Home food production is the production of food by an individual in their personal home kitchen.
As of October 17, 2024, you can produce low risk food items for sale at farmers' markets and/or special events, in your home kitchen without requiring a food premises license and inspection.
What is allowed?
The only food that can be prepared for the public in a home kitchen is low risk food items for sale at farmers’ markets or special events.
Food must be pre-packaged in the home kitchen prior to travelling to the farmers' market or special event.
Low-Risk Food
Low-risk food items are generally considered non-hazardous and do not require refrigeration.
They are unlikely to contain micro-organisms which may cause foodborne illness. Requirements include a water activity (Aw) of 0.85 or less, or a pH of 4.6 or less.
Examples of low-risk foods include, but are not limited to:
- apple sauce
- brownies
- cookies
- dry cereal products
- pies (not cream based or filled)
- fudge
- cakes (no dairy based icing)
- bread and buns (no meat or cheese filling)
- dried fruit
- hard candy
- popcorn
- muffins
- jam and jelly
- pickled vegetables (vinegar based, pH ≤4.6)
- tomato based products (if Aw and pH are acceptable)
What is not allowed?
You are not permitted to:
- prepare high-risk food items
- prepare food for sale at retail
- prepare food for sale online
- prepare food for delivery or direct-pick up at your home
High-Risk Food
High risk foods need special care and consideration. Depending on the type of food product, proper heating, cooling and refrigeration protocols must be followed. Home kitchens may lack the necessary equipment and space to safely prepare these products.
High-risk foods are food that is likely to contain micro-organisms which may cause foodborne illness.
Examples of high-risk foods that are not permitted to be prepared in a home kitchen include, but are not limited to:
- meat
- fish and shellfish
- tofu
- herb or flavoured oils
- garlic spreads and pesto
- anitpasto
- creamed corn
- cabbage rolls
- hummus
- juice
- custard
- dairy products (milk, cream, cheese, yogurt)
- guacamole
- pickled eggs
- whole or cut tomatoes used as an ingredient
- cakes or pastries with whipped cream or cheese fillings
Food for Sale at Retail
Any food prepared for sale at retail locations (grocery store, convenience store, gas station, etc.) or licensed food premises (restaurant, etc.) cannot be prepared in a home kitchen.
Direct Pick-up or Delivery
Any food prepared in a home kitchen cannot be sold by direct pick-up at the house by the customer, or for delivery.
Labelling
Official labelling, as required by the Canadian Food Inspection Agency (CFIA), is not required for food items prepared under a home food production food premises license because the operator sells the food items directly to the consumer.
You should keep a list of ingredients for each food item to easily identify possible allergens for customers.
For more information on labelling, contact the CFIA at 902-566-7290
Food Safety Information
Even though there are no requirements for licensing or inspection of home kitchens, you should follow basic food safety practices to ensure the food you are preparing is safe for consumption:
- Keep refrigerators at 4oC (40oF) or colder and equip with thermometers
- Keep freezers at -18oC (0oF) or colder
- Store dry foods in a labelled container that protects the food from moisture and pests
- Use ingredients from Government approved sources
- Clean and sanitize food contact surfaces, utensils and equipment before and after food preparation
- If a domestic dishwasher is used it should be capable of properly sanitizing dishes
- Run on the longest, hottest cycle with a heat dry
- If dishes will be washed manually, make sure to have all materials required including soap, sanitizer, cloths, drying racks, etc.
- Practice good personal hygiene:
- Proper hand washing
- Wear clean clothing/apron
- Avoid preparing food if you are ill
- Wear hair/beard restraints
- Store prepared food separate from personal food, high risk food, and other potential sources of contamination
- Label chemicals and store separate from food to prevent contamination
- Package food as soon as possible after preparation
- If food is packed in jars:
- Only proper sealing jars (e.g. Mason-type) should be used
- Jars may be refilled only if they are in good condition, cleaned and properly sanitized before reuse
- Do not re-use seal rings and lids
- Jams and jellies should be processed in boiling water, the seal must be airtight
- Ensure the kitchen always has a potable water supply with hot and cold running water under pressure
- If on a private well, sample the water, at minimum, yearly for bacteriological quality
- Have a surface sanitizer available, mixed at the proper concentration for food contact surfaces
- Test strips can be used to confirm concentration
- Ensure adequate lighting in all area’s food is prepared or stored
- Use food-grade containers, utensils and equipment
- Have screens on any opening to the outside to prevent the entry of pests
- Complete an approved food safety training program
- Book an in-class training course online
- A list of other approved courses can also be found online
Frequently Asked Questions
Can I make low-risk food items and have customers pick up their orders from my home?
No. You can prepare low risk food items in your home kitchen, but customers cannot pick-up directly from your home. Products can only be sold at farmers’ markets and/or special events (craft fair, fundraiser, etc.).
Am I still required to have a yearly inspection by Environmental Health?
No. Effective October 17, 2024, there is no longer a licensing or inspection requirement from Environmental Health. Environmental Health maintains the authority to investigate complaints as received.
Will I still get issued a food premises license?
No. Effective October 17, 2024, there is no longer a licensing or inspection requirement from Environmental Health. This exemption applies to pre-packaged low risk food items prepared in a home kitchen for sale at farmer’s markets and/or special events.
Do I still need food safety training?
No. Food safety training is no longer required if a premises is exempt from the Food Premises Regulations; however, we strongly encourage anyone preparing food for the public to have food safety training. Increasing knowledge of safe food handling practices decreases the risk of foodborne illness.
There are many food safety courses available, we strongly recommend you take one that is provided by or approved by Environmental Health to ensure the highest quality.
Register for an in-person food safety course or view a list of approved food safety courses.
Can I make high-risk food in my home kitchen?
You are not permitted to prepare high-risk foods in your home kitchen. If you would like to prepare high-risk food items at your home, you will require a separate kitchen in your home that is designated for business use only.
Do I need to inform Environmental Health if I am using a licensed kitchen to make food items to sell at a farmers' market or special event?
The requirements will depend on the type of food prepared.
If you prepare low-risk food items which are pre-packaged in the licensed kitchen, licensing and inspection by Environmental Health is no longer required.
If you prepare high-risk food items in the licensed kitchen, licensing and inspection by Environmental Health is required. The license application can be completed online here.
What is a high-risk food?
High-risk foods are food that is likely to contain micro-organisms which may cause foodborne illness.
What is a low-risk food?
Low-risk food items are generally considered non-hazardous and do not require refrigeration. They are unlikely to contain micro-organisms which may cause foodborne illness. Requirements include a water activity (Aw) of 0.85 or less, or a pH of 4.6 or less.
More Information
For more information, please contact Environmental Health to speak with an Environmental Health Officer:
(902) 368-4970 or (Toll Free) 1-800-958-6400