How to open a food production?

How to open a food production?

1. Choosing activities.

First, we determine the scope of activity. Enterprises of the food industry and public catering have their pros and cons. A huge plus is the high profitability and fast payback of the enterprise. No heavy industry enterprise, factory or factory can count on a quick return of the invested money. And in the food industry - please! Sometimes businesses pay off in just a few months, and then bring a good profit. A major drawback of this area is the use of raw materials, which has a limited shelf life and shelf life. Sometimes you have to work directly from the wheels, or organize a competent refrigeration and storage facilities. Another big plus is that people often eat, according to 3-4 times a day, and accordingly all these are your customers. The demand for food is inelastic, in the language of economists.
If, after weighing everything, you realize that your scope of future activity - food industry and catering, then move on. 

2. Selection of the market segment (which products, for whom).

For the full reveal of the concept that the food industry was originally the most tightly linked with agriculture and, as a rule, recycles raw materials (milk, meat, sugar, fat and oil, pasta, confectionery, wine, brewing, non-alcoholic, the alcohol industry). In the post-revolutionary period we began to develop FOOD CONCENTRATE, tea, canning industry. Having defined the name of the product, it should be clear for whom it will let you. There are several criteria for contingent consumer choice:

1. According to the age.
For children, youth, adults, seniors and other age groups.
2. By price.
Luxurious, mid-range or low-cost segment.
3. By appointment.
Diet, diabetic, treatment and prevention, for a healthy population.
4. Range.
4. Range.
One type of product or a group of similar items.

You can open a food business and catering business.
Public catering enterprises serve as a place of production, sale and service of consumers. And there are original procurement enterprises (factories, shops, factories) that do not handle the consumer. They are aimed at globalization, i.e. Unification in holdings, catering networks, in which labor-intensive production is concentrated in one production, and the remaining preparatory enterprises only warm up, decorate and serve the guest. Catering companies also include a restaurant, a cafe, a cafeteria, bars, grills, canteens, snack bars. In addition, they can differ as a form of service (with or without waiters), or with work or with raw materials (there are all the premises required for the full processing of incoming raw materials), and in semi-finished products (having a prefabricated workshop as part of the premises).
As the food industry and public catering there are plenty of activities. In catering, as a rule, either select the customer for whom the products or companies subject or network. It all depends on the imagination of the person and the more unusual, better, more interesting for the consumer will be your service or product, the more profit it will bring.

3. The original business plan.

At this stage, you will need to figure out in what amounts will result conceived thing, will be able to overpower him if the accumulated capital, or should refer to the borrower. Of course, at this stage it is difficult to predict exactly how much money you will need. For the business plan you need to know which areas will be used, how and how much equipment, production capacity, to study the demand for this type of product or service, etc. Of course, should not be evaluated only by an experienced economist and marketing specialist, engineer, builder, architect and other experts.

4. Acquisition of normative documents.

At any production, products must be developed according to any regulatory documentation. Previously, all enterprises worked, in most cases, according to GOST, OST - state or industry standards. Now the technical conditions (TU) are widely used, allowing the manufacturer to use an enlarged list of raw materials to produce a wider range of products.
According to TU (or GOST, OST, GOST R) required to operate the food industry and billet plant.
Public catering companies are working on two schemes:
a) Sales and consumption of products occurs only in the sales area - they use technical and technological cards.
b) The company has a delivery service products (including this can be a service to other catering companies) - work is being sure to TU.

The company can independently develop and specifications of TI (technological instruction, which is an integral part of the TU), to coordinate with the bodies of Rospotrebnadzor and register at the Center for Standardization and Metrology.
To help producers exists LLC Scientific-development company "Food Technology Center", which has a large number of already agreed and registered TU (about 150). If the manufacturer wishes to produce other products for which there is no ready-made TU, the company will be able to develop new specifications. There is also a development of exclusive service of documents, which are developed specifically for the customer in a single copy preserving recipes and secrets secrecy of information about the product.
If a producer wants to work in accordance with GOST, GOST R, or OCT, in Food Technology Centre has a technological instructions complying with the requirements of the regulatory documents.
As a result, after the TU on the chosen scheme, the manufacturer has the following documents:
Catalogue sheet product of the Center for Standardization and Metrology (CSM);
Sami specifications approved by Rospotrebnadzor and FMC;
TI certified by the holder of the original specifications;
Sanitary-Epidemiological Conclusion, issued by the bodies of Rospotrebnadzor;

Documents that are not mandatory for a certified copy of the TU holder:
Expert opinion Expert UCM (issued on request);
Expert opinion Rospotrebnadzor experts.

5. Search the room for production.

For further progress towards this goal required the premises, which will result in the production process. There may be two possible solutions:
the leased premises to the desired area;
purchased or constructed premises in personal property.
Not to be mistaken in choosing the type of premises and the area is better to consult with employees or Rospotrebnadzor, which then will take these facilities into operation, or with an organization-designer.

6. Obtaining a building permit in the City Hall.

To begin construction or renovation (redevelopment and improvement areas) is required to obtain a permit for the construction of the City Hall or the reconstruction of the building.

