Since you are making the sale, this is an indirect, out-of-state order. She needs to have a license that will allow indirect and out-of-state sales, which may not be allowed with a TN domestic kitchen license. There’s a very good chance that she will need to open a commercial bakery in order to do this. Unfortunately, I can’t give a definitive…[Read more]
Sales need to be made directly between the customer and producer. A farmers market wouldn’t be able to take orders on the behalf of a vendor. A producer could probably do a paper order (pre-order) one week at the farmers market and collect money then, and then fulfill the order at the next week’s market. But I don’t think anything beyond that…[Read more]
Check this out. Page 9 says…
“It also is important to understand that “acidified foods” (pickled
vegetables, salsas) or “formulated acid foods” (marinades, hot sauces,
salad dressings, etc.) are not considered nonpote…[Read more]
I’ve been all over this site for what seems like forever and I have not seen any good news for my question. I thought I would post this question anyway. It looks like there is no way I am able to make and sell any kind of sauce from my house. I wanted to make wing sauce that includes BBQ and hot buffalo sauces. It does not look like I can do…[Read more]
I recently came across this, which should give you a pretty good idea for what’s required: https://ag.tennessee.edu/foodscience/Documents/Getting%20Started%20in%20a%20Food%20Manufacturing%20Business%20in%20Tennessee.pdf
Lindsay, the law isn’t really clear about that, and that’s why I hadn’t specified it on the site. My guess is that the intent of the law is not to allow online sales.
Usually you have to talk to the health dept about getting licensed. There is a lot of paperwork and plans you need to fill out to start a commercial food business, and there may be some training required as well. The letter of the law typically states that food cannot be stored at home, but I know that health depts are lenient about that sometimes.
I am getting info together to start baking under the cottage law and even looking at the domestic kitchen laws for TN. I make desserts that have cream cheese icings and fillings (more concentrated at Thanksgiving and Christmas), but I just found cream cheese is considered potentially hazardous. I know I would need to have or rent a commercial…[Read more]
I think you will once again need to rent or build a commercial kitchen. Cut, fresh fruit is not allowed under the cottage food law, and you can’t sell interstate. I also don’t think you can ship products under the cottage food law.
The cottage food law only pertains to food items, and I’m not sure if it allows extracts. You should contact the ag dept about making those.
I don’t know about other laws. I would expect anything that’s applied to skin to be regulated by the health dept. Laundry supplies… I have no idea. What I do know is that anytime you’re starting a…[Read more]
Making a nonperishable item, like a baked good, should be allowed under an exemption, but making hotdogs is probably not allowed. You don’t have to worry about the cottage food law, since this is for a nonprofit, but you should still call your ag dept to determine what is allowed under the exemption for donated food. http://forrager.com/faq/#nonprofit
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