1. Food Safety Training: Cottage Food Law
Wyoming Department of Agriculture
Consumer Health Division

2. Cottage Food Law
“Cottage food business” means a business which produces not potentially hazardous food for sale at farmers’ markets, roadside stands, private homes, or functions utilizing the home style equipment in the kitchen of a private home.

3. Non- Potentially Hazardous Foods
“Not potentially hazardous food” means any food which does not require time or temperature control for safety to limit pathogenic microorganism growth or toxin formation. The natural pH or the final pH of the acidified food must be 4.6 or less.

4. Potentially Hazardous Foods
Meat
Poultry
Milk
Cheeses
Creams
Custards
Eggs
Fish
Any type of dressings
Any type of sauces
Home canning –
Pickles
Salsa
Low- sugar jams and jellies
These are examples of food NOT allowed to be prepared in home kitchens and sold at farmer’s markets .

5. Where can the product be sold?
* Must be sold to the final consumer. *
May not be sold to: stores, childcare providers, and/ or restaurants .
Food products may be sold at: farmer’s markets, roadside stands, private homes and functions including, but not limited to those operated by not- for -profit charitable or religious organizations.

6. Food Must Be Properly Labeled
The food name specified by regulation or, in the absence thereof, the name commonly used for that food or an adequately descriptive name.
A list of ingredients in descending order of predominance by weight, when the food is made from two or more ingredients.
The name of each major food allergen contained in the food unless it is already part of the common or usual name of the product.
An accurate declaration of the net quantity of contents.

7. Proper Labeling Continued
The name and place of business of the cottage food business or a registration number issued by the department.
Nutritional labeling if a health claim is made.
The words “Home Produced Without Inspection” should be in bold conspicuous 12-point type on the principle display panel.
The date the food was produced and labeled “produced on” with the date.

8. Proper Label WDA-Strawberry Jam Home Produced Without Inspection
Refrigerate After Opening
Produced On: 07/01/09
Ingredients: Sugar, Strawberries, Lemon Juice, Pectin.
Homemade by: “WDA”
Cheyenne, WY PH
Net Wt. 17 oz
Proper Label
Ingredients statement maybe printed with a separate label, and placed on back of product.

9. Foodborne Illnesses
Salmonella
E. coli
Norovirus

10. Salmonella
Salmonella is usually transmitted to humans by eating foods contaminated with animal feces.
Contaminated foods usually look and smell normal.
Contaminated foods are often of animal origin, such as beef, poultry, milk, or eggs, but any food, including vegetables, may become contaminated.
Food may also become contaminated by the hands of an infected food handler who did not wash hands with soap after using the restroom.

11. Preventing Salmonella
Salmonella are killed when food is thoroughly cooked.
Cross-contamination--where food is contaminated in the kitchen after it has been cooked--may be avoided by using different utensils, plates, cutting boards and counter tops before and after cooking.
Cooked food that stands at room temperature for a long time, especially poultry, is at risk.
Cold foods shall be held at 41 degrees or colder.

12. Preventing Salmonella
Fruits and vegetables have now been identified as a source of salmonella, it is important that these food items be thoroughly washed in running water before they are eaten, or cut for samples.
Clean and sanitize utensils with approved sanitizers.
Wash hands thoroughly after using the restroom and before handling food. Do not allow an infected person to handle food or work in the booth.

13. E. Coli
E. coli is a large and diverse group of bacteria. Although most strains of E. coli are harmless, others can make you sick.
Some kinds of E. coli can cause diarrhea, while others cause urinary tract infections, respiratory illness and pneumonia, and other illnesses.

14. E. Coli Prevented
WASH YOUR HANDS thoroughly after using the restroom and before preparing or eating food. WASH YOUR HANDS after contact with animals or their environments (at farms, petting zoos, fairs, even your own backyard)
COOK meats thoroughly. Ground beef should be cooked to 155°F. It’s best to use a thermometer, as color is not a very reliable indicator of “doneness.”
AVOID raw milk, unpasteurized dairy products, and unpasteurized juices (like fresh apple cider).
PREVENT cross contamination in food preparation areas by thoroughly washing hands. Clean and sanitize counters, cutting boards, and utensils after they touch raw meat.

