I used to carefully consider the person making the food and if their personal hygiene was less than what it should have been, I didn't think twice about giving it the toss. I think that is a point to consider with the topic person of this thread. There is a reason why commercial kitchens and restaurants have people wearing caps, hair nets and plastic gloves. I have walked away from food counters when the server was visibly ill with a cold and even wiping their nose with their hand!
This is of particular interest for foods made in the home that are offered for sale.
- Sellers must have food-handlers permits, which are typically granted following a brief training course.
- Sellers can't offer anything that requires refrigeration, due to the risk of food-borne illness.
- Sellers must label products clearly, stating that they were made at home and have not been inspected.
- Sellers must adhere to Cottage Food Regulations in the US.
- Homemade food products must be labeled in accordance with the Fair Packaging and Labeling Act, which requires a full list of ingredients used, the quantity and weight of each ingredient, and the name and address of the product manufacturer and packager.
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