A book explaining both the Produce Safety Rule and the Preventive Controls Rule, with an emphasis on documentation and complying with regulations.

A resource for food processors in Connecticut to register their business, depending on what is processed. The page also includes links to relevant regulation, food standards, and reinstatement.

An introductory guide to producing and selling cottage foods in Connecticut, including types of foods, equipment, labeling, and zoning.

An overview of food safety and regulatory requirements for Connecticut food processors, including links to business registration, federal regulation, and support resources.

A guidance write up of necessary components of food labels for Connecticut processors. Includes contact information for the Department of Consumer Protection, who will provide comments for processors.

A direct link to the regulatory language relevant to Connecticut food processors.

A very short explanation of some of the necessary steps to establish a business for food processing in Connecticut. Includes links and contact information for additional support and resources.

The homepage for the State of Delaware's cottage food establishment regulation. It includes forms and information, as well as links to other relevant government departments.

Legislation regarding food safety in Delaware.

The homepage for the state of Delaware's Office of Food Protection, which oversees food processors in Delaware. Includes links to Covid-19 information and other food safety resources.

Regulatory language from the District of Columbia Department of Health

A collection of resources for individuals starting a small food business in Maine.

A collection of links to relevant regulations and guidance documents for food processors.

A collection of links to relevant regulations for food processors.

A list of different forms and licenses required for agricultural producers, including dairy, fruits and vegetables, and food.

An introduction for food processors interested in starting a specialty food business in Maine. It defines what specialty foods are and provides some business guidance for getting started. The site also includes links to regulatory and testing resources.

A brief overview of the University of Maine’s School of Food and Agriculture and Cooperative Extension's role in supporting small food businesses and links to some useful resources, including testing services, training opportunities, and contact information for local support.

An introduction to the State of Maryland's Facility and Process Review, which conducts plan and process review for food processing plants.

An overview of the State of Maryland Department of Health's Food Processing regulation. It highlights that food processing is regulated through the Center for Food Processing, including which foods are processed. The resources also provides links to related resources and authorities.

An explainer from the Maryland Department of Health explaining guidelines for state cottage food businesses. It includes which foods are regulated, what revenue constitutes a cottage business, and labeling requirements for these goods.

An overview of the state of Maryland's Office of Food Protection, including useful links and an explanation of the office's role in food safety.

A guide for Maryland retailers who sell locally produced eggs. It includes flock management, egg grading, labeling, and carton use.

Guidance on how local food processors can bring products to market, including food safety challenges in creating a new product. This includes information on how facilities can register and how develop a business.

An brief explanation of what preventive controls are, different types of preventive controls, how it differs from HACCP, and links to related resources.

A collection of documents, forms, and regulations useful for food processors seeking to comply with local food safety laws.

A page from the New Hampshire Department of Health and Human Services aimed at home food processors. It contains information for licensing, labeling, and facility inspections.

A copy of some of the laws that oversee small food processors in New Hampshire

An introduction to the New Jersey Department of Health's food safety program, including wholesale food and cosmetics, retail foods, seafood and shellfish, and emergency response.

A list of different food and drug related forms that New Jersey businesses need to operate within the state. Please note that this list is not exhaustive.

A guide to sanitation requirements for food establishments in New Jersey, including definitions, requirements for employee hygiene, facility sanitation, and licensing. Note that this guide predates 21 CFR 117 and that users should consult additional resources for up to date information.

An extensive guide to how to establish a food processing business in New York. It includes information on applying for a license, food safety, home processing exemptions, zoning, and additional resources. Please note that some links are no longer active.

An overview of who in New York State needs a food processing license and a link to the license application. There are also resources for adjacent businesses, including warehouses, food salvaging, slaughterhouses, alcohol manufacturers, and contact information for regional offices.

An overview of how to start a home processing business in New York, including who is eligible, prohibited foods, and labeling requirements.

Legislation passed by the State of New York concerning the licensing of food processing establishments, including exemptions, licensing, review, investigations, records, and rules.

An overview of the required permit for New York City based food processors, the steps needed to obtain a permit, and the associated costs.

An overview of the PCHF rule, including its applicability in Pennsylvania

Legislation passed by the Pennsylvania general assembly concerning the regulation of food production facilities.

An overview of required programs for Pennsylvania commercial food establishments, including those that work with juice, seafood, low-acid canned foods, and acidified foods. Some topics mentioned include GMPs, PCHF requirements, and facilities with exemptions from registering with the Pennsylvania Department of Agriculture.

An introduction to facilities covered under the Pennsylvania Food Protection Act and the Frozen Dessert Law. It contains links to specific guidance for frozen desserts, commercial food establishments, limited food establishments, and shellfish/seafood establishments.

An overview of the PCHF rule specifically aimed at Pennsylvania processors, with contact information for the Pennsylvania Department of Agriculture.

An overview of required trainings for Pennsylvania food processors, with links to preventive controls training courses and materials.

A guide that explains the necessary steps and available resources for a beginning food processor to legally operate in Rhode Island.

A reference for Rhode Island food processors to apply for licenses and verify if their licenses are approved and current.

An explainer of local laws for Vermont food processors, including which agencies oversee which foods, labeling expectations, and federal regulations.

An introduction to Vermont state licensing for food processing establishments with the necessary steps required to obtain a license.

A copy of the Good Manufacturing Practices for Food Rule for the State of Vermont, which food processors must follow in addition to FSMA's Good Manufacturing Practices requirements.

An overview of food sanitation requirements for processors in West Virginia. It includes information about West Virginia legislation, required forms, and sanitation guidelines.

Legislation passed by the West Virginia general assembly concerning the regulation of food production facilities.