The Kitchen is my Manufacturing Facility

• have food contact surfaces of all equipment and utensils be clean to the sight and touch before beginning manufacture of cottage food products, and at a minimum frequency while in use to limit the potential for food and ingredient contamination
• have kitchen and bathroom sinks that have adequate hot and cold running water, and must be easily accessible from the processing area. In accordance with Good Manufacturing Practices (GMPs), the kitchen sink can only be used for food preparation. Hand washing must be done in a separate sink or bathroom sink and have single use hand drying towels.
• have thermometers in the refrigerator and freezer to monitor temperatures.
• have waste carried away from the house in an acceptable fashion (sewer or septic system). Areas in and around the processing area must also be maintained in a condition that will prevent any of the food products, equipment, and supplies from becoming contaminated.
• have all light bulbs in the kitchen equipt with protective shields made of non-glass material or have shatter-proof bulbs.
• have cottage food products' ingredients and finished products stored separate from the residential food supplies, and in a manner to prevent contamination from the premises and non-employees. 
• use chemicals according to the label instructions and stored in a manner to prevent contamination of food contact surfaces, ingredients and finished products, single-use articles, and packaging materials.
• not have personal care items stored or allowed in the permitted area unless stored in such a manner that does not allow contamination of food or food contact surfaces. 
• have spray bottles clearly labeled as to their contents.
• ensure  pests are not present in the kitchen area. This area should be kept clean to prevent harborage of pests, and the premises should allow for easy visual inspection of pest activity. 
• prohibit pets from the kitchen during production and packaging and ensure that pets do not come in contact with ingredients, packaging, or prepared items,

The home processor is responsible to ensure all food that is produced, packaged, and stored in the home kitchen is protected from contamination. 

1. Supervise others who are in the kitchen to ensure safe food handling practices are followed,
2. Do not use the kitchen for home-related activities while food is being produced or packaged for sale,
3. Exclude any person from the kitchen if they have a communicable disease that can be transmitted by food, have an infected wound, or have an acute respiratory infection related to the food being prepared or packaged for sale,
4. Ensure the home is clean and sanitary to reduce the risk of cross contamination during food processing and packaging. 

Note:  If participating in the voluntary Department of Agriculture Home Processing Program to obtain a "kitchen inspection" that is required by some venue managers,  pets are not allowed in the house at any time.