FrenzyGo is a marketplace — we do not issue food licences or inspect kitchens.
Rules vary by public health unit, municipality, and what you sell.
You are responsible for confirming what you are legally allowed to sell before listing.
Ontario home-based food businesses
Ontario does not have a separate “cottage food law” like some U.S. states.
Instead, home sellers operate as home-based food premises under the
Health Protection and Promotion Act
and O. Reg. 493/17 — Food Premises.
Since January 1, 2020, Ontario made it easier to sell
low-risk, home-prepared foods. You must still notify your local public health unit,
meet sanitation standards, and may be inspected.
Official guide:
Ontario MOH — Starting a Home-Based Food Business (PDF)
·
Find your public health unit
What you must do (all home food sellers)
- Decide what you're selling — low-risk vs potentially hazardous.
- Check municipal zoning and business-licence rules first.
- Notify your public health unit before operating (Notice of Intent).
- Meet food-safety, storage, allergen, and labeling expectations.
- Pass inspection / get approval where required by your PHU.
Low-risk-only simplified path
Home businesses that prepare only low-risk foods may be exempt from some requirements, such as:
- Specified commercial handwashing stations
- Commercial dishwashing equipment
- Mandatory food-handler certification (some PHUs still encourage it — verify locally)
Whether you can use your home kitchen vs need a separate prep area varies by health unit — call yours before you list.
Low-risk foods (generally OK for home prep)
Low-risk items are non-hazardous and shelf-stable — they do not require time/temperature control.
Homemade products on FrenzyGo should fall in this category.
Official Ontario examples include:
- Most breads and buns (no meat or cream filling)
- Most baked goods (no custard): cookies, brownies, muffins, scones
- Cakes with icing that does not require refrigeration
- Chocolate, hard candy, fudge, toffee, brittle
- Jams, jellies, preserves, pickles (canning method matters — ask your PHU)
- Granola, trail mix, nuts, seeds
- Spice mixes and dry rubs
- Coffee beans and tea leaves
Potentially hazardous foods (stricter rules)
These require temperature control and tighter kitchen setup. They are generally not suitable for casual home-kitchen listing
unless prepared in a properly approved facility:
- Cooked meat, poultry, seafood, or sushi
- Dairy-based products requiring refrigeration — cream fillings, custards, refrigerated icings
- Prepared hot meals, cooked rice, pasta dishes
- Fresh-cut fruit or vegetables, salads, sprouts
- Raw milk, unpasteurized dairy, raw egg products
- Anything that must stay refrigerated or frozen to remain safe
Sealed packaged snacks & specialty grocery
Many FrenzyGo sellers offer factory-packaged chips, drinks, sauces, or imported snacks
for local pickup — sold in original, unopened manufacturer packaging with no repackaging or relabeling.
- This is different from homemade cottage food — you are typically reselling, not manufacturing.
- Allergens, ingredients, and net quantity should already appear on the manufacturer's label.
- For Ontario-only resale of prepackaged goods, you generally do not need a federal
Safe Food for Canadians licence
— but you may still need municipal approval, business licensing, and HST registration.
- Store products safely (including refrigerated items if applicable).
- Buy from legitimate suppliers; respect resale restrictions on retail purchases.
- Describe items accurately in your listing — include brand, size, and allergen info from the package.
Labeling & allergen disclosure (homemade)
Homemade food you package yourself should include, on the product or label:
- Product name
- Full ingredient list, with common allergens emphasized (nuts, milk, eggs, wheat, soy, sesame, etc.)
- Net weight or volume
- Your business name and contact information
- Best-before or packed-on date where appropriate
- A home-prepared disclaimer where advised by your public health unit
Factory-packaged goods should keep the manufacturer's label intact — do not remove, cover, or alter it.
Before your first sale — checklist
- Category: Homemade low-risk · higher-risk prepared food · prepackaged resale
- Public health unit: Submit Notice of Intent; confirm kitchen and inspection rules
- Municipality: Zoning, home occupation, business licence (some cities restrict retail from home)
- Tax: Register for HST/GST if you exceed CRA small-supplier thresholds
- Insurance: Confirm your home policy covers business activity
- FrenzyGo listing: Honest photos, allergens, lead times, and listing mode (inventory vs request)
FrenzyGo platform expectations
- Set honest lead times — don't prepare food before an order or accepted request justifies it.
- Use clean packaging suitable for handoff or short local delivery.
- Communicate pickup location, delivery window, and allergen concerns clearly.
- Pause listings when you cannot fulfill safely or on schedule.
- We may review new seller listings and remove items that appear unsafe, misleading, or outside these guidelines.
Official resources
Read our Seller Agreement and confirm requirements with your local public health unit before selling.
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