Presentation on theme: "Utah’s Cottage Food Rule"— Presentation transcript:
1 Utah’s Cottage Food Rule Regulations & ResourcesTo Get You Started
2 What is “Cottage Food”? Utah Code Title 4 Utah Agricultural Code Chapter 5 Utah Wholesome Food ActSection 9.5 Cottage food production operations.(a) "Cottage food production operation" means a person, who in the person's home, produces a food product that is not a potentially hazardous food or a food that requires time/temperature controls for safety.(b) "Home" means a primary residence:(i) occupied by the individual who is operating a cottage food production operation; and(ii) which contains:(A) a kitchen designed for common residential usage; and(B) appliances designed for common residential usage.This is the definition from the Utah Code
3 Utah R70-560 “Cottage Food Rule” Regulates all aspects of cottage food productionApproval of FoodProduction RequirementsInspections, Registration and InvestigationCottage Food LabelingFood Distribution and Storage*Your handout includes a copy of the full text Rule.We will cover each of these sections to help you understand the regulations
4 R Approval of Food.Before you can begin producing food, you must:Demonstrate that your product is not hazardous, including having it tested for safety if neededReceive approval through UDAF for each product you will makeThis is a brief summary of requirements from Section 3.
5 How to Do ThisContact UDAF to request a Cottage Food Program Application PacketRebecca NielsenCottage Food Program Coordinator(801)UDAF = Utah Dept. of Agriculture & Food
6 How to Do ThisFill out a Cottage Product Application Form for each one of your productsYou must have a registered business (Register with your city/county and the Utah Department of Commerce)If possible, use weight instead of volume for your ingredientsBe specific with temperatures and cooking timesYour handout contains a list of local licensing officesPoint out that there is an example of the application form in their packets, but they will need to obtain the most current form from UDAF.
7 How to Do ThisBe ready to provide a sample of each product for testing in case of questionsSamples should be packaged the same way you will package your product for saleA Process Authority will test your product for safety and complianceProcess recommendations may be made that must be followed for your product to be safe
8 Allowed Cottage Foods Air cooled hard boiled eggs Foods with Aw ≤ 0.85 Shell must be completely intactFoods with Aw ≤ 0.85Foods with pH ≤ 4.6Properly canned acid foodsOther foods found to be non-hazardous (e.g. bread)Water activity – next slidepH – after water activityProperly canned acid foods – pickles, salsa. Other pickled vegetables usually have to be tested.Others – bread, rolls, and some cakes fall into this group. Anything that contains vegetables (carrot cake, jalapeno bread) will usually need to be tested.
9 Examples of foods in this range Water ActivityAmount of water that is “available” to microbesWater Activity (Aw)Examples of foods in this range1.00 – 0.95Fresh produce & meat; canned produce & meat; milk; juice; bread0.95 – 0.91Cured meats (ham); semisoft & some hard cheeses (Swiss, young cheddar, provolone); moist cakes0.91 – 0.87Hard or aged cheese; sponge cakes; margarine; most fermented sausage0.87 – 0.80Syrup; flour; fruit juice concentrate; high-sugar cakes0.80 – 0.75Jam & marmalade; marshmallows; beef jerky0.75 – 0.65Soy sauce; molasses; jelly; nuts; oats; peanut butter;0.65 – 0.60Honey; caramels; dried fruit; toffee0.50 or belowSpices; crackers; cookies; pasta;powdered milkPoint out that although there are dehydrated foods on this chart, that is not usually allowed in cottage production. The best way to lower the Aw is to add more salt or sugar.
10 Most foods are between 7.0 (neutral) and 3.0 (acidic) pHMost foods are between 7.0 (neutral) and 3.0 (acidic)7.06.05.04.03.0Point out that tomatoes fall right on the borderline of safe pH (4.6). In general, the sweeter the tomato, the higher the pH, so they will need to be acidified.
12 R70-560-4. Production Requirements. To begin producing food, you must:Have a food handler’s permitUse easily cleanable surfaces and equipmentFollow proper sanitation proceduresHave a separate storage area for all ingredients & finished productsKeep samples from each batch for 14 daysThis is a brief summary of the regulations in Section 4
13 R70-560-4. Production Requirements. While producing food, you cannot:Cook for yourself at the same timeHave any pets in the kitchen (free-roaming pets are never allowed)Allow anyone without a food handler’s permit in the kitchenMake any changes in your recipe without receiving UDAF approvalCottage food production will not be approved if there are cats or dogs in the house
14 How to Do ThisContact your local health department to obtain a food handler’s permitOnline courses are available through for these counties:BeaverKaneUintahBox ElderMillardUtahCachePiuteWashingtonDaggettRichWayneDavisSalt LakeDuchesneSanpeteGarfieldSevierIronSummitJuabTooeleFood Safety Manager certification is accepted by most inspectors in place of a food handler’s permit
15 How to Do ThisDevelop a written sanitation plan that is specific to your kitchenHow will you clean & sanitize?When will you clean & sanitize?What will you clean & sanitize?
