denise o. mercado

You may be able to do that, as long as your property is in an area that is zoned to allow roadside stands. Try to find the dept that manages planning/zoning and contact them about it. You may also need to discuss it with the health dept.

The USDA says that you can still use the word to identify “organic sugar” or other organic products on your ingredients list only, as long as you do the following:

Prevent commingling with non-organic products and contact with prohibited substances.
Meet the USDA organic labeling requirements.
Maintain records for at least three years that…[Read more]

As long as you’re using a commercial kitchen, then you should be able to do this with the proper licenses. http://forrager.com/faq/#commercial

That label wouldn’t be legal. You might be able to use the word “organic” in your ingredients list, if you meet certain requirements. Here’s an overview about organic labeling: http://forrager.com/faq/#organic

Just based on their application, I believe that pets are never allowed in the home, but you should confirm that with the health dept. If you operated out of a separate building, it would probably have to be a commercial kitchen.

Most charitable bake sales are exempt from the requirements of food businesses. http://forrager.com/faq/#nonprofit
Anyone starting a bake sale like that should contact their health dept.

I’m not sure… you will need to contact the health dept.

The map links to the law page for NY: http://forrager.com/law/new-york/

That page gives a fairly detailed overview of the law and should answer many of your questions. You cannot start an online business from your home kitchen, and if you wanted to start a CFO, you would need to get registered by the ag dept. To start an online food business,…[Read more]

Lauren, I’m sorry you had so many problems! I sent you an email about this.

I’m pretty sure you need to make tonics in a commercial kitchen. http://forrager.com/faq/#commercial

Unless you are buying and reselling commercially made a pre-packaged fondant toppers, I don’t think this would be allowed. I’m pretty sure you need to use a commercial kitchen. http://forrager.com/faq/#commercial

It’s a unique setup, for sure. I don’t think I’ve heard of anything quite that elaborate, though I do know CFOs who pool money to buy ingredients wholesale from existing suppliers.

I can’t claim to know anything more than UT’s ag dept, so you’ll have to wait for responses from them, but I will say that a number of states are fine with flours and…[Read more]