Interesting, I'm a chef (ex?) and a friend of mine wanted to start a dog food company in 2016-17 but never got around to it. Your approach looks pretty straight forward, for some reason I thought you'd have to be at a commissary kitchen and have food handlers paperwork on top off all the stuff you mentioned.

I'll share your link with them and maybe they get re-interested, do you have any interest in a collaboration for dog food in the future? Provided it met your standards etc...

I actually wanted to see if we could do it entirely upcycling the loss in food waste in the supply chain and restaurants as I know that Industry well and have made efforts to try and reduce as much as possible. I honestly would take home multiple 3 pans full of high grade sashimi grade salmon from saute's prep, and at least 5 lbs of blood lined yellow fin tuna from my station every week.

I still have a bunch of it sitting in my freezer and I know tons of restaurants and farms are sitting on the same or more.