gut;1574744 wrote:You raise an interesting point - would non-profit soup kitchens be exempt from standards and regulation? A quick search brings up the Michigan Cottage Food Law which allows "non-hazardous" food items not requiring temperature or time control to be prepared at home and sold for retail. "Cakes" is a qualifying item (assuming the frosting isn't something requiring refridgeration). Sales are limited to $20k, however (I guess she makes nowhere near that).
Still don't know about soup kitchens. I assume the exception is mostly carved-out for bake sales/pot-lucks and for farmers selling fresh produce. Otherwise, besides being a waste of time inspections/compliance isn't really practical in those cases.
I know when our fire department does their annual chicken BBQ, which is a fund raiser as a non-pro, we have to follow the regulations. We've even had an inspector stop by. I think there are some exceptions to the regulations based on what we are doing (because it wouldn't be practical), but we are not exempt from following the rules.
You'll love this one, since I've seen mention of difference between selling and giving away. We would always seek donations for cookies to give with the BBQ dinners. Usually it was the fireman's wives that made them. The one year we had the inspector stop, he told us that wasn't allowed because we could not list the ingredients in each package (and some other BS). But, he said the way around it was to offer "free cookies with each meal" instead of offering it as part of the meal.
Hell, even the non-prof church-affiliated pre-school in our town has to follow certain rules about their snacks. The pretty much have to buy prepackaged food so that is has ingredients and nutritional info on it.