You may have to buy new equipment appropriate for commercial food production and learn about handling, preservation and packaging that keep your products safe.

• You can prepare your product in someone else’s certified kitchen. That way, you separate your home from your workplace and someone else is responsible for meeting kitchen standards. You’ll have to pay for the space and you may have to work around someone else’s schedule.

• You can hire a co-packer. A co-packer is an established food com-pany that you hire to process and package your product according to your specifications. You are out of the kitchen and can take advantage of the co-packer’s expertise. You also have more time to promote and distribute your product. However, costs are higher and there are a limited number of co-packers in Pennsylvania.

How will you preserve your product?

If your product contains ingredients that spoil quickly at room temperature, how do you intend to maintain quality and prevent growth of disease-causing microorganisms and spoilage? The amount of time your product can be expected to stay wholesome under a given set of storage conditions is called the “shelf life.” Here are some of most common ways to extend the shelf life of commercial food products:

• Canning, or thermal processing, is perhaps the most common method for preserving fruits and vegetables, pickles, salsas and sauces. But, you can’t rely on an old family recipe once you enter the commercial market. Regulations require your process to be evaluated by an expert in food technology, and you must use specialized equipment to produce high-quality, safe products.

• Refrigeration and freezing extend shelf life by slowing or stopping microbial and chemical changes in food. How would you keep your product cold or frozen until it gets to the consumer?

• Chemical preservatives are typically used in combination with other techniques to extend shelf life. The type and amount of preservatives are strictly controlled by government regulations.

Many other technologies are available for extending product shelf life, including pasteurizing, controlling pH and moisture, smoking and curing. You’ll need to do some research on which methods are most appropriate for your product and your budget.

Who will do the work?

• Start out small and keep your “day job.” You can feel your way while there is still money coming in, but you may be working long hours for six or seven days a week.

• Get your family or friends to help out for a while. This may be the right solution for those on a small budget, but the arrangement might put a strain on your family life and your relationship with friends.

• Hire people to do the work. You are free to manage the business, or to work at another job. But employees mean higher costs for wages, training, insurance, etc.