Planning & Zoning Commission - 951 (09/10/2024)

Town of Waterford 
Office Use Only
Date Submitted: —+|) ay
Processed By: KA
App. No.: PL-Ou- iH}
Total Fee: s 
ZW0-
Electronic Submission
Waived: 
Yes 
No
Department of Planning and Development
=D
JUL 0-1 2024
Planning & Development
Town of Waterford, CT
PZC Form 1
Planning and Zoning Application
1. 
Type of Application(s), Use and Property Information (check all that apply) 
|
[| Informal Staff Review 
L] Site Plan/Design Review 
L] Municipal Project (CGS§8-24)
LE] Special Permit/Design Review! 
L] Subdivision /Resubdivision 
C] Lot line Adjustment
[| Zoning Map Change 
XI Regulation Amendment(s) 
[| New District
[] Multifamily Development 
[| Coastal Area Management ? 
[| Earth Excavation
| Flood Hazard Area 
C] Other: 
[| Other:
Specify all uses and corresponding section for which this application applies’:
Use: Cotfaat fCocl Cped alow 
Section:
Use: 
Section:
Use: 
Section:
Name of proposed development/subdivision: 
If subdivision how many lots?:
If applicable, are roadways proposed to be private, public or both:
[] Private 
[| Public 
L] Both?
Parcel 1 
Parcel 2
Map/Block/Lot: 
/ 
/ 
/__/ 
Map/Block/Lot: 
/__/ 
/ 
/
Street No. & Name: 
Street No. & Name:
Size SF/AC: 
/ 
Size SF/AC: 
/
Zoning District(s): 
Zoning District(s):
"Include a completed list of property owners with Parcel ID, name, address and mailing address. It is the applicant’s responsibility to distribute all
notices certified return receipt. Evidence of mailing shall be submitted prior to the start of the hearing. Failure to do so will delay the opening of the
hearing.
? Coastal Site Plan reviews under Coastal Area Management §25.4 must submit a completed PZC Form 2 in addition to this PZC Form 1.
> The use listed must correspond to the exact use term noted within the zoning district as a permitted use allowed through site plan or special permit.
4A plan must accompany the application clearly delineating the limits of public and private roads.
| 
|

2. 
Applicant Information
Title:
Company:
Address: 
\0 von anal Corre
City/State: 
Nateroa 
CV
Zip Code: 
O D2% S
Telephone: ID AN ROAVA Fax:
Applicant’s Authority to File Application®
is Legal Owner of Record
Power of Attorney
Contract to Purchase
Other
3. 
Agent Information; if applicable
Name:
Title:
Company:
Address:
City/State:
Zip Code:
Telephone: 
Fax:
email: (Ol an keaymaanall.
Specify 
Nature of Agent
Attorney
Civil Engineer
Land Surveyor
Design Professional;
Other:
Bat/License/Reg. No.:
Email:
4 
Property Owner(s) and Parcel(s) Information
Is owner co-applicant? LE] Yes [_]No 
|
Note: If landowner is an LLC, Corporation, Trust or other legal entity, attach the names, addresses and title of each
member or officer, including agent(s). If same as applicant list ‘Same’.
Name:
Title:
Company:
Address:
City/State:
Zip Code:
Telephone:
Fax:
Email:
Name:
Title:
Company:
Address:
City/State:
Zip Code:
Telephone:
Fax:
Email:
5 Applicant must submit evidence attesting to the authority to file application (i.e. deed, option for purchase, etc.)

