Home Baked and Confectionery Goods

Production Guidelines

The information provided here is intended to provide general guidance on preparing goods for commercial use. It is intended to assist you in understanding the requirements of the Home Baked and Confectionery Goods Program.

  1. Any person who will be handling food must get a Food Handler Card if it is a county requirement.
  2. Keep non-employees (children, guests) and pets/animals out of the prep area during processing.
  3. Clean and sanitize preparation area before and after use.
  4. Food and contact surfaces should be easy to clean, smooth and free of breaks, open seams, cracks, chips, pits and similar imperfections and free of difficult to clean internal corners and crevices.
  5. Wiping cloths should be stored in a sanitizing solution, such as 100 ppm chlorine bleach (1 tsp bleach to 1/2 gallon water).
  6. Washing, rinsing, and sanitizing are essential to controlling contamination that can cause foodborne disease.
  7. All equipment and utensil washing sinks, food preparation sinks, and hand sinks should be supplied with hot and cold water under pressure.
  8. Garbage and refuse should be held in durable, easily cleanable insect resistant and rodent resistant containers that do not leak and do not absorb liquids.
  9. Segregate/separate all items (ingredients, packaging, finished product, etc.) associated with the food processing operation from the residential items.
  10. Proper hand washing is an effective means to control the spread of foodborne disease. Use warm water and soap to scrub hands and forearms for 20 seconds before rinsing. Wash hands as often as necessary to keep them clean. Wash your hands before handling food, after handling raw products, after using the restroom, smoking or eating, after taking out the garbage and after touching your hair or skin.
  11. Use gloves that have been approved for use with food to handle ready to eat foods. Wash your hands before putting on clean gloves. Change gloves when they become soiled, torn, after taking a break or starting a new task.
  12. We suggest you verify zoning restrictions with local city or county officials and your insurance company to determine impacts of a home-based business on homeowner's liability.
  13. Check with your local city or county for information on business licenses. In addition, the Arizona Commerce Authority Small Business Services division has an online "Step-by-Step Checklist to Start, Operate, and Grow a Business in Arizona" which provides quick answers to commonly asked questions about business licensing, registration, assistance and resources. Visit AZCommerce.com for the step by step checklist that will guide you through the basics of starting a small business.
  14. Canned goods such as jams, jellies, fruit and pickles are not covered under this program. If you wish to make these products, you would need to obtain a permit from your county environmental services office and produce the food products in a commercial kitchen.