For those who produce fruit
and/or veggies and want to create value added product with it on a smaller
scale or starting up a business… This is of great interest to you.
From: Jean Doss
[mailto:[log in to unmask]]
Sent: Thursday, February 18, 2010 6:06 PM
To: [log in to unmask]
Subject: Bill introduced in House yesterday defining Cottage food
operation and exempting such operation from certain licensing and inspection
provisions of State Food Law
HB 5837
was introduced yesterday by State Representative Pam Byrnes (D-Chelsea). The bill would amend the Food
Law of 2000 to define a “cottage food operation” and allowable products of such
an operation, and make those operations exempt from the licensing and
inspection provisions of the Food Law. The exemption does not include an
exemption from the labeling, adulteration, and other standards in law.
In
addition to existing labeling and disclosure requirements imposed, the bill
would require a cottage food operation to place on the label of any food it
produces or packages a statement that substantially complies with the
following:
“MADE IN A
HOME KITCHEN THAT HAS NOT BEEN INSPECTED BY THE MICHIGAN DEPARTMENT OF
AGRICULTURE."
Sale of
allowable foods by a cottage food operation would be limited to homes, farm
markets, or roadside stands; municipal farmers markets; county fairs; and town celebrations,
festivals, and events. A cottage food operation would not be allowed to
sell its products at craft shows, flea markets or other for-profit events; by
means of the internet or other media inside or outside this state; at permanent
sales venues other than farmers markets, homes, or roadside stands; or by means
of consignment or in other licensed retail establishments.
Gross
sales of eligible products by a cottage food operation could not exceed $15,000
annually. The bill would allow the Dept. of Agriculture to request written
documentation to verify the gross sales figure.
An
exemption under this new section of the Food Law would not affect the
application of other state or federal laws or applicable local ordinances.
The bill
defines “cottage food operation” as “a person who produces or
packages non-potentially hazardous food in a kitchen of that person’s primary
domestic residence.”
The bill
defines “non-potentially hazardous food” as “a food that is not
potentially hazardous food as that term is defined in the Food Code, which
includes, but is not limited to, baked goods, james, jellies, candy, snack
food, cereal, granola, dry mixes, vinegar, and dried herbs. Non-potentially
hazardous food does not include home-canned low acid or acidified vegetables,
home-canned salsa, or home-canned food; food service items; ready-to-eat meals,
mean, sandwiches, cheese, or custard pies; garlic in oil; food that requires
temperature control for safety; and bottle water, home24 produced ice products,
and other beverages and products.”
HB 5837 is
now before the House Agriculture Committee, chaired by Rep. Mike Huckleberry.
Those wishing to express their views on the bill should communicate to their
own state representative (to find your state rep., go to:
http://house.michigan.gov/find_a_rep.asp ) and copy Chairman Huckleberry in
your messages/letters ([log in to unmask])
Jean
Doss
J.
Doss Consulting, LLC
216 N. Chestnut Street
Lansing, MI 48933-1021
Ph: 517/999-3165
Cell:
517/202-2302
Fax: 517/484-3332
email: [log in to unmask]