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New Product - Novice Help - bringing a product to retail


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#1 VISIT FREEZINDA.COM

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Posted 22 November 2016 - 11:11 PM

Hello everyone,

 

I'm creating a dessert mix and I hope to bring it to retail sometime in 2017. I am going to get a food permit and rent out a commercial kitchen space here in Florida. I wanted to bring my dessert mix to retail and hope to achieve purchase orders from retail stores, but I'm seeking guidance on what I need to do. I will purchase product liability insurance. But, I am unsure about a certificate of analysis'. For example, should I receive certificate of analysis' for all of the individual ingredients that I am using from each supplier? Or, after I make the mix in the commercial kitchen and repackage myself should I then send it off to a laboratory for testing and create my own COA from them? Is this all even needed for dessert mixes in stores, or are there any other major requirements that I should learn/know about? Please your honest feedback is truly appreciated, and if you happen to have a recommended books in this field for beginners please let me know as well.

Thanks & God bless,

-James



#2 Charles.C

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Posted 23 November 2016 - 12:34 AM

Hi James,

 

Welcome to the Forum ! :welcome:

 

It's an interesting "Project" !

 

Looks like a lot of (State) Guidance may be involved and perhaps also depending on yr existing technical background(?)


Kind Regards,

 

Charles.C


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#3 Scampi

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Posted 23 November 2016 - 03:31 PM

You're best source is the state governing body. If you're hoping to keep your product within state borders, start with your local health unit and they can assist. If you're hoping to sell across the usa, you'll need to meet federal regulations in which case you need to check FDA regulations for your type of food product


Please stop referring to me as Sir/sirs


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#4 DN_QAMGR

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Posted 23 November 2016 - 05:22 PM

James, 

 

Congrats on pursuing a product for retail. This is a big endeavor and first you will need to learn the applicable FDA regulation for your product, which should be stated under 21 CFR (Parts 175-178). 

 

http://www.accessdat....cfm?fr=135.110

 

You will have to establish shelf life, which you will have to make enough product for your specified shelf life for testing: 

 

1. Organoleptic Testing - to determine your quality standards for your shelf life

2. Microbiological standards - you can see the FDA website or find a certified lab to help you with this. Your results and standards can be established with a lab which you will be able to write up your COA. 

 

Then you will need for your quality program to satisfy FSMA (HARPC)/FDA.  

 

1. HACCP Program (Hazard Analysis and Critical Control Point)

2. SOP (Standard Operating Procedures)

3. Maybe FSMA classes or HACCP classes.

 

At the same time, you will need a supplier approval program. You should receive Letter of Guarantee, COA and product specifications. This is for ingredients and packaging. 

 

Last step should be label design and nutritional analysis (you can outsource or find programs online). The label design and packaging design can be outsourced, or you can look up the labeling requirements. Don't forget about your allergens!

 

I haven't produced a product to retail in years, so I hope this is a good start. This is a broad view of how to proceed, but ultimately you should start with the FDA regulations. 

I hopefully gave you a broad view of how to proceed, but ultimately you should start with the FDA regulations.



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#5 VISIT FREEZINDA.COM

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Posted 23 November 2016 - 07:01 PM

Thanks for the replies :)

 

I think I am on the right track. I'm starting with a database analysis for my nutrition facts label. I'm working on packaging right now and I'll submit the entire final packaging for shelf life review for the best analysis possible in the chosen packaging. I'll work on setting up a trustworthy supplier approval program now. I'm having issues because my startup quantity is only going to be 5,000 to 10,000 dessert mixes. And, my purchase orders are still in small retail sizes and not bulk/wholesale, so receiving COA's seem harder since it's not coming direct from the manufacturer. Lastly, I'm still unsure how to submit my product for inspection and to draft up parameters for a COA? If you know of a resource that I could look into that for questions, maybe a lab or general COA help that'd be great!

 

Have a great Thanksgiving everyone and God bless,

-James






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