PARKERSBURG, W.Va. (WTAP) – With festival season upon us, it gives the community a chance to discuss West Virginia’s Cottage Food Law and what it entails.
According to the W.Va. Department of Agriculture, the Cottage Food Law went into effect in 2019. It allows residents to use their home kitchens to produce non-potentially hazardous foods.
Those foods are shelf stable and do not have a high risk of growing bacteria or a high risk in making and selling. An example of these are breads, cookies, cakes, and certain jams and jellies.
Beth Southern, the Communications Director of the W.Va. Department of Agriculture, said it is important for producers to be transparent with their customers.
“It’s a great opportunity for producers to get in that business, but I think the consumer also has to be aware of and they should be aware, and they should want to know, you know, what they’re eating and what’s in the foods that they’re eating. So, fairs and festivals are a great time of year for these people because there’s so many different opportunities where you can sell. So, I think it’s great for the companies for those opportunities, but also the consumer really should be educated and aware of what they’re buying,” said Southern.
The Cottage Food Law requires all producers to put a label on their food products. The label reads “this product was made in a noncommercial kitchen that may not be subject to inspection and may contain cross contact allergens not included in the allergy statement.” The label must also include what the food product is, who made it, and an address.
For more information about the Cottage Food Law, you can call their Business Development Division (304) 558-2210.
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