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1 Cooking up a Cottage Food Business Section 1: Introduction Welcomee to the Cooking up a Cottage Food Business online course, which is a Texas A&M AgriLife Extension Service Professional Development Training Program. This course will be presented in a voice narrated formatt that allowss you to follow along with a PowerPoint slide presentation. A high speed Internet connection is required to complete Cooking up a Cottage Food Business. Conten for this module is divided into multiple sections (see menu bar on the left for course outline) ), enabling you to complete and/or review content at your own pace. Printable handouts, if applicable, will be presented prior to the section in which they are referenced. In the next section, you will be directed to complete a brief, multiple choice pre learning assessment. Once you have completed the pre learning assessment, you will be free to advance to the course conten by checking the Next Section button at the bottom of the page. At the conclusion of this module, you will be directed to complete a post learning assessment. If at any time you wish to take a break from the module, simply log out and return to the course when you are ready to continue. When you sign back in to the module, you willl be taken directly to the section where you left off. To review a section you have already completed, click on the desired section on the left menu bar. Section 2: Learning Objectives Slide 2 Upon completion of this course you ll be able to: understand the Texas Cottage Food Law, list the foods that can be sold as a part of a cottage food production operation, understand where foods can be sold under the Cottage Food Law, recognize labeling requirements for foods sold under the cottage food operation law, identify sources of tested recipes, and discuss basic food safety practices. Section 3: Cottage Food Law Slide 3 In 2011, the Texas Legislature enacted Senate Bill 81, which added provisions for cottage food production operations. This law went was amended effective September 1, Under the Cottage Food Law, individuals can produce and sell specific foods that are prepared at home. Products can be sold out of the home or in specific locations. Gross sales cannot exceed $50,000 annually. 1

2 Slide 4 A cottage food operation is exempt from the requirements of a food service establishment. It doesn t have to comply with the Texas food establishment rules and doesn t need a permit or license to be operational. However, a food handler s card must be obtained by the owner. The Texas Department of State Health Services doesn t have the authority to conduct inspections at a cottage food production operation. However, the department may investigate if there is immediate concern about the public s health. In addition, it s the owner s responsibility to comply with any local health department rules and any local laws or ordinances regarding zoning. Section 4: Products and Labeling Slide 5 Foods that can be sold under the Cottage Food Law include: baked items that don t require refrigeration; candy; coated and uncoated nuts; fruit butters; dehydrated fruits and vegetables; popcorn snacks; cereal, including granola; dry mixes; vinegar; pickles; mustard; roasted coffee or tea; and dried herbs and herb mixes. These foods are allowed because they aren t classified as being potentially hazardous. Slide 6 Potentially hazardous foods are those foods that support the growth of bacteria or the production of toxins by bacteria. Potentially hazardous foods have several characteristics in common: They contain protein and high amounts of water, which support the growth of bacteria. They have a ph that is neutral to slightly acidic. And finally, they must be held at a certain temperature to prevent the growth of bacteria that can cause foodborne illnesses. A potentially hazardous food cannot be sold under the Cottage Food Law, but it can be used in your food products as long as the final product doesn t require time or temperature control for food safety. 2

3 Slide 7 Many foods aren t allowed under the Cottage Food Law. These foods include: fresh or dried meat, including jerky; canned fruits, vegetables, juices, and salsa; kolaches with meat; fish or shellfish; baked goods that need refrigeration, such as cream pies; milk and dairy products; cut fresh fruit and/or vegetables; raw seed sprouts; and ice or ice products. Remember, you can use potentially hazardous foods in your food products as long as the final product does not require time or temperature control for food safety. Slide 8 When the Cottage Food Law was first approved, food sales were limited to the home where they were produced. However, the amended law now allows for foods to be sold at farmers markets; farm stands; and municipal, county, or nonprofit fairs, festivals or events. They can even be delivered directly to your customers. Foods produced under the Cottage Food Law cannot be sold over the Internet or shipped in the mail or sold wholesale. Slide 9 Let s review what we ve learned so far. Of the foods listed below, which ones can be sold under the Cottage Food Law? Strawberry jelly? Egg and cheese biscuits? Yellow cake with homemade cream cheese frosting? Cupcakes with commercially prepared, or store bought, cream cheese frosting? Salsa? Dill pickles? Dried parsley? Slide 10 Here are the correct answers to our review from the previous slide, along with an explanation for each answer: If you answered that strawberry jelly can be sold under the Cottage Food Law, you answered correctly! The combination of high acidity and low available water in strawberry jelly keeps this food from being classified as potentially hazardous. 3

