Michelle Mckinney

No — pasta sauce needs to be made in a commercial kitchen. http://forrager.com/faq/#commercial

Hi Elise, I’ll send you a PM.

No, you need to use a commercial kitchen to produce cheese for sale. http://forrager.com/faq/#commercial

I’m almost positive you need a permit to do that, but I’m not sure which one. You could do this as a limited food establishment, but you should call the ag dept to see if there’s an easier way.

Katherine, I also recommend thoroughly reading the Colorado law page, but the short answer is “no”, you do not need a license from the health dept, though you may need other licenses to start your business. http://forrager.com/faq/#starting

I’m not sure either, but I’ve heard that you need to charge at least parish taxes, possibly state too. Have you called the Department of Revenue? http://forrager.com/faq/#sales-tax

If you’re referring to the Home Kitchen Operation law, that was signed by the governor in 2014. This year’s amendment was also signed a couple months ago. Maybe they were just referring to the fact that they haven’t signed an ordinance?

Stephanie, the law page only gives an overview, but it’s best to read the law yourself: http://webserver1.lsb.state.ok.us/cf_pdf/2013-14%20ENR/hB/HB1094%20ENR.PDF

Most of the things you’re trying to confirm are correct, so I’ll only point out deviations. The allowed foods list give a general overview: it is not intended to be comprehensive, but…[Read more]

Those are some crazy costs for label approval!

How can they not allow you to sell directly outside of San Diego County when the law specifically allows it?

Those are some crazy costs for label approval!

How can they not allow you to sell directly outside of San Diego County when the law specifically allows it?