Licensed food processors

Learn what you need to know to run a food processing business safely.  

Each “operating supervisor,” the person who is in the plant at the time the acidified product is processed and packaged, must be certified. Attending an acidified foods or Better Process Control School provides the necessary certification. There is no expiration on the certification.

Recommended courses:

• Cornell University: Live, virtual course offered throughout the year.
• Michigan State University: Online, self-paced course option.
• The Ohio State University: A hybrid (in-person and live, virtual) course typically offered twice a year
• University of Nebraska-Lincoln, The Food Processing Center: In-person and self-paced, with online options.

Note: Completing an acidified food course online or in-person in another state meets Minnesota requirements.

Prior to making or selling items, you must file with the FDA or USDA and have your process approved by a processing authority. The processing authority will work with you to refine and approve your plan to minimize the risk of your product becoming contaminated. 

• Processing authorities in Minnesota are listed on the Association of Food and Drug Officials website.
• Extension food safety educators are available to provide guidance before meeting with the process authority by emailing [email protected]. It's also helpful to review the information you will need to provide when meeting with a processing authority.

There are generally three options for producing your product:

1. Work with a co-packer.
2. Rent a commercial kitchen.
3. Set up your own facility. Check with your city, county and Minnesota Department of Health for applicable licenses and regulations.

You will also need to ensure you have appropriate labeling and nutrition information. A good resource for food product development and labeling in Minnesota is the Agricultural Utilization Research Institute (AURI). They can assist with labeling requirements and nutrition panels.