Topic
5 published pieces tagged food safety.
Cottage food is a legal category, not a cooking style: food made in a home kitchen, sold directly to the person who eats it, and in most states limited to foods that stay safe at room temperature. Here is where that line comes from, how states move it, and what falls outside it almost everywhere.
· 9 min read
A bag or box has three jobs: keep the product safe and fresh, carry the label your state requires, and sell it from three feet away. Here is how to choose packaging by product type, what a unit really costs, and which states require sealed, labeled packages before you can sell.
· 12 min read
Market produce is usually fresher than what the supermarket sells, and it still turns to slime in the wrong drawer. This reference, built from university extension storage bulletins and FDA handling advice, says where each item lives, whether to wash it first, and how many days to plan on.
· 12 min read
A pop-up canopy is a sail with a price tag. What markets require for weights and how to attach them, when to drop the tent, how to keep product dry and cold food cold, and how you hear when a market calls it off.
· 8 min read
A cottage food exemption skips the inspection, not the science. Here is what an inspector would look at in your kitchen if one ever came: hands, household traffic, allergens, temperature, water activity and pH, cleaning versus sanitizing, and the training some states require.
· 11 min read
