How to Start a Home Food Business the Right Way
3.9 (14 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
142 students enrolled

How to Start a Home Food Business the Right Way

Essential Information Home-based Food Producers Need to Know
3.9 (14 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
142 students enrolled
Created by Denay Davis
Last updated 7/2020
English
English [Auto]
Current price: $20.99 Original price: $29.99 Discount: 30% off
5 hours left at this price!
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This course includes
  • 3 hours on-demand video
  • 5 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • Basic information abouot home food processing and cottage food operations
  • A basic understanding of producing food from the home kitchen
  • Common requirements of cottage food and home-based food processing laws
  • The difference between non-hazardous food and hazardous foods
  • Licensing and Zoning Requirements for Home Food Processors
  • What to include in a basic Business Plan
  • Basic Product Labeling Requirements
  • Home Kitchen Inspections and Best Practices
  • The Home-based Food Production Startup Process
  • Locations for selling home made food products
  • Using social media to locate customers
Requirements
  • There are no course requirements or prerequisites for the course
Description

How to Start a Home Food Business the Right Way: Key Lessons for Home Food Processors and Cottage food Operators is a new course for anyone interested in learning about the process of making foods from the home kitchen. The course covers the 12 steps to start a home-based food business and includes information on cottage food rules and requirements, the Food Freedom Laws, and the Microenterprise Home Kitchen Operation currently allowed in California.

Are you ready to start your home-based food business?

Let's take a deep dive into the following:

  • Verifying your product

  • Using a home kitchen for processing

  • Safely producing foods

  • Licensing and zoning

  • Safe water requirements

  • Developing a business plan

  • Labeling requirement

  • The rules and processes for starting your food business

  • Promotion of your products

  • Finding your target audience

  • Taking your product to market

  • Social media basics and best practices

The course is comprehensive and designed to walk you through the introductory stages of home food processing. I encourage you to return, ask questions and get help with the development of your home-based food business.

See you in class!

Who this course is for:
  • Anyone interested in starting up a home-based food business
  • Anyone with a passion for selling their homemade food product
  • Anyone who has dreamed of starting up a part-time food business
  • Home bakers, jam-makers, and other producers of non-potentially-hazardous food products
  • Rural and Urban farmers who want to sell their specialty food products
  • Rural and Urban farmers
Course content
Expand all 37 lectures 03:07:15
+ Introduction to Homebased Food Processing and Cottage Foods
7 lectures 28:14

Welcome to How to Start a Home Food Business the Right Way: The course lays the foundation for Cottage Food Operators and Home Food Processors. If you are reading this you are either seeking information about starting a home-based food business. Our motto at Foodpreneur is to learn before you leap. The course offers a basic understanding of selling homemade food products. This is the perfect starter course.

Since the course was created COVID-19 has had a massive impact on all business operations. Review the ebook Selling Homemade Foods During a Pandemic (Resource). Let's not waste any more time. Start creating a stream of income taking your product from kitchen to market.  Jump into Lecture 2.

Preview 03:34

Students will have a thorough understanding of the 12 Steps they need to take to learn about home food processing.

Preview 05:45

Lecture 3 offers a brief overview of Cottage Foods and how the cottage food industry started.

Preview 03:14

In Lecture 4 you will learn who cottage food operators are and what they do as small business owners.

Who are Cottage Food Operators & What are Cottage Foods?
03:46

Lecture 5 addresses alternate kitchen locations that can be used if the home kitchen is cannot be used to produce your food products.

Home Food Production Alternatives
03:52

In this lecture, you will learn about the difference between being a Business or producing your products as a hobby.

Cottage Foods: Business or Hobby
04:09

There are currently 49 Cottage Food states in the United States. Take a tour of the Foodpreneur Institute Cottage Food Map and locate your state cottage food requirements.

Foodpreneur Institute: Cottage Food Map
03:54
+ Approved Cottage Foods
1 lecture 04:05

In Lecture 8 the student will understand the difference between low risk and high-risk non-hazardous food products.

Low Risk & High Risk Non-Hazardous Food Products
04:05
+ Wyoming Food Freedom Act
2 lectures 05:05

Lecture 9 is an overview of the Food Freedom Act of Wyoming. This is not a cottage food requirement. It is a different program allowing home-based food production.

Definition of Food Freedom Production
01:46

Lecture 10 provides additional information on the type of food that can be produced under the Food Freedom Act of Wyoming.

Food Freedom Production: Poultry, Raw Milk & Beef
03:19
+ Microenterprise Home Kitchen Operation (MHKO)
3 lectures 14:57

Lecture 11 provided a comprehensive overview of the California Microenterprise Home Kitchen Program. This involves operating a home-based restaurant.

What is the Microenterprise Home Kithcen Operation
03:25

In this lecture, you will learn about the food safety requirements for microenterprise home kitchen operators.

Microenterprise Home Kitchen Operation: Food Safety & Food Prep
05:47

Lecture 13 provides an overview of how to Market, Advertise and Deliver foods when operating a Microenterprise Home Kitchen Operation.

Microenterprise Home Kitchen Operations: Maximum Meals, Advertising & Delivery
05:45
+ Home Kitchen Requirements (Home Food Processors & Cottage Food Operators)
1 lecture 11:09

Lecture 14 provides what you need to know to prepare your kitchen for producing foods that will be sold to the consumer.

Home Kitchen Inspection Requirements
11:09
+ Food Safety for Home-based Processors and Cottage Food Operators
1 lecture 02:28

Lecture 15 offers insight into what you need to know to produce safe food for consumption and how you can meet state food handler certifications.

Food Safety Training & Food Handler Certification
02:28
+ Licensing & Zoning
3 lectures 11:30

Lecture 16 addresses zoning requirements that may surface once you start planning your home-based food business. These zoning requirements are usually directed by county and local governments.

State licensing requirements
02:02

Lecture 17 takes a deeper look into zoning depending on county, city and local requirements. It should be noted that not all government agencies will approve home-based food production.

County / City / Town Licensing Requirements
03:50

Lecture 18 examines the concerns of HOA's (Home Owners Associations) with home-based food businesses in the community.

Zoning Requirements
05:38
+ Safe Water
1 lecture 05:52

Lecture 19 gives insight to those new business owners who use well water; and how to meet the state cottage food requirements. It's all about keeping your watch source safe.

Safe Water Requirements for Home Food Processors
05:52
+ The Business Plan
2 lectures 10:42

Lecture 20 offers insight and the importance of developing a business plan.

Production Flow
05:31

Lecture 21, discusses how to take your product to market and what needs to be considered.

Logistics
05:11
+ Cottage Food Labels
4 lectures 17:39

Lecture 24 examines how to name your product and why the name of your product is important.

Product Name
04:07

Lecture 25 discusses the requirement to place your personal information on a food label.

Manufacturer Name & Address
04:00

Lecture 26 shares detail information about how to list product ingredients on your food labels.

Complete List of Ingredients
03:45

In Lecture 27, you will understand why the net weight must be on a food label.

Net Weight
05:47