Planning for an overseas market? Choose your country and local setup route. Check where you operate separately from where your customers live.
Describe the complete food journey
List ingredients, storage, preparation, packing, transport and selling channels. This is the description to take to the authority. A good recipe or an online shop does not establish a suitable commercial setup.
Use the correct national and local route
| Market | Source | Scope |
|---|---|---|
| United States | Official entry point | FDA directs home-food founders to federal and state/local requirements. |
| Canada | Official entry point | CFIA explains that certain activities require a federal food licence; check the provincial and municipal position separately. |
| United Kingdom | Official entry point | Use the official food-startup guidance and the appropriate local authority; confirm the rules for the relevant UK nation. |
| New Zealand | Official entry point | MPI provides the My Food Rules tool to identify the applicable route. |
| France | Official entry point | Service Public Entreprendre explains hygiene requirements for catering and food businesses; check the applicable activity and local authority. |
| Australia | Official entry point | FSANZ provides Australia home-food-business guidance; confirm requirements with the relevant state/territory and local food regulator. |
| Ireland | Official entry point | FSAI explains that food businesses must register before operating, including those operating from home. |
These official food-sector routes still require an activity-specific check. Confirm registration, premises and handling requirements for your product, process and location.
Ask before buying equipment
- Which registration or approval applies to this product and process?
- What premises, hygiene and storage requirements apply?
- Which ingredient, allergen and other labelling information is needed?
- How do delivery or cross-border sales affect the requirements?
- What records and response procedures are required?
This business article does not prescribe cooking temperatures or shelf life. Use the relevant food authority’s technical guidance for the product and process.
Test costs after resolving prerequisites
Include cleaning, waste, packaging, energy, delivery, fees and your time. Compare a realistic operating plan with local customer evidence. Do not treat social engagement as proof that the process is safe, approved or profitable.
Keep a country-specific record
Save your jurisdiction, official source, date checked and unanswered questions. The free kit also includes a local-market evidence worksheet.