=
C 5) 
Statement of Use
Attached a typed statement of use in conformance with the Zoning Regulations as described in Section 22.4.2. In addition
include all hours and days of operation, size of buildings and number of stories, utilities servicing the parcel, variances
received, number of employee and structures to be demolished.
| 6. 
Statement of Design Compatibility (Site Plans and Special Permits only)
Attach a statement describing how the building and site design is compatible with the neighborhood, character of
Waterford and Zoning Regulations.
Ts 
Consistency with Adopted Plan of Preservation, Conservation and Development (all
applications)
Attach a statement attesting to how the proposed use, zone change, amendment or design is consistent with the most
recent adopted Plan of Preservation, Conservation and Development (the Plan), Note relevant Plan section numbers and
pages.
Natural and Cultural Resources
N 
% of Property
°
a. Are inland wetlands present on site? 
Total SF/AC 
/
. Are tidal wetlands present on site? 
© Total SF/AC 
/
c. Are their known or suspected vernal pools on the property?
oooo¢:;
oooo
d. CT DEEP NDDB: Are endangered, threatened or species of special concern suspected to be located on
the property? Applicant must attach an 8 % x 11 map of the most current CT DEEP Natural Diversity
Database with site clearly identified regardless of response provided. If you answered yes to item d.,
attach a letter from CT DEEP stating the name of the specie(s) that are suspected to be on the
property. See Section 22 of the Zoning Regulations for additional information.
e. Are floodplains or flood hazard areas on the property?
Identify:
f. Is the property located within a local, state of national historic district?
If yes identify district name:
C] [] 
g. Does the site possess any structures or sites listed on the local, state or national register of historic
landmarks?
If yes, identify:

9
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&
OOOOOROO0OO
10.
Additional Information
OOOUOUOUOUOUUDs
Is any part of the site within 500' of the Town line? Which town:
Will any egress or ingress for the property use streets within an adjoining municipality?
Is any work proposed in wetlands or watercourses? Explain in Statement of Use
Is any work proposed within 100 feet of a wetlands or watercourse? Explain in Statement of Use
Is any work proposed within a floodplain or flood hazard area? Explain in Statement of Use
Is public water available or proposed to the site? Identify:
Are public sanitary sewers available or proposed to the site? Identify:
Is there a utility, drainage or other easement(s) on the site? Specify:
Is open space proposed on the property?
How much open space is proposed (SF/AC)? 
/ 
Percent of property(s)
Use and purpose of open space:
Previous Land Use Permits Associated with the Property(s)
Have previous permits been issued for the Property: [_]ves ia No 
(List singularly; attached additional pages if necessary)
Date Issued_
Issuing Agency 
Approved Use/Activity

11. 
Change of Zone, Regulation Amendment or New Zoning District, if applicable
Yes 
No
[| 
[| 
a. 
Is this application for a new zoning district and/or regulation not presently established within the
Zoning Regulations? If a new zoning district, distinguish type of zone proposed:
[_]Fixea Zone
[| Floating Zone
[_ Joverlay Zone
Identify proposed zone name:
For new regulations, list proposed section number(s) and titles(s):
ii.
iii.
i] | b. Is this application an amendment to an existing regulation? Attach proposed amendments, clearly
noting any deletions, modifications or additions. List sections proposed to be modified:
. 
DeGarhoas Home, Ocapatien, Oustorany”” dota?
FOAL CPeahon
ii.
iii.
[| [| c. Is this application for a change to a district already established within the regulations? Identify:
Supporting materials:
For new zoning districts or a change in zone provide a legal description of the land involved in the zone district change
including the following:
e 
Location map at 1”=1000’
e 
Accurate description and acreage of tract(s) to be changed with existing buildings and uses
e 
Show existing features including but not limited to contours at two-foot intervals, wetlands and watercourses,
flood plains, all improvements and structures,
© 
All lots or parts of lots contained in an area within 500 feet in all directions of the zone change tract
e 
All lots shown in this area and within the zone change tract shall contain the name and address of owners as
recorded in the Assessor’s records and shall show the nature of use
© 
North point, and distance along road from nearest road intersection.
e 
Scale of map(s)

12. 
Bulk Zoning Requirements Table
Complete the following table, which must also be included on applicable drawings:
Zoning District(s):
Item
Required
Proposed
Minimum Lot Size
Frontage
Front Yard
Side Yard
Rear Yard
Building Line
Building Coverage
Parking®
Landscaping
Impermeable Coverage
5 Attach method used to determine the number of parking spaces required.
|

