1. Understanding Vermont’s Cottage Food Laws
Vermont’s Cottage Food Law permits individuals to sell specific low-risk foods made in their home kitchens. This law encourages local food production and provides opportunities for small-scale producers. The types of foods you can sell include:
- Baked goods (like breads, cookies, and cakes)
- Jams and jellies
- Dried fruits and vegetables
- Honey
- Candy and confections
- Granola and snack mixes
These items are considered non-potentially hazardous, meaning they do not require refrigeration and can be safely sold to the public.
2. Licensing and Regulations
While Vermont’s cottage food laws simplify the process, there are important regulations to keep in mind:
- No Formal Food License Required: Cottage food producers are not required to obtain a state food license, but they must comply with local health regulations.
- Labeling Requirements: All products must be labeled with:
- The producer’s name and address
- A list of ingredients
- Allergen information
- A statement indicating that the food was made in a home kitchen not subject to regular inspections
- Sales Cap: There is no specific cap on sales, but producers should keep their gross sales reasonable to maintain compliance with local regulations.
3. Food Safety and Best Practices
Even without a formal license, food safety is critical. It’s recommended to undergo food safety training to ensure proper handling and preparation practices. This commitment to quality will not only protect consumers but also enhance your business’s reputation.
4. Steps to Start Your Cottage Food Business in Vermont
Here are the essential steps to launch your cottage food business:
- Choose Your Products: Decide on the specific types of allowable foods you want to sell and ensure they align with state regulations.
- Prepare Labels: Create labels that comply with Vermont’s labeling requirements to inform consumers about your products.
- Maintain Kitchen Standards: While inspections are not required, maintaining a clean and safe kitchen environment is crucial for food production.
- Market Your Products: Direct sales can be made at farmers markets, local events, or through home sales. Building a local customer base is vital for growth.
5. Expanding Beyond Cottage Foods
If you wish to sell potentially hazardous foods (like meats, dairy, or items requiring refrigeration), you will need to use a licensed commercial kitchen and obtain the necessary permits from the Vermont Department of Health.
*Disclaimer: This article or any content hereof is not a substitute for professional legal advice, does not create an attorney-client relationship, nor is it a solicitation to offer legal advice.