The Oklahoma Home Bakery Act of 2013 made it legal to prepare baked goods in an uninspected, home kitchen and sell the goods from the homeowner’s premises. This act was amended in 2017 to allow home-baked items to be sold-off premises in selected locations.
Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center and the Oklahoma Department of Agriculture, Food and Forestry, will offer one-day courses to assist home bakers in understanding and following the amended legislation, said Renee Nelson, FAPC milling and baking specialist.
“Confusion exists in correct adherence to this law,” Nelson said. “We want to make sure that home bakers understand the regulations as well as provide a safe product since they are not required to be inspected or licensed.”
The Home Baker Trainings will cover good manufacturing practices, allergens, labeling, cross contamination and food safety. A computer worksheet also will be offered to the attendees, aiding in recordkeeping and calculations of income, with decision tools to determine if the baker is capable of expanding to a brick-and-mortar facility.
Several trainings will be held throughout the year with the first happening on April 12 in Stillwater. The cost is $25 per person and includes lunch, snacks and materials. To register and for a list of upcoming Home Baker Trainings, please visit http://fapc.biz/workshops/home-baker-training.
Andrea Graves, FAPC business planning and marketing specialist, said it is important for home bakers to attend one of the trainings and learn more about the Home Bakery Act.
“Selling food to the general public comes with expectations towards food safety that the home baker may not be fully aware,” Graves said. “No other instruction is offered in the state to educate home bakers on best practices, food safety and liability issues that come with producing a baked food.”