13. 
Planning, Design and Engineering Team
Provide a list of all professionals responsible for the project. Additional pages attached, if necessary: [ ves
Discipline: 
Telephone:
Name: 
Fax:
Company: 
Email:
License(s)/ 
License(s)/
Accreditations: 
Accreditation No(s):
Discipline: 
Telephone:
Name: 
Fax:
Company: 
Email:
Licenses and/or 
License/
Accreditations: 
Accreditation No(s):
Discipline: 
Telephone:
Name: 
Fax:
Company: 
Email:
Licenses and/or 
License/
Accreditations: 
Accreditation No(s):
Discipline: 
Telephone:
Name: 
Fax:
Company: 
Email:
Licenses and/or 
License/
Accreditations: 
Accreditation No(s):
Discipline: 
Telephone:
Name: 
Fax:
Company: 
Email:
Licenses and/or 
License/
Accreditations: 
Accreditation No(s):

_ 
14. 
Supporting Documentation
Itemize, including additional attachments, all information provided in support of the application. Titles, dates and
sheet/map numbers shall correspond exactly with the corresponding information provided.
Additional pages attached, if necessary: im Yes C] No
15. 
~~‘ For Informal Staff Review Use Only
Sec. 7-159b — Pre-application review of use of property. Notwithstanding any other provision of the general statutes,
prior to the submission of an application for use of property under chapters 124, 126, 440 and 541 or any other provision
of the general statutes authorizing an authority, commission, department or agency of a municipality to issue a permit or
approval for use of such property, such authority, commission, department or agency or authorized agent thereof may
separately, jointly, or in any combination, conduct a pre-application review of a proposed project with the applicant at
the applicant's request. Such pre-application review and any results or information obtained from it may not be appealed
under any provision of the general statutes, and shall not be binding on the applicant or any authority, commission,
department, agency or other official having jurisdiction to review the proposed project.
I have read and understand the above provision of the Connecticut General Statutes and understand and agree that
whatever discussion, comments and/or recommendations are made through this review are non-binding upon the parties.
Further, I acknowledge and agree that this pre-application review meeting is being conducted prior to and in anticipation
of a formal application to the Waterford Planning and Zoning Commission or Conservation Commission to obtain
feedback and response to the proposal or design, as it exists on this date, in the interest of preparing an application
consistent with the Subdivision, Zoning or Wetlands regulations of the Town of Waterford as the case may be.
Signature 
Printed Name 
Date
Applicant
Agent
Land Owner
Land Owner

16. 
Technical Assistance Review Fee
In accordance with the Waterford Code of Ordinance Chapter 16.08, the Commission may require third party technical
assistance review for the evaluation of applications associated with but not limited to site plans, special permits, zone
change and regulation amendments and may collect payment for costs associated with the review. This includes but is not
limited to civil engineering, architecture, legal assistance, traffic engineering and environmental protection.
17. 
Acknowledgements; All applications
Application Content
The undersigned herby acknowledges that this application and statements submitted herewith are true to the best of my
knowledge and approval of the application is contingent upon compliance with all requirements of said regulations.
Right of Entry and Inspection
The undersigned hereby authorizes the Waterford Planning and Zoning Commission or its agents, to enter the subject
property for the purposes of inspection and enforcement for the said Zoning Regulations until receipt of final Certificate
of Occupancy and Certificate of Zoning Compliance.
Electronic Data Accuracy and Transmission
If applicable, the undersigned hereby acknowledges that all electronic data submitted as part of this application is an
accurate and true representation of all paper transmissions provided as part of this application and may be transmitted
publically when requested and all applicable fees are paid in full by the requesting party.
“ 
| lt Vip 
Cony Lavan 
Ut2]2024
Land Owner

