AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I live in Colorado and am interested in making baked goods and selling them to local markets. I was wondering what kind of rules and regulations govern cooking in my own kitchen and selling to the public. I'm having a hard time finding information directly related to this issue. Thank you for any information you can give.
Answer Hi Karen,
First -- you need to contact your local health department (Environmental Health Division) and see what kind of rules you must follow as they will be the ones to inspect you. I live in Illinois and here you must have a separate kitchen from your family kitchen, a 3-compartment sink, separate hand sink, back-flow devise on your drains (to prevent sewage from backing up in your kitchen) and cleanable surfaces. You may find it easier to rent an already inspected kitchen than to make a separate kitchen in your home. Many cities rent out kitchen space for small entrepreneurs.
