Who inspects you
Updated
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The two questions you will be asked
What the kill step is and how you know it works, and how you control allergen cross-contact. Everything else follows from those. A maker who has written answers with records behind them is in a completely different conversation from one who has good intentions.
Describe the product fully
The nuts and their source, whether you roast or buy roasted, the roast parameters, what else is in the formulation, what else runs through the equipment, the jar, and where it will be sold. The roast is the detail makers leave out and it is the one that changes the answer.
Have one folder
Supplier documentation with lot numbers, the roast validation, the roast records, the allergen and cleaning records, and the batch log. Being able to hand over a folder rather than assemble one changes the tone of an inspection, and assembling one under pressure is how gaps get found in the worst way.
Ask about the venue, not only the product
A farmers market, a retail shelf, a restaurant and mail order across a state line can each sit differently. An answer about making it does not settle whether you may sell it where you planned to.
Record who told you what
Name, date, what you described and what they said. Guidance gets restated and staff change, and a specific conversation you can point at is a different position from a recollection.
Expect more attention than the size of your business suggests
This product class has an outbreak history, and the scrutiny attaches to the category rather than to the maker. That is not unfair and it is not personal; it is the reason a small producer here needs documentation that a jam maker at the same scale would never be asked for.