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Utah’s Cottage Food Rule

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Presentation on theme: "Utah’s Cottage Food Rule"— Presentation transcript:

1 Utah’s Cottage Food Rule
Regulations & Resources To Get You Started

2 What is “Cottage Food”? Utah Code Title 4 Utah Agricultural Code
Chapter 5 Utah Wholesome Food Act Section 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 production Approval of Food Production Requirements Inspections, Registration and Investigation Cottage Food Labeling Food 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 needed Receive approval through UDAF for each product you will make This is a brief summary of requirements from Section 3.

5 How to Do This Contact UDAF to request a Cottage Food Program Application Packet Rebecca Nielsen Cottage Food Program Coordinator (801) UDAF = Utah Dept. of Agriculture & Food

6 How to Do This Fill out a Cottage Product Application Form for each one of your products You 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 ingredients Be specific with temperatures and cooking times Your handout contains a list of local licensing offices Point 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 This Be ready to provide a sample of each product for testing in case of questions Samples should be packaged the same way you will package your product for sale A Process Authority will test your product for safety and compliance Process 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 intact Foods with Aw ≤ 0.85 Foods with pH ≤ 4.6 Properly canned acid foods Other foods found to be non-hazardous (e.g. bread) Water activity – next slide pH – after water activity Properly 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 Activity Amount of water that is “available” to microbes Water Activity (Aw) Examples of foods in this range 1.00 – 0.95 Fresh produce & meat; canned produce & meat; milk; juice; bread 0.95 – 0.91 Cured meats (ham); semisoft & some hard cheeses (Swiss, young cheddar, provolone); moist cakes 0.91 – 0.87 Hard or aged cheese; sponge cakes; margarine; most fermented sausage 0.87 – 0.80 Syrup; flour; fruit juice concentrate; high-sugar cakes 0.80 – 0.75 Jam & marmalade; marshmallows; beef jerky 0.75 – 0.65 Soy sauce; molasses; jelly; nuts; oats; peanut butter; 0.65 – 0.60 Honey; caramels; dried fruit; toffee 0.50 or below Spices; crackers; cookies; pasta; powdered milk Point 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)
pH Most foods are between 7.0 (neutral) and 3.0 (acidic) 7.0 6.0 5.0 4.0 3.0 Point 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.

11 Examples of Allowed Foods

12 R70-560-4. Production Requirements.
To begin producing food, you must: Have a food handler’s permit Use easily cleanable surfaces and equipment Follow proper sanitation procedures Have a separate storage area for all ingredients & finished products Keep samples from each batch for 14 days This 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 time Have any pets in the kitchen (free-roaming pets are never allowed) Allow anyone without a food handler’s permit in the kitchen Make any changes in your recipe without receiving UDAF approval Cottage food production will not be approved if there are cats or dogs in the house

14 How to Do This Contact your local health department to obtain a food handler’s permit Online courses are available through for these counties: Beaver Kane Uintah Box Elder Millard Utah Cache Piute Washington Daggett Rich Wayne Davis Salt Lake Duchesne Sanpete Garfield Sevier Iron Summit Juab Tooele Food Safety Manager certification is accepted by most inspectors in place of a food handler’s permit

15 How to Do This Develop a written sanitation plan that is specific to your kitchen How will you clean & sanitize? When will you clean & sanitize? What will you clean & sanitize?

16 How will you clean & sanitize?
Unscented chlorine bleach Minimum: 1/3 tsp per gallon water (20 ppm) Maximum: 1 tbsp per gallon water (200 ppm) Use test strips to verify concentration Leave on surfaces for at least 2 minutes Other sanitizers should be mixed and used following manufacturers instructions Quaternary Ammonium Iodophors 20ppm 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 solution Sanitize before starting and after finishing production, and once an hour during Cloths can be stored in sanitizing solution when not being used Check sanitizing solution once an hour and remix as needed Cloths 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 cracks Use only non-corrosive cookware Stainless steel, aluminum, or copper Utensils should be non-absorbent, free of cracks, and easy to clean Plastic, stainless, or silicon Wooden utensils are not allowed Cast 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.

21 Washing & Sanitizing Equipment
Commercial kitchens use three- compartment sinks Scraping & pre-rinse station Separate sinks to wash, rinse & sanitize Air dry

22 Washing & Sanitizing Equipment
Commercial kitchens use three- compartment sinks Scraping & pre-rinse station Separate sinks to wash, rinse & sanitize Air dry Modification for home kitchens Scrape or wipe into garbage can Wash & rinse in kitchen sink Sanitize in separate tub or container Any tub or container used for sanitizing should be made from food grade material

23 How to Do This Designate one cupboard, pantry, or closet for storing Cottage Food only Food must be kept 6” off the floor Food cannot be stored in bathrooms, bedrooms, or garages Refrigerated and frozen ingredients can be stored in a separate refrigerator in a garage Samples 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 needed Register annually as a food establishment Display your current registration in your kitchen and anywhere you sell directly to the consumer This is a brief summary of the regulations in Section 5

25 How to Do This Contact UDAF to schedule an inspection with your local inspector You will need to show your food handler’s permit and business license You should have your approved recipes and kitchen sanitation plan available Be 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

How to Do This After your initial inspection, visit the UDAF website to pay your annual registration fee Category Registration Fee Parameters Food Processor Small $30.00 Square footage Less than 1,000 Employee Count Less than 4 Process Areas 0-1 Cottage 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 weight A listing of allergens present A declaration of the net weight or content Your business name, address, and phone Nutrition labeling (if applicable) “Home Produced” in 12pt font This is a brief summary of the regulations in Section 6

28 How to Do This Follow the “Basic Labeling Guidelines for Home Produced Food” from UDAF Labeling regulations are very complex, and vary depending on the type of food Contact a labeling specialist for specific questions UDAF: Rebecca Nielsen USU 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 laws In good condition and unspoiled Used by their expiration date, or within 9 months if an expiration date is not given This 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 presented Not contain additives that are unapproved or are used at unnecessary levels Be in packages that are in good condition and will protect the food Not 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?

32 Good Luck with your venture!

33 Contacts & Resources UDAF Cottage Production Certification & Labeling Compliance Rebecca Nielson: (801) USU Food Quality & Entrepreneurship Program Karin Allen, PhD: (435)

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