16 How will you clean & sanitize? Unscented chlorine bleachMinimum: 1/3 tsp per gallon water (20 ppm)Maximum: 1 tbsp per gallon water (200 ppm)Use test strips to verify concentrationLeave on surfaces for at least 2 minutesOther sanitizers should be mixed and used following manufacturers instructionsQuaternary AmmoniumIodophors20ppm is the minimum approved concentration for sanitizing, and 200ppm is the maximum approved concentration for food contact surfaces. If they use more concentrated bleach solution, counters need to be wiped down with clean tap water before food production can start.
17 Test Strips are available online and at most restaurant supply stores. It usually costs $6 - $8 for a pack of 100 test strips
18 When will you clean & sanitize? Clean surfaces and equipment first, then wipe with sanitizing solutionSanitize before starting and after finishing production, and once an hour duringCloths can be stored in sanitizing solution when not being usedCheck sanitizing solution once an hour and remix as neededCloths can only be left in sanitizing solution during food production – they cannot be left there between separate productions. If there is a lot of grease or oil that they are wiping up, their sanitizing solution may need to be refreshed more often.
19 What will you clean & sanitize? Check countertops regularly for chips or cracksUse only non-corrosive cookwareStainless steel, aluminum, or copperUtensils should be non-absorbent, free of cracks, and easy to cleanPlastic, stainless, or siliconWooden utensils are not allowedCast iron pans can be used in some cases, but that needs to be approved by their inspector.
20 Check non-stick & enamel cookware closely before each use. If any chips, cracks, or flakes are seen, the pan should not be used for Cottage Food Production.
22 Washing & Sanitizing Equipment Commercial kitchens use three- compartment sinksScraping & pre-rinse stationSeparate sinks to wash, rinse & sanitizeAir dryModification for home kitchensScrape or wipe into garbage canWash & rinse in kitchen sinkSanitize in separate tub or containerAny tub or container used for sanitizing should be made from food grade material
23 How to Do ThisDesignate one cupboard, pantry, or closet for storing Cottage Food onlyFood must be kept 6” off the floorFood cannot be stored in bathrooms, bedrooms, or garagesRefrigerated and frozen ingredients can be stored in a separate refrigerator in a garageSamples from each batch are for microbial testing – they cannot be frozen!Microbial testing is not required for each batch of food. Samples are kept in case there is a concern about contamination, so the production batch in question can be tested.
24 R70-560-5. Inspections, Registration and Investigations To operate a Cottage Kitchen, you must:Pass an initial inspection, and allow inspectors to re-inspect as neededRegister annually as a food establishmentDisplay your current registration in your kitchen and anywhere you sell directly to the consumerThis is a brief summary of the regulations in Section 5
25 How to Do ThisContact UDAF to schedule an inspection with your local inspectorYou will need to show your food handler’s permit and business licenseYou should have your approved recipes and kitchen sanitation plan availableBe prepared to demonstrate how you will monitor the temperature of refrigerators, finished foods, etc.Other things the inspector might want to see include food-safe gloves, sanitizer test strips, and storage areas
26 webapp.ag.utah.gov/establishment How to Do ThisAfter your initial inspection, visit the UDAF website to pay your annual registration feewebapp.ag.utah.gov/establishmentCategoryRegistration FeeParametersFood ProcessorSmall$30.00Square footageLess than 1,000Employee CountLess than 4Process Areas0-1Cottage Kitchens are almost always classified as “Small” – to be considered “Medium” they must have 4 employees (registration fee is $90).
27 R70-560-6. Cottage Food Labeling. Your product label must include:A standard name (if applicable)Ingredients in descending order by weightA listing of allergens presentA declaration of the net weight or contentYour business name, address, and phoneNutrition labeling (if applicable)“Home Produced” in 12pt fontThis is a brief summary of the regulations in Section 6
28 How to Do ThisFollow the “Basic Labeling Guidelines for Home Produced Food” from UDAFLabeling regulations are very complex, and vary depending on the type of foodContact a labeling specialist for specific questionsUDAF: Rebecca NielsenUSU Extension: Karin Allen
29 R70-560-7. Food Distribution and Storage Ingredients should be:Obtained from sources that are regulated and/or comply with appropriate lawsIn good condition and unspoiledUsed by their expiration date, or within 9 months if an expiration date is not givenThis is a brief summary of the regulations in Section 7
30 R70-560-7. Food Distribution and Storage Finished products should:Be safe, unadulterated, and honestly presentedNot contain additives that are unapproved or are used at unnecessary levelsBe in packages that are in good condition and will protect the foodNot be displayed on the ground
31 How to Do This Ask yourself this question: “If I saw this at the grocery store, would I buy it for myself or my family?”Does the packaging look attractive?Does the packaging look deceptive?Can you see the product or a picture of it?Would you have concerns about the safety of the product?