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Starting a food business can feel overwhelming — regulations, inspections, labeling rules, and licensing requirements often stop people before they begin.
This workshop breaks the process down step-by-step so you understand exactly what to do next and how to build a compliant, profitable food business.
Designed specifically for small food entrepreneurs, shared-use kitchen members, and early-stage producers.
The real steps to starting a compliant food business
Licensing and regulatory basics (local, state, FDA)
Shared-use kitchen requirements
Food safety expectations and inspections
When labeling is required
Wholesale vs direct-to-consumer differences
Common mistakes that delay launches
How to prepare for growth and scaling
This workshop is ideal for:
New food entrepreneurs
Cottage food operators moving toward wholesale
Farmers market vendors
Small food manufacturers
Shared-use kitchen clients
Anyone preparing to sell packaged foods
No previous experience required.
Format: Live Online Workshop
Duration: 2 Hours
Instructor: Shon Rainford — Rainford Food Safety Consulting
Starting a food business can feel overwhelming — regulations, inspections, labeling rules, and licensing requirements often stop people before they begin.
This workshop breaks the process down step-by-step so you understand exactly what to do next and how to build a compliant, profitable food business.
Designed specifically for small food entrepreneurs, shared-use kitchen members, and early-stage producers.
The real steps to starting a compliant food business
Licensing and regulatory basics (local, state, FDA)
Shared-use kitchen requirements
Food safety expectations and inspections
When labeling is required
Wholesale vs direct-to-consumer differences
Common mistakes that delay launches
How to prepare for growth and scaling
This workshop is ideal for:
New food entrepreneurs
Cottage food operators moving toward wholesale
Farmers market vendors
Small food manufacturers
Shared-use kitchen clients
Anyone preparing to sell packaged foods
No previous experience required.
Format: Live Online Workshop
Duration: 2 Hours
Instructor: Shon Rainford — Rainford Food Safety Consulting
