Food safe practices and policies in commercial food manufacturing were stepped up and been in place since January 4, 2011 which also included good manufacturing standards.
With people rooted at home or furloughed from their job, COVID has created a unique opportunity to think and act on opening a business, And one of the more popular and growing enterprises is in ice cream and plant based frozen desserts.
Since May 2020 a typical email received was about an individual very interested in opening an ice cream shop and for all of the reasons of why to start. A common theme was desire. People are looking closer at their future from both an interest and reliability perspective (translated – job security).
The reasons and desires of always wanting own a business is typically defined as the love of ice cream, make a better product, a treat for all ages and purposes or simply, to own to secure one’s future.
Ice cream has always been the go to product to celebrate, ease depression, reward for achievement or simply because it was well deserved. The tasty frozen favorite is available today in many categories, sizes and flavors to satisfy everyone’s desire.
Dairy, plant based, natural, organic, kosher and in flavors from the still most popular vanilla bean to garbage can type with multiple inclusions and swirls while surrounded in another flavor. The product category is unique, because it offers something for every type of person of all ages. That’s unique!
COVID has raised to the top of awareness, to take better care and mindful of oneself and others. What we believed at one time to be of high importance, has quickly shifted and lowered on one’s list. People have come to recognize the importance in taking control of their future from a physical, mental and financial perspective.
Owning a business around a product that is purchased for a number of reasons and excuses to all ages and remaining in popularity, continues to be a wise business endeavor to consider.
The upside of the pandemic, could be viewed as a surge in cottage business openings, for reasons ranging from desperation to desire. COVID for some has not only proven to people they have the ability to start a business, but the opportunity to see something that was built from scratch, grow.
Positive results during challenging times makes for a great story and one to pass on and share with others is now more than ever, important.
Individuals contacting me have a desire to make their own ice cream or dairy alternative product and open a shop in their local community with plans ahead for the future.
Calls are coming people across the globe, all with a similar a theme opportunity, passion, vision and desire from individuals with little knowledge on where to start and anxious for assistance and guidance.
Most have never been in the ice cream business and from various backgrounds, education and skill levels, but all with a love to get into a recognized business that offers products that satisfy people.
When entering a new business, a good first discussion is understanding the style in-which a consultant operates and if the style aligns with yours. Look at it in the same way as if this was a business partnership. The initial conversation should offer adequate content for the start-up to understand each required step from concept to post production.
Knowing an estimated timeline and progressive steps to open a commercial ice cream business is important.
The word commercial allows a person to recognize the different practices and principles in comparison to the business conducted from home.
Cottage industry – small scale business with limitations in manufacturing and sales
Commercial manufacturing – large scale operation with no limitation in manufacturing and sales
Selling products from a home base business can include Saturday markets, church events, neighborhood block parties, but not the corner convenience store or popular local restaurant.
To open a shop, a license to produce and sell within the location can be simple and issued by the local health department. If the owner has a desire to increase production and sell outside the wall of the shop, then most times a license is required and issued from the Dept. of Agriculture.
Why you ask? A health official’s primary concern is food safe handling and production to help protect the public from food-borne bacteria that can cause illness and even death.
Reports of people getting sick from consuming a bad product is a big and ongoing issue and foremost concern. The size of a manufacturer that reportedly made a contaminated product can range in any size, from major corporations to a family business.
What does a health license offer?
A license to operate will oversee a facility’s operation, the process and handling of a product. It will define equipment and facility standards as well as cleaning and sanitation practices. A business as basic as a local ice cream shop can have many of the same standards and practices as a larger scale shop and business.
The emphasis on good sanitation practices is paramount in the overall success of a business. A popular business can have the best product around, but if the product makes people sick, it can sink the business in reputation and financial burden.
Sanitation practices are as important as creating exciting flavors, so recognizing the importance of responsible cleaning practices is important and part of a company culture.
Over the last decade a couple of popular brands made the news for product recall because of listeria contamination. Blue Bell Ice Cream and Jeni’s Splendid Ice Cream were required to pull products from the grocery shelf and destroy.
Other recalls can be referenced in Consumer Affairs that list dairy and non-dairy brands who were issued a recall and fined by the FDA.
For the consumer fans of the two mentioned brands, they were ok to quickly go back to purchasing as soon as product hit the shelf, but for others, the memory of the event remained so switched and stayed with another brand.
From a marketing perspective, it’s difficult to shake off the history and reminder a company’s products was recalled because it made people ill.
How do you want your company brand to be remembered?
Book time with Darryl to better understand clean manufacturing and handling practices. Your business and customers will depend on it.
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