Statement of Use
I'm requesting that Cottage Bakery, or Cottage Food Operator, be considered as an additional
customary home occupation in section 1.37 of the Town of Waterford Zoning Regulations.
According to the CT.gov website, the State of Connecticut allows Cottage Food Operators (CFO)
to prepare food that is perceived to be low-risk for food-related injury or illness. As a low-risk
product, Cottage Food can be prepared in a home environment without some of the controls
used for a traditional ready-to-eat food such as those foods sold in a restaurant or grocery
store. As part of the application for a CFO license you must list all types of food you will be
producing and complete a food safety training program. For safety purposes, Public Act 18-141
sets the limits on what you may sell in the State of Connecticut. There is a list of acceptable
foods and a Guide for Cottage Food Operators on the State of Connecticut’s website. In
addition, the applicant must obtain and keep written confirmation, that our space is complaint
with local zoning laws, and that is the reason for my application to planning and zoning.
My business will be conducted in the kitchen of my two-story home. | will operate during the
weekdays in the evenings from 5:00pm-7:00pm, and on weekends anywhere from 8:00am to
5:00pm. | will be the sole employee of the Cottage Food Operation. Baking is a passion of mine
and | would love to share my passion for sweet treats with the rest of my community. Thank
you in advance for considering this matter.

Cottage Sood
” In Connecticut
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Cottage food is food that is made in your home for direct sale to
consumers. For safety purposes, Public Act 18-141 sets limits on what
you may sell in the State of Connecticut. Cottage food operators
in Connecticut will be able to apply for a cottage food license effective
October 1st, 2018, and will be able to sell once their license is approved.
Cottage food must be held to the highest safety standards, and
production and sales practices must follow laws and regulations
outlined by the State of Connecticut and the Food and Drug
Administration (FDA).
In this guide, you will find information about license requirements,
labeling requirements, location requirements, and answers to
questions about what types of food you are able to produce, and with
which ingredients.
Below are some terms that may be new to you, and will help you
understand this guide:
@ Potentially Hazardous Food: Potentially hazardous food is any
food that requires time and temperature control for safety to limit
pathogenic microorganism growth or toxin formation. This means
any food that will spoil as a result of improper temperature control
and, as a result, may be potentially harmful if consumed.
@ 21CFR: 21CFR (Code of Federal Regulations Title 21) references
the FDA regulations that will affect your work.
@ 
Private Residential Dwelling: A private residential dwelling is
your home. It is not a group or communal residential setting. A
home in an apartment building is considered a private residential
dwelling. Cottage food may only be produced in your home
kitchen, and may only be packaged, stored or handled in the
permitted portion of your home that includes your kitchen.
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At the end of this document, you will find contact information
for the Food and Standards Division at the Department
of Consumer Protection (DCP), and links to additional resources.
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Picense (Requirements
What do I have to do before | may obtain a cottage food
license?
@ 
Youshould obtain, and keep written confirmation, that your
space is compliant with local zoning laws.
@ 
If you have a private water supply, the water supply must be
tested prior to receiving a license in order to demonstrate that
the water supply is safe to drink. Subsequent testing may be
required.
@ 
You must complete a food safety training program that includes
training in food processing and packaging. A list of acceptable
courses can be found at www.portal.ct.gov/cottagefood.
@ 
You must apply for a license through DCP, and pay the application
fee of $50.00.
@ 
When you apply for your license, you must be prepared to tell
DCP what type of food you will be producing.
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What types of cottage food may | produce in my home?
Some examples of potentially acceptable cottage food are:
Loaf breads, rolls and biscuits
Non-potentially hazardous cakes including celebration cakes
(e.g. birthday cake, but not cheese cake)
Non-potentially hazardous pastries and cookies
Candies and confections
Fruit pies (not pumpkin)
Jams, jellies and preserves (must meet the Standard of
Identity in 21CFR150)
Dried fruits
Dry herbs, seasonings and mixtures
Non-potentially hazardous cereals, trail mixes and granola
Coated or uncoated nuts
Vinegar and flavored vinegars
Popcorn and popcorn balls
Cotton candy
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PLEASE NOTE: This list is not inclusive. Products on this list are not
automatically approved, and the list above is subject to change.
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4

