I have been making cajun smoked sausage for a while, adn looking to start selling it retail from Katy, TX. My quesiton is, does anyone know of a commercial kitchen for lease or rent in SE TX or around the Houston area that can be used on an as needed basis, as I am under the impression that all preparation has to be done in a commercial kitchen, as well as smoked at the same location. Is this correct?
Also, anyone know of storage places that can handle approx 500lbs at a time in freezer?
I attended a class regarding regulations, and this is what I gathered. I'm not wanting to go full scale, but seems like in order to sale for retail, it would be the same guidelines as if going full scale?
Does anyone have any experience and can help with some of this process?