Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources l A
A Beginning Farmer’s Guide to Agriculture Words, Terms and Denitions l A
Starting
a Food
Manufacturing
Business in
Tennessee:
Summary of Food
Manufacturing
Regulations and
Resources
September 2021
PB 1899
Photo Credit: Franklin Farmers Market
B l Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources
Table of Contents
Introduction 1
Denitions and Descriptions 2
Food Regulations Decision Tree 3
Summary of Food Manufacturing Regulations
in Tennessee by Category of Food 4
Additional Resources 7
Summary 7
Megan Bruch Leffew
Extension Specialist
Center for Protable Agriculture
Mark Morgan
Extension Specialist and Professor
Department of Food Science
Nathan Miller
UT Creamery Manager
Department of Food Science
Photo Credit: Steamin’ Steve’s BBQ
www.steaminsteves.com
Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources l 1
Introduction
Identifying which food manufacturing regulations apply to specic products
can be dicult for Tennessee farmers interested in adding value to their farm
products and to entrepreneurs interested in manufacturing foods. Regulations
vary depending upon: 1) the level of food safety risk of the product and 2)
how/where the product is sold or distributed. Foods manufactured for sale in
Tennessee may be regulated by the Tennessee Department of Agriculture (TDA),
United States Department of Agriculture (USDA), and/or the United States Food
and Drug Administration (FDA). Food prepared for on-site consumption such as
for a concession stand, food truck, catering or restaurant are regulated by the
Tennessee Department of Health and/or your local health department.
This fact sheet provides a decision tree to help producers and food
manufacturers identify whether their plans are considered food service or food
manufacturing and whether a food manufacturing permit and commercial kitchen
are required. A basic summary of the major food manufacturing regulations by
category and additional resources are provided to help Tennessee producers,
industry partners and other potential food manufacturers identify the regulations
and regulating agency(ies) involved in the process.
Categories of manufactured foods covered in this summary include:
1. Non-potentially hazardous foods manufactured under Tennessee Cottage
Food Law
2. Potentially hazardous foods, Time/Temperature Control for Safety (TCS)
foods and non-potentially hazardous foods not covered by Cottage Food Law
3. Formulated acid foods
4. Acidied foods
This fact sheet does not include information related to livestock or meat
processing, retail meat stores/butcher shops, beef jerky or other meat products
or dairy products such as uid milk, cheese, ice cream, yogurt, etc. Regulations
for these food categories are specialized and vary dramatically from the product
categories included in this fact sheet. This publication also does not cover the
nuances of food manufacturing performed within retail food establishments. The
term “retail food establishment” includes facilities that manufacture, process,
pack, or hold food if the establishment’s primary function is to sell from that
establishment food, including food that it manufactures, processes, packs, or
holds, directly to consumers.
Photo Credit: Tennessee Department of Agriculture
2 l Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources
Denitions and Descriptions
Denitions and descriptions of key terms used in this fact sheet are provided below:
ཛྷ Non-potentially hazardous foods – This term is not clearly dened in any
regulation. It is intended, however, to identify foods that do not require
refrigeration and are shelf stable because they a) have very low water
activity, b) have very low pH or c) a combination of both. Low water
activity and/or low pH will prevent harmful bacteria from growing in the
food. Many baked goods, jams, canned fruits and dry herbs or spice
blends are non-potentially hazardous.
ཛྷ Potentially-hazardous foods — Potentially hazardous food are those
foods which consist of meat, poultry, liquid eggs and partially cooked
egg products, sh, milk and milk products, shellsh, partially cooked
bakery products and/or other ingredients capable of supporting rapid
and progressive growth of infectious or toxigenic microorganisms when
stored at temperatures in excess of 45 degrees F, if a cold food, or below
140 degrees F, if a hot food. Also included as potentially hazardous food,
are low acid canned foods (vegetables, sh, meat, etc.) and acidied
foods (pickled vegetables, sh, meat, eggs, etc.).
