SALEM, Ore. – Oregon’s home-baking law goes into effect in less than two months – although it will take several more months for the state Department of Agriculture to finalize all the rules.
In the meantime, there’s plenty for baking entrepreneurs to do to get ready. In addition to perfecting their best recipes, home bakers need to build a customer base, and ask their county health department about food safety training.
Lauren Gwin, associate director of the Center for Small Farms and Community Food Systems at Oregon State University, says the law allows baked goods to be sold from home because they don’t have the same health risks as other types of fresh foods.
By Public News Service