How often will a CFO be inspected?

Class A CFO kitchens and food storage areas are not subject to initial or routine inspections. Class B CFO kitchens and food storage areas are inspected initially, prior to permit issuance, and then annually after that.

Both Class A and B are open for inspection by Environmental Health on the basis of consumer complaint, or if there is any reason to suspect that adulterated or otherwise unsafe food has been produced, or operations are found to be in violation of Food Safety Laws. Inspection activities may include viewing and copying of records, seizure of products, and taking photos. Both Class A and B are open for inspection of packaging, product handling, and labeling during community events, farmers markets, bake sales, swap meets, or any third party retailer.

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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?