The underlying rationale for the sale of cottage foods is reasonable, understandable, and addresses contemporary concerns of consumers, farmers, and manufacturers. To align the food safety issues and continue supporting cottage foods, some limitations to cottage food manufacturing need to be considered. It is recommended that cottage laws permit the sale only of low-risk foods and not include thermally processed acidified foods in hermetically sealed containers, unless a waiver is obtained from the local regulator. In addition, and as much as possible, a list of low-risk foods should be provided to guide farmers and cottage food manufacturers in this business. High-risk foods may be prepared, but their public sale should be prohibited and limited to home-use only. Food safety comes before sales—if a food is not safe, it is not a food.
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Explore This IssueAugust/September 2019
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Dr. Saulo is a professor and extension specialist in food technology at the University of Hawaii at Manoa. Reach her at email@example.com.