Free zoominars

Cottage Foods Tier 1 Training, Test, Application

This 2-hour training is offered monthly year-round. It covers the legal requirements; food safety issues; completing the required MDA training, test, and submitting your application.

MFMA's Tier 1 Cottage Foods Training Slides.

Click here to find a zoominar & register.

Taught by University of Minnesota Food

 Safety Extension Educator, Amy Johnston

FOOD SAFETY FOUNDATION VIDEOS

1. What is foodborne illness? (video)
2. Factors that influence pathogen growth.  (video)
3. Cleaning & sanitation best practices. (video)

1. Getting prepared to preserve: supplies & utensils you need
1. Apr 15, 12-1pm
2. Apr 18, 530-630pm
2. Preserves: jams, jellies, spreads
1. May 14, 12-1pm
2. May 17, 530-630pm
3. Safely pickling produce
1. Jun 5, 12-1pm
2. Jun 6, 530-630pm
4. Canning acidic foods: boiling water or atmospheric steam canning
1. Jul 16, 12-1pm
2. Jul 19, 530-630pm
5. Making & selling juice
1. Aug 12, 12-1pm
2. Aug 15, 530-630pm
6. Canning low-acid foods: pressure canning
1. Sep 10, 12-1pm
2. Sep 13, 530-630pm
7. Drying, dehydrating, freeze-drying produce
1. Oct 14, 12-1pm
2. Oct 17, 530-630pm
8. Cottage foods: selling high-moisture foods
1. Nov 12, 12-1pm
2. Nov 15, 530-630pm
9. Safe food temperatures: don't get your holiday guests sick
1. Dec 9, 12-1pm
2. Dec 12, 530-630pm

Resources for cottage food producers

BUSINESS SECTION

• Cake Cost app. Easy to use online recipe costing calculator for home bakers and cake decorators. Free version.

• Sales Tax on Certain Foods
  

  Sales tax on foods in Minnesota is complicated. For example, jams & jellies sold at grocery stores are not taxed BUT jams & jellies sold at a farmers' market are taxed; salsa is taxed but spaghetti sauce is not taxed. Key to note is that MDOR defines food terms differently than either MDA or MDH. 

  • Flowchart of Prepared Foods - MDOR
  • FS102D.pdf Defines terms, lists example prepared foods and if they are taxed.
  • FS102A.pdf Defines 'food and food ingredients' and if they are taxed. 
  • Guidance List on Taxable & Nontaxable Cottage Foods

FOOD SAFETY SECTION

• Cottage Foods Testing Log
• FOOD SCIENCE LIBRARY - find answers to many of the food science answers behind decisions impacting cottage foods
• Food Safety Checklist
• Food Testing Labs List

• Hemp and Cannabis Guidance

• Legal Labels
• Look Up Your CFP License on MDA
• Master Non-Potentially Hazardous Foods Guidance List - Human Food
• Master Non-Potentially Hazardous Foods Guidance List - Pet Treats

• Safe Food Sampling

  • Safe Food Sampling Law
    
  • Required Handwashing Station
    
  • Worksheet
• Tested Recipes List

Register with the Minnesota Department of Agriculture

Go here to register with the MDA. This is the same link you use to renew your cottage foods producers registration every year.

By law, your CFP registration is valid in 30 days or less if submitted correctly to MDA.

Your certificate will be mailed; you can also look for your registration on MDA's 'license lookup' webpage.

Testing Your Foods

The cottage foods law, M.S. 28A.152, requires that you sell cottage foods that meet one of two parameters: either 4.6 or below for pH; or .85 or below for water activity. When you use the 'tested & approved' recipes mentioned in our Master Non-Potentially Hazardous Foods Guidance List, you do not need to test your cottage foods for either pH or water activity. 

But if you're experimenting with recipes or want to attempt any of the recipes in the "Exceptions" column in the guidance list, here are some options for you to learn how to test for both pH and water activity. Click either topic below for suggestions on the testing meters that work adequately, as well videos and step-by-step instructions on how to use the meters and record your results. 

Testing cottage foods for pH

Testing cottage foods for Aw