Changes to the domestic kitchen laws effective 2017

We have added a link under the vendor documents section to include the recent changes to the domestic kitchen laws that went into effect in 2017.

In summary:

On April 17, 2017, the latest wave of changes to Tennessee’s Domestic Kitchen Laws were signed by Governor Bill Haslam (Appendix A). These alterations will change the requirements for those who will be preparing non-potentially hazardous foods from their home kitchens. This fact sheet addresses the state regulatory framework after June 17, 2017, for individuals wishing to prepare foods in their domestic kitchen for sale.

WHICH FOODS CAN BE MADE IN A HOME KITCHEN? Only foods considered non-potentially hazardous can be made in home kitchens. Examples of these foods are: • Baked goods that do not require refrigeration. • Jams, jellies and preserves. • Candy. • Dried baking or spice blends. Non-potentially hazardous foods do not support the growth of harmful bacteria and the processing steps do not require stringent controls to assure a safe product. It should be understood that while these foods are inherently lower risk, it does not mean that they are without risk. They are still prone to cross-contamination from other foods in the kitchen or allergens.

Potentially hazardous food products that cannot be made in a home kitchen include: • Pickled vegetables and eggs. • Sauces and dressings. • Products that contain meat or poultry. • Any food that must be refrigerated.

Please refer to the whole document, which can be found here, if you do or plan on doing any home baking for selling at the DSFM.

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