Many small and direct marketing farms are adding value to their raw products by canning, freezing, drying, dehydrating, cooking, pressing, powdering, packaging, baking, heating, mixing, grinding, churning, separating, extracting, cutting, fermenting, eviscerating, preserving, jarring, slaughtering, smoking and other forms of food processing.

In 2011, the Washington State Legislature passed a Cottage Food Law (RCW 69.22.030) that makes it possible for farmers and food businesses to sell products made in an inspected home kitchen instead of in a commercial kitchen. The Cottage Food Permit offers a way for small-scale, home-based food entrepreneurs to make and sell certain processed and prepared foods. To qualify, foods must be considered “low risk” and can only be sold directly to the end consumer at places such as farmers markets, farm stands, seasonal events (such as harvest festivals), or through CSAs.

No farm or food processor wants their product to make a consumer ill. Unfortunately, foodborne illnesses do happen and may result in a food product recall. When a food product that has left the control of the producer is found to be unsafe, it must be removed from the marketplace to prevent potential harm. The process of removing the product is called a recall. It’s helpful to know what farms and food businesses can do to avoid a recall altogether. And, in the unfortunate event that a product recall is necessary, it helps to have a recall plan in place to know what actions to take.

Farms and food businesses need to comply with rules and requirements of the federal Food Safety Modernization Act (FSMA). Answers to these Frequently Asked Questions about FSMA provide a baseline of information.