David Crabill
@david
active 1 day, 6 hours agoForum Replies Created
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I’m not entirely sure, but this would probably be allowed. You should check with your health dept.
You need to check with your ag dept to see if you can sell homemade vanilla extract (I don’t think you can). If you can’t, then you’ll just need to give them away if you don’t want to break the law.
Yes, you can do it with a commercial license. http://forrager.com/faq/#commercial
If your bakery is commercially licensed with the health dept, then you can sell at a farmers market.
Yes, you must follow all of the requirements on this page, which includes getting registered with the ag dept. How long you run your business for is insignificant. You do not need to get your kitchen inspected, but I’m not sure what other local requirements you will have to follow. http://forrager.com/faq/#starting
Your products can’t have any type of meat in them.
I’m not a labeling specialist, so this advice just comes from what I do know. I don’t necessarily know the best way to accomplish this, but here are some ideas:
1. Ingredients must be ordered by weight, and my guess is that the weight of cinnamon that you are infusing is quite small. If your ingredient list is such that it’s obvious that the cinnamon amount would be the last ingredient, then you don’t need to know the exact weight.
2. If you want to know the weight of cinnamon that gets transferred, something you could do is weigh the cinnamon stick before putting it in the pot, and then fully dehydrate it and weigh it again. This could be a very small amount so you’d probably need a scale that’s accurate to at least a milligram.
3. One thing that the labeling rules allow you to do is list insignificant ingredients out of order. You do this at the end of your ingredient list by saying “Contains 2% or less of cinnamon…” http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.4If you’re just using a teaspoon or two of vanilla extract in a cookie recipe, then you don’t need to worry about it. But if it’s a significant amount of alcohol, then you need to talk to your health dept to learn about what permits are necessary.
Generally labels need to be attached in some way to the item you’re selling. If you look at the back of a Snickers bar, you can see that it’s possible to stick a lot of legible info on a pretty small package. But you can also get creative, like using a tag label that hangs off your product.
If you really need the label to be separate, you can ask your ag or health dept for approval, which they might not grant. One of the primary purposes of a label is so those depts can use the product’s packaging to track the source of a product if a customer complains.
Most states allow separate labels on large items that aren’t packaged, like wedding cakes.
You won’t be able to use the cottage food law and make your ice pops at home. You should probably double check to make sure that that Berkeley business is actually legal. http://forrager.com/faq/#commercial
