The City requires Cottage Food Operators to have a Home Occupation Permit.
Home Occupation Application
A home occupation is an “office only” operation that is legally conducted from a residence, by virtue of an approved home occupation business tax certificate or business license (Burbank Municipal Code 10-1-671). A home occupation inspection is conducted prior to approval to assure that the business operating from the residence complies with all requirements of the Home Occupation Ordinance.
A home occupation is not considered a pre-established commercial use or a primary use of the residence. The home occupation must be conducted within the residence or an entirely enclosed accessory structure that is not a garage. Approved Cottage Food Operations may have one nonresident employee.
Only materials, equipment, and/or tools recognized as part of a normal household or necessary or convenient for domestic purposes shall be used in the home occupation. No motor power other than electrically operated motors, acceptable for connection to a 110 and 220 volt circuit, with a maximum of one (1) horsepower per motor and a total of two (2) horsepower, shall be used. Fire suppression equipment appropriate to the specific home occupation shall be required as determined by the Burbank Fire Department.
To apply for a Home Occupation Permit, please contact us at 818-238-5280.
Health Department's List of Approved Foods
Cottage food operations are allowed to produce certain non-potentially hazardous foods. These are foods that do not support the rapid growth of bacteria that would make people sick when held outside of refrigeration temperatures. The list of approved cottage food categories and their ethnic variations, which cottage food operations are allowed to produce, are listed below. The list will be maintained and updated by the Health Department on its Internet website as necessary.
The Department may add to or delete food products from the approved products list. Notice of any change, reason for the change, the authority for the change, and the nature of the change to the approved food products list will be posted on the department website and shall be become effective thirty (30) days after the notice is posted.
Approved Food Products List (May 7, 2014):
(1) Baked goods, without cream, custard, or meat fillings, such as breads, biscuits, churros, cookies, pastries, and tortillas.
(2) Candy, such as brittle and toffee.
(3) Chocolate-covered nonperishable foods, such as nuts and dried fruits.
(4) Dried fruit.
(5) Dried pasta.
(6) Dry baking mixes.
(7) Fruit pies, fruit empanadas, and fruit tamales.
(8) Granola, cereals, and trail mixes.
(9) Herb blends and dried mole paste.
(10)Honey and sweet sorghum syrup.
(11) Jams, jellies, preserves, and fruit butter that comply with the standard described in Part 150 of Title 21 of the Code of Federal Regulations. *see below
(12) Nut mixes and nut butters.
(14) Vinegar and mustard.
(15) Roasted coffee and dried tea.
(16) Waffle cones and pizelles.
(17) Cotton candy.
(18) Candied apples.
(19) Confections such as salted caramel, fudge, marshmallow bars, chocolate covered marshmallow, nuts, and hard candy, or any combination thereof.
(20) Buttercream frosting, buttercream icing, buttercream fondant, and gum paste that do not contain eggs, cream, or cream cheese.
(21) Dried or Dehydrated vegetables.
(22) Dried vegetarian-based soup mixes.
(23) Vegetable and potato chips.
(24) Ground chocolate.
*Jams, jellies, preserves, and fruit butter: Cottage food operations which produce jams, jellies, preserves, and other related products must be sure that their products meet the legal established standards of identity requirements for those products as set forth in 21 CFR Part 150. The purpose of the regulation is to maintain the integrity of the food product to ensure consumers consistently get what they expect. The product name and ingredients listed on the label must be factual and comply with the legal definitions and standards of identity or the product may be considered misbranded. Products made with other ingredients that are not defined in 21 CFR 150 cannot be produced by cottage food operations. Addition of other ingredients or alteration of ingredient profiles changes the chemistry of the food, which can allow the growth of various bacteria and toxins under the right conditions. For example, addition of peppers (i.e. jalapeno pepper) to make pepper jelly is not supported by 21 CFR 150 and the addition of this low acid ingredient could cause the formation of botulism toxin in the product if the proper controls are not used.