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- Most insurance companies utilize NFPA 96 when reviewing kitchen equipment for ventilation hood, hood fire suppression, class K fire extinguisher, and appliance placement requirements.
- All cider should be pasteurized or UV treated and properly labeled. Pasteurizing and labeling requirements vary by state, however, it is considered a best practice to require pasteurization.
- Any food preparation and processing should receive cautious consideration:
- Preparing and processing foods and selling to the public increases foodborne illness concerns compared to selling raw, unprocessed agricultural products.
- If food preparation or processing is done, health department inspections and permits, proper food handling, labeling and quality assurance practices must be in place.
- Many insurance companies are not comfortable with the risk associated with the production and sale of prepared or processed foods. Consult with your insurance agent before starting any production or sale of processed or prepared foods.
- Off premise retail sales and sales to grocery stores or restaurants:
- Off-farm sales increases the distribution network of your product, which also increases the potential reach of food borne illness concerns.
- If products are sold off site or through stores, strict inventory controls, labeling, and quality assurance practices must be met.
- A plan to enact recalls must be in place.
- For more information and resources on food safety, including food preparation safety information, see the “Food Safety” walkthrough and resources on this website.