ཛྷ Time/temperature control for safety (TCS) foods — This category was
previously described as “potentially hazardous foods” but that term has
been replaced in most regulations by TCS foods. TCS food as dened in
the 2013 Food Code means a food that requires time and/or temperature
control for safety (TCS) to limit pathogen growth or toxin formation.
Time and temperature conditions are similar to those above.
ཛྷ Formulated acid foods — Formulated acid foods contain normally acidic
ingredients (pH less than or equal to 4.6) but can have a small amount
(less than 10 percent by weight) of low-acid ingredients (pH greater than
4.6) which do not signicantly change the pH of the acid ingredients.
Final product pH must be equal to or less than 4.6 by denition.
ཛྷ Acidied foods — Low-acid foods to which acid(s) or acid food(s) are added.
They have a water activity greater than 0.85 and a nished equilibrium pH of
4.6 or below. Acidied foods are intended to be shelf-stable but sometimes
need refrigeration after opening to prevent spoilage.
ཛྷ Commercial food facility – A commercial food facility (sometimes referred
to as a commercial kitchen) is a commercially-licensed space designed to
meet Good Manufacturing Practices regulations for the safe manufacture,
processing, packing or holding of foods. Commercial kitchens are typically
used for preparing foods for sale and may include shared-use kitchens
or incubator kitchens, also sometimes called community kitchens.
Commercial kitchens are also used for preparing food that will be consumed
on-site, such as at restaurants, hotels, schools, churches, etc.
Photo Credit: Tennessee Department of Agriculture
Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources l 3
Food Regulations
Decision Tree
Producers may answer questions
posed in this chart to help
them identify whether a food
manufacturing permit and
commercial facility are required for
the product they plan to produce
and market or whether their plans
will require a food service permit
from their local health department.
Is your product packaged
for retail or wholesale sale
and off-site consumption?
Is your product non-
potentially hazardous?
(See pages 2 and 6.)
Non-packaged food
prepared for on-site
consumption such as for
restaurants, concessions
and catering is considered
food service.
Food service is regulated by
the Tennessee Department
of Health and/or your local
health department.
www.tn.gov/health/health-
program-areas/eh.html
No food manufacturing permit is needed.
Products must be made using current Food
Manufacturing Practices (cGMPs) and may
be made in a noninspected facility/kitchen,
including a home or domestic kitchen.
Photo Credit: Tennessee Department of Agriculture
Yes
No
Yes
No
Are you ONLY
selling directly to
end consumers
(retail sales) within
Tennessee?
Do you have any full-time
employees? Or do you include any
health claims on the product label?
A TDA food manufacturing
permit is required and food
must be manufactured in
an inspected commercial
facility. Additional training
and FDA approval may also
be required.
Yes
Yes
No
No
4 l Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources
Summary of Food
Manufacturing Regulations in
Tennessee by Category of Food
Producers may use the table below
to help identify which category of
food they plan to manufacture and
learn basic information about the
regulations involved in manufacturing
each type of product.
Characteristics
and Regulations
Class/Type of Food
Non-potentially Hazardous Foods
— Cottage Food Law
Potentially Hazardous Foods, Time/
Temperature Control for Safety (TCS)
Foods and Non-potentially Hazardous
Foods Not Covered by Cottage Food
Law
Formulated Acid Foods Acidied Foods
Common
Examples
Baked goods that have a water
activity level of less than
0.85; fruit jams, jellies and
preserves; fruit butters (apple,
peach, etc.); canned fruit
(naturally acidic fruits only),
candy, dry spices (oregano,
thyme, rosemary, sage).
Note that recipe modications
such as “low sugar” or adding
vegetables (squash, carrots,
onions, peppers) may turn a
non-potentially hazardous
food into a potentially
hazardous product.
Baked goods requiring refrigeration
(cheesecake, custard or cream
pies, etc.); fresh salsas, soups or
dips requiring refrigeration; frozen
fruit or vegetables; processed or
cut fruits and vegetables such as
salads; juices; cooked rice and
pasta; sandwiches; etc.
Non-potentially hazardous
products not meeting the
limitations of the cottage food law
must adhere to this category of
regulations as well.