Why are some products not allowed to be made and sold?
The allowable products list is based on the food safety risk level
associated with certain types of food. People who operate a licensed
and inspected food processing business have to meet more rigorous
requirements for training, food safety and handling, which is why they
may make and sell a broader range of food.
May !| produce and sell cooked vegetable products, like
salsas, tomato sauces, spaghetti sauces, or focaccia bread
with roasted vegetables?
No. Cooked vegetables, whether fresh or canned, usually are made
from a combination of low acid and acidified food, and are considered
a potentially hazardous food. Cooked vegetables must be kept either
hot (above 135 °F) or cold (below 41°F). They cannot be stored safely
at room temperature, which makes them ineligible for production in a
cottage food operation.
May | roast coffee beans in my home kitchen and sell
them?
Yes. You may roast and sell whole bean coffee or ground coffee.
However, beverages may not be sold, so you may not sell ready-made
coffee.
May | bake bread in a wood-fired oven?
Yes, as long as that oven is in your approved home kitchen.
May | make and sell apple butter, pumpkin butter or other
fruit butters?
No. Fruit butters have significantly less sugar than a traditional jam or
jelly. It is the combination of acid, sugar, pectin and heat that assures
the safety of jams or jellies. In fruit butters, the combination of sugar
and pectin is not sufficient to assure that the fruit butter is safe.
May | press and sell apple cider?
No. Beverages, including apple cider, are not allowed to be
produced and sold.

May | make and sell dehydrated meat or poultry?
No. Meat and poultry are a potentially hazardous food and may
not be produced and sold as cottage food.
May | make and sell hard candies or lollipops?
Yes, but only if they are non-potentially hazardous.
May | make and sell dry bread or “instant” bread
mixes?
Yes.
Does my chocolate fountain business qualify as a
cottage food business?
In most cases, no.
If the type of business outlined below describes you, you do not
qualify as a cottage food business. Cottage food products must
be prepackaged and properly labeled prior to sale.
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“| deliver and set up the fountain, and provide chocolate
dipping sauce and items to dip (cut up fruit, pretzels, etc.) that
| have prepared in my home kitchen.”
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Qugredients
May | make and sell sweet breads, muffins or other
baked goods made with fresh or homegrown fruits and
vegetables like zucchini, pumpkin, and strawberries?
Yes, as long as the fruits or vegetables are incorporated into the
batter and properly baked, labeled and packaged. You should make
sure to wash all fruits and vegetables properly before use. The
baked goods may not be decorated or garnished with fresh or frozen
fruits or vegetables.
PLEASE NOTE: The rules above apply to homegrown or fresh
products that have been frozen and saved for use at a later date.
May homegrown produce be canned and used for
making baked goods, like sweet breads, at a later date?
No. However, you may use commercially canned products for baked
goods, like cherry pie filling, etc. Most home canned products are
not approved for production, with the exception of jams and jellies
that meet 21CFR150.
Where may I store ingredients and finished products for
my cottage food business?
Ingredients and finished cottage food products may be stored in the
permitted area of your private residential dwelling. The permitted
area of your home must include your kitchen, and may include areas
such as a spare room or a basement that is free of dampness or
water, pests or other unsanitary conditions.
You may not use a garage, shed, barn or other outbuilding as a
storage facility for your cottage food business.
| 
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May | utilize commercial equipment such as large rotary
mixers in my cottage food operation?
No. Typically a private kitchen is not equipped with sinks required to
effectively wash, rinse and sanitize large commercial equipment.
Does my equipment, stove and/or refrigerator need to be
NSF (a food equipment evaluation group) approved?
No. As a cottage food operator, you are not required to meet NSF
standards for your equipment.