15. Norovirus
Food can be contaminated either by direct contact with contaminated hands or work surfaces that are contaminated with stool or vomit, or by tiny droplets from nearby vomit that can travel through air to land on food, or inhaled by a human.

16. How norovirus is spread?
Eating food or drinking liquids that are contaminated with norovirus.
Touching surfaces or objects contaminated with norovirus, and then touching hands to mouth. The virus can live up to four weeks on: door handles, handrails, tables, etc.
Having direct contact with another person who is infected and showing symptoms (for example, when caring for someone with illness, or sharing foods or utensils with someone who is ill).

17. Norovirus Infection is important for food handlers.
People working with food who are sick with norovirus gastroenteritis are a risk to others because they handle the food and drink that other people will consume.
Since the virus is so small, a sick food handler can easily – without meaning to – contaminate the food he or she is handling.
Many of those eating the contaminated food may become ill, causing an outbreak.

18. Prevent Norovirus
Many local and state health departments require that food handlers and preparers with gastroenteritis not work until 2 or 3 days after they feel better.
Food items that may have become contaminated with norovirus should be thrown out. Items such as linens (including clothes, towels, tablecloths, napkins) should be promptly washed at high temperatures.

19. Food Safety Training

20. Hand Washing Hand washing process should take about 20 seconds.
Apply enough soap to build up a good lather.
Scrub hands and arms vigorously for 20 seconds. Clean under fingernails and between fingers.
Rinse hands and arms thoroughly.
Dry hands and arms using a single- use paper towel.

22. Hygiene Pathogens can be found on hair and skin if not kept clean.
Pathogens can be transferred to food and/or food equipment.
Make sure when handling food to, shower or bathe before preparing food.
Follow proper hand washing techniques.

23. Actions That Can Contaminate Food
Scratching the scalp
Running fingers through the hair
Wiping or touching nose
Rubbing an ear
Touching a pimple or an infected area
Wearing dirty clothes
Coughing or sneezing into the hand

24. Hand Wounds Wear a bandage over wound on hand or arm.
Make sure bandages keeps the wound from leaking.
It is important to wear a single-use glove or finger cot over bandages on the hands and fingers.
These precautions will protect the bandage and keep it from falling off into the food.
These precautions will also keep wounds that contain pathogens from contaminating food and cause illnesses.

25. Cross-Contamination
Cross-contamination can happen at any point while preparing food.
The most basic way to prevent cross-contamination is to keep raw and ready-to-eat foods separated.
Use separate equipment for each type of food.
Use one set of cutting boards , utensils, and containers for your food product.
Wash fruit and vegetable skin to remove contamination of pathogens.
Do not prepare food while ill.
Do not prepare food with animals, or children in the kitchen.

26. Cleaning and Sanitizing
Keep the work area clean and uncluttered.
Keep dishcloths and sponges clean, to prevent bacteria growth.
Wash dishcloths and sponges at least weekly in hot water in the washing machine.
Clean and sanitize kitchen utensils before starting a new task.

27. Cleaning and Sanitizing
Wash utensils in hot soapy water, rinse in hot water, and then sanitize them.

28. Cleaning and Sanitizing
To sanitize dishes, knives, utensils and cutting boards: place the items in warm water (slightly cool to the touch) that has one teaspoon of regular, not scented, chlorine bleach per gallon of water, for one minute, then allow to air dry.

29. Temperature Control
Ingredients being used in non-potentially hazardous foods should be kept at 41°F.
Eggs
Milk
Cheeses
Cream

30. Questions please contact- Dean Finkenbinder Linda Stratton Wyoming Department of Agriculture