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.
