[Market-farming] Potentially hazardous foods
Celeste Illgner Havener
chavener at uwyo.edu
Fri Mar 27 18:39:12 EDT 2009
In Wyoming we need a certified kitchen for salsas and breads. Jellies and pickles require a pressurized unit that is way beyond most folks budgets. We can use certified kitchens at day cares, churches, Elk/Moose lodges or little restaurants who have a day off. You might see if that works where you are. As to eggs, they aren't considered hazardous. You do have to sell them in a plain container that says 'ranch eggs, ungraded'.
Celeste
High Horse Farm
Laramie WY
16 inches of beautiful, fresh, powder snow and greens snug in the high tunnels
-----Original Message-----
From: market-farming-bounces at lists.ibiblio.org [mailto:market-farming-bounces at lists.ibiblio.org] On Behalf Of cjmaness at juno.com
Sent: Friday, March 27, 2009 4:26 PM
To: market-farming at lists.ibiblio.org
Subject: Re: [Market-farming] Potentially hazardous foods
This isn't a new thing here in Oklahoma. To sell any of those items at a farmers market or anywhere else, they have to be from a licensed, certified kitchen. Yes, it is very expensive. Out of 50 members at our market we have 3 with a certified kitchen.
Until I joined this list I thought the rules were the same everywhere. It's amazing to me how different things are from state to state.
Carla
Perkins,OK
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