CT HB05287

Allows production and sale of acidified food products (pH 4.6 or less), jams, jellies, and preserves on residential farms in a room used as living quarters without state or local inspection.

Defines "acidified food product" as items with pH 4.6 or less produced on a residential farm, including pickles, salsa, and hot sauce, but excluding products containing milk, eggs, meat, poultry, fish, or shellfish.

Requires that all products be made from fruit or vegetables grown on the farm, and for acidified foods specifically requires annual water testing (if from private well), pH laboratory testing after preparation, kitchen use restriction during production, and food handler safety certification.

Mandates all containers display the label "Not prepared in a government inspected kitchen" in ten-point type.

Takes effect October 1, 2010.