7. The design process.

Design - serious process, which requires experience, knowledge and appropriate education.
Often the manufacturer, not knowing the intricacies of production and the whole technological process, "projects" the enterprise itself or asks its technologist to "estimate" the location of the premises and equipment. The verdict of the state inspection structures will be the non-compliance of the project with the requirements for this type of production. It will be better if the firm, which has the authority and experience, will deal with it. The firm "Center for Food Technology" is a licensed organization for the design of public catering enterprises and the food industry. In the state there are competent and competent technologists in many branches of the food industry and public catering.
Draft catering and the food industry must include the following sections:
a) Architecture and Construction; b) Technology; c) Power supply; d) Water supply and heating; d) Ventilation and air-conditioning; e) Fire safety. g) Occupational Health.

The Food Technology Centre, you can order the development of the whole project or some of its sections.
Approval of the project - is to check that it complies with many health, construction, etc. standards... For the food industry and catering mainly supervisory body is the Federal Service. Rospotrebnadzor check the compliance of the project with sanitary norms and rules. As the project is consistent with the future of the company bodies and organs on fire, running water and sewage services and sales services, architectural department of the city.

8. Building or reconstruction.

After agreeing on the enterprise project can proceed to its construction or reconstruction. The main purpose of the construction phase is the design meets the approved project. Other changes may result in the project, which is undesirable, and will bring more trouble to the further harmonization. During the reconstruction of the same need to strictly comply with the agreed project.
Construction or renovation must be licensed to engage in the area of ​​the enterprise. Most mistakes can be impossible to correct, or they bring a lot of problems in the further work of the enterprise.

9. Acceptance of the building after construction or renovation.

When the building is built (reconstructed) and finishing made, require delivery of the completed project. This is done by the same authorities who claimed the project. Checking compliance with any real company developed and approved project.

10. Approval of the production program and list of products in the bodies of Rospotrebnadzor.

The assortment list specifies a list of all products in accordance with regulatory guidelines (TU, GOST, GOST, OST).
Production program - a task for the production and sale of a certain number of established products range and quality.
After agreeing on the range and the production program of Rospotrebnadzor sanitary doctors develop an individual program of industrial enterprise control. The program describes how the frequency and control of raw materials, p / f and finished products in the enterprise. Reflects issues of control of personnel, packaging, production halls and other.

11. Purchase of equipment, installation and connection.

The equipment is purchased in accordance with the technological section of the project. We consider it necessary to warn entrepreneurs against the order of the project and the selection of equipment from the supplier of equipment (although this is often done). The seller of equipment is interested in selling as much equipment as possible and for a large amount, i.e. Equipment is selected not by the ratio of performance-quality-price, but, in most cases, by the price and area of ​​premises on the principle of "what will fit". Accordingly, the project in such a firm will be developed taking into account this specificity, although it is often provided free of charge. The price of such a "free" project will be paid many times the cost and quantity of equipment.
Manufacturer profitable to order the project in a licensed organization with a staff of qualified professionals and extensive experience of public enterprises has, moreover, is not interested in the purchase of expensive and more efficient equipment than needed.
This can help the scientific and development company "Food Technology Centre." Experts correctly orient the technical characteristics of equipment, leaving the choice of the manufacturer, both in price and quality.
Installation and connection is carried out in accordance with the design and equipment binding rules.

12. Order containers, packaging and labels.

Order containers, packaging, labels shall be in accordance with the recommendations of the TU, GOST, GOST, OST, which the company will operate. You can buy ready-standard containers and packaging materials, can also be ordered individually with the inscription, characteristic of the products.
To date, almost all trading enterprises, which would sell products, require the application of a bar code on the label. This deals with the separation of the world organization UNISCAN in Moscow. Help in contacts with this organization can have a local branch of the Chamber of Commerce.

13. Selection of employees.

Selection of workers is carried out in accordance with the list given in the Technology section of the project. It is better in this regard apply to the recruitment agencies. This is especially true of senior posts. Independently carry out the selection of staff is recommended only for ancillary works.

14. Obtaining permission to manufacture or services Form N 303-00-5 / y in organs
To do this, you need to provide the production program of the enterprise with the assortment list products, which was mentioned above. Commission to leave the production, must confirm the compliance of premises, equipment and their sequence to generate a list of the declared production of sanitary-epidemiological rules and norms. The result of inspection is the issuance of sanitary-epidemiological conclusions form N 303-00-5 / y, which is the production of a resolution.

15. Getting the sanitary-epidemiological conclusion for production Form N 303-00-3 / y 
Production, which has a production permit, now has the full right to produce a trial lot of products. It is needed to obtain a sanitary-epidemiological conclusion for the products. It is very important to qualitatively and quantitatively correctly select samples for testing. To this end, an employee of the accredited laboratory of Rospotrebnadzor goes to the production and selects samples from the trial batch with a specially defined method for this type of product. Further, an act of sampling is made in duplicate (for production and laboratory), and samples are delivered to the laboratory. Positive test results specified in the technical documentation shall be submitted to the Rospotrebnadzor body for obtaining the sanitary and epidemiological certificate form N 303-00-3 / y, valid for a certain period of time (it may be issued for batch, batch production, etc.).

16. Certification or declaration of products.

Implemented in the certification body of agricultural raw materials and food products. Works conducts an accredited expert. Result is the certificate of conformity (with the obligatory certification) or a declaration of conformity (with voluntary certification). The documents are issued for a period of 1-5 years.

17. enterprise.

After all the steps described above, the company opens and begins to produce the products.

In the future, often require some changes in the work: the extension of the shelf life of products, expansion of assortment, increase in production volume.
All of these issues can be addressed in the Scientific-innovative company "Food Technology Centre."