Frozen foods offer challenges and opportunities for your cottage food business.
Although the sale of home-prepared frozen foods by a cottage food operation is allowed, the food for sale must be transported and held at 0 °F. or below at all times before the sale of the food. If you are considering the sale of frozen foods, you must get approval from your local health department. Be prepared to explain how frozen foods will be kept solidly frozen during holding prior to sale at the event.
Frozen foods require holding temperatures colder than ice, which is 32 °F., to stay solidly frozen, especially during hot summer days. Constantly opening and closing your insulated container means loss of cold air and thawing. Dry ice is especially useful for keeping foods frozen and is one option to consider if electrical freezing equipment is not available.
Dry ice safety precautions:
Contact with the skin can cause severe frostbite.
Never handle dry ice with bare hands.
Wear protective clothing, such as insulated gloves and eye goggles.
Labeling Chilled Food/Drink and Frozen Foods
All home-prepared chilled and frozen foods require the same labeling as other cottage foods for sale. Each package/container of chilled or frozen food or drink must be properly labeled. Prohibited foods are not allowed as an ingredient in any chilled or frozen food or drink.