Home kitchen operation
—an operation conducted by a person who produces or packages non-potentially hazardous
baked goods in a kitchen of that person's primary domestic residence for direct sale
by the owner or a family member, or for sale by a religious, charitable, or nonprofit
organization, stored in the residence where the baked goods are made.
Non-potentially hazardous baked goods
—breads, cookies, cakes, pies and pastries that are not potentially hazardous food
and which, if included, contain only high-acid fruit as described in section 4(b)(1)(C)
of the Illinois Food Handling Regulations Enforcement Act; pumpkin pie, sweet potato
pie, cheesecake, custard pies, cream pies, and pastries with potentially hazardous
fillings or toppings are prohibited.
Potentially hazardous food
—food that is potentially hazardous according to the Illinois Department of Public
Health's administrative rules issued under the Illinois Food Handling Regulations
Enforcement Act. Potentially hazardous food (PHF) in general means a food that requires
time and temperature control for safety (TCS) to limit pathogenic microorganism growth
or toxin formation.