ating
Do | have to put a label on my cottage food?
Yes, you are required to label your cottage food. The basic information
that must be on the label is as follows:
Name and address of the cottage food operation.
Name of the cottage food product (All capital letters or upper/lower
case are both acceptable).
The ingredients in the cottage food product in descending order
of predominance by weight.
® If you use a prepared item in your recipe, you must list the sub
ingredients as well. For example: “soy sauce” is not acceptable,
but “soy sauce (wheat, soybeans, salt)” would be acceptable.
The net weight or net volume of the cottage food product (this
must also include the metric equivalent; conversion charts are
available online).
Allergen labeling as specified in federal labeling requirements.
The following statement must be printed in at least ten-point
type in a clear and conspicuous manner: "Made in a Cottage
Food Operation that is not Subject to Routine Government Food
Safety Inspection.”
Hand-printed labels are acceptable if they are clearly legible,
written with durable, permanent ink, and printed large enough
to equal the font size requirements listed above.
What is the meaning of “allergen labeling, as specified in
federal labeling requirements”?
You are responsible for following these federal labeling requirements.
As of July 2018, you must identify any of your ingredients that are made
from one of the following food groups: milk, eggs, wheat, peanuts,
soybeans, fish (including shellfish, crab, lobster or shrimp) and tree
nuts (such as almonds, pecans or walnuts).

If you have an ingredient made with a wheat-based product, you have
two options:
® 
Include the allergen in the ingredient list. For example, the
following ingredient listing: “whole wheat flour, water, salt and
yeast,” meets the requirements of federal law because of the
statement “whole wheat flour.”
@ 
Include an allergen statement ("Contains:") after the ingredient
list. For example, a white bread with whole wheat flour, water,
sodium caseinate, salt and yeast should say, “Contains: wheat
and milk.”
The "Contains" statement must reflect all of the allergens found in the
product. In this example, the sodium caseinate comes from milk.
Are there any special requirements for allergen labeling on
products that use tree nuts?
Yes. If your cottage food has tree nuts as an ingredient, you must
identify which tree nut you are using.
For example, if you made nut bread, an acceptable ingredient list
would be:
® Ingredients: wheat flour, water, almonds, salt, yeast.
The following would not be acceptable:
® Ingredients: flour, water, nuts, salt, yeast.
Do | have to include my home address on my product
label or is a post office box sufficient?
You must use the physical address of your home kitchen on your
product label, not a post office box. Including an address on a product
label enables authorities to locate a business in case of a recall or trace
back associated with a foodborne illness complaint or outbreak.
10

Am | required to send my products to a laboratory to
obtain an official ingredient list, or is that something |
may put together on my own?
No. You are not required to have your products analyzed by a
laboratory to obtain an official ingredient list. You must, however, list
all ingredients, in descending order of predominance by weight. If you
use a prepared item in your recipe, you must list sub-ingredients as
indicated above.
if 
| make and sell wedding cakes, how should | meet the
labeling requirements when | am unable to put a label on
a cake?
For wedding cakes, birthday cakes and other specialty cakes that are
not easily packaged, you must include all labeling requirements on th
invoice and deliver the invoice with the cake.
Smaller cakes must be boxed, and the label must be included on the
box.
e
1.

Pocal eLoning @
Vocation
Will | need to meet local zoning or other laws?
Yes. Cottage food operators should contact their municipal government
to determine if there are local regulations that will impact their
business. You must keep a written record of zoning approval, and be
able to produce it if requested by DCP.
Are there any special requirements regarding my home
on-site well?
Yes. Only safe drinking water from a properly constructed on-site well
or municipal water system may be used. If a well is used, the well water
should be tested, at least annually, for coliform bacteria and nitrates.
You must submit a water analysis prior to approval and annually
thereafter.
Water from wells with any of the following features should be avoided:
© 
Very shallow depth (< 25 feet)
© 
Producing cloudy water
° 
Located in below-ground pit
° 
Buried wellhead
® 
Missing cap or seal
© 
Opening around casing pipe
® 
Located in close proximity to septic system or other source of
contamination (i.e. animals)
® 
Dug well
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A list of water testing laboratories is available on the
Department of Public Health website at
http://portal.ct.gov/DPH/Drinking-Water/DWS/Certified-Testing-Laboratories.
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12

