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Food Safety Basics
Essential food safety practices every cottage food producer must know.
Food Safety is Non-Negotiable
Even though cottage food operations are exempt from commercial kitchen requirements, you are responsible for producing safe food.
The Big Four Pathogens
- Salmonella — raw eggs, poultry, flour
- E. coli — raw produce
- Staphylococcus — spread by human contact
- Listeria — ready-to-eat foods
Key Practices
Temperature Control
- Keep hot foods above 140°F
- Keep cold foods below 40°F
Handwashing
- 20 seconds with soap, before and after handling food
Cross-Contamination Prevention
- Separate cutting boards
- Clean surfaces between tasks
Allergen Management
- Keep allergen-containing ingredients separate
- Label EVERYTHING accurately