Can anyone provide feedback on what is considered a "small batch" in the food industry?

Hello,

    Can anyone provide feedback on what is considered a "small batch" in the food industry? I can't seem to find any regulations around that term, much of what's out there applies to the liquor industry.

Thanks in advance!  

Is there a specific context to the question?
I know of sites for whom a 1kg batch isn't unheard of, and others who'd be disappointed to run less than 50000kg in one batch. It's entirely dependent on the nature of the site/product.

The term small means?

And that is why it will not be in a regulation manual.

Small means so many things and so few depending.

I once had an owner of a food company try to explain to me that the production line was not dirty - he said it was only a "small" amount of dirt in the big picture.

I love when food companies say they make stuff in small batches -

Was in a caramel popcorn company one day and they did in fact make it in small batches, about 100 lbs of corn at a time each in 100 kettles, so much for "small."

There is no such thing as a "Small Batch" regulatory wise because the term isn't something that is quantifiable outside of your organization.  If a normal batch is 250lbs a small batch could be anything less.  This is something that, if your organization uses as a term, you will need to define inside of your own system.

Have a good day,

Mr. I