Anchorage Department of Health and Human Services 2016 Page 1
Just the Facts The popularity of Farmer s Markets has surged in recent years resulting in an increased interest in the Cottage Food industry Locally grown and produced food is becoming more prevalent Cottage Food business allows entrepreneurs an opportunity to create and sell their products resulting in an additional source of local food items for consumers The Cottage Food operation produces consumable products made in a home kitchen for direct sale to the consumer only Cottage Food operations shall not operate as a food service establishment, sell to restaurants, wholesalers, on the internet, phone or via the mail Menus of items to be sold must be provided by vendors, along with complete recipes, for review by inspectors Page 2
Allowable Cottage Foods Non potentially hazardous foods produced in the person s occupied residence, which contains only one stove or oven used for cooking in the kitchen. Loaf Breads, rolls, biscuits, crackers Cakes, pastries, cookies Candies, confections Fruit pies Jams, jellies, preserves Dried fruits, fruit leathers Dry herbs, seasonings, mixes Cereals, trail mixes, granola Nuts, coated or uncoated Vinegars, flavored vinegars Popcorn, popcorn balls, cotton candy Mustards, ketchups, relishes, salsas BBQ sauces Dried pasta made with eggs Flat Breads, tortillas, waffle cones Roasted coffee and dried tea Kombucha Fermented fruit & vegetable products Page 3
Prohibited Cottage Foods Potentially hazardous food items which require time and temperature controls for safety are not allowed. Fresh or dried meat/chicken or meat/chicken products Fish and fish products Raw seed sprouts Baked goods which require refrigeration Milk and dairy products, ie cheese, ice cream Canned foods that are not pickled or fermented Pesto Food products made with cooked vegetable products that are not acidified Garlic in oil mixtures Juices made from fresh vegetables/fruit Bottled water Page 4
Food Labeling A cottage food operation may only sell cottage food products which are pre-packaged with a label affixed that contains the following information printed in English: Name and address of cottage food operation Name of the cottage food product Ingredients of the cottage food product Net weight or volume of the cottage food product Allergen information Following statement: THESE PRODUCTS MAY NOT BE SUBJECT TO MUNICIPAL HEALTH DEPARTMENT INSPECTION Page 5
Limitations Products must be sold directly to the consumer; direct sales at farmer s markets, craft fairs and charitable organizations functions are permitted A Cottage Food operation may only produce those specific food products listed on their permit Permit will be displayed where Cottage Foods are sold Gross sales must not exceed $25,000 Products must be properly labeled per the exemptions No product sampling Applies to human grade food only Page 6
Cottage Food Safety Production Guidelines No children or pets are allowed in the home kitchen during preparation of food products No one who is ill should enter the kitchen or assist with preparation or packing All food preparers must wash their hands with warm water and soap prior to assisting with preparation or cookware washing No bare hand contact is allowed; gloves should be worn and changed out as needed May use appliances designed for common residence usage All contact surfaces, equipment and utensils must be washed, rinsed and sanitized prior to beginning operations All areas are to be free of rodents and pests Page 7
Inspections Just as restaurants are inspected, so are farmers markets and cottage food operations. May be inspected at any time and whenever there is reason to believe the operation is in violation of requirements or is operating in an unsanitary manner May be inspected in response to a foodborne illness outbreak, consumer complaint or other public health emergency To ensure the permitted cottage food operation understands the guidelines for preparing, packaging and handling any of the cottage food products Ensure that sanitary conditions are being maintained When a cottage food is for sale at a local farmer s market, the inspector needs to ensure that the requirements are met for the product(s) being sold. Vendor must have the permit and required signage for review Inspector must ensure the product(s) have all the required labeling Page 8
Inspectors and Non-Permitted Vendors When a non-permitted vendor is selling a product at a local farmer s market the Inspector will: Educate the vendor regarding the current regulations and requirements Allow them to keep the products with the understanding to come to the Anchorage Department of Health and Human Services the next business day to obtain a permit if the products are safe Ask the vendor to remove a product if it is one that needs additional testing and monitoring or it is not being held/stored properly; allowing them to continue to sell permitted products Page 9
Currently All Cottage Food operations must be permitted with a variance Permit identifies that the owner: Completed a safe food handling class; obtained a Municipal approved food worker card Has a current business license Provides recipes to ensure foods fall within allowed cottage food exemptions Completes PH and/or water activity testing for required products Demonstrates products are prepared in a residence with an approved public or private water/wastewater system Meets product labeling requirements Allows for investigation should an illness occur related to their product Page 10
Future Code Revisions Proposed revisions would add Cottage Food operations to the code Will make Cottage Food operations legal through licensing rather than a permitted variance; $50 variance fee will no longer required The goal of the code amendments is to streamline the process for vendors; decrease costs; and keep consumers safe Page 11
Anchorage Department of Health and Human Services Keeping Anchorage safe, healthy, and prepared Shelley A. Griffith, MPH/RPS 907-343-4200 Page 12