Manitoba reviewing cottage food regulations

Folks who want to make food in their home or garage and sell it are part of a growing business segment. By many accounts, the cottage food industry is growing in North America. Twenty U.S. states allow certain foods to be processed in the home and sold for consumption – but it’s a patchwork of regulatory approaches. In some states, the entire process is deregulated for certain exempt products. These products usually are limited to direct-selling (at a farmers’ market or roadside stand) of baked goods, jams and jellies.image

The county extension agents I support are fielding an increased number of questions of how to break into the food industry in the past year. The situation in Canada apparently similar. According to CTV, Manitoba (that’s in Canada) is entering the cottage food fray and will explore how to ensure food safety while supporting the niche industry.

A Manitoba working group will look at how to cut red tape preventing some farmers from selling their products directly to consumers.

Agriculture Minister Ron Kostyshyn says more residents want local food and the province wants to help this growing market.

He says the group will also ensure any changes don’t jeopardize food safety and quality.

The move comes after the province came under fire for restricting how farmers can sell their eggs, poultry and homemade jams.

In response to cottage food excitement, our friends at the Association of Food and Drug Officials (AFDO) have released a guidance document defining the types of foods that should fall under cottage food exemptions, and those, like cut fruits and vegetables, which should require some sort of commercial facility.

The scope of these guidelines is comparable to those accepted practices currently recognized in several states and represents a consensus opinion of AFDO members. AFDO believes that adopting and implementing these guidelines, where there is little or no oversight of such activities, can eliminate a void in the national goal of a seamless food safety and security system

The guidance document can be found at http://www.afdo.org/publications.

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About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.