Food Safety Guidelines
Best practices for preparing and selling safe, quality food products from your home kitchen
Food safety is everyone's responsibility. As a cottage food producer, you're committed to providing safe, high-quality products to your customers. Following these guidelines will help protect your customers' health and build trust in your business.
Temperature Control
- Keep hot foods hot (above 140°F) and cold foods cold (below 40°F)
- Don't leave perishable foods at room temperature for more than 2 hours
- Use a food thermometer to verify internal temperatures
- Cool baked goods completely before packaging
Cleanliness
- Wash hands thoroughly for at least 20 seconds before handling food
- Sanitize all surfaces, utensils, and equipment before use
- Use clean towels and aprons
- Keep pets out of the kitchen during food preparation
- Store ingredients properly and check expiration dates
Allergen Awareness
- Clearly label all major allergens (milk, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish)
- Prevent cross-contamination between allergen-containing and allergen-free foods
- Use separate utensils and equipment when making allergen-free items
- Be honest about shared kitchen equipment
Storage & Shelf Life
- Use appropriate packaging to maintain freshness
- Store finished products in a cool, dry place
- Include "best by" dates on your labels
- Don't sell products past their prime quality
- Use first-in, first-out rotation for ingredients
Food Safety Training
While not always required, food safety training is highly recommended for all food producers. Consider getting certified to demonstrate your commitment to safety and earn a "Food Safety Trained" Passport Stamp on your profile.
State Programs
Many states offer free or low-cost food handler courses
Check your local health department
If Something Goes Wrong
If you suspect a food safety issue with any product you've sold:
- 1. Stop selling the affected product immediately
- 2. Contact any customers who purchased it
- 3. Document everything
- 4. Report to your local health department if required
- 5. Investigate the cause and prevent future occurrences