Selling Homemade or Processed Foods in NH

To help community members better understand the opportunities, requirements, and resources involved in producing, processing, and selling local foods in New Hampshire while strengthening connections across our regional food system. 

Learn about what can be made for sale in a home kitchen (and what can't), what a commercial kitchen is, process review and labeling requirements, license requirements, self-inspecting cities & towns, and two new local facilities that will offer specific food processing activities for local producers!

Guest Speaker Royann Bossidy, Food Safety and Defense Specialist, Food Protection Section, Division of Public Health Services, NH Department of Health & Human Services 

Attendance is free.  Suggested donation of $10 to cover facility use.  For more information claremontgrowers@gmail.com