David B

Correct, you cannot sell online as a CFO. To sell online, you need to go the commercial route. http://forrager.com/faq/#commercial

From what I have heard, it would be legal for a commercial food business to ship a product after they have purchased it from you.

It’s quite possible that they would not be allowed, given the egg content of macarons, but you have to check with the health dept. If they’re not allowed, you’d need to use a commercial kitchen. http://forrager.com/faq/#commercial

There are some counties that will not approve anything that isn’t explicitly on the approved list, and it sounds like you’re in one of those counties. In that case, you either need to adapt your products or go the commercial route.

MUCH MORE IMPORTANTLY, I would never recommend spending hundreds of dollars to get unvetted recipes approved. I can…[Read more]

Here’s the link: http://www.statefoodsafety.com/Cps?productType=Food+Handler

Since La Plata County isn’t listed under Colorado, my guess is that you can take the general one for the “State of Colorado”, though you should confirm with your health dept.

I’m not entirely sure why they haven’t yet approved chocolate-covered strawberries, but it may have something to do with their shelf life. It also may be because chocolate-covered fresh fruit typically falls under catering. You can sell whole, uncut strawberries without a license. http://forrager.com/faq/#commercial

Yes, fondant should be allowed.

Regarding the sales limit question from the original post, it’s not specifically “enforced”… it’s more of an honor roll thing. But it’s good to think of the cottage food law as an umbrella. If you stay within the rules and the law, you are under the umbrella and protected to a certain degree. If you don’t follow the rules and someone sues you,…[Read more]

I think Sandie is referring to the health dept.

This is county-dependent, though. I would not expect most counties to allow two CFOs to operate from the same kitchen.

You cannot sell homemade guacamole. You need to use a commercial kitchen and get licensed with the health dept. http://forrager.com/faq/#commercial