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Committee hears HB 505 to let homestead operators sell freeze‑dried foods including dairy items
Summary
Representative Tom Schomburg introduced HB 505 to allow homestead cottage operations to sell freeze‑dried foods, including certain dairy items. Proponents described small‑scale freeze‑drying methods; DHHS cautioned the committee that freeze‑drying potentially hazardous foods requires product‑specific process review.
Representative Tom Schomburg (Wilmot/Sutton) introduced HB 505, a bill to amend the Homestead Cottage law to allow sale of freeze‑dried foods produced in homestead kitchens, including some dairy products he said would become shelf‑stable after the freeze‑drying process.
Lede and testimony Donna and Dave Bates of Bog Mountain Retreat and Sweets (Wilmot) described their small freeze‑dry business and asked the committee to allow homestead operators to sell freeze‑dried ice cream and other freeze‑dried dairy or perishable products without moving to a full commercial kitchen. Bates described the equipment and procedure used in home freeze‑drying: small consumer/prosumer vacuum freeze‑dryers, tray sizes similar to cookie sheets, mask/glove use and sanitation, and packaging with oxygen absorbers and Mylar bags to preserve texture and shelf life.
DHHS cautioned the committee Representatives from the Department of Health and Human Services (Erica Davis, food protection section administrator; Michelle Roberge, Bureau Chief, Public Health Protection) testified that freeze‑drying is a specialized process. They told the committee the department currently allows only non‑potentially hazardous foods in homestead food operations and said that transforming a potentially hazardous product into a shelf‑stable product should be evaluated by a processing authority (for example, Cornell or an equivalent processing authority) and typically should occur in a commercial facility using commercial equipment. DHHS cited a 2013 outbreak associated with dehydrated pet‑treats (reported as 43 illnesses) to illustrate the food‑safety risks when dehydration/freeze‑dry processes are not adequately validated.
Committee questions Members pressed proponents and DHHS for clarifications on equipment and process controls. Questions included: whether only commercial grade freeze‑dryers should be used, how to verify finished‑product water activity, handling of dairy items and low‑acid canned products, labeling and insurance, and whether the proposed statutory change would require DHHS rulemaking. Donna Bates said many home freeze‑dry machines have preset programs and that freeze‑drying removes moisture to preserve the food; she said she currently sells only non‑perishable freeze‑dried candy and gifts but would expand to ice cream and similar items if allowed.
Where the bill stands This was a committee hearing (no committee vote recorded). Committee members asked for written testimony and supporting materials and flagged DHHS safety concerns. The committee scheduled further work sessions on homestead food bills and the trailer‑bill language affecting solid‑waste policy.
Excerpts from the hearing (evidence): - Representative Schomburg introducing the bill: "...house bill 5 0 5 is to allow the sale of freeze dried foods produced in homestead operations..." - DHHS warning: "If the process is not done properly, it can leave a product unsafe...it should be evaluated by a processing authority..."
Speakers listed for this topic were restricted to those who actually spoke during the hearing and include Representative Tom Schomburg (sponsor), Donna Bates (applicant/producer), Michelle Roberge (DHHS, Bureau Chief), Erica Davis (DHHS, Food Protection Section Administrator), and several committee members who questioned witnesses (Chairwoman Aaron, Representative King, Representative Wheeler, Representative Bixby).
