The Minnesota cottage food law lets Individual producers make and sell certain non-potentially hazardous food and canned goods without a license. We offer practical tips and guidance alongside stories about cottage food producers around Minnesota.
Cleaning and sanitizing your food preparation and handling areas is essential for producing safe food as a cottage food producer. However, sanitizing only works on clean surfaces.
Before applying any sanitizer, surfaces must be:
Andy Petran discovered high-density, vertical strawberry production in high tunnels dramatically increased efficiency — and profitable value-added cottage food products. profitability.
Cottage food producers may only freeze-dry food that is non-potentially hazardous before it is processed in the freeze dryer.
In recent years, flour has been linked to multiple foodborne illness recalls. Flour can become contaminated at any point during production, beginning at the farm.
Ready for a fresh start, she launched her own small baking business, Top Crow, as a cottage food producer.
Planning for community events or farmers markets can be tricky, and sometimes you may find yourself with more cottage food products than you can sell.
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