Many shelf-stable sauces and
dressings (barbecue sauce, hot
sauces, mayonnaise, marinades);
canned tomatoes (pH < 4.7);
fermented products (kombucha,
sauerkraut); sugar-free jams/
jellies/apple butters; etc.
Shelf-stable elderberry
syrup, salsas, chow-chows,
corn relishes, pickles,
pickled eggs or vegetables,
and some barbecue
sauces and hot sauces
containing a signicant
amount of low-acid foods
such as peppers. Typically
vinegar (acetic acid) or
citric acid is used to lower
the pH of the product.
Denition/
Description
Non-potentially hazardous foods
do not support the growth of
bacteria, and the processing
steps do not require stringent
time and/or temperature controls
to assure a safe product. Non-
potentially hazardous foods
are typically naturally acidic
(typically pH < 4.2), have a low
water activity (Aw < 0.85), or a
combination of both that limits
pathogen growth.
Things high in sugar or salt
content, baked, or dried typically
have low water activity, but it
depends on the actual ingredients
and process conditions.
Potentially hazardous food
containing ingredients capable of
supporting rapid and progressive
growth of infectious or toxigenic
microorganisms when stored
at temperatures in excess of 45
degrees F, if a cold food, or below
140 degrees F, if a hot food.
Time/temperature control for
safety food means a food that
requires time or temperature
control for safety (TCS) to limit
pathogenic microorganism growth
or toxin formation.
These foods require time and/or
temperature control because they
create risks for foodborne illness
if not processed, prepared, or
handled correctly.
Regulations in this column also
apply to non-potentially hazardous
foods sold wholesale (to a retail
store, restaurant, distributor,
etc.), sold across state lines, with
full-time employees or with health
claims on the label.
Acidic foods are lower risk,
potentially hazardous foods
because most harmful bacterial
will not survive or grow under the
acidic conditions. Formulated
acid foods are normally acid
foods (or a mixture of acidic
ingredients) but may have a
“small amount” of low-acid
ingredients added. Regulations
require formulated acid foods
to have a nal equilibrium pH of
4.6 or below. The foods should
not contain greater than 10
percent by weight of low-acid
ingredients. Also, the low-acid
ingredients cannot signicantly
raise the equilibrium pH of
the predominant acid or acidic
ingredient(s).
pH is a measurement taken with
a pH meter that describes how
alkaline or acidic a substance
is. The pH scale ranges from 0
(the most acid) to 14 (the most
alkaline), with 7 considered
neutral. Most foods have
pH values in the acid range
between 2 to 6.5. Whole foods
or ingredients are categorized as
acid (pH < 4.6) or low-acid (pH
between 4.6 and 7.0) based on
the natural acidity of the product.
Acidied foods are
low-acid foods to which
acid(s) or acid food(s)
are added to produce
a product that has a
nished equilibrium pH of
4.6 or below and a water
activity greater than 0.85.
Equilibrium pH is the
condition achieved when
all components of the
food, both liquid and solid,
reach the same pH.
For acidied foods, pH
control is critical to
prevent botulism from
the microorganism,
clostridium botulinum.
Photo Credit: Tennessee Department of Agriculture
Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources l 5
Characteristics
and Regulations
Class/Type of Food
Non-potentially Hazardous Foods
— Cottage Food Law
Potentially Hazardous Foods, Time/
Temperature Control for Safety (TCS)
Foods and Non-potentially Hazardous
Foods Not Covered by Cottage Food
Law
Formulated Acid Foods Acidied Foods
Limitations/
Restrictions
There are several limitations or
restrictions for selling non-
potentially hazardous foods
under the cottage food law.
Products must only be sold
directly to end consumers
(retail sales) within the state of
Tennessee. The manufacturer
may not have any full-time
employees manufacturing
foods. The food label cannot
include any health claims.
Operations selling wholesale (to
restaurants or grocery stores,
gift shops, etc.), makings sales
across state lines, or operating
with full-time employees must
use a commercial facility and
obtain a food manufacturing
permit from the Tennessee
Department of Agriculture.
