Cottage Food Operators in California must specifically meet the following requirements:
Allowable products under the Cottage Food Law include:
All food made by a Cottage Food Operator must be labeled properly with an approved label which states “made in a home kitchen” in 12 point type, along with a descriptive name of the product, the contact information and location of the Cottage Food Operator, the permit/registration number, an ingredient list in descending order of weight, the net quantity in English units and metric units, and a declaration of food allergens. In addition, honey must meet the California Food and Agriculture Code covering quality, packaging and labeling.
VHoney allergies are very rare, so this is not considered an issue.
Precautions should be taken to minimize crystallization and
physical and chemical changes during storage. Ideally, store
unprocessed and processed honey below 32°F to preserve aroma,
flavor and color. Crystallization is most rapid at 52-59°F.
Bottle at 104°F or higher (up to 130-140°F) to slow crystallization.
Store unpackaged honey in air-tight containers (eg. sanitized and
sealed stainless steel drums) to protect from external moisture.
Shelf-life is difficult to define, but 2 years is often stated.
Bottling honey requires food grade packaging, including glass jars
or squeezable plastic containers so that consumers can see the
honey’s color. Select both functional and attractive packaging;
elaborate glass jars get higher retail price.