Type of registration *

If you are renewing, please provide your current registration number. 

Have you obtained a business license to operate as a CFO from the City/County where you intend to conduct your business? *

Business Name *

Owner Name *

Days and hours of operation (e.g., Sat: 8 am-8 pm, Sun: Closed, Mon: 8 am-8 am, etc.) *

Areas designated for CFO use (e.g., kitchen, dining room, etc.) 

Valid, government-issued photo identification card if this is a sole proprietorship. 

Attach a recent utility bill if your home address is different from that on your photo ID card. 

Articles of Incorporation (INC)/Articles of Organization (LLC), if applicable. 

Statement of Information, if applicable. 

IRS letter assigning the Federal Employee Identification Number (Tax ID), if applicable. 

Business License 

Seller's Permit
For more information on obtaining a Business License and Seller's Permit visit here 

Address *

City *

Zip (Must be 5 digits) *

County *

Phone *

Email Address *

Website 

Mailing Address (If different) 

City 

Zip 

Water Source
Please check what type of water source will be used in the Cottage Food Facility *

Note: 
If the CFO is serviced by a private well, the water shall be tested yearly by an approved laboratory analysis to verify that it meets State water quality standards for bacteriological organisms (E. coli & total coliform) and primary inorganic chemicals (nitrate & nitrite). Approval to operate will be granted after submitting recent (within 3 months) laboratory results to this Department.

Water well test results (Acceptable file formats: pdf, gif, jpeg, jpg, png, bmp) 

Disposal of Wastewater
Please check what type of treatment is used to dispose of waste *

Note: 
In the event of septic system failure or plumbing problem, you are required to notify the local health department immediately.

Please check the items you will be preparing and/or selling. *

List all the food products by their common name (e.g., Vanilla Cookies, Orange Jam, etc.) *

Note: 
Fruit Butters, jams, jellies, and preserves: Cottage Food Operations that wish to produce fruit butters, jams, jellies, and preserves must meet the legally established standards set forth in 21 CFR Part 150. The purpose of the regulation is to maintain the integrity of the food and ensure consumers know what product they are receiving. The regulation establishes labeling requirements and limits the ingredients that may be used when producing these foods. Cottage Food Operations cannot use any ingredient not listed in 21 CFR Part 150, including low-acid ingredients such as peppers to create pepper jelly. Use of a low-acid ingredient may cause the formation of the botulism toxin in the product if proper controls are not used.

Prohibited Items
Foods that are potentially hazardous, including but not limited to creams, custards, and meat fillings, are not allowed.
Enter your initials here if you agree with the above statement. *

A sample label for each proposed product you wish to sell must be provided to this Department for review and approval.

A CFO must properly label all cottage food products in compliance with the Federal Food, Drug, and Cosmetic Act, including but not limited to:

• The words "Made in a Home Kitchen" or "Repackaged in a Home Kitchen" in 12-point type on the cottage food product's primary display panel.
• The name commonly used for the food product or an adequately descriptive name.
• The name of the cottage food operation which produced the food product.
• The address of the cottage food operation which produced the food product.
• The registration number of the "Class A" cottage food operation.
• The name of the county local enforcement agency that issued the permit number.
• The ingredients of the cottage food product in descending order of predominance by weight, if the product contains two or more ingredients.
• A declaration on the label in plain language if the food contains any of the eight major food allergens such as milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, sesame seeds, and soybeans. There are two approved methods prescribed by federal law for declaring the food sources of allergens in packaged foods: 1) in a separate summary statement immediately following or adjacent to the ingredient list, or 2) within the ingredient list.
• The net quantity (count, weight, or volume) of the food product, stated in both English (pound) units and metric units (grams).

 
 

Click here for an example of a sample label. 
 

Sample Label 1 *

Sample Label 2 

Sample Label 3 

Sample Label 4 

Sample Label 5 

Sample Label 6 

Requirements 
The following requirements are outlined in the Cottage Food Operations (CFO) regulations and are provided as minimum standards of health and safety for the preparation of approved cottage foods in the home.