Refer to column for Potentially-
Hazardous Foods, Time/
Temperature Control for Safety
Foods and Non-potentially
Hazardous Foods Not Covered
by Cottage Food Law.
None None None
Agency(ies)
Regulating
Tennessee Department of
Agriculture (TDA)
TDA, FDA and/or USDA depending
on type of product.
TDA. FDA is also involved if
the product will be sold across
state lines.
TDA and either FDA or
USDA depending on
product ingredients.
Regulations Current Good Manufacturing
Practices (cGMPs) found in
21CFR part 117 Subpart B.
www.fda.gov/food/
guidance-regulation-food-
and-dietary-supplements/
current-good-manufacturing-
practices-cgmps-food-and-
dietary-supplements
Current Good Manufacturing
Practices. (cGMPs) found in
21CFR part 117 Subpart B and any
regulations specic to the product,
i.e., HACCP for juices. Facility
registration and ling for low acid
canned foods (LACF).
www.fda.gov/food/
guidance-regulation-food-
and-dietary-supplements/
current-good-manufacturing-
practices-cgmps-food-and-dietary-
supplements
Current Good Manufacturing
Practices. (cGMPs) found in
21CFR part 117 Subpart B.
www.fda.gov/food/
guidance-regulation-food-
and-dietary-supplements/
current-good-manufacturing-
practices-cgmps-food-and-
dietary-supplements
Current Good
Manufacturing Practices.
(cGMPs) found in 21CFR
part 117 Subpart B
and Acidied Foods
Regulations 21 CFR parts
108 & 114.
www.fda.gov/food/
guidance-regulation-food-
and-dietary-supplements/
current-good-
manufacturing-practices-
cgmps-food-and-dietary-
supplements
Facility
Requirements
Non-potentially hazardous
foods meeting the cottage
food requirements may be
manufactured in a home or
other non-inspected facility or
kitchen. Products not meeting
the limitations described above
must be manufactured in a
commercial facility.
Commercial facility. Work with
TDA’s Consumer and Industry
Services Division to review and
approve any remodeling or new
construction plans.
Commercial facility. Work with
TDA’s Consumer and Industry
Services Division to review and
approve any remodeling or new
construction plans.
Commercial facility.
Must register facility
location with the FDA
using Form 2541 — www.
fda.gov/media/72055/
download. Work with
TDA’s Consumer and
Industry Services Division
to review and approve
any remodeling or new
construction plans.
6 l Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources
Characteristics
and Regulations
Class/Type of Food
Non-potentially Hazardous Foods
— Cottage Food Law
Potentially Hazardous Foods, Time/
Temperature Control for Safety (TCS)
Foods and Non-potentially Hazardous
Foods Not Covered by Cottage Food
Law
Formulated Acid Foods Acidied Foods
Education/
Certication(s)
Required
None None None Better Process Control
School for Acidied Foods
— foodscience.tennessee.
edu/better-process-
control-school-course
FDA
Scheduled
Process
Required
No No No, however, manufacturers
are encouraged to work
with a food safety expert or
“process authority,” to develop
a manufacturing process and
determine any critical factors for
their product.
Yes — 1) Work with
processing authority to
establish a scheduled
process for each product.
2) File the scheduled
process with FDA using
Form 2541e for each
product in each container
size. www.fda.gov/
food/establishment-
registration-process-
ling-acidied-and-low-
acid-canned-foods-lacf/
establishment-
registration-process-ling-
acidied-and-low-acid-
canned-foods-lacf-paper-
submissions
FDA
Registration
in Compliance
with
Bioterrorism
Act
None The Public Health Security and Bioterrorism Preparedness Response Act of 2002 also requires food
manufacturing facilities to register with the FDA. This registration is separate from Form 2541 and
may be completed online at www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/
registration-food-facilities-and-other-submissions.
TDA Permit(s)
Required
None TDA Commercial Food Manufacturer Permit
Additional
Requirements
Keep accurate records
documenting all critical
factors for each batch
process (e.g., cook time,
temperature, nished
product pH, ll weights,
solid ll weight, etc.).
