Can you sell food you make at home in Ontario?

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Can you sell food you make at home in Ontario?




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 Can you sell food you make at home in Ontario

In Canada, Ontario Cottage Food Laws, Rules, and Information
Ontario, Canada, does not have any explicit rules governing cottage food, but it does enable producers to sell select lower-risk handcrafted goods at farmers' markets (only) with government-issued permits.

Which items are covered by the cottage food law in Ontario, Canada?
permitted foods
Only low-risk foods, which are deemed non-hazardous and don't need refrigeration, are permitted for home cooking. This comprises:





Can you sell food you make at home in Ontario

baked products, pickles, jams, jellies, and preserves; chocolates; hard candies; fudge; trail mix; nuts; and coffee and tea leaves.
restricted foods
the remainder. You may still be able to produce and market your food item commercially if it does not fit the cottage food definition using a startup strategy. For further details on selling foods that don't fit the cottage food criteria, see this page.

Can you sell food you make at home in Ontario

How to Start a Home-Based Food Business: Steps and Advice
A wide review of various regulations, including public health, business permits, etc., is provided in the Ontario government's Guide to Starting a Home Food Business in Ontario. The condensed version is provided below:





Choosing the food you wish to sell is the first step.
Home-based food enterprises are permitted to sell food in accordance with the Health Protection and Promotion Act (HPPA) and the Food Premises Regulation. Examples of these businesses include private chefs and farmer's market sellers. Selling low-risk, home-prepared foods is now simpler thanks to changes to the Food Premises Regulation that became effective on January 1, 2020.

Can you sell food you make at home in Ontario

What Food Products Are Low Risk?
Low-risk food items are typically regarded as non-hazardous and don't need to be kept at specific temperatures or times.

Foods that pose little danger include:

the majority of breads and buns (free of meat, cream filling, etc.);
the majority of baked items (without custard);
brittles, hard candies, and chocolate;
Toffees and fudge
jams, jellies, and preserves;
Trail mix, granola, nuts, and seeds;
cake (with non-refrigerated frosting), brownies, muffins, and cookies.
tea leaves and coffee beans;
Two myths about canning:





I am able to create my own special recipe and package it securely.
Any food I see in the stores, I can create at home.
Both are untrue. Once you put food in a jar and seal it, botulism has a chance to develop. To ensure that every recipe, method, and packaging results in a shelf-stable product that will be

Can you sell food you make at home in Ontario

safe for a consumer to eat months later, food producers do numerous trials and lab testing, looking at the qualities of the food product, including bacterial counts, pH, water content, etc. You are unable to carry out this kind of examination at home. It is imperative that you only use tried-and-true recipes, tools, and processes when canning food. Every recipe on this page has been examined (by universities and government labs). Can you sell food you make at home in Ontario

Application procedure in Step 2
As a new food operator, you must notify your local public health unit where your home-based food business will be located by filling out an application form, which is frequently available on the public health unit's website. Depending on the meal you intend to make, your local public health unit's employees will advise you on the food safety precautions to take (i.e., food preparation activities, safe operational practices, etc.)





Step 3: Examine the criteria for public health
The Health Protection and Promotion Act (HPPA), the Food Premises Regulation, and recurring inspections by inspectors from their local public health unit apply to all food premises, including home-based food companies. Please be aware: Businesses operating out of homes that only prepare low-risk meals are free from some legal restrictions, including:
Specific handwashing facilities on food premises; adherence to commercial dishwashing standards; and accreditation for food handling training.

Can you sell food you make at home in Ontario

You can study the complete set of public health regulations and best practices to assist you comply with the Food Premises Regulation in the following Ministry of Health resource: food establishment reference guide. Please read the Reference Document for Safe Food Donation and Food Donation Supplemental Materials for further useful materials on food labeling, allergen disclosure, and food safety procedures. These documents provide details on current regulatory developments and recommended procedures.
Can you sell food you make at home in Ontario
Step 4: Launch your company!
Please call the local public health unit where your home-based food company is located and speak with a public health inspector if you have any questions concerning the public health regulations under the Health Protection and Promotion Act or the Food Premises Regulation.

Can you sell food you make at home in Ontario

Visit the Small Business Access website for details and assistance running your home-based food business, including funding, business and legal advice, etc.

Disclaimer: This information is provided for informational purposes only and is not intended to be legal advice about the requirements of the Health Protection and Promotion Act (HPPA) or the Food Premises Regulation (O. Reg. 493/17) under the HPPA. The requirements of the rule take precedence over this guidance in the event of any inconsistency. Reviewing any local zoning bylaws, municipal permits, and licensing laws that apply to your area is also advised.

Can you sell food you make at home in Ontario
What it takes to launch a restaurant or catering company
A guide to opening a convenience store
The Ontario Food and Beverage Manufacturing Guide Anyone starting or growing a food processing business in the province can use the comprehensive resource The Guide to Food and Beverage Manufacturing in Ontario.
The guide examines business difficulties unique to the food processing sector, offers recommendations for food safety, quality control, and legal requirements, and includes contacts and internet links for more information. The particular rules that apply to locations where food can be made for sale are outlined in Food Premises Regulation 493/17. These will depend on: the kind of goods you make; the market for your product; (within Ontario or exported to other provinces or countries).

Practicalities of a Small Food Business
There are some fundamental procedures to follow and a learning curve when you first start out. You may get a free PDF version of the Ontario government's Guide to Food and Beverage Manufacturing in Ontario here.