Facility Requirements
• The CFO shall be located in a private dwelling where the CFO operator currently resides.
• CFO food preparation will take place in the private kitchen within that home.
• Additional storage used for the CFO will be within the home and used exclusively for storage.
• Sleeping quarters are excluded from areas used for CFO food preparation or storage.

Planning Requirements
• I have complied with the applicable planning requirements for the CFO.

Employee and Training Requirements
• All persons preparing or packaging CFO products shall complete the California Department of Public Health (CDPH) food processor course or California Food Handler Course within 3 months.
• The CFO may not have more than one full-time equivalent cottage food employee, not including a family member or household member of the cottage food operator.

Sanitation Requirements
• Kitchen equipment and utensils used to produce CFO products are clean and maintained in a good state of repair.
• All food contact surfaces, equipment, and utensils used for the preparation, packaging, or handling of any CFO products shall be washed, rinsed, and sanitized and air dried before each use.
• All food preparation and food and equipment storage areas shall be maintained free of rodents and insects.

Food Preparation Requirements
(includes packaging and handling)
• Warm water, hand soap and single-use paper towels are available for hand washing.
• Hand washing is required immediately prior to handling foods and after engaging in any activity that contaminates the hands such as after using the toilet, coughing or sneezing, eating or smoking.
• All food ingredients used in the CFO products are from an approved source.
• Cottage Food Products being prepared and sold include only non-potentially hazardous foods, limited to the foods that are described in the approved food list in the California Retail Food Code and maintained current by the California Department of Public Health (CDPH).
• Potable water shall be used for hand washing, ware washing and as an ingredient.

During the Preparation, Packaging or Handling of CFO Product
• Domestic activities such as family meal preparation, dishwashing, clothes washing or ironing, kitchen cleaning or guest entertainment are not allowed.
• Infants, small children, or pets are not allowed.
• Smoking is not allowed.
• Any person with a contagious illness shall refrain from work in the CFO.

I certify that I have read the checklist above and that my Cottage Food Operation meets these requirements. 
 

Self-Certification *

Food Processor Course:
Within 3 months of being approved to operate by the Environmental Health Division, I must provide proof of completion of the required California Department of Public Health (CDPH) food processor course, or California Food Handler Certificate. The certificate must be renewed every 3 years. More information regarding the required training can be found here. 

Gross Annual Sales:
I understand that if my Class A CFO exceeds the gross annual sales limit stated in the California Retail Food Code, then I must obtain a permit to operate as a Class B CFO or in a commercial facility.
NOTE: The gross sales limit is adjusted annually according to the California Consumer Price Index (CPI).

Additional acknowledgments by CFO:

• I understand as a registered cottage food operator, the registration is valid for one year from the date of issuance and operating a CFO without a registration is a violation of the California Retail Food Code. I must renew the registration each year and operate my CFO in compliance with all applicable regulations.
• I agree to grant access to the Health Department to conduct complaint inspections within my residence in the registered area where my CFO is located.
  NOTE: Activities related to complaint investigations may be subject to billable fees.
• I certify that I meet the requirements of the California Homemade Food Act (AB 1616) as it pertains to a Class A Cottage Food Operation.
• I understand that a Class A Cottage Food Operation may engage in direct sales only and that my CFO products are only sold in California.
• I understand that I must ensure that all product labels meet the requirements established by the California Department of Public Health (CDPH) and the Federal Food, Drug, and Cosmetic Act (21 U.S.C. Sec. 343 et seq.).
• I understand that fees associated with my CFO application are nonrefundable and nontransferable.
• In addition, I agree to notify the Health Department by email at ehsfs@ph.lacounty.gov or by phone at (626) 430-5241 prior to modifying my food list or type of operation.

Upload your Cottage Food Operator Training Certificate or proof of training class registration (Acceptable file formats: pdf, gif, jpeg, jpg, png, bmp) 

Attach any additional documents below. (Acceptable file formats: pdf, gif, jpeg, jpg, png, bmp) 

 

 

Name of Business Owner *

Date Applied