Food Safety - Cottage Food/Farmers
Food Code Demonstration of Knowledge
The Idaho Food Code requires a Person in Charge to be present at all times of food service and preparation and who can demonstrate knowledge of food safety practices. Completion of one of the following examinations and courses meets the demonstration of knowledge requirements in Section 2-102.11 of the Idaho Food Code. Some courses will result in a fee so the user should review the course before deciding whether to use it or not. The State of Idaho does not endorse any one particular course.
A cottage food operation is a person or business preparing or producing cottage food products in the home kitchen of that person’s primary residence, or other designated kitchen or location. Cottage food products are foods that are not sensitive to time and temperature controls. These products may only be sold directly to an end user. This means that these products may not be sold by a third party. Possible locations that these items may be sold are farmers’ markets, roadside stands, and the internet. Cottage foods include but are not limited to:
- Fruit jams and jellies
- Fruit pies
- Candies and confections Dried fruits
- Dry herbs
- Dry seasoning and mixtures
- Trail mixes and granola
- Popcorn and popcorn balls
- Cotton candy
If sold directly to a customer these items do not require a food license to prepare, but many venues do require that Southeastern Idaho Public Health (SIPH) be contacted to determine if a license is required. To assist with this, you may print and fill out a Cottage Food Risk Assessment Form from our site or at www.foodsafety.idaho.gov and have it signed by an Environmental Health Specialist at SIPH. The Environmental Health office will accept completed forms that are hand delivered to any of our offices, faxed to 234-7169 or mailed to 1901 Alvin Ricken Drive. Please remember to submit a copy or rendition of your products label with the completed Assessment Form.
The Idaho Department of Health and Welfare (IDHW) will maintain applicable and updated information related to cottage foods. This information may be reviewed at www.foodsafety.idaho.gov. IDHW may add to or delete food products from the list above. Notice of changes and the nature of the changes will be posted on the Food Protection Program’s website.
Name Date Updated Shell Eggs from Farm to Table October 21st, 2013
Farmers Market Vendors
Name Date Updated View Our Food Safety Videos Here July 29th, 2013 Refer to Our Vendors Packet July 29th, 2013 Chill Fact Sheet October 21st, 2013 Cleaning vs Sanitizing October 21st, 2013 Family Safety October 21st, 2013 Food Product Dating October 21st, 2013 How food can become contaminated poster October 21st, 2013 How food can become unsafe poster October 21st, 2013 How Temps affect Germs October 21st, 2013 How to calibrate a thermometer poster October 21st, 2013 How to store food properly poster October 21st, 2013 Keep Hands Clean Message Card October 21st, 2013 Minimum Internal Cooking Temperatures October 21st, 2013 Proper ways to serve food poster October 21st, 2013 Proper ways to cool food poster October 21st, 2013 Spanish Six Steps to Safer Fruits and Vegtables October 21st, 2013
Fresh Produce Suppliers
Good Agrigultural Practices (GAP)
Name Date Updated Self audit for growers and handlers October 21st, 2013 Food Safety Begins On The Farm October 21st, 2013 Grower Self Assessment October 21st, 2013 On-Farm Food Safety from Penn State University July 29th, 2013 University of California Food Safety website July 29th, 2013 Adding Value to Farm Products October 21st, 2013
Meat & Poltury Processors
Name Date Updated Food Product Dating October 21st, 2013 Goat from Farm to Table October 21st, 2013 Small Scale Poultry, Rabbit Processing October 21st, 2013 Lamb from Farm to Table October 21st, 2013 Meat and Poultry Labeling Terms October 21st, 2013 Top 10 Reasons to Handle Your Food Safely October 21st, 2013
Raw Milk Producers
Name Date Updated Department of Agriculture Rules Governing Raw Milk October 21st, 2013