At CIFT, one of our priorities is making sure that food entrepreneurs, farmers, and processors have access to the resources and knowledge they need to succeed. Regulations can be complex and, at times, overwhelming, but they are also essential for food safety and consumer trust. That is why we were proud to host Leah Hetrick of the Ohio Farm Bureau Federation at our recent Agribusiness Forum to walk through the Small-Scale Food Business Guide and share practical advice with our community.
Leah provided clarity on the rules that impact small-scale food businesses in Ohio. She began by outlining the role of agencies like the FDA, USDA, CDC, and the Ohio Department of Agriculture in establishing and enforcing food safety standards. Her presentation helped demystify the layers of oversight, giving attendees a clearer understanding of who to turn to and when.
A key focus of the session was on licensing and exemptions. Leah explained that many small producers fall under the category of retail food establishments, which requires a license from the local health department. However, she also highlighted important exemptions such as farm markets, farmers markets, and cottage foods. These categories open opportunities for producers to sell baked goods, jams, honey, fruits, vegetables, and more with less regulatory burden, provided they meet specific requirements.
The discussion went deeper into topics that affect many in our network. Attendees learned about labeling rules, safe handling of eggs, freezer beef requirements, poultry exemptions, and the significance of inspections. Leah emphasized that while exemptions exist, liability remains, and producers should always keep food safety and insurance in mind. Her guidance underscored that compliance is not just about following the letter of the law but about building consumer trust and ensuring safe, high-quality food reaches the market.
What resonated most was Leah’s message that resources exist to help. The Ohio Farm Bureau Small-Scale Food Business Guide, Ohio State University Extension programs, and local health departments all provide practical support. Questions from the audience ranged from honey labeling to micro-kitchen legislation, highlighting the variety of challenges and opportunities facing small-scale producers.
This forum reinforced why we create spaces for conversations like this. Regulations can be intimidating, but with the right knowledge, they become a roadmap rather than a roadblock. We are grateful to Leah for sharing her expertise and to all who joined us for an engaging discussion. At CIFT, we remain committed to connecting food businesses with resources that help them grow, comply, and thrive.
See the recording here.