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Health Inspectors

parkerscott

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My last venture didn't go as well as I planned, so im starting something new. This time im going to try, and validate the idea a little better beforehand. Im going to be working on a beef jerky company with my own little twist. The problem though is that it will have to be produced in a USDA inspected facility, and I dont have one of those or the money to private label a flavor that people may not like.

So I can try, and get friends and family to give me input, but I don't want a biased opinion.

My plan is to sell the homeade jerky at flea markets, and just prepare for a health inspector to show up, and fine me or make me get rid of my product. Has anyone had any experience with health inspectors or anything of this nature? It seems like the best way to validate my idea, and I may get away with a small fine or a slap on the wrist.
 
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Formless

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I'm sorry man, you said 'health inspector' I can't stop myself.

 

C.S. Abbink

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Not totally sure, but depending on how serious the health hazard is, they could stop you from opening a company in the food/drink/drugs sectors ever again. But I guess lemonade stands are allowed, why not beef jerky stands.
 
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parkerscott

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Not totally sure, but depending on how serious the health hazard is, they could stop you from opening a company in the food/drink/drugs sectors ever again. But I guess lemonade stands are allowed, why not beef jerky stands.

Well it is cured meat so its not cooked essentially. Im just trying to see if people like the product so I can get the recipe to a private labeller with the right facility.
 

parkerscott

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why not just rent a commissary (commercial kitchen) and do it properly from the get go?

Beef jerky requires a usda inspected facility, and quite a bit of equipment. Im just trying to validate the idea, and if it works then i may find a private labeler or get a facility.
 
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dabelge

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Beef jerky requires a usda inspected facility, and quite a bit of equipment. Im just trying to validate the idea, and if it works then i may find a private labeler or get a facility.

Did you ever move forward with recipes and production?
 

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