I have been looking at the issues surrounding selling my honey and bee products to the public. In Colorado we have a new cottage food law that allows some sales of in the home produced goods without any inspection of premises and minimal regulation. But it is very limiting as to who you can sell to and how much you can sell.
So I am thinking that I will ultimately want to be able to sell my products wholesale and retail, and be fully licensed. Since I am starting up I can’t yet afford to have my own dedicated licensed kitchen space for extraction and bottling/packaging. It looks like it will be relatively easy to find a kitchen to do the packaging in (still looking locally though so any ideas are appreciated).
Those of you who are already doing this may be able to tell me if the entire extraction process has to take place in the licensed kitchen. What I mean is that I currently do crush and strain. Would I have to do all of the cut and strain and settling in the kitchen, or could I cut the comb from the frames in the yard and allow it to strain into a bucket; and then do all of the bottling and packaging in the certified kitchen. In other words at what point in the process do I need to be in the certified kitchen? Could I simply bring my buckets of extracted honey to the kitchen ready to bottle??
As a related question let’s assume that at some point I decide to switch to extraction rather than crush and strain, how would that change the requirement?
I realize that some of this is regulated at the state and county level and some at the federal level. Any and all thoughts are appreciated.