There are certain ingredients and procedures that are acceptable or prohibited based on federal, state, and local-level risk assessments. A Potentially Hazardous Food is one that requires a temperature-controlled environment and specific cooking time to prevent the growth of pathogenic microorganism growth or toxin formation. These foods are consistent with federal, state, and local government, and are prohibited for use in cottage food products.

An example of a food that presents a safety risk is cut tomatoes, which have a low pH and are therefore very acidic. While the federal government allows cut tomatoes in a cottage food product as long as the container in which it is sold is sealed and airtight, the State of Connecticut government does not allow cottage food businesses to sell acidified foods.

For a comprehensive list and FAQs on acceptable versus prohibited foods and ingredients to use in your cottage food operation, please refer to the State Department of Consumer Protection cottage food guide.

Acceptable Ingredients
  • Any non-potentially hazardous food
  • Any food that does not present a food safety risk
  • Jams, jellies, and preserves
  • Products able to be stored at room temperature

Prohibited Ingredients
  • Any animal food products, raw or heat-treated
  • Plant foods that have been heat-treated
  • Raw seed sprouts
  • Cut melon
  • Beverages of any kind (including fresh fruit or vegetable juices)
  • Cut leafy greens
  • Acidified foods (including cut or heat-treated tomatoes)
  • Garlic in oil
  • Cheesecake or other dairy products
  • Maple syrup and honey products