Hopefully someone from MA will see this and respond... But in the meantime, NY has a similar cottage food law. The inspection is simple. An inspector from Ag&Mkts visits for a quick visual (no peeling paint, must have hot and cold running water, thermometers in fridge and freezer) but no serious inspection of cabinets, pantry, oven, bathroom facilities. We also must have labels or at least a label mock-up so they know we understand how to create a label.
It's always nice to hear from someone who has gone through this, but you should also call your licensing agency and ask them what you need.
Good luck!
Hi,
I am from MA also. You will find helpful information here http://cakecentral.com/cake-decorating-ftopict-723543.html 
Hi. I'm from MA. Here's what they look for, it's quite simple. dishwasher temp must reach 140 degrees, (you need a diswahsher or a 3-bin sink), food and ingredients must be labeled, fridge/freezee temps must be at regulation, safe serve certificate must be obtained, foods for baking must be kept on separate shelves from personal foods in fridge, there must be no evidence of rodents, An FDA/EPA approved cleanser must be labeled and used to clean all surfaces...I use counterrific because bleach isn't good for granite.
You must have a paper towel dispenser in kitchen and bathroom. Soap as well. Bathroom must have a fan or a window. Screens must be on windows.
In MA, The complicated part is not the Board of Health, it's getting certified with your town through the zoning board of appeals.
Sorry for the ramble. Hope this information is helpful!
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