The label of bakery items that require refrigeration must bear the declaration, "Keep Refrigerated" or other similar statement.Statement of Responsibility - the name and address of the business.Ingredient List - ingredients of the food product, listed in descending order of predominance by weight.Customary System and International System Net Quantity of Contents - the net weight, in both U.S.
Statement of Identity - the name of the food product.What are the requirements for the labeling of Home Bakery products?Ī "Home Bakery" is required to label all of their food products properly, which includes the following information on the label of each unit of food product offered or distributed for sale: Potentially hazardous food means the food requires temperature control, because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms. What foods are permitted to be manufactured for sale or distribution by a Home Bakery?Ī "Home Bakery" is permitted to manufacture non-potentially hazardous bakery products (such as cookies, breads, brownies, cakes, fruit pies, etc.), and potentially hazardous bakery products (such as cheese cakes, cream pies, custard pies, pumpkin pies, etc.) which require refrigeration. A "Home Bakery" is defined in Chapter 911 of the Ohio Revised Code to mean, "Any person who owns or operates a home bakery with only one oven, in a stove of ordinary home kitchen design and located in a home, used for baking of baked goods to be sold." "Home" means the primary residence occupied by the residence's owner, on the condition that the residence contains only one stove or oven used for cooking, which may be a double oven, designed for common residence usage and not for a commercial usage, and that the stove or oven be operated in an ordinary kitchen within the residence.
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