"Sec. 1. The definitions in this section apply throughout this chapter unless the context clearly requires otherwise.
(1) "Cottage food operation" means a person who produces cottage
food products only in the home kitchen of that person's primary
domestic residence in Washington and only for sale directly to the consumer.
(2) "Cottage food products" means nonpotentially hazardous baked
goods; jams, jellies, preserves, and fruit butters as defined in 21
C.F.R. Sec. 150 as it existed on the effective date of this section; and other nonpotentially hazardous foods identified by the director in rule."There is a caveat to this bill. The cottage food operation business cannot make more than $15,000 a year.
There are rules and regulations to follow, of course. But this is a start. My mother-in-law is the one who actually found this. Thank God. I say that because we contacted an inspector with the Washington Dept of Health regarding information for what we would need to develop our extra room into a commercial kitchen. She failed to inform us of this pending bill.
I've heard about the 'cottage' industry but with regards to home based yarn spinning, fiber processing etc... but not food.
One would think "YES!!! An obvious answer to the question - "should I stay or should I go (now)?" Well, no it really doesn't answer it. After some research Tennessee also has a cottage food bill that was signed in September 2007. It has basically the same rules and regulations of operation with some minor differences. The biggest difference is that amounts that can be made. It states you can sell 100 units a week. Units being a loaf of bread, a dozen eggs, etc... whatever consists of a normal unit of sale.
Maybe the dream isn't as far away as I recently thought!!!
For those interested in reading the entire Washington Bill - http://apps.leg.wa.gov/documents/billdocs/2011-12/Pdf/Bills/Session%20Law%202011/5748-S.SL.pdf
For interested in reading the entire Tennessee Bill - http://homebasedbaking.com/wp-content/uploads/2009/06/TN-Regulations-for-Domestic-Kitchens.pdf
One would think "YES!!! An obvious answer to the question - "should I stay or should I go (now)?" Well, no it really doesn't answer it. After some research Tennessee also has a cottage food bill that was signed in September 2007. It has basically the same rules and regulations of operation with some minor differences. The biggest difference is that amounts that can be made. It states you can sell 100 units a week. Units being a loaf of bread, a dozen eggs, etc... whatever consists of a normal unit of sale.
Maybe the dream isn't as far away as I recently thought!!!
For those interested in reading the entire Washington Bill - http://apps.leg.wa.gov/documents/billdocs/2011-12/Pdf/Bills/Session%20Law%202011/5748-S.SL.pdf
For interested in reading the entire Tennessee Bill - http://homebasedbaking.com/wp-content/uploads/2009/06/TN-Regulations-for-Domestic-Kitchens.pdf
I was glad to hear about this bill! It seems like a good way to test the waters before plunging in, although it sounds like Tennessee's bill lets you make more money at it than Washington's. Either way, it give you the chance to get started and at least build a business to the point where you can transition to a commercial kitchen. Plus, with all the "localvores" around here it gives you another angle to play!
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