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Ch.415 —12— that a cottage food operation shall not be required to have an indirect sewer connection. Water used during the preparation of cottage food products includes all of the following: (I) The washing, sanitizing, and drying of any equipment used in the preparation of a cottage food product. (2) The washing,sanitizing,and drying of hands and arms. (3) Water used as an ingredient. (d) A person who prepares or packages cottage food products shall complete a food processor course instructed by the department to protect the public health within three months of becoming registered. The course shall not exceed four hours in length.The department shall work with the local enforcement agency to ensure that cottage food operators are properly notified of the location,date,and time of the classes offered. (e) A cottage food operation shall properly label all cottage food products in compliance with the Federal Food, Drug, and Cosmetic Act (21 U.S.C. Sec. 343 et seq.).Additionally, to the extent permitted by federal law, the label shall include,but is not limited to,all of the following: (1) The words"Made in a Home Kitchen"in 12-point type on the cottage food product's primary display panel. (2) The name commonly used for the food product or an adequately descriptive name. (3) The name of the cottage food operation which produced the cottage food product. (4) The registration or permit number of the "Class A" or "Class B" cottage food operation, respectively, which produced the cottage food product and,in the case of a"Class B"cottage food operation,the name of the county of the local enforcement agency that issued the permit number. (5) The ingredients of the cottage food product, in descending order of predominance by weight, if the product contains two or more ingredients. 114365.5. (a) The department shall adopt and post on its Internet Web site a list of not potentially hazardous foods and their ethnic variations that are approved for sale by a cottage food operation. A cottage food product shall not be potentially hazardous food,as defined in Section 113871. (b) This list of nonpotentially hazardous foods shall include,but not be limited to,all of the following: (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 fruit. (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. 90