Can you sell food you make at home in Ontario

Food Quality Control and Safety
Streamline your processes for food quality and safety - Learn more about your duties and obligations, federal, provincial, and municipal regulations, contacts, and online links that will lead you to resources by clicking on the links provided here.
Getting your product ready
You created a prototype at home; but, for the microbusiness level, you will now need to prepare food at a location that has been authorized and inspected. In an audited church, community center, or municipal food incubator kitchen, many entrepreneurs launch their businesses.

Can you sell food you make at home in Ontario

goods sales
Products are typically offered through regional specialty food stores, farmers' markets, and seasonal craft sales. Some microbusinesses sell through roadside on-farm stalls or have a market booth open a few days a week. You might wish to invest in a booth to start a temporary location in a nearby mall or sell your goods at farmers' markets and artisan fairs.

tactics for new products and marketing
For new insights on market research, funding, and export tactics, read this guide to growing your business. Additionally, you'll discover a variety of tools to aid in your exploration of possible growth opportunities.
Researching to gain an advantage - Learn about the studies OMAFRA and its collaborators are conducting to support the development of a robust, healthy food business in Ontario. This includes conducting research with academic institutions and food producers to provide fresh and enhanced goods and procedures.





Co-packaging - Learn how food co-packers can assist you in launching your products. You can discover details on how to locate and pick a co-packing partner.
packaging labels
To utilize the Industry Labeling Tool, go to the Canadian Food Inspection Agency. For all Canadian stakeholders including food inspectors, this is a reference guide for food labeling. It provides consolidated, rearranged, and enlarged labeling material, and it takes the role of the Decisions page and the Guide to Food Labeling and Advertising. Products are frequently hand-labeled at this stage. If you produce your own goods, you can distribute them to customers or sell them at sugar bushes, roadside stands, artisan fairs, flea markets, and local farmers' markets. When your yearly sales are less than \$50,000, you are exempt from the requirement to provide nutrition information on the labels of packaged goods.





Pricing and costing for goods, Can you sell food you make at home in Ontario
Between product cost and product pricing, there is a distinction. The whole cost of your goods, including all the expenses incurred during production. As a brand-new start-up company, you must be ready for any future expenses. Once you've established a retail pricing point, you cannot adjust the price you charge customers. For additional information on product costing models, see to Section 4.1: Manufacturing Your Product. The final selling price of your goods is its pricing. Your product's price will depend on how much it costs to produce and how much customers are prepared to pay (see Section 5.2: Pricing Your Product).

Ingredients, packaging, and gross margin
For successful microbusinesses, the cost of ingredients, including labeling, and packaging often ranges from 20 to 40% of the selling price of the product. The gross margin is the amount of the sale price that remains after costs have been covered. You may easily duplicate the product pricing model shown in Section 4.1: Manufacturing Your Product by using it as an example. Remember to pay yourself and maintain accurate records using either software or an accountant's services.

Can you sell food you make at home in Ontario

Increasing your workforce Here are links to studies on the food processing workforce in Ontario. Employers can use self-assessment tools and information pertaining to their particular industry.
energy and the environment
Following environmental standards - Find out about tools and initiatives that can assist you in understanding, following, and conserving energy while doing so.
Managing your energy expenditures - Discover ways to reduce your energy use and prices. Case examples from the Ontario food processing sector are included in our online resource.

Can you sell food you make at home in Ontario
In addition to the rules, common sense, ethical behavior, and limiting responsibility suggest that you carry out the following actions.

Attend the ServSafe® training sessions for managers and staff; the course's companion book, the 7th edition, may be bought here.

measuring the pH
Use a pH meter that has been correctly calibrated on the day it will be used. This one, which is trustworthy and affordable, is what I use. And while this pH meter is excellent, it isn't always accessible.
If the product typically has a pH of 4.0 or lower and the litmus paper's range includes a pH of 4.6, short-range paper pH test strips, also known as litmus paper, may be used instead.

Keeping records is advised.
Maintain a written record of each batch of merchandise produced for sale, including:





Procedures and ingredients for a recipe
Canning and selling volume
Date of canning
Dates and locations of sales
gross sales tally
the findings of any pH test
Although they are not necessary, you should think about doing the following:

Utilize pristine equipment that has been thoroughly cleansed before usage.
Before and after usage, thoroughly clean work surfaces with bleach water.
Separate ingredients from other whole foods.
Keep domestic animals away from the work area.
Ensure that the flooring and walls are clean.
To keep insects out, maintain your window and door screens in good condition.
When working, frequently wash your hands. If you're utilizing a private well, you might want to consider annual water testing.
Ideal Techniques
Allergens: Even if your state does not mandate it, you should nevertheless disclose the ingredients and/or allergens on the label of any baked goods you plan to sell. Milk, eggs, fish, crustacean and shellfish, tree nuts, peanuts, wheat, and soybeans are the eight main food allergies.






Cross-allergenicity: Additional substances, including flours, are accessible and may result in cross-allergy. Cross-allergenicity is defined by the American Academy of Allergy Asthma & Immunology as an allergic reaction when proteins in one substance are comparable to proteins in another substance. For instance, eating lupine flour could make you allergic to peanuts, while eating cricket flour could make you allergic to shellfish. Again, offering such information might be a useful marketing strategy and aid in protecting potential customers.
The "2 Hour/4 Hour Rule" should be observed by anyone who want to produce and market chilled baked goods. When potentially dangerous foods are served at temperatures above 45 degrees Fahrenheit during preparation, serving, or display for sale, this system can be put into place. The following are the rule guidelines:

Can you sell food you make at home in Ontario
A potentially dangerous food may still be used or put back in the refrigerator if it has just been out of temperature control for two hours or less.
A potentially dangerous food must be used right away or thrown away if the temperature has been out of control for more than 2 hours but less than 4 hours.
A possibly dangerous food must be thrown away if the temperature was out of control for more than four hours.



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