"If you've ever dreamed of turning your home kitchen into a side hustle, New York's home processed food laws might feel a little restrictive - and deflating. While the state allows home bakers to sell certain shelf-stable treats, it draws a firm line around foods that can spoil easily or harbor bacteria under the wrong conditions. These restrictions are part of New York's Home Processor Exemption, which lays out exactly what home bakers can and can't sell to the public."
"At the heart of the laws are the food safety tips every home cook should know, and New York officials are especially cautious about foods that require refrigeration or precise temperature control. Since home kitchens aren't routinely inspected, it's important to have specific restrictions in place. Without those, your seemingly innocent creations made with dairy products, eggs, or moisture-rich fillings, can become a breeding grounds for bacteria."
New York permits home bakers to sell only shelf-stable baked goods while prohibiting perishable items that require refrigeration or precise temperature control. The Home Processor Exemption defines allowable and prohibited products to protect consumers and sellers from foodborne illness. Home kitchens are not routinely inspected, so restrictions target foods with dairy, eggs, or moisture-rich fillings that can foster bacterial growth. Cream-based toppings and fillings like homemade buttercream or cream-cheese frosting and cheesecakes are specifically disallowed when they contain dairy or eggs. Officials emphasize food safety principles and provide clear lists of banned items and guidance through the state Department of Agriculture and Markets.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]