[Market-farming] Ohio Cottage Industry Regs

Margaret L. Wilson booldawgs at frontiernet.net
Thu Jun 7 17:08:28 EDT 2007

Look for church kitchens, community centers and Granges.  Most of them have certified kitchens that you can rent for a small fee.  I catered some years ago in California.  Their rules were very strict and these kitchens were allowed then. They are usually adequate and cheaper than renting restaraunt kitchens.
  ----- Original Message ----- 
  From: maury sheets 
  To: 'Market Farming' 
  Sent: Thursday, June 07, 2007 11:48 AM
  Subject: Re: [Market-farming] Ohio Cottage Industry Regs



              Have you looked into asking a small restaurant if you could use their kitchen during the night?  The hours aren’t so great, but it could be quite inexpensive for you.


  I have heard of start-up businesses paying for space that way until they can afford their own kitchen.


  Maury Sheets








  Woodland Produce- Fairton, New Jersey

  Hydroponically producing sustainable salad greens in the Northeast.



  From: market-farming-bounces at lists.ibiblio.org [mailto:market-farming-bounces at lists.ibiblio.org] On Behalf Of BillOhio
  Sent: Thursday, June 07, 2007 2:14 PM
  To: Market Farming
  Subject: Re: [Market-farming] Ohio Cottage Industry Regs


  Likewise, 15 months ago or so we were at the day-long training session put on by ODA in Reynoldsburg regarding food safety issues. We were told that no food product could be cut by a knife. Home-ground corn meal is not allowed--this was specifically asked by a participant. When asked how to harvest greens, etc. without cutting them, the director admitted that this was a gray area. However, blending herbs was also cited as not being legal under cottage industry regs. I got the impression that enforcement may vary from county to county but that the ODA is working to bring everyone up to speed. 


  "What Foods are not Allowed to be Manufactured for Sale or Distribution by a Cottage Food Production Operation?  ... Non-potentially hazardous food items/processes not permitted to be made or performed in a "Cottage Food Production Operation"--Snack Foods (potato chips, popcorn, trail mix, etc.); Cereals including granola; Repackaging of Foods; Production of Dry Food Mixes; Drying of foods including Herbs and Fruits, etc. 


  Just another reason why we want to find a reasonably priced way to fund or utilize a commercial kitchen. The really profitable items seem to require one. 


  How about vendors' foodstands used at fairs.? Are they certified as a commercial kitchen, or is there another classification for them? Many of the prohibited operations would seem to be performed in them on a routine basis. 



  On 6/7/07, Debbie Moore <caverdjmoore at hotmail.com> wrote: 

    >No I don't and I should. I also grow and dry various culinary herbs and
    cayenne peppers but have yet to make blends with those. And since I'm in 
    Ohio such things go under "cottage industry" regs. 

  Lucy - Our local health dept. quoted the following regs and was adamant that
  I cannot dry my herbs and blend them under cottage industry laws here in
  Ohio. I have not pursued it further to see if an inspected kitchen is OK, or 
  if I need a commercial kitchen. PLEASE let me know if you find out





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