David Crabill
@david
active 9 hours, 5 minutes agoForum Replies Created
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I haven’t upgraded myself, but I know a number of CFOs in SoCal have considered it. I haven’t talked to a CFO that has actually done it. It seems that the largest barriers are a) the cost, and b) finding a kitchen with reasonable available hours. You might be able to find info online for kitchens to rent, but you can also talk to restaurants or large churches to see if their kitchen would be available. What is pushing you to move to a commercial kitchen?
You should be able to sell a dry mix like that at a farmers market, and you even might be able to sell/sample the prepared pancakes/waffles, if the health dept deems those as an allowable food. Butter shouldn’t require refrigeration, but I’m not sure if it could be offered… the bigger problem might be that at that point, you are selling for immediate consumption and therefore acting as a food facility. Cottage food products are intended to be prepacked in the home kitchen and not be consumed at the point of sale.
The cottage food law in Indiana is specifically designed for people who are selling items that are fully-prepared, packaged, and labeled in their home. Those items can only be sold at farmers markets and roadside stands, and that’s the only way I know of to personally profit from homemade food. I’m not sure about the rules for personal chefs, but my guess is that no, you can’t prepare the food in your own home. However, I’m fairly ignorant of the allowances for personal chefs, so you should talk with the health dept about the rules that apply to you.
The inclusion of meat, potatoes, or vegetables disqualifies you from being a CFO. I haven’t found that people are resistant to buying from a home-prepared item, but you don’t have to worry about it because you’re forced to use a commercial kitchen to stay legal.
If you’ve remove it from its package, I don’t think you can even sell commercially-prepared dry pasta.
CO just amended their law and is unlikely to follow suit anytime soon. It sounds like you will need to build a commercial kitchen, either on your property or elsewhere.
No, I think all of your production for that business needs to happen in a commercial kitchen.
You cannot use your home… you must make it in a commercial kitchen. http://forrager.com/faq/#commercial
Actually candy may be one of the only items for which you do need to charge sales tax. For some reason, most categories, like baked goods, are exempt, but candies often specifically require sales tax. At least that is true in other areas of the country. I’m not entirely sure for your area and your situation.
1. No, other than producing in a commercial kitchen.
2. Fermented foods are indeed very safe, but that doesn’t seem to have affected their perception.
3. You could consider proposing a bill to amend (or more likely create anew) the cottage food law. http://forrager.com/2015/05/lobbying-amending-cottage-food-law/
