Ok so I have been looking into this for a while. I have had people approached me for wedding cakes and would love to do this on the "legal" side.My question is....If I offer just buttercream flavors that need no refridgeration (sp) may I have a "residential" permit. Here's the link I was reffered to. Help! 
http://www.mass.gov/Eeohhs2/docs/dph/environmental/foodsafety/res_kit_brochure.pdf
ok...on Page17 of this document:
http://www.mass.gov/Eeohhs2/docs/dph/regs/105cmr590.pdf
it details the requirements for a residential kitchen doing direct to consumer retail.
according the site you were given and this one...it would seem you will be able to get one based on not needing refrigeration.
the thing that might raise concerns is the filling you use. it specifically mentioned that cream and custard type fillings are verboten !!! (forbidden) in a residential product (has to do w/ cooking to kill the bad buggies issues). So, as long as not doing that (and that would include lemon curd and it's varients too) should be able to get one.
make note of the handcleaning, sanitizing issues, esp. the need for a sanitizing detergent.
you might still want to call local health dept. which should be able to help you through the process.
(and lucky you, unlike those of us in NC, you get to have an indoor pet!)
Thanks Doug.... Thats exactly what what I got outta it. The opinion I need was if it was worth just doing non chilled cake which limit me to only BC. I just didn't want to take a huge debt of remodling even though I do have the room. And fail. Just trying to use my noggin finally!
only non-chilled cake can bring in the $$$ to upgrade to next level.
still lots of options there..
and of course, don't forget fondant and carved cakes etc.
(it would appear jams and jellies could be used as fillings and those can be mixed w/ BC for a mousse effect)
(and custard/cream/curd fillings can be SUCH a mess anyway and prone to shifting and collapse!!)
I have got the pricing kind of figured out, and checked into the cost of power, gas, water ect, to include in the price. My only note of contention, is with talking to the health inspector this morning, I find out that for me to even run on a small scale in my home-say 4-5 cakes a month. I need to have a second seperate stove, and a three panel commercial sink for hand washing and cleaning of equipment, and a seperate room with a door to put all this in to keep it from my dog and children. But yet I live in a small village that does not need me to even have a business license, where is the logic there? This is something I really want to do, but I also plan on having a third child in the future, and would have to lose our spare bedroom, in order to make a commercial kitchen, and would also have to have plumbing installed in my basement to do this. So my question is , are there a lot of people out there doing this for money who are not following these guidelines, or do they nt have as strict of guidelines to follow. Because of course if I did decide to do it anyway, that is when the minute I advertise, that the health inspector would see my add and shut me down. Please tell me what you know
Health standards are generally more strict than business licensing requirements. the license is just a notice that you exist (and may be required to pay other taxes)
The health departments are also more strict with children and pets. Many Home bakers are denied a license because there are pets on the premesis, even if they don't come in the house. It is amazing how much pet hair can be in ahouse even when the pet stays outside.
If you choose to work without a permit, and many decorators do, you cannot advertise. And if the HD finds out, they may also fine you, sometimes thousands of dollars. In a small town, the risk is much greater than in a larger community.
Quote by @%username% on %date%
%body%