"The legislation will allow anyone who makes less than $15,000 annually selling "non-potentially hazardous food" — such as jam, jelly and pies — to prepare the items in a home kitchen and sell them at roadside stands and farmers markets. It also spells out what can't be sold — items such as milk, milk products, meats, acidic foods or foods requiring temperature control. The legislation requires no licensing and no health department inspections. However, labels must contain the same information as they do now: ingredients, allergen information, product name, net weight and the name of the responsible party or vendor. Labels also must carry a disclaimer: "Made in a home kitchen that has not been inspected by the Michigan Department of Agriculture ." Prior to the legislation, products had to be prepared in a licensed, commercial kitchen with specific equipment and meet a detailed list of requirements, said Kevin Halfmann, a food policy specialist with the state agriculture department."