There are two types of training, one for each sales category:
- Tier 1 – For annual food sales up to $7,665, you must complete a free online training course and exam. This course can be found here: Cottage Food Producer Tier 1 Training.
- Tier 2 – For annual food sales between $7,666 and $78,000, you must complete a safe food handling training course that is approved by the Commissioner. Refer to the University of Minnesota Extension Food Safety Program for more information. This Tier 2 training is currently offered as an in-person course or as an online course and there are training fees for both courses.
No, you must take training that is specific to the Cottage Food Law. The required training covers specific considerations about preparing food safely in a home kitchen and covers the Cottage Food Law requirements.
No, you must take training that is specific to the Cottage Food Law. The required training covers specific considerations about preparing food safely in a home kitchen and covers the Cottage Food Law requirements.
There are two training requirements, one for each sales category:
- Tier 1 – For annual food sales up to $7,665, you must complete a free online training course and exam every year.
- Tier 2 – For annual food sales between $7,666 and $78,000, you will need to re-take training every three years or if you switch from Tier 1 to Tier 2, meaning you go from selling $7,665 or less to selling $7,666-$78,000. You will be asked to provide the most recent date that you completed the training when you register.
There are two training requirements, one for each sales category:
- Tier 1 – For annual food sales up to $7,665, you must complete a free online training course and exam every year.
- Tier 2 – For annual food sales between $7,666 and $78,000, you will need to re-take training every three years or if you switch from Tier 1 to Tier 2, meaning you go from selling $7,665 or less to selling $7,666-$78,000. You will be asked to provide the most recent date that you completed the training when you register.
Types of Food Allowed
You can only sell non-potentially hazardous foods and home-processed and home-canned pickles, vegetables, or fruit with a pH of 4.6 or below. Foods that are non-potentially hazardous do not support the rapid growth of microorganisms that can make people sick. Non-potentially hazardous foods have a pH of 4.6 or below, meaning they are acidic, or have a water activity of 0.85 or less, meaning they are relatively dry or have a high sugar or salt content that binds up the water making it hard for bacteria to grow.
The list linked below includes examples of what is allowable and not allowable under Cottage Food Law. It is developed with partners from the Minnesota Farmers' Market Association, Minnesota Cottage Food Producer Association, the MDA, and the University of Minnesota Extension.
Non-Potentially Hazardous Foods List
Disclaimer: This list is not owned by the MDA and only provides examples of food items. It does not encompass all potential allowable or non-allowable foods. If you have questions about whether a food item can be produced under Cottage Food Law, please contact the MDA.
You can only sell non-potentially hazardous foods and home-processed and home-canned pickles, vegetables, or fruit with a pH of 4.6 or below. Foods that are non-potentially hazardous do not support the rapid growth of microorganisms that can make people sick. Non-potentially hazardous foods have a pH of 4.6 or below, meaning they are acidic, or have a water activity of 0.85 or less, meaning they are relatively dry or have a high sugar or salt content that binds up the water making it hard for bacteria to grow.
The list linked below includes examples of what is allowable and not allowable under Cottage Food Law. It is developed with partners from the Minnesota Farmers' Market Association, Minnesota Cottage Food Producer Association, the MDA, and the University of Minnesota Extension.
Non-Potentially Hazardous Foods List
Disclaimer: This list is not owned by the MDA and only provides examples of food items. It does not encompass all potential allowable or non-allowable foods. If you have questions about whether a food item can be produced under Cottage Food Law, please contact the MDA.
Many university websites provide recipes that have been laboratory tested and shown to be considered non-potentially hazardous. If you are unsure if the food you want to sell meets the definition of a non-potentially hazardous food, there are laboratories that can test your food for pH and/or water activity and can be found through a web search for “food testing laboratories in Minnesota”. In addition, there are also pH meters you can purchase yourself to test, and water activity self-testing kits. More information about testing cottage foods can be viewed on the Minnesota Cottage Foods Academy website - https://mfma.org/Cottage_Foods_Academy.
Many university websites provide recipes that have been laboratory tested and shown to be considered non-potentially hazardous. If you are unsure if the food you want to sell meets the definition of a non-potentially hazardous food, there are laboratories that can test your food for pH and/or water activity and can be found through a web search for “food testing laboratories in Minnesota”. In addition, there are also pH meters you can purchase yourself to test, and water activity self-testing kits. More information about testing cottage foods can be viewed on the Minnesota Cottage Foods Academy website - https://mfma.org/Cottage_Foods_Academy.
