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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 of 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
- Person preparing and selling product has a valid Food Service Sanitation Manager's Certificate (FSSMC); carry a copy during sales
- Samples are either prepared in the kitchen of the cottage food operation, or prepared on the spot at the farmers market, but only if you have a Farmers Market Food Sampling Certificate in hand
- All items for sale must be packaged with proper label on each (see label checklist)