Around here you also have to be licensed and have a commercial kitchen or at least use rented space in a commercial kitchen.I don't know about the regulations in Canada, but where I am it's a huge pain. An innkeeper friend of mine decided to make blueberry jam & syrup from their blueberry farm. The hoops she had to go through were horrible. She had to have laboratory tests done to make sure the sugar ratio was adequate, go through state agencies for the labeling, etc. She also had to purchase insurance to cover it in case someone who consumed the product did not get sick from botulism, etc. Not worth it!.
last year i took a course and became a licensed food safety manager in massachusetts. the reason that baked goods prepared at home are allowed for sale is the potential for foodborne illness is low ... they don't require refrigeration to be safe to eat. cupcakes, cakes, cookies, breads ... all fall into this category. (without dairy fillings like pudding and cream) so 'baked goods' are not considered to be a potentially hazardous food. they don't have to be held at below 41 degrees F or above 135 degrees F to be safe to eat.
when you start talking about jam and jellies, my concern would be your canning process to be sure you're not allowing bacteria to grow in the jars. i remember the health inspector where i had the b&b in maine warned me against buying homemade jam from someone unlicensed.
a nice grandma i know made everyone in the family sick when she gave them all her homemade jam. she'd made it for years with no problems but i suppose her skills had failed somewhat as she got older..
Even huge international chains have had occasional problems with, for instance, undercooked meats containg e. coli. Stuff happens sometimes, even in the best operations.seashanty said:a nice grandma i know made everyone in the family sick when she gave them all her homemade jam. she'd made it for years with no problems but i suppose her skills had failed somewhat as she got older.
We are required to take and pass the food safety course to be able to serve breakfast. I'll check with other departments, but since it is home sales, it's likely considered the same as bake sale.last year i took a course and became a licensed food safety manager in massachusetts. the reason that baked goods prepared at home are allowed for sale is the potential for foodborne illness is low ... they don't require refrigeration to be safe to eat. cupcakes, cakes, cookies, breads ... all fall into this category. (without dairy fillings like pudding and cream) so 'baked goods' are not considered to be a potentially hazardous food. they don't have to be held at below 41 degrees F or above 135 degrees F to be safe to eat.
when you start talking about jam and jellies, my concern would be your canning process to be sure you're not allowing bacteria to grow in the jars. i remember the health inspector where i had the b&b in maine warned me against buying homemade jam from someone unlicensed.
a nice grandma i know made everyone in the family sick when she gave them all her homemade jam. she'd made it for years with no problems but i suppose her skills had failed somewhat as she got older..
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