Labeling
Requirements
Required label components: 1. Common or usual name of product 2. Manufacturer’s name and address 3. Net weight of product in
English and Metric Units 4. Complete list of ingredients in order of predominance by weight (including allergens by name such as
wheat, soy, milk, eggs, sh, shellsh, peanuts, tree nuts) 5. Lot dates or code for traceability in event of a food safety issue requiring a
recall 6. Facility registration number (for USDA products and acidied products) 7. UPC code if required by retailer.
Nutrition
Facts Panel
Not required under Small Business Exemption for businesses with sales of less than 100,000 units, less than 100 employees and no
nutrition claims (e.g., low fat, sugar free). Businesses must le notice of Small Business Exemption with FDA unless 1) does not import
2) sales of less than 10,000 units 3) less than 10 full-time employees. Some wholesale buyers may require nutrition facts panels.
Larger manufacturers are required to have nutrition facts panel.
Additional
Resource
PB 1881 Manufacturing Non-
potentially Hazardous Foods
for Sale in Tennessee Without
a Permit extension.tennessee.
edu/publications/Documents/
PB1881.pdf
SP 747-B Manufacturing
Formulated Acid Foods in
Tennessee, extension.tennessee.
edu/publications/Documents/
SP747-B.pdf
SP 747-A Manufacturing
Acidied Foods in
Tennessee, extension.
tennessee.edu/
publications/Documents/
SP747-A.pdf
Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources l 7
Additional Resources
Contacts or links to additional resources for
potential food manufacturers are provided in this section.
Still need help identifying a food product category?
Some manufacturers may need some extra help in identifying the regulations
involved, and sometimes the category of regulation for a food may depend on a
specic recipe. Producers should feel free to contact the Tennessee Department
of Agriculture, Consumer and Industry Services for additional guidance at 615-
837-5193. The University of Tennessee’s Department of Food Science can also
assist with identifying regulatory status of a particular product. The university
can also test product pH and water activity to assist in this determination, for
a small fee. You can request assistance by emailing: F[email protected] or
visiting foodscience.tennessee.edu/food-science-extension.
Working with a Processing Authority
The regulations for acidied foods state that manufacturers must work with
a process authority to determine an appropriate scheduled process for each
product. This person has the training and experience necessary to determine
the appropriate processing conditions and critical factors needed to produce a
commercially sterile product as required by the acidied food regulations. Mark
Morgan, a professor and UT Extension specialist, serves as a process authority
for acidied foods and will work with manufacturers to evaluate products and
processing conditions to determine the appropriate process and any critical
factors that are pertinent to produce a wholesome acidied food.
Contact him at [email protected].
Photo Credit: Franklin Farmers Market
8 l Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources
Better Process Control School
Manufacturers of acidied and low-acid canned foods are required to complete
a Better Process Control School course. Food manufacturers processing low-
acid or acidied foods must operate with a supervisor who has attended Better
Process Control School on hand at all times during processing. Many operations
will also elect to send individuals integral to processing, container evaluations,
and sanitation to the course as well. The UT Department of Food Science offers
in-person and online courses. Learn more at foodscience.tennessee.edu/better-
process-control-school-course.
How to Start the Food Manufacturing Permit Process with the Tennessee
Department of Agriculture
Once ready to start the food manufacturing permit process with the Tennessee
Department of Agriculture, contact TDA’s Food Manufacturing Outreach
Coordinator at 615-837-5193 and/or complete the TDA Food Manufacturer/
Warehouse Plan Review Questionnaire at www.tn.gov/content/dam/tn/
agriculture/documents/foodsafety/Food_Manufacturing_Warehouse_Plan_
Fillable.pdf.
Learn more about what is needed to obtain a TDA food manufacturing license at
www.tn.gov/agriculture/consumers/food-safety/ag-farms-food-manufacturing-
and-warehousing/startup.html.
