Cottage Foods Act

 
The act was initially implemented to allow producers to sell a limited range of goods that are considered nonpotentially hazardous and that don't require refrigeration. HB 15-1102 was expanded to allow pickled vegetables with a pH value of 4.6 or below. This bill requires rules and regulations to be developed by the State Board of Health to allow for the production of these products. The division will be working with identified stakeholders to develop these rules after the effective date of this bill, which is August 15, 2015.