What is a Cottage Food Operation?

 

A “Cottage Food Operation” is a business operated by a person who produces or packages non-potentially hazardous food in a home based kitchen or small farm for direct (sometime, indirect) sale to the general public. In most cases, no prior inspection or use of a commercial production or processing is required. An excellent resource for understanding Cottage Food Law is the Harvard Food Law and Policy publication titled Cottage Food Law in the United States. 

 

Each state designates which products may be produced in a cottage food operation, but typically these products are "non-potentially hazardous" foods such as baked goods which don't require refrigeration after being produced, breads, jellies and jams, nuts and grains, herbs and spices, and in some states, pickled vegetables.

 

Most states require an operator to undergo training and be certified in food safety. Typically, a Cottage Food Operator will display their Food Safety Training Certificate at their sales location. The CFOAA also certifies it's member through a series of webinars and trainings in food safety and adheres to a code of ethics established by the Association. 

 

Buyer Beware:  Not all products sold at farmers' markets, roadside stands, people's homes, etc. are considered a Cottage Food produced product which has complied with state rules and regulations. Unless a producer can verify they are in compliance with the Cottage Food Law of their state or can produce a commercial business license, it is wise to consider another source for your food purchase.  Be sure to ask questions to be assured you are purchasing a safe and wholesome product. For a listing of current food recalls by the Food & Drug Administration, click here.