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Resources

Thank you for visiting the resources section of our website. While we compile resources for you, please use this page as a forum to share resources with one another. You can use the comment function to post your questions or respond to other people’s questions. We will try to help you out too, and hopefully soon, we’ll have plenty of resources up here for you to peruse!

Helpful Links:

Food Safety Requirements for Vermont Food Processors. 5 pages. November 2011.

VFVC Getting Started Guide for Businesses (adobe pdf)

VFVC Rate Sheet (updated March 2012, adobe pdf)

 

4 Comments
  1. Tanya permalink
    November 19, 2010 8:43 am

    Hi-

    I am interested in processing beets and potatoes from our farm into a french fry medley package. We have great success with them at a local food fest where we bake them in an oven with oil and salt. Looking for ways to do this on a larger scale but not sure about packaging; fresh, frozen? flash freeze? etc. Would love some help developing this idea.

    thanks.
    tanya

  2. morgan permalink
    December 3, 2010 12:40 pm

    could someone please give me some suggestions about insurance to look into to cover a small scale candy operation? Unsure if the return from the sales would offset the price of that expense. Any advice is welcomed as I have never sold my product before.

    • foodcenter permalink*
      December 6, 2010 1:06 pm

      This is a reply for both Tanya and Morgan:

      You can contact either Heidi Krantz, who is the small business advisor at the Center for an Agricultural Economy or Brian Norder who is the outgoing Director of the Vermont Food Venture Center.

      Heidi can be reached at 802-595-3394 or hrantz@vtsbdc.org
      Brian can be reached at 802-343-5766

  3. Angela permalink
    January 15, 2012 12:33 am

    Good blogging!

Comments are closed.