Food Safety
Group Admins
A great-tasting product doesn’t mean much if it isn’t safe. Is your fridge cold enough, or should you wear gloves? Ask others about best-practices in handling food so that your customers are both healthy and happy.
Chasity Easter joined the group Food Safety 5 months, 2 weeks ago
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Geraldine Smith joined the group Food Safety 10 months, 2 weeks ago
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Barbara Mendoza joined the group Food Safety 1 year, 2 months ago
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jaimewells joined the group Food Safety 1 year, 4 months ago
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Bailey Noel joined the group Food Safety 1 year, 10 months ago
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lewiscamron72 joined the group Food Safety 2 years, 4 months ago
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Alison Griffith joined the group Food Safety 2 years, 10 months ago
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Rachel West joined the group Food Safety 2 years, 10 months ago
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Sway Soturi joined the group Food Safety 3 years, 2 months ago
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Faith Myles joined the group Food Safety 3 years, 4 months ago
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I AM Candy and Things joined the group Food Safety 3 years, 4 months ago
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STEVEN DILWORTH joined the group Food Safety 3 years, 4 months ago
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Mellonie O'Neill joined the group Food Safety 3 years, 5 months ago
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Rachael joined the group Food Safety 3 years, 6 months ago
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Cathy posted an update in the group Food Safety 3 years, 11 months ago
Am I correct in thinking I cannot use cream cheese frosting as a cottage food operation? I am in Virginia, and I see that Buttercream frostings are considered “borderline” meaning acceptable. Does cream cheese frosting require refrigeration for the finished baked good?
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Cathy joined the group Food Safety 3 years, 11 months ago
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Valerie Breun posted an update in the group Food Safety 4 years, 1 month ago
Hello all! As a CFO in FL, I am struggling understanding shelf-stability in particular items -why certain ingredients/baked goods would need refrigeration, while others do not. For instance- in this recipe for Red Velvet Cookies (https://sallysbakingaddiction.com/cream-cheese-stuffed…/) – its ok to leave them at room temperature even though they…[Read more]
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Valerie Breun joined the group Food Safety 4 years, 1 month ago
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Jonathan posted an update in the group Food Safety 4 years, 3 months ago
I have just begun making shrubs – the fruit syrup and vinegar mixture. I am trying to find information about what I need to do to safely bottle and store this for sale.
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Jonathan joined the group Food Safety 4 years, 3 months ago
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Because it’s not always apparent when things are shelf-stable and when they are not, FL does not allow anything with cream cheese or butter (though butter in something thoroughly baked is allowed).
Regarding the science of it, there are a lot of variables at play. In general, sugar is a stabilizer that will make something more shelf-stable.…[Read more]
Thanks David. What about fudge? Is that allowed in FL?
Yes fudge should be allowed. https://forrager.com/law/florida/#food