AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I have a wonderful salad dressing that I would liketo start selling. I have the market for it but I don't know how to preserve it since it has mayo and sour cream in it. Is this something you could guide me in?
Thanks
Ellen-NJ
Answer Hi Ellen,
Thanks for including your state with your question.
Since your salad dressing will require either bottling or refrigerated packaging, you are looking at becoming a small food processor. You might want to work with what is know as a co-packer -- a company that works with entrepreneurs to develop their recipe and then package it under their label. For a listing of co-packers in the New England area, try this website: http://www.nysaes.cornell.edu/necfe/CoPackerKitchen/index.html
The above webpage is part of the North East Center for Food Entrepreneurship. I'd contact them with your idea and have them evaluate your product, business plan, etc.
If you are thinking of making this dressing in your own home you will have to have a separate, inspected kitchen from your family kitchen. You can contact your local health department, environmental health division, for information on how to establish a home-based food business kitchen.
