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although it is not listed on their site you can request it to be an item to be made in almost ALL states you can ask to have an item added

@@CottageFoodsLaws Well, I don’t want to create any laws that are not needed besides . I ship my syrup out of state and I sell it wholesale to grocery stores and I don’t have a label that states made in a kitchen so I don’t want to break those rules but if they don’t apply then I won’t worry about it.. Do you know what I mean?

yes many people DO sell "FOOD PLATES" in many states but honesty it is illegal from a health dept, cottage food law standpoint. and for those it takes just one person getting sick or food bourne illness and they can face fines and or jail time in some cases. I personally would NOT reccommend doing this.

@@CottageFoodsLaws Thank you! I thought of Selling food on the weekends, but I will just keep that as a thought.

you can use butter IN a recipe but for frostings or cake icings normally no.

they are not on the list BUT you can simply write to the local health department and ask to have it ADDED as a food item.

hello thanks for asking I actually dont mention shipping you can sell online via a website online BUT the delivery has to be made by you to the end user hope this helps clarify thanks

And when they only pay amount to cover the cost of ingredients

no any protein like these has to be done from a commercial kitchen not from home ( yet)

hello beverages are not this would be a different vending licenses in the state and would normally be issued for a set period of time like a concession or street vending permit

cake is allowed in almost every state actually BUT the frosting cant be a time or temp sensitive like cream cheese or other which would need refrigeration.

cake pops are allowed make sure the frosting is not a temp sensitive based though

sourdough starter ? or bread?

@@CottageFoodsLawsSourdough bread 😊

Massachusetts has recently introduced updates to its cottage food laws to expand opportunities for home-based food entrepreneurs. Under Bill S.2761, which was reported in May 2024, new provisions allow cottage food operators to produce and sell non-hazardous foods (e.g., baked goods, jams, and certain fermented foods) directly to consumers without needing a commercial kitchen. These sales can occur in person, at farmers markets, public events, roadside stands, or even through telephone or online orders. To simplify compliance, the law standardizes food safety rules across all municipalities, so local boards cannot impose stricter requirements than the state’s standards​ Additionally, the Department of Public Health (DPH) has created a voluntary registry for cottage food businesses, allowing operators to use a personal ID on their product labels instead of their home address, enhancing privacy. New labeling requirements also mandate detailed information, including allergen disclosures and a statement that the product is exempt from state licensing requirements​

Unfortunately, the bill has not been heard yet and therefore has not passed. All previous attempts at this bill in years past have also not passed.

awesome thanks for letting us know ! Yes many states actually prohibit having them in the area of prep and some you cant have any at all! great !!thanks

hello your right there are only a couple of states that only recently allowed shipping of food over state lines Florida is one but the sellers n Etsy are doing it illegally its not allowed technically

hello yes cross contamination is VERY dangerous for gluten allergens you MUST use dedicated cook ware and utensils etc. when making gluten free in your home kitchen

Separate Kitchen Area: The kitchen should be a dedicated area for food preparation, separate from household activities. Adequate Sanitation: Surfaces, equipment, and utensils must be clean and sanitized. A three-compartment sink or a two-compartment sink with a dishwashing machine may be required for proper cleaning and sanitization. Hot and Cold Water Supply: There must be a continuous supply of hot and cold water. The water temperature should be adequate for effective cleaning and sanitization. Handwashing Station: A separate handwashing sink is required, equipped with hot and cold running water, soap, and paper towels. Food Storage: Food must be stored in clean, dry locations away from potential contamination. Ingredients and finished products should be kept off the floor and in airtight containers. Refrigeration: Adequate refrigeration is necessary to store perishable ingredients and finished products at the correct temperature (usually below 41°F). Pest Control: The kitchen must be free from pests such as insects and rodents. Regular inspections and treatments may be required. Ventilation and Lighting: Proper ventilation to control humidity and temperature, along with sufficient lighting for food preparation and cleaning, is required. Food Contact Surfaces: All surfaces that come in contact with food must be smooth, non-absorbent, and easy to clean. Personal Hygiene: Food handlers must follow strict personal hygiene practices, including wearing clean clothing and hair restraints. Labeling and Documentation: Ensure that all products are labeled according to local regulations, and keep documentation like ingredient lists, recipes, and production logs for inspection.

@@CottageFoodsLaws so basically you need a commercial kitchen in your home to qualify for class b?

In Georgia, freeze-dried foods are not allowed to be produced and sold under the Cottage Food Laws. The Georgia Department of Agriculture permits specific food items under these laws, such as baked goods, jams, jellies, and other non-potentially hazardous foods, but freeze-dried products are not included on the approved list. For any processing methods beyond the allowed scope, such as freeze-drying, you would need to explore commercial kitchen licensing.

yes you can start with pies and as you make the money needed to then pay for a local commercial kitchen

You are right. There is no limit.

hello mochi would need to be in a commercial kitchen it is a temp sensitive food product wont fall under cottage food law

that does sound odd and completely against cottage food laws, all it takes one person to get sick or complain and she would be a lot of trouble , most ALL states do not allow soups due to the canning process and bacteria

pizza no this would be a ghost kitchen or commercial kitchen

that is a food vendors licenses most possible but NOT from home, you could use a commercial kitchen and be a mobile food vendor though

Drinks or beverages need a commercial kitchen to produce even with a class b license

hello no cheese any ingredient that would need to be at a certain temp are not allowed there are OTHER fillings as longs as no fridge is needed

yes it is frustrating, but what kind of food are you looking to make? there are other ways to use non commercial kitchen methods, and they are completely within the law

@@CottageFoodsLaws I'm trying to make Salsa, which is currently not approved, what would be the alternative process?

I would start with Facebook ads that are targeted to your zip code and city! this is a great way to advertise your product to areas within yourself!!!

start with how you want to sell it, this determines where you will make it, if you need a commercial kitchen you need to have an outlet online or local stores ready to buy the item BEFORE using a commercial kitchen

yes due to the temps it has to be kept at, you can sell sodas and bottle water but this falls under a food vendors license or mobile food business that is completely different licensing.

hello these would be a no do to it being a time and temp sensitive food you could though use a separate kitchen and or build on in like a basement and get permitted under the USDA for food production. This type of food is similar to a food truck or cafe it falls under different rules

In Kentucky, hot sauce production does not fall under the typical cottage food laws since it is considered a higher-risk food requiring acidification and careful pH control. Kentucky allows home-based processors to produce and sell non-potentially hazardous foods, like baked goods, candies, and jams, without a commercial kitchen. However, for items such as hot sauce, which involves higher risk due to acidity and potential bacteria growth, producers must obtain a Home-Based Microprocessor License. This license is available to individuals who grow at least one primary ingredient themselves (e.g., peppers for hot sauce). The process includes attending a University of Kentucky workshop, submitting recipes for approval, and adhering to specific processing standards. Sales can only be conducted directly to consumers at farmers markets, roadside stands, or from the producer's farm, with an annual sales limit of $60,000

as long as the item does not need to be refrigerator to sell or kept cool during the selling your ok. Many items are not temp sensitive at first to sell

well it depends on your state each one sets rules and guidelines, also the type of cake fillings or if it needs to be kept cold you wont need to get around any rules you can simply make them from your kitchen with no problem BUT your state may need a permit or inspection