Frequently Asked Questions

Yes, the Colorado Cottage Foods Act requires "producers to be certified in safe food handling and processing by a third-party certifying entity, comparable to and including the United States Department of Agriculture or the Colorado State University Cooperative Extension Service, and must maintain a status of good standing in accordance with the certifying entity practices and procedures, including attending any classes required for certification.

Yes. All employees directly handling food products are under the same guidelines of the Colorado Cottage Foods Act as stated above and need to have the same safe food handling/processing training and certification.

Many pies are allowed, however, potentially hazardous pies such as some pumpkin and cream pies are not allowed since they support pathogenic growth and therefore require refrigeration. Frozen foods are not allowed cottage foods under the Colorado Cottage Foods Act.

You are allowed to use home grown produce and herbs in the products you produce for sale. You do not need a license, but safe food handling/processing guidelines should be followed.

The preserved products allowed in Colorado as cottage foods (jams, jellies, some fruit butters) have different characteristics than canned fruits and vegetables. Higher amounts of sugar in these products lower the water activity and therefore inhibit the growth of microorganisms.

No, cakes and quick breads, baked in a canning jar are not allowed, they are not a safe product. Dry mixes that are labeled can be packed in a canning jar. The only canned products allowed under the Act are jams, jellies, and fruit butters (jalapeño jelly and pumpkin butters are not allowed).

You can find available dates at your local CSU Extension Office or by visiting the StateFoodSafety website.