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(27) Marshmallows that do not contain eggs. (28) Popcorn balls. (29) Dried grain mixes. (30) Fried or baked donuts and waffles. (31) Dried hot chocolate (dried powdered mixes or molded hardened cocoa pieces). (32) Fruit infused vinegar (containing only high-acid fruits such as apple, crabapple, nectarine, peach, plum, quince, blackberry, blueberry, cherry, cranberry, grape, huckleberry, gooseberry, loganberry, pomegranate, pineapple, raspberry, strawberry, tomatillo, youngberry, grapefruit, kumquat, lemon, lime, orange). (33) Dried fruit powders. *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. California Department of Public Health •Food and Drug Branch•(916)650-6500•fdbinfo(d.cdph.ca.gov Revised: 1/1/2018