What kinds of foods can be made at a CFO?

Only foods that are define as "non-potentially hazardous" are approved for preparation or packaging by CFOs. These are foods that do not require refrigeration to keep them safe from bacterial growth, which could potentially make people sick. The CDPH will establish and maintain a list of approved cottage food categories on their website and will establish a process by which new foods can be added to the list and other foods can be challenged and removed. The following food categories are included in the current list:

  • Baked goods without cream, custard, or meat fillings, such as breads, churros, cookies, and tortillas
  • Candy, such as brittle and toffee
  • Chocolate covered non-perishable foods, such as nuts and dried fruit
  • Dried fruit
  • Dried pasta
  • Dry baking mixes
  • Fruit pies, fruit empanadas, and fruit tamales
  • Granola, cereals and trail mixes
  • Herb blends, and dried mole paste
  • Honey and sweet sorghum (molasses) syrup
  • Jams, jellies, preserves, and fruit butter that comply with the standard described in Part 150 of Title 21 of the Code of Federal Regulations, these should be fruit products only (no vegetables) to assure that they are not potentially hazardous foods
  • Nut mixes and nut butters
  • Popcorn
  • Roasted coffee and dried tea
  • Vinegar and mustard
  • Waffle cones and pezzelles (Italian waffle cookies)

Processing any food not included in the above list requires approval from Environmental Health or a State Permit. Other food products must be produced in a Commercial Permitted Kitchen, or in a facility with Cannery License or manufactured in a facility with valid Processed Food Registration (PFR) issued by the California Department of Public Health, Food and Drug Branch. Foods other than those listed above shall not be made in a home kitchen.

Show All Answers

1. When did the Cottage Food Act (AB1616) go into effect?
2. What is a Cottage Food Operation (CFO)?
3. What is meant by a "private home"?
4. Can a CFO have employees?
5. Are there limitations on the size of a CFO's sales?
6. What kinds of foods can be made at a CFO?
7. What are the two classifications of CFOs?
8. What is meant by "direct sale" of cottage food?
9. What is meant by "indirect sale" of cottage food?
10. What are the CFO's operational requirements?
11. Do I need any special training or certification to become a CFO?
12. Can I expand my home kitchen area square footage to accommodate my cottage food operation?
13. Does a CFO need a permit to operate?
14. How much will the registration or permit cost the CFO?
15. Will my CFO registration/permit allow me to sell at other retail venues?
16. Can I sell my cottage foods products online?
17. If I have CFO registration or permit from another county other than Placer County, can I sell my products in Placer County?
18. How often will a CFO be inspected?
19. What are my food labeling requirements?
20. I want to become a CFO, what should I do now?
21. Is there a printable version of the FAQs?