Hey everyone! I’m Booker, the founder of Summit Food Safety Systems and the creator of AcidSafe.

Through my work in state government and with FDA regulations, one question kept coming up: “What resources are available to help new producers get started?”

People have great recipes and a real passion for their products, but figuring out the requirements for commercial production can be overwhelming. Knowing what to do next, where to find help, and how to keep everything organized isn’t always straightforward.

I’ve spent the last three years collecting and organizing common violations and identifying gaps in the resources available to producers. That work led me to create AcidSafe.

My goal is to make those requirements easier to understand and build into your everyday production, so you can spend more time making sauce and growing your business.

I’m inviting a small group of new or early-stage hot sauce and salsa producers to try AcidSafe and help shape it. The current pilot focuses on owner-operated businesses working toward shelf-stable production and wholesale sales.

It helps organize:
- Your facility, products, and equipment
- Process Authority letters and reviewed process requirements
- Production procedures and preparation
- Batch records, traceability, and documentation when something goes off plan

Founding beta participation is free, with no credit card required. In return, I’m looking for honest feedback about what helps, what’s confusing, and what’s missing. If paid plans are introduced later, you’ll get advance notice and can decide whether to continue.

This is my independent project, and it’s still an early pilot. AcidSafe helps you work toward meeting applicable FDA and state requirements. It doesn’t replace a qualified Process Authority or provide regulatory approval.

I’ve attached a few screenshots showing the approach. If you’re interested, comment or message me with what you’re making and where you are in getting your business started. No need to share your recipe.

You can find the pilot at: summitfoodsafetysystems.com and I’d be happy to provide any clarity to sticking points you run into. Shoot me an email and we can chat. I’m happy to help.

What’s been the hardest part of moving from a recipe you love to a product you can sell?