HB 520 Summary

• Establishes the Access to Local Food Act to authorize cottage food operations to produce and sell food products from home or farm kitchens upon obtaining a permit from the Department of Health.

• Requires cottage food operators to obtain food handler training certificates and, for certain preservation methods (freeze drying, jelly/jam making, pickling, fermenting, dehydrating), obtain Hawaii Master Food Preservers certification or submit food samples for department-approved laboratory testing.

• Permits non-potentially hazardous cottage food products to be sold directly to consumers or through third-party vendors (retail shops, grocery stores) and delivered by mail or shipping; restricts potentially hazardous products to direct sales with delivery only by the cottage food operator.

• Mandates labeling requirements including "Made in a Home Kitchen or Farm Kitchen," "Not inspected by the Department of Health," allergen identification, and ingredient lists in order of predominance.

• Exempts cottage food operations from other state licensing, permitting, and inspection requirements; application fee is $25 with permits valid for one year (two years upon renewal if valid and unencumbered).