House approves cottage-food law allowing limited home production and sale of shelf-stable foods
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Summary
The House passed first substitute HB339 to permit certain nonperishable foods to be produced in a primary home kitchen for sale, with registration and inspection by the Department of Agriculture and health oversight for outbreaks. Lawmakers cited small-business benefits and public-health safeguards.
The Utah House passed first substitute House Bill 339 on Feb. 19 to create a regulatory pathway for "cottage food" operations that produce certain nonperishable, shelf-stable foods in primary home kitchens and sell them in commerce.
Representative Roger Barris described the bill as creating an option for households to legally sell foods such as cookies, cakes, jams, jellies, breads, dried fruit and similar nonperishable items prepared in home kitchens. Under the substitute, operators would register with the Utah Department of Agriculture, obtain an inspection of the kitchen, and secure a food‑handling permit; labeling requirements would indicate ingredients and that the product was home-produced.
The Department of Health would retain jurisdiction to investigate foodborne-illness complaints and perform epidemiological tracing, Representative Barris said; the Department of Agriculture would register and inspect cottage operations. Representative Janice Fisher asked who would be responsible if someone became ill from a cottage-food product; Barris said the Department of Health would have investigative authority while the Department of Agriculture would oversee registration and inspection.
Supporters emphasized the economic opportunity for families and small entrepreneurs; Representative Allen described it as a reasonable compromise that preserved public safety while enabling small business activity. The House approved the substitute 63 yes, 3 no and sent the measure to the Senate.
