Legislative and Regulatory Recommendations to Allow Home-Processing of Low-Risk Foods in Mississippi
Document Type
Article
Publication Date
12-1-2010
Abstract
With the recent growth in farmers markets and the demand for local, fresh foods there has been a push to allow individuals to produce and sell foods made in their homes. This report will explain why Mississippi should follow the trend set by over 30 states to allow in-home production and sale of certain low-risk or non-potentially hazardous foods like baked goods, jams, jellies, and dried herbs. This report will lay out current Mississippi law regarding the processing of such non-potentially hazardous foods in home kitchens; compare Mississippi law to the laws employed in other states; and make recommendations for Mississippi’s adoption of new regulations or legislation that would permit home processors to sell their non-potentially hazardous foods to the public.
Relational Format
report
Recommended Citation
Harvard Law School Mississippi Delta Project, "Legislative and Regulatory Recommendations to Allow Home-Processing of Low-Risk Foods in Mississippi" (2010). Delta Directions: Publications. 28.
https://egrove.olemiss.edu/deltadirections_pub/28