4 Egg and cheese biscuits, on the other hand, can t be sold because this food would require time or temperature control to maintain its safety. Additionally, yellow cake with homemade cream cheese frosting can t be sold under the Cottage Food Law. The homemade cream cheese frosting would be considered potentially hazardous, so the cake would have to be refrigerated. Only baked items that don t require refrigeration can be sold under the Cottage Food Law. Cupcakes with commercially prepared, or store bought, cream cheese frosting can be sold under the Cottage Food Law. Because the cream cheese frosting is commercially prepared, it s not potentially hazardous. Salsa can t be sold under the Cottage Food Law. Canned vegetable products aren t allowed. Dill pickles and dried parsley, however, can be sold. These products aren t considered potentially hazardous. Slide 11 Be sure to package your foods in way that prevents them from becoming contaminated. Foodgrade containers, bags, or plastic wrap are just some of the many options available. If your food product is bulky, such as a wedding cake, it doesn t have to packaged, but you still need to exercise safe food handling practices to keep it from getting contaminated. Slide 12 All foods produced for sale in a cottage food production operation must be labeled properly. The labels must be legible and contain the following information: the name and physical address of the cottage food production operation, the common or usual name of the product, and a list of any major food allergens contained in the food. Major food allergens include eggs, nuts, soy, peanuts, milk, or wheat. Additionally, the label must include this statement: This food is made in a home kitchen and is not inspected by the Department of State Health Services or a local health department. Slide 13 Food labels must be attached to the package unless the item is too large or bulky to be packaged, such as a wedding cake. If that s the case, then the label can be added to the sales receipt. Slide 14 Here s an example of a food label that has all of the required components under the Cottage Food Law. The label includes the name and address of the cottage food production operation; the common name of the food item, including the food allergen in the product; and the required statement. Slide 15 Here s an example of an improper food label. The label has the name and address of the cottage food production operation and the common name of the food. However, the required statement about the kitchen not being inspected by the health department is missing. 4

5 Slide 16 Let s review what we ve learned. Take a look at these two labels. Which one is correct label A or label B? Slide 17 If you answered label A, you re correct! Label A includes the cottage food operation s name, address, common food name, potential food allergens, and the required statement. Label B includes the cottage food operation s name, address, and the common food name. However, it s missing the required statement, as well as the list of potential allergens. Section 5: Jams, Jellies, and Pickles Slide 18 Earlier, we learned that jams, jellies, and pickles were foods that are allowed under the Cottage Food Law. When making these products, it s recommended that you use recipes that have been tested to assure the product is safe. Many people have jam, jelly, and pickle recipes that have been passed down over the years through their family members, but these recipes may not include the correct processing instructions necessary to make the product shelf stable. For longterm storage, jams, jellies, and pickles should be processed in a water bath canner for the recommended amount of time. Open kettle, steam, and oven canning methods aren t recommended and could result in a product that spoils or is unsafe. If these foods aren t processed, then they should be refrigerated to prevent spoilage. Slide 19 You can find tested jam, jelly, and pickle recipes at the: National Center for Home Food Preservation, United States Department of Agriculture, and manufacturers of food preservation supplies. Section 6: Food Safety Slide 20 The Centers for Disease Control and Prevention estimate that 1 in 6 people get sick from foodborne illnesses each year. The most common causes of foodborne illnesses are linked to: poor personal hygiene; cross contamination, or the spread of germs from one surface to another; not cooking foods to the proper internal temperature; and not storing foods properly. Are you handling and preparing foods safely? Slide 21 As you know, personal hygiene plays a major role in food safety. Let s review how to properly wash your hands. 5

6 First, wet your hands with warm, running water. Then apply soap, and rub vigorously for seconds, making sure to scrub between fingers and under nails. Once this is complete, rinse your hands and arms under warm, running water, and dry with a paper towel. It s recommended that you spend at least 20 seconds washing your hands to ensure they are clean. Slide 22 Beginning January 1, 2014, a food handler s course is required for owners of a cottage food business. You can obtain your food handler s card by completing our Food Handler s Course. This course is accredited by the Texas Department of State Health Services and provides an overview of food safety principles and practices, with interactive activities and handouts. It s very affordable at only per person and is available in both English and Spanish. Once you complete the course, you will be able to print your food handler s card, which is valid for 2 years. To earn your food handler s card, go to Section 7: Summary Slide 23 As we conclude this online course, remember that the Cottage Food Law allows an individual to prepare specific foods from their home. The sale of the food can take place at the home and at specific locations. It s also important to remember that your home will not be inspected unless there is immediate concern over the safety of the public s health. The foods sold must be properly packaged and labeled to include the name and physical address of the operation, the name of the product, any food allergens that might be present, and a statement notifying the buyer that the food was made in a home kitchen that is not inspected by the health department. Finally, be sure that you have a valid food handler s card. This module was developed by: Dr. Jenna Anding, PhD, RD LD Associate Professor & Extension Specialist Rebecca S. Dittmar, M.Ed, RS Extension Program Specialist Texas A&M AgriLife Extension Service 2013 Educational programs of the Texas A&M AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating 6