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 Please note that some links are no longer active.

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

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

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

An introductory page for Maryland food processors. It contains links to laws and statutes, marketing and business resources, and a resource directory.

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

An introduction to West Virginia University's Extension Service Food Production Safety Program, which seeks to work with food producers on growing and producing safe food in state

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

A guidance publication to help processors determine the number of full time employees or equivalent for the purposes of being classified as a small business under FSMA

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.

The home page for the Connecticut Food Association, and organization dedicated to Connecticut food producers and processors create a successful product and connect to buyers.

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

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 web page summarizing helpful resources specifically for those who can foods. Includes links to preservation safety resources, reference books, and labs in Connecticut that can test food for safety.

A webpage with helpful links for Connecticut food processors including how to start a business and necessary resources for different types of foods.

A brief write up that explains what a facility must do to be considered a qualified facility, with links to additional guidance, forms, and instructions

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

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.

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.