Rajesh Anandakrishnan

Yes. With few exceptions, anything beyond the cottage food industry requires a commercial kitchen. But using a rented kitchen and selling at others’ venues should still be relatively easy in comparison to setting up your own shop.

If customers are eating at your shop, then you will be a food establishment and have to abide by all of the rules that pertain to those. I’m not an expert beyond the cottage food industry, so I can’t really guide you much further, but I can say that if you’re looking for something inexpensive and/or relatively easy then this probably isn’t it. You…[Read more]

I think there are hundreds of benefits, and of course some drawbacks as well. That’s a pretty open-ended question and there are good resources to find the long answer. Have you read this report? The first part of CA’s cottage food law also specifies some of the benefits of these kinds of laws. I’d recommend Homemade For Sale as well.

I think one…[Read more]

Donna, what state do you live in?

Barry, it’s very likely that as long as it doesn’t require refrigeration, using commercially-produced frosting would be allowed. But ultimately it’s up to your health or ag dept to determine what’s permitted.

Yes, even a small operation requires you to get all the permits and follow the cottage food law.

Usually it does, but it depends on your state. For instance, Washington has very specific requirements on what training courses are sufficient. What state do you live in?

Ashley, it’s both possible and common to make an IMB frosting in a safe way, without it requiring refrigeration. The problem is that if someone doesn’t do it correctly and doesn’t have the proper training, then it could turn into a potentially hazardous item. It is a more risky item in that it can potentially fail more easily than the rest of the…[Read more]

Ashley, it’s both possible and common to make an IMB frosting in a safe way, without it requiring refrigeration. The problem is that if someone doesn’t do it correctly and doesn’t have the proper training, then it could turn into a potentially hazardous item. It is a more risky item in that it can potentially fail more easily than the rest of the…[Read more]

Ashley, it’s both possible and common to make an IMB frosting in a safe way, without it requiring refrigeration. The problem is that if someone doesn’t do it correctly and doesn’t have the proper training, then it could turn into a potentially hazardous item. It is a more risky item in that it can potentially fail more easily than the rest of the…[Read more]

Ashley, it’s both possible and common to make an IMB frosting in a safe way, without it requiring refrigeration. The problem is that if someone doesn’t do it correctly and doesn’t have the proper training, then it could turn into a potentially hazardous item. It is a more risky item in that it can potentially fail more easily than the rest of the…[Read more]

Right, you definitely can’t sell in Oregon and you also can’t produce goods in a kitchen there to try to bypass the law, since Oregon is not where you primarily live. To sell in Oregon you will need a commercial license: http://forrager.com/faq/#commercial

Right, you definitely can’t sell in Oregon and you also can’t produce goods in a kitchen there to try to bypass the law, since Oregon is not where you primarily live. To sell in Oregon you will need a commercial license: http://forrager.com/faq/#commercial

Mariana, Miami Dade is the only county I’ve heard that disallows cottage food operations, but there may be other counties that disallow them as well. Once you go over the $15K limit, you need to get a commercial license: http://forrager.com/faq/#commercial

Requirements vary based on where you live, but here’s some general info on getting the…[Read more]