Looking for Virginia Cottage Food Laws and Regulations: How to sell your homemade foods in Virginia in 2018? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.
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Date of the enactment of the Virginia cottage food law: 1999
Click here for more information about this state's cottage food requirements.
If your food product does not meet the definition of a Cottage Food, you may still be able to make and sell it commercially, through a startup approach. See this page for detailed information about selling foods that do not meet the Cottage Food definition.
Beyond the requirements, common sense, good practices and reducing liability suggests you should do the following.
It’s best to use a pH meter, properly calibrated on the day
used. I use this
one, which is reliable and inexpensive.
Short-range paper pH test strips, commonly known as litmus paper, may be used instead, if the product normally has a pH of 4.0 or lower and the paper’s range includes a pH of 4.6.
Keep a written record of every batch of product made for sale, including:
Although iInspections are not required, you should consider doing the following: