f your intended food product is not on the limited list that can be made in an inspected residential kitchen, or if you are finding that you’ve outgrown your Limited Food Establishment, you’ll need to evaluate the possibility of using a commercial-style kitchen, either your own or one you rent, as a home to your food business as one of your first steps
Organization |
Pennsylvania Small Business Development Center |
Publisher |
The University of Scranton |
Publication Views |
44 |
Material Type |
Presentation |