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The Business Side
- Develop a business plan and a marketing plan.
- Think about your booth design: display of sale items.
- Cost analysis; are you making a profit?
- Transporting your items to/from the farmers market.
- Will you provide samples?
- Time management.
Cottage Food Operator Checklist
- Registered with your local county health department (LHD) where you reside (can show proof) address NOT post office box
- Selling only products allowed by Cottage Food Act and listed on your LHD registration
- Cottage food placard prepared for prominent display at point of sale that states: "This product was produced in a home kitchen not subject to public health inspection that may also process common food allergens."
- Owner, employee, or family member scheduled to be present at the Farmers Market at all times during sales and sales do not exceed $36,000 in a calendar year.
- Person preparing and selling product has a valid Food Service Sanitation Manager's Certificate (FSSMC) carry at copy during sales
- Samples are prepared at home kitchen: prepackaged, labeled (optional label)
- All items for sale must be packaged with proper label on each (see label checklist)