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Local Food
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Written by Admin
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Wednesday, 11 May 2011 22:24 |
 Beginning in early 2012, people in Washington State will be allowed to sell food made in their own kitchens. Even though that might not sound revolutionary, it is a big change for those wanting to produce and sell food on a small scale. The "Cottage Food Law" (SB 5748) exempts food producers with annual gross revenues of under $15,000 from the current requirement for a commercial kitchen.
Sponsored by Senator Phil Rockefeller, D-Bainbridge Island, the new legislation passed both houses of the Washington State Legislature almost unanimously before being signed by the governor last week. The law goes into effect on July 22, but then heads to the Rules Committee at the WSDA, where the final product list and inspection guidelines will be established.
Cottage food products are produced in home kitchens for sale directly to the consumer. These products, as defined in this legislation, include baked goods, jams, jellies, preserves, fruit butters and other foods which may defined by the Director of Agriculture. Applicants' kitchens must be inspected prior to permitting, and every year thereafter. There are also special labeling requirments, and other regulations to inform and protect the consumer. There are also fees to cover administrative costs, including an inspection fee of $125, a registration fee of $30 and a $75 public health review fee.
We will continue to follow developments as the new law goes into effect. Watch for updates on how to prepare and apply for permitting under these new regulations. Sound Food thanks Senator Rockefeller and his staff for their work on this bill, as well as Representative Christine Rolfes who helped gain passage in the House. We look forward to a new crop of locally produced food at area farmers' markets!
Update August 2011: According to Felicia' s great Facebook resource for the Cottage Food Law , the Washington Department of Ag is not saying that inspections won't begin until early 2012.
Read more about the Cottage Food Bill in this article from the Bainbridge Review.
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