Right now I'm consulting to a start-up pet food manufacturer. The very early, small test batches have been made in the office/kitchen of a nutritionist (not a home kitchen). The larger batches we've sent out for testing were made in a rental commercial kitchen. The company owners may have assumed without checking that none of this could be done in a home kitchen; I'm sure they're right. But we are in NYC, and I don't know what the rules may be where you are.
Have you checked with your local government agencies that regulate catering and food manufacturing? That's where I'd start if I were you -- then keep following the spiral road they'll send you on.
Regulations on that sort of thing vary from city to city, county to county, state to state. So just start calling all the agencies you can think of that MIGHT be involved.
I suppose I'm setting you up for a lot of frustration this way
, and I'm sorry. But eventually you WILL get to the right person who has the correct information -- so much better for you than working off our conjecture and then possibly getting in trouble.