Helpful Links
Find additional resources for producers and entrepreneurs interested in food
manufacturing at:
ཛྷ Tennessee Department of Agriculture Consumer and Industry Services —
Food Safety: www.tn.gov/agriculture/consumers/food-safety.html
ཛྷ UT Extension Center for Protable Agriculture: cpa.tennessee.edu
ཛྷ UT Extension Department of Food Science: foodscience.tennessee.edu/food-
science-extension
2
DATE: ____________________________________
***********************************************************************************************
APPROVAL OF THESE PLANS AND SPECIFICATIONS BY THIS REGULATORY AUTHORITY DOES NOT INDICATE COMPLIANCE WITH
ANY OTHER CODE, LAW, OR REGULATION THAT MAY BE REQUIRED – FEDERAL , STATE, OR LOCAL. IT FURTHER DOES NOT
CONSTITUTE ENDORSEMENT OR ACCEPTANCE OF THE COMPLETED ESTABLISHMENT (STRUCTURE OR EQUIPMENT). THE
REGULATORY AUTHORITY SHALL CONDUCT ONE OR MORE INSPECTIONS TO VERIFY THAT THE FOOD ESTABLISHMENT IS
CONSTRUCTED AND EQUIPPED IN ACCORDANCE WITH THE APPROVED PLANS OR MODIFICATIONS AS REQUIRED OF PLANS AS
NECESSARY TO ACHIEVE COMPLIANCE WITH THE APPROPRIATE REGULATION. PERMIT APPROVAL WILL BE CONTINGENT UPON
ACTUAL FACILITY INSPECTION.
Ellington Agricultural Ctr, PO Box 40627, Nashville, TN 37204 or Packages to 436 Hogan Road, Nashville, TN 37220;
Phone (615) 837-5193; [email protected]
DESCRIBE COMPLETE PROCESS of how products are prepared? List all steps of how it is processed, cooked, packaged, and labeled. How do
you measure the quality and safety of the product? Give examples of pH levels, cooking temperatures, and verification that food grade containers and
closures will be used. Submit additional pages as needed.
SUBMIT FLOW DIAGRAMS OF YOUR PROCESSES _____;
____ SUBMIT PLAN DRAWN TO SCALE OF THE FOOD MANUFACTURING FACILITY SHOWING LOCATION OF EQUIPMENT
____ SUBMIT ALL LABELS FOR PRODUCTS PRODUCED AND/OR PACKAGED
____ SUBMIT PROOF OF REGISTRATION OR BUSINESS LICENSE ISSUED BY A LOCAL GOVERNMENTAL AUTHORITY
STATEMENT:
I HEREBY CERTIFY THAT THE ABOVE INFORMATION IS CORRECT. I FULLY UNDERSTAND THAT ANY DEVIATION FROM THE
ABOVE WITHOUT PRIOR PERMISSION FROM THIS STATE REGULATORY AGENCY MAY NULLIFY FINAL APPROVAL.
SIGNATURE(S):
For Office Use Only:
Type: __________________________________________ Risk: ____________________________________________
TENNESSEE DEPARTMENT OF AGRICULTURE
CONSUMER & INDUSTRY SERVICES
ATTN: FOOD & DAIRY
P.O. BOX 40627 Packages to: 436 HOGAN ROAD
NASHVILLE, TN 37204 NASHVILLE, TN 37220
PHONE# 615-837-5193 [email protected]
PLEASE CHECK ALL THAT APPLY:
MANUFACTURER ____
WAREHOUSE
____
COLD STORAGE ________
NEW ____ REMODEL ____ CONVERSION ____
SUPPLIERS
___________________________
(Upload copy of well water or spring approval from local environmental
FOOD MANUFACTURER / WAREHOUSE PLAN REVIEW QUESTIONNAIRE
Food Manufacturer plan review questionnaire to be completed by the Owner/Operator and submitted to Consumer & Industry.
Please refer to the Tennessee Statutes Title 53. Food, Drug and Cosmetic Act, 21 CFR Part 117 CURRENT GOOD
MANUFACTURING PRACTICES, HAZARD ANALYSIS AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD for
the basic requirements and more information.
