David Crabill
@david
active 1 day, 11 hours agoForum Replies Created
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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 member, or employee.
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 throughout the year as needed without worrying too much about the restriction.
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.
No, quiches would need to be produced in a commercial kitchen. Eggs can only be used in baked goods that don’t require refrigeration.
Actually I think you will find that setting a schedule will increase your business! With bread it’s pretty easy, because people typically want bread on a weekly or bi-weekly basis. Most cottage bread bakers choose a pickup/delivery day of the week, and then have the same baking schedule every week. It’s your business, you make the rules… definitely try it out! Here are a couple podcast episodes you’ll enjoy:
forrager.com/podcast/8
forrager.com/podcast/41- This reply was modified 1 year, 2 months ago by
David Crabill.
Yes, many people do this. Usually the barriers to entry for selling non-food items are lower. You could likely do it under the same general business license that you get for your cottage food business, but you might need a different sellers permit depending on what you’re selling. Also the sales tax requirements are likely different. I’m not really sure exactly what you’d need, but I’d recommend asking other vendors who sell non-food items what they did to get setup legally in your area.
- This reply was modified 1 year, 2 months ago by
