David Crabill

That is correct. You can read the law here: https://law.justia.com/codes/louisiana/revised-statutes/title-40/rs-40-4-9/

If it passes it would be positive. It wouldn’t change anything about the existing law, but would give another avenue for people to sell with less red tape, and also a way to sell acidified and fermented foods.
https://forrager.com/bill/new-york-a5836/

Any frosting without dairy or eggs would be allowed. You can look into basic icings, vegan frostings, or purchased shelf-stable frostings.

You can use commercially-produced oils in your baked goods. The “no oils” category means that you cannot sell oils (like infused oils) to consumers.

It is not. The dough would have to be baked to be allowed.

Yes you can make yeast breads but I’m not sure about pre-ferments. I’m guessing it would be fine.

Yes, you can have both. You would need a separate permit to use the commissary kitchen, of course. Can you confirm that St. Louis County does not allow this law: https://forrager.com/law/missouri-individual-stands/

Melanie is correct. It is specified in the law under the CFO definition:

“Cottage food operation” means an operation conducted by a person who produces or packages food or drink… in a kitchen located in that person’s primary domestic residence or another appropriately designed and equipped kitchen on a farm for direct sale by the owner, a family…

[Read more]

That would not be allowed, and would require a commercial kitchen.

Hi Paige, sorry for the late reply!
1. They should be allowed. I don’t think it matters whether vegetables come from land or sea.
2. Depends on the county, but if it was rejected, I would escalate it up to CDPH, and they should be able to tell your county that your products are approved.
3. I believe veggie chips that are baked or fried are allowed.

I would recommend talking with the health dept about what they’d be okay with. Some officials are more strict than others.

Also, I’ll add that despite the ridiculous requirement (IMHO) of having a startup submit every possible label variation before they’ve even started their business, in my experience most people do tweak their recipes…[Read more]

I wonder if you could get a used one. Also I just checked WebstaurantStore and they have one for $100: https://www.webstaurantstore.com/14309/legal-for-trade-scales.html?order=price_asc

Wow that’s surprising that they’re that strict! I have never looked into NTEP scales, so I’d be interested to hear what you learn.