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market-farming - Re: [Market-farming] Ohio Cottage Industry Regs

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  • From: "maury sheets" <maurysheets AT verizon.net>
  • To: "'Market Farming'" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Ohio Cottage Industry Regs
  • Date: Thu, 07 Jun 2007 14:48:33 -0400

Bill,

 

            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.

 

Bill

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
otherwise!

http://www.ohioagriculture.gov/pubs/divs/food/curr/cottage/food-cottageindex.stm

Thanks,
Deb

 




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