What are the concerns related to my home on-site
wastewater (septic) system?
Depending on the nature and volume of the food products that will be
produced for sale, there may be adverse effects to the existing system
serving your home.
For instance, adding significant bakery wastewater can increase the
total volume discharged, and may also increase the organic strength
of the wastewater discharged to the drain field, leading to the
possibility of accelerated system failure. The adequacy of the home
system to handle additional wastewater loading should be evaluated
prior to initiating production. Modifications to the existing system may
be necessary.
May | make products in a rented commercial kitchen and
sell them?
No. A cottage food license is only for food produced in your home
kitchen. If you rent time at 
a commercial kitchen, you will need a food
establishment license to sell your products, even if the rented kitchen
is a licensed facility.
May I make cottage food products in an outbuilding on my
property, such as a shed or a barn?
No. Cottage food products must be made in the licensed kitchen in
your home and stored in the permitted area of your home.
May ! make and store cottage food products at my second
home, or another property?
No. Cottage food must be produced and stored in the permitted area
of your private residential dwelling. The permitted area must include
your home kitchen and, therefore, may not be at a different location.
13

& 6Doing 
“Qusiness
in Connecticut
The farmers’ market where | want to sell my products says
| need a food license, even though | am a cottage food
business. May the market require a license?
Yes. Even though an entity may meet the requirements of a cottage food
operation and have a license, some farmers’ markets or other direct
marketing venues may require vendors to have a food establishment
license or to meet other requirements.
May | sell my cottage food online?
Yes. You may advertise and take orders for your product online, but you
must directly deliver such products to consumers and you may only
deliver products within the State of Connecticut. Sales and product
delivery must be directly from the producer or designee to the consumer,
in a person-to-person transaction. Products may not be delivered by mail
or by other third party delivery services such as UPS or FedEx, or by
mobile food ordering companies.
May | sell my cottage food to a wholesaler, broker or
distributor?
No. It is not legal for a cottage food operator to sell to a wholesaler,
broker or distributor who would then resell the product. Cottage food
may only be sold directly to consumers.
May I serve free samples of my cottage food products?
Yes, subject to local health department approval.
May | advertise my cottage food business in the newspaper
or at trade shows?
Yes. Advertising is allowed. However, the actual sale must be
made in person.
| 
4

Is it possible to place my cottage food products in a store
or restaurant on consignment?
No. Cottage food products may not be sold wholesale or on
consignment. Cottage food products may not be sold at grocery stores,
restaurants, long-term care facilities, group homes, day care facilities, or
schools. The sale must be person-to-person, from the producer or
designee to the actual consumer.
REMEMBER: You must display your license where
you sell your cottage food products.
Is there a limit to how much I may sell as a cottage
food producer?
Yes, there is a yearly gross sales limit of $25,000. You must maintain
records of all sales.
Do | need to have a “Doing Business As” (DBA)?
A DBA may be a requirement of your local municipality or the Secretary
of the State depending on how your business is organized. You are
advised to check requirements with your municipal officials.
The Secretary of the State, https://portal.ct.gov/SOTS, has a business
start-up tool that may be helpful in navigating this process.
May nonprofit organizations produce and sell cottage food?
No. Nonprofits do not have a private residential dwelling and, therefore,
do not qualify as a cottage food business.
15

oftdditional “Resowrees
These resources referenced throughout this guide can
support you if you’re looking to get started, or get more detail
about cottage food laws and regulations.
The Secretary of State’s Business Start Up Tool
http://portal.ct.gov/SOTS
21CFR101: Food Labeling
httos://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfefr/
CFRSearch.cfm?CFRPart=104
21CFR150: Fruit Butters, Jellies, Preserves,
and Related Products
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/
CFRSearch.cfm?CFRPart=150&showFR=1.
Connecticut Water Testing Laboratories
http://portal.ct.gov/DPH/Drinking-Water/DWS/Certified-Test-
ing-Laboratories
Updated Cottage Food Information from DCP
(including food safety courses)
www.portal.ct.gov/cottagefood
NSF: The Public Health and Safety Organization
http://www.nsf.org/ _
16

Contact 6D
Department of Consumer Protection
Food and Standards Division
dcp.foodandstandards@ct.gov
(860) 713-6160
www.portal.ct.gov/cottagefood
17

CONNECTICUT DEPARTMENT OF
www.ct.gov/DCP