Emily Hicks

No, items with meat in them are not allowed.

You may only sell from your residence, farmers markets, farm stands, and public events like fairs and festivals. Aside from that restriction, though, you should also know that the food must be produced from your kitchen. That means that if you live in a dorm, and use a communal kitchen, you would not be able to sell what you make there. But if you…[Read more]

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…[Read more]

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…[Read more]

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.

No, pickled items are not allowed in Florida. Sorry!

Yes to all your items. Good luck!

You can call your planning division to find out if you are required to get a business license. It’s quite possible that you would be. If you are, you can use this website to learn about starting a small business.

I am not familiar with Arizona’s tax laws, but in general, many cottage food operations are exempt from sales tax, because the food…[Read more]

You should be fine with the herbs (although there may be some restrictions on certain medicinal herbs), and the oils might be fine too. You’d be best off to contact the department directly about those items: 850-245-5520

The definitions of these terms on the site could be more clear… sorry about that! In Ohio, basically any dry mix is going to work. If it doesn’t have any moisture content then it will be totally shelf stable and safe. “Crisps” means something like an apple crisp or some other baked fruit pastry.

No you do not, but many people recommend getting liability insurance to protect yourself. It just depends on how big your business is, who you’re selling to, and how comfortable you are that nobody would want to sue you. Generally, this kind of insurance costs between $200 – $400 per year, and one common option is the FLIP Program.

Oftentimes people use the cottage food laws as an easy way to get a food business started. Once you pass the limit, then you need to become a standard food business, which, aside from getting licenses and certain amounts of training, would require you to make everything in a commercial kitchen, instead of your home kitchen. The process can be…[Read more]