BUSINESS NAME Include any dba _________________________________________________________________________________________
______________________________________________________________________________________________________________________
ADDRESS ________________________________________________________ CITY _________________________ ZIP CODE _____________
COUNTY _________________________________
PHONE NUMBER
PHONE ___________________________ CELL PHONE
NAME OF BUSINESS OWNER(S) _________________________________________
MAILING ADDRESS _______________________________________
CITY
_________________________
NAME OF CONTACT _____________________________________________________
DISTRIBUTION ___________________________
CHECK ONE:
WELL WATER ____ CITY WATER ____ SPRING ____
f
ield office or from the TN Dept of Environment & Conservation)
CHECK ONE: PUBLIC SEWAGE ____ SEPTIC TANK ____
TYPE OF PRODUCT(Choose all that apply to your operation):
Shelf Stable _____; Refrigerated _____; Frozen _____;
PRODUCT CATEGORY(S) that best describe your products: (Check all that apply)
Dressing/Condiments ___; Deer Processing ___; Bottled Water ___; Refrig Bakery Item ____; Non-Refrig Bakery Item ____;
Ready to Eat Salads ____; Honey/Sorghum ____; Snack Foods ____; Jam/Jelly ____; Meat Based ____; Custom Slaughter ____;
Alcoholic Beverage ____; Juice ____; Chocolate/Candy ____; Fish/ Seafood ____; Dry Mixes ____; Multi Foods ____; Other ____;
LIST ALL PRODUCTS that will be manufactured, prepared or processed?
BUILDING SIZE _________________________ NUMBER OF EMPLOYEES _________________________
HOURS OF OPERATION _________________ DAYS OF OPERATION _______________________ DATE OF OPENING _________________
DO YOU HAVE?
RECALL PROGRAM _____; HAZARDOUS ASSESSMENT _____; PREVENTIVE CONTROL QUALIFIED INDIVIDUAL _____
TRAINING PROGRAM ______; SANITATION PROGRAM _____; DOCUMENTED PROCESSES _____; FDA REG # _______________________
CITY
ZIP CODE
EMAIL ADDRESS
_______________________________________________________
PHONE NUMBER ___________________________
Ellington Agricultural Ctr, Box 40627, Nashville, TN 37204; Phone (615) 837-5193; [email protected]
Form AG0738 Rev. 07/21/2021
RDA 10178
___________________________________________________________
_______________________________
______________________
__________
Photo Credit: Franklin Farmers Market
Photo Credit: Steamin’ Steves BBQ
Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources l 9
Summary
Regulations often seem overwhelming to potential entrepreneurs and industry
partners. Identifying which regulations apply to a manufactured food product
and which regulatory agencies are involved are some of the rst major steps in
analyzing, planning and developing a new business. This fact sheet summarizes
Tennessee food manufacturing regulations by food category to help farmers
and potential food manufacturers and industry partners begin to understand
requirements for manufacturing and marketing manufactured foods.
Acknowledgments
The authors would like to thank the
following people and organizations
for their contributions to the
publication:
Reviewers
Mannie Bedwell
UT Extension Hamblen County
Mike Brown
Tennessee Department of Agriculture
Hal Pepper
Center for Protable Agriculture
Danny Withers
Tennessee Department of Agriculture
Editor
April M. Massengill
UTIA Oce of Marketing and
Communications
Designer
Mary Felstead
Photo Credit: Tennessee Department of Agriculture
Photo Credit: Franklin Farmers Market
10 l Starting a Food Manufacturing Business in Tennessee: Summary of Food Manufacturing Regulations and Resources
Programs in agriculture and natural resources, 4-H youth development, family and consumer sciences, and resource development. University of Tennessee Institute
of Agriculture, U.S. Department of Agriculture and county governments cooperating. UT Extension provides equal opportunities in programs and employment.
This material is based upon work supported by USDA/NIFA under Award Number 2018-70027-28585.
Additional support was provided by the Tennessee Department of Agriculture.
Photo Credit: Franklin Farmers Market