By Iron Chef Leftovers
There is an interesting item in the Seattle Times about the Cottage Food Act of Washington that will allow people to sell small quantities of “low risk” foods without having to rent a commercial kitchen to produce the food.
Some information on the act:
The draft rule stipulates which foods may be produced — among them breads, cakes, cookies, granola, nuts, jams and jellies.
It also requires annual inspections by the Department of Agriculture, which will ensure that surfaces and floors are smooth and easy to clean and that pets and children under 6 years old are kept out of the kitchen while food is prepared.
The home kitchens do not need the stainless countertops or three sinks required of commercial kitchens. And home cooks cannot sell by mail order or over the Internet. They are limited to selling products directly to consumers — from their homes, for example, or at farmers markets.
The new law also limits the revenue someone can make from a home kitchen to $15,000 a year.
I am actually pretty shocked that the state considers jams and jellies a low risk food. Anything that is canned or preserved and not done correctly is actually at pretty high risk for botulism, which makes salmonella look like a mild cold in comparison.
These kitchens will also be inspected by the local health departments like any other food business and the owners will be required to not only have a business license, but also a food workers permit, like any other bakery or restaurant. I can’t wait to see how many of these kitchens actually fail their inspections in Seattle, whose inspectors are known to be a bit hard assed.
I have to admit, I thought it was a bad idea until I read the actual proposal, so I am fine with it. Now we just need to convince Coltrane to start baking bread more than one loaf at a time…
FlatbreadGarden 