Before the timer dings . . .

Cottage Foods Sandie Time is tickinghas started thinking about what we would need to get rolling quickly after Jan. 1.  Orange County helped me out by letting me know some of what they will require in their applications.  It’s likely that it won’t be much different for San Diego. If you have already started thinking about making and selling food from home, you have probably also thought about ingredients, packaging and labels.  Good thing!  Here’s what we should have ready:

1. A list of all the food products and their ingredients

2. A list of areas in your home that will be used to prepare and store ingredients and your final product.  Be sure those areas are part of the main residence (not a detached structure), that it is indoors, not outdoors (and not in a garage), and that it is insect and rodent-proof.  I think it is a good idea to pick up some of those (relatively) inexpensive plastic bins with lids to store ingredients and product. They are insect/rodent proof AND an easy way to keep your business supplies separate from your household cooking supplies–an important feature when it comes to tracking your expenses and ingredient inventory!

3. A sample label

The label needs to have some specific information on it so now is the time to get creative and figure out how to get it all on there!  The label will need to show:

  1. The common name of the food product
  2. The name of your cottage food operation (business)
  3. Where the product was produced
  4. The health department Class A or Class B permit number (which you will receive once your application is approved).  For Class B operations, the name of the enforcement agency must also be included (e.g., “San Diego County Dept. Environmental Health”)
  5. The ingredients, in descending order of predominance by weight.  (We must also list ingredients of ingredients, so if I use popcorn and peanut butter as an ingredients, I would write it as Ingredients: Peanut butter (peanuts, oil, salt), popcorn.
  6. The words, “Made in a Home Kitchen” in 12-point type
  7. New weight (solids) or net volume (for liquids)
  8. List of Allergens*

Federal regulations require that known allergens be listed on food products. This was not specific ally required in the state law, but may be federally mandated.  The main label should include a specific reference if any ingredient is wheat, milk, eggs, fish (specify type, i.e., cod, flounder, trout, etc.), Crustacean shellfish (specify shrimp, lobster, crab, etc.), tree nuts (specify type, i.e. almonds, pecans, walnuts, etc.), peanuts, wheat or soybeans.  Ingredients (other than oil) derived from these products (e.g., almond milk) also count.  The allergens must be in the same size font (or larger) than the other ingredients listed and can be in the ingredient list, or noted separately under the list.

If your product will have an ingredient from one of these categories, you may want to plan on including a separate line under ingredients which states:

Contains: Wheat, Milk, Pecans (or whatever the major allergens are)
NOTE:  To avoid having to get an analysis and include a complete Nutrient Content Panel, avoid making nutrition claims such as “low in sugar,” or health claims like “good for the heart.”

 * For more information on allergens and how to label your products see this Fact Sheet from the USDA


Looks like there’s plenty to do in the next few weeks. Let’s start doing what we can do while we wait for further info from San Diego County Environmental Health.  A phone call to them today confirmed they aren’t going to start anything until Jan. 1.  Of course, they are closed that day, so…Jan 2!


1 comment

    • Ami on December 14, 2012 at 10:43 am
    • Reply

    Thanks for the information!

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