Laserfiche WebLink
1029 K Street, Suite 24  Sacramento, CA 95814  Phone (916) 448-1015  Fax (916) 448-7176  www.ccdeh.com <br /> <br /> <br /> AB 1616 (Cottage Foods) Frequently Asked Questions - Updated November 1, 2012 Page 4 of 4 <br /> <br />14. How often will a CFO be inspected? <br /> <br /> Class A CFO kitchens and food storage areas (referenced in the law as the “registered or <br />permitted area”) are not subject to initial or routine inspections. <br /> Class B CFO kitchens and food storage areas are inspected initially prior to permit <br />issuance, and then annually after that. <br /> Class A or B (Other Inspections) The local environmental health agency may access, for <br />inspection purposes, the registered or permitted area where a cottage food operation is <br />located only if the representative has, on the basis of a consumer complaint, reason to <br />suspect that adulterated or otherwise unsafe food has been produced by the cottage <br />food operation or that the cottage food oper ation is found to be in violation of <br />California food safety laws on cottage food operations . <br /> <br />15. What are the CFO’s operational requirements <br /> <br /> All CFOs must comply with the following: <br /> No domestic activity in kitchen during cottage food preparation <br /> No infants, small children, or pets in kitchen during cottage food preparation <br /> Kitchen equipment and utensils kept clean and in good repair <br /> All food contact surfaces and utensils washed, rinsed, and sanitized before each use <br /> All food preparation and storage areas free of rodents and insects <br /> No smoking in kitchen area during preparation or processing of cottage food <br /> A person with a contagious illness shall refrain from working <br /> Proper hand-washing shall be completed prior to any food preparation or packaging <br /> Water used in the preparation of cottage food products must be potable. Cottage <br />food preparation activities include: <br />o Washing, rinsing, and sanitizing of any equipment used in food preparation. <br />o Washing and sanitizing hands and arms. <br />o Water used as an ingredient of cottage food. <br /> <br />16. What would be my food labeling requirements? <br /> All cottage food products must be properly labeled in compliance with the Federal, <br />Food, Drug, and Cosmetic Act (21 U.S.C. Sec. 343 et seq.)The label shall include: <br /> The words “Made in a Home Kitchen” in 12-point type <br /> The name commonly used for the food product <br /> Name of CFO which produced the food product <br /> The registration or permit number of the cottage food operation which produced <br />the cottage food product and the name of the local enforcement agency that issued <br />the number <br /> Product ingredients in descending order by weight <br /> <br /> In a permitted food facility, cottage food products served without packaging or labeling <br />shall be identified to the customer as homemade on the menu, menu board or other <br />easily accessible location. <br />