Foods that are packaged fall under the inspection of the Department of Agriculture. Prepared foods that are served fresh are regulated by the Georgia Department of Community Health and falls to the county health departments. Sharon P. Kane is the Public Service Associate and Food Business Development Specialist for the Center for Agribusiness and Economic Development at UGA, and is great resource for questions in this area. Her number and e-mail are 706-542-9809 and email@example.com. Some food products are exempt from inspection and licensing required by the Georgia Food Act. These include jams, jellies and baked goods sold at farmers markets sponsored by governments or nonprofits.
- Free Guide to Organic Food Processing
- Guidelines for Food Processing Safety: Georgia Department of Agriculture
- Basic Regulatory Requirements for Licensing Food Firms: Georgia Department of Agriculture
- Food Products Sold at Events Sponsored by Non-Profits Guidelines: Georgia Department of Agriculture
- Directory of Co-Packers and Community Kitchen Facilities in Georgia. A co-packer works under contract to manufacture food as though the products were manufactured directly by you.
- Food Service Permit Regulations and accompanying Interpretation Manual (Georgia Department of Community Health)
Low Acid and Acidified Foods
Successful completion of a Better Process Control School and a Food Sales Establishment License is required by the Georgia Department of Agriculture to process and sell low acid (including all vegetables) and acidified produce (foods that have had acid added – like pickles).