Wholesale Readiness – Part 2 What You Need to Come to Market

Part 2 – Wholesale Readiness This course continues by preparing you on what is needed at a high level to bring your food product to market. Part 1 is not a prerequisite to taking Part 2.

Topics covered in Part 2 include:

• Selling: Wholesale, Retail, Direct to Consumer*
• Pricing for Profit*
• Scaling – How to Source a Co-Packer*
• Good Manufacturing Practices
• Writing Basic HACCP Plan
• Food Recall Process and Procedures*
• When to Hire a Distributor and/or Food Broker

*NOTE: Topics are or will be offered as in-depth courses.