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Chapter Outline In this chapter you will learn about: Commercial vs. Residential Kitchens Residential/home kitchens are limited to specific low-risk items for approved farmers’ markets (e.g., jams/jellies, pickles/relish, certain baked goods, fresh produce). Retail or food-service sales (menus, catering, wholesale) require approved commercial premises with proper permits, zoning, and inspections. A “home-based” commercial operation must […]
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