David Crabill
@david
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The actual law language says labels must include “…the date on which the food product was packaged, the net quantity of the food product…”
I’m not sure if the law is referring to net weight, or if you could simply put the number of cookies on the label (because of “net quantity”). But you can’t go wrong if you just put the net weight. As far as I know, it doesn’t matter how the info gets on the label, as long as it’s on there. So you could actually write the weight of the batch on the label when you package it. However, as a cookie maker myself, I’d say that if you are using a standard recipe and weighing out the ingredients as you make it, and using a portion scoop for consistent sizing of cookies, your final bagged weight should be pretty consistent and predictable.
As for the “produced on” date, it sounds like it’s really just the day you bag your cookies.
The above is based on what I’ve seen done before, and some of it is intuition. There are actually “labeling specialists” out there. If you try contacting health departments and can find one, they could give you more concrete answers.
Yeah I know. Aside from pushing through an amendment in the next legislative session (will take awhile), I’d say you have two options, both of which existed before these cottage food laws came into place. The first is to start a regular food business. Yes it is more expensive, and you do have to make everything out of a commercial kitchen, but the upside is that your business won’t have the restrictions that the cottage food operation would have, like a sales limit. The other option, if you wanted to make your food at home, would be to do your business illegally. Both options are very common… it’s up to you to decide which is best for you.
I can tell you with certainty that “canned pickled products”, like sauerkraut, are not allowed.
Tom, the caramel is fine, but cutting the apple is not. Cut fruit is not a cottage food unless it is baked or prepared in such a way that it no longer needs refrigeration. You need a regular food license to do this.
Jennifer, I think you’d just be best to call your health department. Miami-Dade is an exception… most counties are allowing CFOs. I’ve already talked with someone who is interested in amended the law next year… clearly Florida needs it!
No, there is not currently any kind of amendment bill that I know of. Maryland’s allowed foods are fairly typical, but somewhat more limited than most states. Other states also allow unbaked items like candy, popcorn, or dry mixes.
Yes, you should be able to make those under Tennessee’s cottage food law.
Generally, PHFs need to be refrigerated and non-PHFs do not require refrigeration. California does not allow pickles as a cottage food, and would also not allow cut produce, unless it’s been baked or prepared in some way to make it shelf-stable. To sell your items, you need to setup a standard food business and make your items from a commercial kitchen.
Yes, that is correct. You would need to produce your items in a commercial kitchen. In some states, it is possible, but very expensive, to add a commercial kitchen to your home. Otherwise, you’d probably need to rent one.
Sorry, pasta isn’t allowed in Texas. Texas is very specific about what it allows.
