HomeMy WebLinkAbout8.2 Attch 1 Ca Dept Public health Appv'd Foods s�( Dill I
Health Approved Cottage Foods
Cottage food operations are allowed to produce certain non-potentially hazardous foods.
These are foods that do not support the rapid growth of bacteria that would make people
sick when held outside of refrigeration temperatures. The list of approved cottage food
categories and their ethnic variations,which cottage food operations are allowed to
produce, are listed below. The list will be maintained and updated by the California
Department of Public Health (CDPH) on its Internet website as necessary.
CDPH may add to or delete food products from the approved products list. Notice of any
change, reason for the change,the authority for the change, and the nature of the change
to the approved food products list will be posted on the CDPH website and shall be become
effective thirty (30)days after the notice is posted.
Approved Food Products List (July 30,2014):
(1) Baked goods,without cream, custard, or meat fillings, such as breads, biscuits,
churros, cookies, pastries, and tortillas.
(2) Candy, such as brittle and toffee.
(3) Chocolate-covered nonperishable foods, such as nuts and dried fruits.
(4) Dried fruit.
(5) Dried pasta.
(6) Dry baking mixes.
(7) Fruit pies,fruit empanadas, and fruit tamales.
(8) Granola, cereals, and trail mixes.
(9) Herb blends and dried mole paste.
(10) Honey and sweet sorghum syrup.
(11)Jams,jellies, preserves, and fruit butter that comply with the standard described
in Part 150 of Title 21 of the Code of Federal Regulations.
*see below
(12) Nut mixes and nut butters.
(13) Popcorn.,
(14)Vinegar and mustard.
(15) Roasted coffee and dried tea.
(16) Waffle cones and pizelles.
(17) Cotton candy.
(18) Candied apples.
(19) Confections such as salted caramel,fudge, marshmallow bars, chocolate covered
marshmallow, nuts, and hard candy, or any combination thereof.
(20) Buttercream frosting, buttercream icing, buttercream fondant, and gum paste that
do not contain eggs, cream, or cream cheese.
(21) Dried or Dehydrated vegetables.
(22) Dried vegetarian-based soup mixes.
(23)Vegetable and potato chips.
(24) Ground chocolate.
(25) Seasoning salt.
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Health
*Jams,iellies, preserves,and fruit butter: Cottage food operations which produce jams,jellies,preserves,and
other related products must be sure that their products meet the legal established standards of identity
requirements for those products as set forth in 21 CFR Part 150. The purpose of the regulation is to maintain
the integrity of the food product to ensure consumers consistently get what they expect. The product name
and ingredients listed on the label must be factual and comply with the legal definitions and standards of
identity or the product may be considered misbranded. Products made with other ingredients that are not
defined in 21 CFR 150 cannot be produced by cottage food operations. Addition of other ingredients or
alteration of ingredient profiles changes the chemistry of the food, which can allow the growth of various
bacteria and toxins under the right conditions. For example, addition of peppers (i.e. jalapeno pepper) to
make pepper jelly is not supported by 21 CFR 150 and the addition of this low acid ingredient could cause the
formation of botulism toxin in the product if the proper controls are not used.