Abstract
Cottage food laws are state-by-state regulations intended to facilitate the development of local food and economies by reducing the obstacles small food producers face in market entry. 1 The laws are designed to exempt the sale of certain non-hazardous foods by small scale-producers from food safety regulations so that these individuals are able to market food directly to consumers.2 For example, many of the food safety laws that regulate food production were designed for large processors, whereby food is prepared in a certified commercial kitchen that has met certain requirements to ensure food safety.3 However, these requirements also serve as significant economic hurdles for small food producers seeking to make low risk (non-potentially hazardous) foods—products which do not present the same safety risks as other processed items.4
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