Tracy Mason

To add to what Chad wrote:
1. Many allow you to email it, though some require snail mail or hand delivery. Only a few have an online form submission.
3. It does not count as getting zoning approval… that approval will likely be a prerequisite to completing your health dept application.
4. It greatly varies by county. This might help.
5. My…[Read more]

To add to what Chad wrote:
1. Many allow you to email it, though some require snail mail or hand delivery. Only a few have an online form submission.
3. It does not count as getting zoning approval… that approval will likely be a prerequisite to completing your health dept application.
4. It greatly varies by county. This might help.
5. My…[Read more]

As long as it doesn’t contain meat, I believe you could set yourself up as a home food processing operation: http://forrager.com/law/virginia-home-food-processing-operation/

Sorry Amanda, I don’t know. Have you tried registering via the link above?

First of all, although I’m familiar with the law, I’m not really in a position where I could override anything that an official in your area says. Here are my thoughts:
1) Your farmers market manager is telling you that you can’t use the cottage food law. You need to make you food in a commercial kitchen and get a few other things. There’s no…[Read more]

Also, I think you might need to take a Food Manager course, which is well beyond the training you took for your CFO. You will need to get another business license because I’m pretty sure you can’t use the same one that your CFO uses. The kitchen you rent will probably require you to get insurance.

I don’t know too much about going the commercial route, but I know that it can be complex. You are probably going to get very familiar with the health dept in the process. I believe that you need to create a number of detailed plans, about what you make and exactly how you make it. What is your waste disposal plan, where do you source ingredients,…[Read more]

Only certain types of condiments are allowed, and BBQ sauce isn’t one of them. It has to do with the potential risks associated with producing BBQ sauce. I do encourage you to confirm that with the health dept though, just to be sure.

I haven’t upgraded myself, but I know a number of CFOs in SoCal have considered it. I haven’t talked to a CFO that has actually done it. It seems that the largest barriers are a) the cost, and b) finding a kitchen with reasonable available hours. You might be able to find info online for kitchens to rent, but you can also talk to restaurants or…[Read more]