David Crabill
@david
active 1 day, 15 hours agoForum Replies Created
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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 prove that the quantity of organic products sold were organically produced and handled.
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, you’d need to use a commercial kitchen: http://forrager.com/faq/#commercial
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 and 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
