Finding your way to information and resources you need can be difficult when you are a food processor. Where you go depends on your product, your process, and your facility.
Questions and Resources
Below you will find common questions and some useful links to help you get the answers you need.
How do I start a food processing business?
Starting a food processing business in Connecticut involves several steps, including registering your business, determining licensing and inspection requirements, developing a food safety plan, and complying with state and federal regulations. The resources below provide guidance on business formation, food processing regulations, licensing requirements, and food safety compliance.
Helpful Resources:
- Starting a business in Connecticut
- Starting a food processing business in Connecticut
- CT Department of Consumer Protection Foods Program
- US FDA (Food)
How do I find information on labeling?
Food labels are an important tool for communicating with consumers and meeting regulatory requirements. Depending on your product, labels may need to include a statement of identity, ingredient list, allergen information, net weight, nutrition information, and the name and address of the manufacturer or distributor. Labeling requirements can vary based on the type of food, where it is sold, and the size of the business.
The resource below provides guidance on labeling requirements for Connecticut food processors, including common labeling elements and resources for determining compliance.
How do I find more information on making juice or cider?
Juice and cider products may be subject to specific food safety requirements because they can support the growth of harmful microorganisms if not properly produced and handled. Producers should understand requirements related to pasteurization, labeling, sanitation, recordkeeping, and Hazard Analysis and Critical Control Point (HACCP)-based food safety systems where applicable.
The resources below provide information on Connecticut requirements for retail juice production, regulatory guidance, and federal HACCP requirements for juice processors.
How do I learn more about processing jams, jellies, pickles, acidified foods, honey and maple syrup?
Many specialty and value-added food products can be produced on farms or in small processing facilities, but each product category has unique food safety and regulatory requirements. Factors such as acidity, water activity, packaging, and processing methods determine whether a product can be produced under cottage food regulations, requires a scheduled process, or must be manufactured in a licensed facility.
The following resources provide guidance on on-farm food processing, product-specific requirements, and regulatory contacts for Connecticut producers.
How do I learn more about processing seafood?
Seafood processing often requires specialized food safety practices due to hazards associated with fish, shellfish, and other aquatic products. Processors may need HACCP plans, employee training, sanitation controls, and monitoring procedures to ensure products are safe and comply with federal regulations.
The resources below provide information on seafood HACCP training opportunities and federal seafood safety requirements.
Where can I find resources on processing milk, cheese or other dairy products?
Dairy products require careful handling, sanitation, and temperature control to ensure food safety. Producers interested in making cheese, yogurt, bottled milk, ice cream, or other dairy products should become familiar with licensing, inspection, pasteurization requirements, and best practices for dairy food safety.
The resources below offer information on artisanal cheese production, state dairy regulations, and federal dairy safety programs.
How do I register my facility with FDA?
Many food facilities that manufacture, process, pack, or hold food for human or animal consumption are required to register with the U.S. Food and Drug Administration. Registration requirements vary depending on the type of operation, products produced, and distribution channels. Maintaining an active registration is an important part of regulatory compliance for many food businesses.
Visit the resource below for information on FDA facility registration requirements and procedures.
How do I get more information about the Food Safety Modernization Act?
The Food Safety Modernization Act (FSMA) shifted the focus of food safety from responding to contamination events to preventing them before they occur. Depending on the size and type of operation, processors may be affected by requirements related to preventive controls, supply chain management, employee training, and recordkeeping.
The resource below provides an overview of FSMA regulations and links to additional guidance for affected businesses.
Where do I find more information about slaughtering or processing meat and poultry?
Meat and poultry processing is regulated under a combination of state and federal requirements. Producers need to understand inspection requirements, food safety plans, labeling regulations, and permitted sales channels before processing and marketing products. Requirements can differ based on whether products are sold directly to consumers, wholesale, or across state lines.
The following resources provide guidance on regulatory requirements, HACCP programs, and marketing meat and poultry products in Connecticut.
What are the FDA regulations on slaughtering or processing non-amenable meats and birds?
Certain animal species are not regulated by the USDA Food Safety and Inspection Service (FSIS) and instead fall under FDA oversight. These products may include bison, rabbits, deer, elk, moose, game animals, and some wild bird species. Businesses processing these products should understand the regulatory requirements that apply to their operations before beginning production or sales.
For information on FDA oversight and food processing requirements, visit:
We process poultry under an FSIS exemption, what resources are available to us?
Some poultry producers may qualify for specific federal inspection exemptions that allow limited processing and sales under defined conditions. Even when exempt from continuous USDA inspection, producers must still comply with applicable food safety, sanitation, labeling, and recordkeeping requirements.
The resources below provide information on Connecticut's small poultry processor program and federal poultry inspection exemptions.
How do I find a laboratory to test well water or food laboratories?
Laboratory testing can help processors verify water quality, evaluate product safety, investigate food safety concerns, and meet regulatory requirements. Depending on your needs, you may require a certified drinking water laboratory, a food microbiology laboratory, or a facility that conducts chemical or environmental testing.
The resources below provide information on certified Connecticut drinking water laboratories and regional laboratories that offer food testing services.