|
Post by donnyg on Jun 26, 2013 15:40:29 GMT -5
Hi all,
I just wanted to extend my appreciation for everyone who has contributed to this forum and made this "free online school" possible.
My question is related to chocolate production. I have done my homework and spoken with my municipality, the Canadian Food Inspection Agency, The Ontario Ministry of Agriculture and Rural Affairs, and my local health dept on how to go about manufacturing chocolate out of my home. I got clearance from my municipality, which I heard was the biggest roadblock. However, upon speaking with a health inspector he notified me that they are not allowed to enter an individuals home in order to inspect their production facility, meaning a basement workshop is out of the question unless there is a separate entrance, which I don't have. The only options for home would be a garage or shed in the backyard.
I have contacts at various bakeshops that I could possibly rent space after hours to make chocolate, but as I've read, if you are producing bean-to-bar chocolate, there is a lot of equipment with some running for over 24 hours. renting a bakeshop would work for tempering couverture, but not anything more.
I would like to know what some of you bean-to-bar producers have done to set up your chocolate workshops. Do you just bite the bullet and lease space? Have you built facilities in your own backyard? Im sure as your business grows you need to adapt, but im just curious to hear some of your suggestions.
thank you!
|
|
|
Post by lilypa on Jun 26, 2013 15:52:06 GMT -5
I would like to hear about this as well. I'm sure laws are quite variable depending upon the municipality, province, state, etc.
|
|
|
Post by Brad on Jun 26, 2013 17:59:36 GMT -5
Seeing as you're in Canada, and so am I, I think I can answer some of your questions.
First of all, if you are making chocolate, you fall under the umbrella of both the local health region, AND the Canada Food Inspection Agency (CFIA).
If you thought your logal health region was stringent, you haven't met your CFIA inspector yet. Don't think for one minute that you'll be able to get away with "making" chocolate in a garage or shed out back. They will look at EVERYTHING, and swab EVERYTHING, including your equipment, cocoa bean quarantine procedures (cocoa beans are a guaranteed contaminated product upon entry to Canada), packaging, and on and on...
They will even demand you turn over some of your chocolate for pathogen testing.
There is a reason only a couple of artisans in Canada make chocolate....
Good luck with your venture.
Brad
|
|
|
Post by feedme on Jul 1, 2013 6:59:22 GMT -5
I've been working in hospitably for 17 years so I got to know commercial kitchen space to share.... I'm so looking forward to my own space soon!
|
|