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About Jim Pfister
Expertise
Food Engineering/Manufacturing, Food Packaging/Distribution, Engineering Beverage Lines, Reducing operating cost of packaging lines while increasing efficiency. Lean Manufacturing. Incorporating new package technology into existing operations. Training staff to achieve smooth transition from "start-up" to full production. Managing complex projects across multi-disciplinary lines. Equipment PreShipment Factory Acceptance testing and Commissioning programs for new equipment.

Experience
Employment history: Over thirty-five years of experience. Managed as much as $40MM in concurrent, multi-disciplinary projects, both domestic and international, and have worked with such firms as Campbell Soup, Coca-Cola, Hershey`s, and Nabisco.

Organizations: An author and speaker, as well as a member of the IoPP. Past Chairman of IoPP`s Consultant`s Council and Member of the Packaging Equipment Performance Committee.

Publications: PMMI Solutions `99, Monthly Packaging Tipsheets

 
   

You are here:  Experts > Industry > Food Engineering > Food Engineering/Manufacturing > bottling salad dressing

Food Engineering/Manufacturing - bottling salad dressing


Expert: Jim Pfister - 6/25/2009

Question
Hello,

We own a restaurant in south Florida and have a vinagrette based salad dressing which our customers frequently ask us to bottle. I was wondering what is the best way to go about this and what the laws and regulations will require for it?

Answer
Alice,
Good Friday Morning.

Your question - about wanting to bottle/sell a dressing - is by far the #1 inquiry that I get. What I would recommend you do, then, is to look through my past answers. You will find a lot of info, and you may see something that will trigger a follow-up question that I'd be happy to address.

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