What type of foods are eligible? Foods that are non-potentially hazardous, or in other words, do not require refrigeration for safety.
This includes pickled fruits and vegetables with a finished equilibrium pH of 4.6 or below, spices, teas, dehydrated produce, nuts, seeds, honey, jams, jellies, preserves, fruit butter, flour, and baked goods, including candies, fruit empanadas, tortillas and other similar products that do not require refrigeration for safety. Up to 250 dozen whole eggs per month may also be sold.
Baked goods such as cream pies and pastries that contain cream cheese and or custard are not allowed.
Salsa is not allowed.
Canned fruits and applesauce are allowed.
Pickled vegetables and fruits with a finished pH of4.6 or below are allowed.
Dehydrated produce includes freeze-dried produce.
To confirm if your product is eligible to be sold under the Act, you can contact us.
What type of shell eggs can be sold? Chicken, quail, duck, and turkey eggs. If a producer sells more than 250 dozen shells eggs per month, then a license is required. For chicken eggs, contact the Colorado Department of Agriculture at (303) 477-0076. For all other types of shell eggs, contact our Manufactured Food Program at (303) 692-3645, option 2.
How many eggs can a producer sell? 250 dozen per month.
What information is required on egg cartons? The address at which the eggs originated and the packaging date. Additionally,
any eggs not treated for salmonella must also include the following statement on the package:
"Safe Handling Instructions: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm, and cook any foods containing eggs thoroughly. These eggs do not come from a government-approved source."
Can egg cartons be reused? No. New, clean and unused egg cartons must be used.
Are eggs required to be kept cold? Yes. Eggs should be maintained at 41°F or below.
Are canned breads/cakes/baked goods eligible to be sold under the Cottage Foods Act? Canned breads/cakes/baked goods are not eligible to be made under the Cottage Foods Act. Sealing the container creates a vacuum and a low oxygen environment, creating an ideal environment for the growth of clostridium botulinum, a harmful bacteria that can cause serious illness or death if ingested.