I am new to the forum... I joined to learn from the experiences of those out there who have "done it!!" and share with those, like myself, who are "doing it!!"
I am starting a business to produce and sell bottled coffee drinks. To maintain control over quality, among other things, we've decided it's necessary for us to personally brew and bottle the coffee. A few of the varieties will contain Soy or Dairy. All varieties will require refrigeration. We will be doing small batch production runs and I expect they will all be done by hand.
Being in California, there is a lot of red tape that we're trying to understand so we can make the right decisions for production and bottling. A few of the questions/ concerns I have are:
- Can any certified commercial kitchen be used as a bottling facility?
- Are we, the brewers/bottlers, required to have any food & beverage handling certifications? Or any food related certifications for that matter?
- How can we test and determine the shelf life of our products?
- General advice on filling and capping the drinks.
All insights/ideas/feedback is appreciated!!