Food Business
Licences, certification, costing and what breaks when a home recipe is scaled past the home kitchen.
Section supported by Tropicor Foods
Working out shelf life before you sell anything
Not a number you decide. A number you establish, and the order you do it in decides what it costs.
Scaling a home recipe to a hundred portions
A recipe for four does not become a recipe for a hundred by multiplying by twenty-five. One of the things that fails is a safety issue.
Costing a menu item so you actually make money
Most small food businesses price by looking at the shop down the road. That tells you what the market bears, not whether you profit.
MESTI, GMP and HACCP in plain language
Three things that get used interchangeably, mean different things, and are none of them a halal certificate.
The licences you actually need to sell food in Malaysia
Most people discover the requirements in the wrong order: they sign a tenancy first, then find out the unit will not pass inspection.
