FOOD PROCESSING & INFRASTRUCTURE TERMS

Commercial Kitchen/Licensed Kitchen/Community Kitchen: Kitchens inspected and licensed by state health departments for commercial food production and processing. Rent space to startups, small food businesses, caterers, food trucks, bakers and other culinary professionals processing foods for sale. May also be rented by individuals and groups processing large quantities of foods for home consumption.

Co-packing: Contract with an existing food processor to manufacture a product to order including recipe and ingredients specifications, packaging, labeling and scaling recipes.

Consumer Packaged Goods (CPG): An industry term for packaged goods, including foods and beverages, customers use and replace frequently.

Cottage Foods/Cottage Foods Law: Cottage foods are made in a person's home or other designated location and sold directly to the consumer. In Idaho, cottage foods are defined as non-Time/Temperature Control for Safety (non-TCS) foods.  For more information on cottage foods in Idaho, read the Idaho Food Code and contact your local Idaho health district.
Idaho Department of Health and Welfare: Food Safety Website

Preventative Controls for Human Food (PCHF):  Part of the FDA Food Safety Modernization Act, requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventative control to minimize or prevent identified hazards.
FMSA Rules & Guidance for Industry Website

Shared Processing Facility: A shared or cooperatively owned kitchen or processing facility that enables pooling of processing and packaging equipment, materials, liability insurance and other producing and marketing expenses.

Specialty Foods: A unique food product produced by a food entrepreneur.

Value-Added Products: Farm-raised raw agricultural products that have been modified to have a higher market value. Examples include farm-milled flour, meat jerky, jam, pickled vegetables, cheese, etc.

TRANSPORTATION & DISTRIBUTION TERMS