David Crabill
@david
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The difference is that you are not meeting the end consumers like you would be at a farmers market, so it’s not allowed, as far as I know. Also, it’s not entirely clear what is an allowed food in Maryland, but tortillas are probably not allowed because they’re not baked.
You must start your CFO in the home you primarily live in.
1) You can sell cakes directly in other counties in CA. You can’t sell indirectly unless the counties coordinate with each other and agree on it.
2) It’s a little more expensive and complicated, but it’s best to get the Class B up-front if you think you’ll use it in the next year. If you switch from Class A to B, you’ll get charged again.
3) If the cake is unboxed, then you need to have the label separate from the cake and available to the consumer.
4) Yes, you will need to switch to a commercial license with completely different rules, permits, and fees.Vanessa, what state do you live in?
You can’t do this from home — you would have to get a commercial license: http://forrager.com/faq/#commercial
If you get a standard commercial license, which requires the use of a commercial kitchen (only), then you can do just about anything possible… it’s just more complicated and more expensive, and less convenient if you’d rather cook in your home. But you could sell anywhere, including interstate and over the internet, and you would be given a license.
Even though the liquid version is shelf-stable, that doesn’t mean they would approve it.
If it has a smooth consistency, then it would probably be a nut butter, even though it’s dried. Nut butters that aren’t dried are okay, so I can’t see why this wouldn’t be allowed.
Sorry, it’s not possible. You must use a commercial kitchen. http://forrager.com/faq/#commercial
Yes, that’s correct. Generally, starting a cottage food operation is the cheapest way possible for you to start a food business legally. In terms of the last question, you might want to check out the book “Cooking Up A Business”, by Rachel Hofstetter: http://bestmomproducts.com/top-3-foodie-entrepreneur-tips/
http://forrager.com/faq/#startingMany states would allow this, but in Florida, you can only handle and package your items in your home kitchen.
Basically, your final product needs to be non-potentially hazardous. When you add milk to cake batter and then bake it, it is no longer considered potentially hazardous. When you mix milk into frosting, the sugar stabilizes it and the final frosting product is non-perishable. Ice cream is a potentially hazardous food and cannot go in a cottage food product.
Unfortunately you can’t own both a commercial food business and a cottage food operation. Ironically, you could buy the cookies from a class B CFO and buy a commercial-grade ice cream, but you’d still need a commercial kitchen to make them into sandwiches and package them. You could still try talking to your health dept and see if you can own both kinds of businesses, but I don’t think it’s possible.
