David Crabill
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- June 11, 2014 at 1:48 am #6854
I don’t think you can do that, whether or not you assemble them at the point of sale or at home. I believe that the exemption for selling things only applies to non-potentially hazardous items. You could buy sandwiches from a store and then sell those instead, to raise money. You should call your health dept to make sure it’s not allowed for you to make them yourselves.
June 6, 2014 at 12:19 am #6512That’s correct — no homemade food may be sold on Etsy or anywhere else online.
June 6, 2014 at 12:16 am #6510You need a commercial license and can’t produce at home: http://forrager.com/faq/#commercial
June 6, 2014 at 12:15 am #6509I don’t think it matters what state you’re in… cheeses are not allowed at all, regardless of whether or not the milk is pasteurized. http://forrager.com/faq/#commercial
June 4, 2014 at 2:23 am #6380What state do you live in?
June 4, 2014 at 2:23 am #6379The letter of the law is that pets cannot ever be anywhere in the building where production is taking place, regardless of where the pets have access. I’ve not sure if your health dept would overlook that or not.
June 3, 2014 at 12:29 am #6275To make even $1 of profit, you need to follow the cottage food law described on this site. That will entail talking to the health dept, registering, submitting labels, etc.
http://forrager.com/law/california/June 3, 2014 at 12:25 am #6271No, deep fried foods aren’t allowed at all, whether they’re fried on or off site.
June 1, 2014 at 12:15 am #6216I said “most” because I haven’t done the research to prove that it’s not all. Also, some of the rules are very unofficial, while some are firmly grounded in the law. One thing is clear… it’s unlikely that any health dept would shut down a church bake sale. As far as I know, every state has such a rule, but I can’t prove that, other than the fact that it has not yet been disproven to me.
May 27, 2014 at 1:54 am #6007I have absolutely no idea: http://forrager.com/forums/topic/total-number-of-cfos-nationwide/
If you mean licensed commercial kitchens (not CFOs), I still have no idea, but every local health dept keeps a record of the kitchens they inspect. It would be feasible to call enough of them to get a sample to estimate the number in the US. I don’t know if anyone’s done that.
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