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Food Entrepreneurship in Florida series

The Food Entrepreneurship in Florida series provides beginning and established food entrepreneurs information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing. This series serves as a useful guide to help make a business plan and determine the feasibility of starting a food business.

Food Safety Regulatory Agencies and Steps to Opening a Food Business in Florida

FS435/FSHN22-2by Matthew D. Krug, Jennifer Hagen, and Sarah M. EllisFebruary 24th, 2022In Florida, three main agencies enforce food safety regulations and license food businesses. Each agency enforces regulations pertaining to a different sector of food businesses. With three agencies enforcing similar rules, food entrepreneurs often struggle to find the correct information needed to obtain a license to open a food business. This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department intends to introduce food entrepreneurs to the various agencies in Florida that regulate food businesses and provide a brief overview of the steps to open a food business in Florida. Written by Matthew D. Krug, Jennifer Hagen, and Sarah M. Ellis.

Cottage Food in Florida

FS425/FSHN20-55 by Sarah M. Ellis, Jennifer Hagen, and Matthew D. KrugSeptember 13th, 2021This document is one in a “Florida Food Entrepreneur” series, which seeks to assist new and established food entrepreneurs by providing information on topics relevant to food-based businesses.

Finding and Using a Co-packer

FS380/FSHN20-35 by Alison O'Donoughue, Wendi Jennings, and Soohyoun AhnMay 18th, 2020A contract packager, commonly called a co-packer, is a manufacturer that will produce, package, and/or label a product for clients. This new 7-page factsheet provides a brief overview on the definition of co-packers, advantages and disadvantages of using a co-packer, and the list of things you need to consider when you hire and work with a co-packer. This factsheet is one in the Food Entrepreneurship in Florida series, which serves as a useful guide to help run a successful food-related business.

How to Start a Food Business: Introduction

FS254/FS254 by Soohyoun Ahn, Alison O'Donoughue, Renee Goodrich-Schneider, and Amarat H. SimonneAugust 23rd, 2021This factsheet is one in a "Food Entrepreneurship in Florida" series that assists beginning and established food entrepreneurs by providing them information on topics highly relevant to starting and running a food business—regulations, safety, labeling, processing, and marketing. This series serves as a useful guide to help make a business plan and determine the feasibility of starting a food business.

How to Start a Food Business: Writing a Business Plan

FS259/FSHN14-12 by Soohyoun Ahn, Alison O'Donoughue, Lisa House, and Renée Goodrich-SchneiderAugust 23rd, 2021This factsheet is one in a "Food Entrepreneurship in Florida" series that assists beginning and established food entrepreneurs by providing them information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing. This series serves as a useful guide to help make a business plan and determine the feasibility of starting a food business.

How to Start a Food Business: Basic Food Technology—Food Acidity

FS325/FSHN20-2 by Soohyoun Ahn, Jayna Goldstein, George Baker, and Matthew KrugMarch 5th, 2020