Who to Contact if You Want to Sell Home Preserved Foods

Pennsylvania Department of Agriculture, Bureau of Food Safety and Laboratory Services (PDA) oversees the safety of foods processed and sold within Pennsylvania. Setting up a food business from home can be done as long as the food products and the facility (home) meet the requirements allowed under "Limited Food Establishments" regulations.

"Generally, the types of production that can occur in 'limited food establishments' (whether an actual home-use kitchen or a kitchen designed in a residential fashion) are limited to foods that are not 'time and temperature controlled for safety' (TCS) foods (i.e., potentially hazardous foods, 'PHF')."  

• TCS foods are foods that will support the growth of pathogenic microorganisms and require temperature controls (kept hot or cold) for safety.
• TCS foods can only be produced in a licensed/registered 'commercial' food establishment kitchen that meets the full regulatory code requirements, including separation from residential-use areas and adequate plumbing fixtures.  
• TCS foods are not specifically prohibited from being processed in a residential property, but the foods could only be produced in a second 'commercial' processing kitchen separate from the private home kitchen or any residential personal use areas and meet the full regulatory standards for a food establishment.

Limited Food Establishment Producers may only "can" food products that reach a pH of 4.6 or less upon completion of the recipe (a combination of pH [acid level] and Available Water [aw] may also be tested).

Definitions

• Acid foods are foods that have a natural pH of 4.6 or below.
• Low‐acid foods have an equilibrium pH above 4.6 and water activity above 0.85.
• Acidified foods are defined by the FDA as low-acid foods to which acid(s) (vinegar or lemon juice) or acid food(s) are added, and which have a finished equilibrium pH of 4.6 or below and a water activity (aw) greater than 0.85.

Types of Food Products that Might Be Approved for Canning

• Naturally acidic foods (e.g., most fruits like apples, peaches, lemons, etc.)
• Fermented foods (e.g., Korean kimchi, sauerkraut, pickles, green olives, etc.)
• Acidified foods (e.g., salsa, chow-chow, pickled beets, pickled vegetables, hot sauces, and BBQ sauce)

Producers of Acidified Foods

• Must have written recipes/formulas and procedures.
• Provide a process flow for products, and have it approved by the food inspector prior to registration and sale of product.
• If unsure if the product is considered an acid, acidified, or fermented food, discuss with the food inspector.  
• For further information, review PDA information on Limited Food Establishments.

The PDA Regional Food Sanitarian/Supervisor reviews the application and notifies you of its approval/disapproval. PDA supports seven regional offices across the Commonwealth. Inquiries about regulations and to speak with a regional Food Sanitarian can be directed to the appropriate PDA Regional Office.

More information and resources for start-up food businesses are available in our Food Entrepreneurs article.