Introduced by Rep. John Proos (R) on August 26, 2009 To exempt a “cottage food operation,” defined as a person who produces or packages “non-potentially hazardous food” in a kitchen of that person's primary domestic residence, from the licensure and regulation mandates that apply to regular commercial food producers. “Non-potentially hazardous food” would be defined as “baked goods, jams, jellies, candy, snack food, cereal, granola, dry mixes, vinegar, and dried herbs. It would not include home-canned low-acid or acidified vegetables, home-canned salsa, or home-canned food; food service items; ready-to-eat meals, meat, sandwiches, cheese, or custard pies; garlic in oil; food that requires temperature control for safety; and bottled water, home-produced ice products, and other beverages and products. Official Text and Analysis.
Referred to the House Agriculture Committee on August 26, 2009
Reported in the House on June 9, 2010 With the recommendation that the substitute (H-2) be adopted and that the bill then pass.
Substitute offered in the House on June 15, 2010 To replace the previous version of the bill with one that revises various details, and also divides the provisions between this bill and House Bills 5837 and 5843.
The substitute passed by voice vote in the House on June 15, 2010
Passed 104 to 0 in the House on June 15, 2010 To impose a new labeling mandate on sales of “cottage food” produced in a home kitchen. The labels would require much of the same information as is on regular commercial food labels. However, other bills in the package would exempt cottage producers who sell less than $15,000 annually from the licensure and regulation mandates that apply to regular commercial food producers, but this would only extend to “non-potentially hazardous" food. See also House Bills 5837 and 5843.
Received in the Senate on June 16, 2010
Referred to the Senate Agriculture and Bioeconomy Committee on June 16, 2010
Reported in the Senate on July 1, 2010 With the recommendation that the bill pass.