Home Baked and Confectionery Goods
In 2011, the Arizona State Legislature changed the law, A.R.S. 36-136 (H)(4)(g) and A.R.S. 36-136 (H)(13), to allow residents to produce non-potentially hazardous baked and Confectionery products in their homes and to offer them for commercial sale within the state. The topics listed here provide general guidance for this law and information about required food handling permits in each county. The rules of this program are found in Arizona Administrative Code R-9-8-102.
Wait! Before you start baking!
There are three important steps you must take before starting your baking:
Ready? Let's start baking!
When selling your items you must label them with specific information:
Questions? Contact Arizona Department of Health Services.
Office of Environmental Health
150 N. 18th Avenue, Suite 140
Phoenix, AZ 85007
(602) 364-3118
(602) 364-3146 Fax
Email Us
Wait! Before you start baking!
There are three important steps you must take before starting your baking:
- Obtain a food handler card from our La Paz County Health Department
- Register for the Home Baked and Confectionery Program with Arizona Department of Health Services
- Review all the rules on hazardous and non-hazardous foods
Ready? Let's start baking!
When selling your items you must label them with specific information:
- The address and contact information of the individual registered with the Arizona Department of Health Services; and
- A list of the ingredients in the baked or Confectionery goods; and
- A statement that the baked or Confectionery goods are prepared in a private home; or
- If applicable, a statement that the baked or Confectionery goods are prepared in a facility for individuals with developmental disabilities.
Questions? Contact Arizona Department of Health Services.
Office of Environmental Health
150 N. 18th Avenue, Suite 140
Phoenix, AZ 85007
(602) 364-3118
(602) 364-3146 Fax
Email Us
Non-Potentially Hazardous FoodsHere are some examples of foods that can be sold under the Home Baked and Confectionery Goods law:
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Potentially Hazardous FoodsWhy is some food considered potentially hazardous? Food is often considered potentially hazardous because it contains moisture, usually regarded as a water activity greater than 0.85, contains protein, or is neutral to slightly acidic, typically a pH of 4.36 and 7.5. Some examples of potentially hazardous foods are:
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