{"data":{"id":"us-ok/okla.-stat.-tit.-2-2-5-4.2","jurisdiction":"us-ok","citation":"Okla. Stat. tit. 2, § 2-5-4.2","heading":"Definitions","body":"As used in the Homemade Food Freedom Act:\n\n1. \"Home food establishment\" shall mean a business on the\n\npremises of a residence in which homemade food products are created\n\nfor sale or resale if the business has gross annual sales of\n\nprepared food of less than Seventy-five Thousand Dollars\n\n($75,000.00). Gross annual sales includes all sales of prepared\n\nfood produced by the business at any location;\n\n2. \"Delivered\" shall mean transferred to the customer, either\n\nimmediately upon sale or at a time thereafter;\n\n3. \"Homemade food product\" shall mean food, including a\n\nbeverage, which is produced and, if packaged, packaged at a\n\nresidence; provided, however, homemade food product shall not mean\n\nalcoholic beverages or unpasteurized milk or cannabis or marijuana\n\nproducts;\n\n4. \"Non-time- or -temperature-controlled for safety\" shall mean\n\nfood that does not require time or temperature control for safety to\n\nlimit the rapid and progressive growth of infectious or toxigenic\n\nmicroorganisms, including foods that have a pH level of four and\n\nsix-tenths (4.6) or below or a water activity (aw) value of eighty-\n\nfive one-hundredths (0.85) or less;\n\n5. \"Time- or temperature-controlled for safety\" shall mean a\n\nfood that requires time or temperature control for safety to limit\n\ninfectious or toxigenic microorganisms and is in a form capable of\n\nsupporting rapid and progressive growth of infectious or toxigenic\n\nmicroorganisms; provided, however, time- or temperature-controlled\n\nfor safety shall not include foods that have a pH level of four and\n\nsix-tenths (4.6) or below or a water activity (aw) value of eighty-\n\nfive one-hundredths (0.85) or less;\n\n6. \"Produce\" shall mean to prepare a food product by cooking,\n\nbaking, drying, mixing, cutting, canning, fermenting, preserving,\n\ndehydrating, growing, raising or other process; and\n\n7. \"Producer\" shall mean the person who produces a homemade\n\nfood product in a home food establishment.","path":["OK Code","Title 2"],"source_url":"https://www.oklegislature.gov/OK_Statutes/CompleteTitles/os2.pdf","current_through":"2026-08-14","vintage":"open-us-law v2026.08, retrieved 2026-09-14","retrieved_at":"2026-09-14T18:32:36Z","sha256":"aa1f23bfa1cdefd13c4a532044da6a6e3a65d26b8726869f6d4f20a9e5fa9236","source_id":"us-ok","stale":false,"prev":"us-ok/okla.-stat.-tit.-2-2-5-4.1","next":"us-ok/okla.-stat.-tit.-2-2-5-4.3"},"notice":"GroundRules: Original legal text. Not legal advice."}