What are the CFO's operational requirements?

All CFOs must comply with the following:

  • All food contact surfaces and utensils washed, rinsed, and sanitized before each use.
  • All food preparation and storage areas free of rodents and insects.
  • Kitchen equipment and utensils kept clean and in good repair.
  • No domestic activity in kitchen during cottage food preparation.
  • No infants, small children, or pets in kitchen during cottage food preparation.
  • No smoking in kitchen area during preparation or processing of cottage food.
  • Person with contagious illness shall refrain from working.
  • Proper hand-washing shall be completed prior to any food preparation or packaging.
  • Waste water from the facility shall be connected to an approved on-site sewage disposal (septic) system or to public sewer. For Class B CFO's on private septic systems, there may be additional requirements such as having your septic tank pumped, adding laterals or upgrading your system to support additional flows. Please contact one of our land use specialists at 530-745-2300 if you have any questions about your septic system.
  • Water used in the preparation of cottage food products shall meet the potable drinking water standards for transient non-community water system described in California Retail Food Code (PDF) section 113869.

Note: There will be no water testing requirements for treated, public water supply. If you are on a private water supply such as a drilled well, you will be required to perform some water quality testing to demonstrate if your water is potable. Minimum tests required initially are bacteriological testing (potability test), nitrate, and nitrite. Bacteria testing shall be done every three months thereafter, nitrate every year and nitrite every three years.

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?