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Dear Dave,
I’m a beginner/learner trying to start a salsa business. A potential client asked me if I had insurance (in case someone claimed my salsa made them ill) and if I had a license. Could you tell me how do I get insurance and how do I get a license? Any other beginner type instructions would be helpful. Could you tell me shelf-life of salsa made with fresh vegetables-nothing artificial and no preservatives?
P.S. I truly enjoyed you on Food-TV network on Fiery Foods–the Scovie Awards Contest.
–Carryl
Carryl:
We have a lot of information posted for novice manufacturers. Go to www.fiery-foods.com and click on "E-zines" and note all the articles. You must remember that we are media people, not manufacturers or food processors, so we cannot answer technical questions. Regarding insurance, talk to an insurance agent about product liability insurance. Regarding licensing, check with your state department of agriculture and your city health department. Do not even _think_ about manufacturing products in your home kitchen. This is forbidden in nearly every location in the U.S. — Food must be manufactured in a licensed, inspected commercial kitchen. The shelf life of a salsa as you describe, uncooked, and unrefrigerated, would be a few hours. Bacteria would multiply like crazy.
–Dave
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