Food safety checklist for making and selling cottage foods

Protect the foods you purchased, harvested from your garden or obtained from other safe sources. 

Temperature control

• When shopping, minimize the amount of time cold ingredients are out of refrigeration by adding them to your cart last, transporting them in an insulated bag or cooler, and unpacking them first once you are home.
• Store cold ingredients in a refrigerator at 41 degrees Fahrenheit or below. Store frozen ingredients at 0 degrees Fahrenheit or below.
• Thaw frozen ingredients safely before use. 

Storing ingredients

• Label foods with the date prepared or package was opened.
• Use or freeze prepared foods, such as batters, frostings or cut produce within 7 days of preparation.
• Store opened ingredients in covered containers.
• Keep ingredients that contain a major food allergen separate from other ingredients.

Storing supplies

• Store packaging supplies separate from food and chemicals.
• Keep supplies in covered containers. 
   

Check that you and anyone helping you is ready to safely handle food. 

No signs of illness

• You and anyone in your household are free of illness: no vomiting or diarrhea within the past 72 hours, no sore throat or fever within the past 24 hours, no recent diagnosis of a foodborne illness.
• Any cuts or wounds are covered with bandages. 

Physical appearance

• Hair is restrained or covered.
• Clean aprons are available.
• Jewelry is removed.
• Fingernail polish or artificial nails are removed. If unable to remove, an adequate supply of single-use disposable gloves is available. 

Create a sanitary space for cottage food production.

Remove any sources of potential contamination

• Remove any live plants.
• Remove pets and animals.
• No personal food preparation, eating or drinking activities. 

Complete sanitation activities

• Prepare your cleaning solution.
• Prepare your sanitizer solution and test the concentration.
• Gather clean cloths.
• Perform a thorough sanitation routine (dry cleaning, wet cleaning, rinsing, sanitizing, and drying) on counters or surfaces, floor, equipment and sink(s). 

Stock the sink

• Clean and sanitize soap dispensers. Refill with soap as needed.
• Make sure an adequate supply of paper towels is available. 
   

Follow safe food handling practices when preparing your products. 

Wash your hands

• If you need a reminder, review proper handwashing procedures.
• Wash your hands before handling food, during production, and when you are done. 

Gather your supplies

• Recipes are easily accessible. If you are viewing a recipe on a phone or electronic device, wash your hands after touching the device.
• Organize utensils, cutting boards, bowls, knives and other equipment to minimize the risk of cross-contamination.
• Gather your ingredients. If you open refrigerator or cupboard doors during production, wash your hands after touching the handles. 

Prepare your products

• Thoroughly wash produce before preparing.
• Use single-use disposable gloves or utensils when handling ready-to-eat foods.
• Keep foods out of the Temperature Danger Zone.
• Cook foods to their minimum internal temperature.
• Process canned foods by following safe procedures. 
   

Safely get your products ready for sale.

Verify your product labels

• The correct ingredients and allergens are listed. Update your labels as needed.
• The disclosure statement “These products are homemade and not subject to state inspection” is included on the label.
• Add the date the cottage food was prepared to the label. 

Inspect the food packaging

• Confirm that packaging is food-grade.
• Inspect for any signs of contamination, such as: stains, dust or crumbs, grease, pests, or pet hair. 

Prepare the area

• Remove any pets from the area.
• Confirm no one is eating or drinking in the space.
• No food preparation is occurring in the space as this can be a source of cross-contamination and cross-contact.
• Clean and sanitize the space before beginning to package your products. 

Prevent bare-hand contact during packaging

• Follow proper handwashing procedures.
• Use tongs, serving utensils, or single-use disposable gloves when handling the product. 

Store your products to prevent contamination

• Store your packaged products in clean and sanitized, covered containers.
• Store containers off the floor and away from pets and animals.
   

Keep your customers healthy by minimizing the risk of cross-contamination.  

Transporting

• Clean your vehicle before loading your product.
• Transport your products in covered containers.

Selling

• If you are offering food samples, make a plan using safe food sampling practices.
• If you are packaging foods at the time of sale:
  • Keep foods covered and off the ground.
  • Prevent bare-hand contact with food when packaging.
  • Post ingredient and allergen information.
  • Post a sign or placard with the disclosure statement “These products are homemade and not subject to state inspection.”
• Have a plan for handling money or credit cards.