IL HB2486

Creates a Farmers' Market Task Force with at least 24 members to develop statewide administrative regulations and guidelines for food safety at farmers' markets, with the first annual report due by December 31, 2012.

Prohibits local health departments from creating sanitation guidelines more stringent than state Department of Public Health rules for farmers' markets, though local governments may still require licensing and permits with reasonable fees.

Establishes a "home kitchen operation" exemption for non-potentially hazardous baked goods produced in a primary residence with monthly sales not exceeding $1,000, requiring labeling that identifies the product as home-produced and allergen disclosures.

Expands "cottage food operation" exemptions to allow production of specified non-potentially hazardous foods (baked goods, jams, jellies, preserves, dried herbs) with gross annual receipts up to $36,000, permitting sales at farmers' markets and direct farm sales for products with locally-grown agricultural main ingredients.

Requires cottage food operators to register with local health departments at no charge, obtain a Department-approved Food Service Sanitation Management Certificate, and comply with detailed labeling requirements including warnings about home kitchen production and potential allergen cross-contamination.