who want to produce and sell acidified foods or low-acid canned foods must abide by specific FDA regulations. This new 3-page document intends to clarify the initial steps food entrepreneurs must implement to comply with these regulations. This factsheet is one in a Food Entrepreneurship in Florida series, which assists beginning and established food entrepreneurs by providing with them information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing.

Alison O'Donoughue, Wendi Jennings, and Soohyoun Ahn

A contract packager, commonly called a co-packer, is a manufacturer that will produce, package, and/or label a product for clients. This new 7-page factsheet provides a brief overview on the definition of co-packers, advantages and disadvantages of using a co-packer, and the list of things you need to consider when you hire and work with a co-packer. This factsheet is one in the Food Entrepreneurship in Florida series, which serves as a useful guide to help run a successful food-related business.

Soohyoun Ahn, Alison O'Donoughue, Renée Goodrich-Schneider, and Amarat H. Simonne

This factsheet is one in a "Food Entrepreneurship in Florida" series that assists beginning and established food entrepreneurs by providing them information on topics highly relevant to starting and running a food business—regulations, safety, labeling, processing, and marketing. This series serves as a useful guide to help make a business plan and determine the feasibility of starting a food business.

Soohyoun Ahn, Alison O'Donoughue, Lisa House, and Renée Goodrich-Schneider

This factsheet is one in a "Food Entrepreneurship in Florida" series that assists beginning and established food entrepreneurs by providing them information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing. This series serves as a useful guide to help make a business plan and determine the feasibility of starting a food business.

Soohyoun Ahn and Matthew Krug

A UF/IFAS numbered peer reviewed Fact Sheet. Published by Nutrition and Food Systems