Food Business Basics Course

Welcome to FRAME's Food Business Basics Course

This course will provide basic information for starting a packaged or processed food business. The presenting authors of this course are Ruby Ward (Department of Applied Economics) and Karin Allen (Food Quality and Entrepreneurship Specialist, and Food Scientist). The instructors share over 30 years of experience working with small start-up food companies, including the business, regulatory, and food science aspects of these small businesses.

These materials will provide a brief introduction to and an overview of the Food Business Basics course. This introduction will also give you some tips and information on how to be successful in this course.

This Module focuses on the creation of a basic business plan. Once you have finished with this Module, you should have the information and tools to get started on the creation of your own business plan. This Module is broken into three sections: Pre-business planning, the production side of the business plan, and the marketing and finance side of the business plan.

Module 2 Presentation

Module 2: Recording Part 1 (Regulatory agencies)

Module 2: Recording Part 2 (FDA requirements for packaged foods)

Self-Mastery Questions

Module 2 Survey

Module 2 centers on Food Regulations. This Module is in two parts. The first part will discuss regulatory agencies and the second part will cover FDA requirements for packaged foods. Upon completion of this Module, you should have a better understanding of regulations on food businesses and why they are necessary. 

Module 2 Presentation

Module 2: Recording Part 1 (Regulatory agencies)

Module 2: Recording Part 2 (FDA requirements for packaged foods)

Self-Mastery Questions

Module 2 Survey

Module 3 focuses on finance and profit aspects of starting a food business. It will begin with a discussion of profit and budgeting  in Part 1, and then get into some profit analysis techniques in Part 2. This Module should help you be better able to analyze your business from a profit perspective. 

Module 3 Presentation

Module 3: Recording Part 1 (Profit and Budget)

Module 3: Recording Part 2 (Profit Analysis)

Self-Mastery Questions

Enterprise Budget

Sensitivity Analysis

Module 3 Survey

Module 4 centers on labeling components, requirements, and issues that are part of starting a food business.  This Module will give you an understanding of required and voluntary labeling for food products.  Part 1 will focus on required label components, and Part 2 will focus on other label issues.

Module 4 Presentation

Module 4: Recording Part 1 (Required label components)

Module 4: Recording Part 2 (Other label issues)

Self-Mastery Questions

Module 4 Survey

This Module is designed to bring everything together.  It will address some common pitfalls and missteps in new food businesses.  It also has tips and guidance on next steps and moving forward from here with your new home-based food business. 

Module 5 Presentation

Module 5: Recording

Self-Mastery Questions

Module 5 Survey

This optional Module is broken into two parts: a comparison of Utah laws for home-processing and a discussion of food safety for home kitchens. 

Module 6 Presentation

Self-Mastery Questions

Code of Federal Regulations: https://ecfr.gov    

Electronic version of the Code of Federal Regulations, this contains the most up-to-date version of all federal regulations. FDA regulations are contained in Title 21.

 

Current Good Manufacturing Practices course: https://extensioncourses.usu.edu/product/good-manufacturing-practices-for-human-foods/

USU Extension online course addressing Current Good Manufacturing Practices (cGMPs) for food processors.

 

FDA Food Labeling Guidance: https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-food-labeling-guide

Q&A format information for food labeling requirements. Note that the section on Nutrition Facts Panels has not yet been updated with the new requirements, so do not rely on this chapter to make FDA-compliant panels.

 

FDA Gluten Free claims: https://www.fda.gov/food/food-labeling-nutrition/gluten-free-labeling-foods

Requirements for gluten-free labeling and information on how to comply.

 

FDA Manufactured Food Regulatory Program Standards: https://www.fda.gov/federal-state-local-tribal-and-territorial-officials/regulatory-program-standards/manufactured-food-regulatory-program-standards-mfrps#MF2

Information on the FDA Manufactured Foods Regulatory Program, and a list of states that have a current Cooperative Agreement.

 

FDA Nutrition Facts labeling: https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label

Requirements for the new Nutrition Facts Panels, including the new format, compliance dates, and guidance documents.

 

FDA Small Food Business Start-Up Guidance: https://www.fda.gov/food/food-industry/how-start-food-business

Overview of the requirements for starting a food business, including who must register with the FDA (and who doesn’t need to).

 

FDA Voluntary National Retail Food Regulatory Program Standards: https://www.fda.gov/food/retail-food-protection/voluntary-national-retail-food-regulatory-program-standards

Information on the FDA Voluntary Retail Food Regulatory Program, and a list of states, health departments, and local authorities that currently participate in the program.

 

ReFED: https://policyfinder.refed.org/  

Current information on state requirements for perishable foods. For Date labeling: Select “Prevention Policy” dropdown, then click the “Date Labeling” box.   

 

USDA Bioengineered Labeling: https://www.ams.usda.gov/rules-regulations/be

Bioengineered food disclosure requirements. This website include a decision tool to help you determine if your food product needs to include a BE label.

 

USDA Organic Inspections and Labeling: https://www.usda.gov/topics/organic

Organic inspection and labeling requirements for USDA.

 

Utah Cottage Food Program: https://ag.utah.gov/businesses/regulatory-services/cottage-food-production/

Information and application for the Utah Cottage Food Program.

 

Utah Manufactured Food Program: https://ag.utah.gov/businesses/regulatory-services/food-safety-and-consumer-protection/food-safety-and-compliance/

Information on the Manufactured Food Program (food processors who do mostly wholesale sales) from the Utah Department of Agriculture and Food.

 

Utah Organic Program: https://ag.utah.gov/organic-certification/

Organic certification in Utah.

Utah Retail Food Program: https://ag.utah.gov/businesses/regulatory-services/retail-food-regulatory-program/

Information on the Retail Food Program (food processors who do mostly direct-to-consumer sales)  from the Utah Department of Agriculture and Food.

FRAME Publications:

Course Materials

Course Self Mastery Questions:

Contact

Ruby Ward, ruby.ward@usu.edu
Karin Allen, karin.allen@usu.edu

Funding for this project was provided by USDA Rural Development through the Utah Rural Business Development grant program.

In its programs and activities, including in admissions and employment, Utah State University does not discriminate or tolerate discrimination, including harassment, based on race, color, religion, sex, national origin, age, genetic information, sexual orientation, gender identity or expression, disability, status as a protected veteran, or any other status protected by University policy, Title IX, or any other federal, state, or local law. The following individuals have been designated to handle inquiries regarding the application of Title IX and its implementing regulations and/or USU’s non-discrimination policies: Executive Director of the Office of Equity, Alison Adams-Perlac, alison.adams-perlac@usu.edu, Title IX Coordinator, Hilary Renshaw, hilary.renshaw@usu.edu, Old Main Rm. 161, 435-797-1266. For further information regarding non-discrimination, please visit equity.usu.edu,or contact: U.S. Department of Education, Office of Assistant Secretary for Civil Rights, 800-421-3481, ocr@ed.gov or U.S. Department of Education, Denver Regional Office, 303-844-5695 ocr.denver@ed.gov. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Kenneth L. White, Vice President for Extension and Agriculture, Utah State University.