New Sales Tax Takeaway

As many of you already know Maine has substantially changed its sales tax rules regarding food. It’s no longer as straight-forward as groceries (non-taxable) and prepared food (always taxable). The legislature, in its infinite wisdom, now regards some groceries as taxable. The new name for non-taxable food is “grocery staples.”

At our meeting on January 12th one of the members asked how this affects cheese makers because she had heard different things from different people. I promised to look into the question and try to digest the information available.

Attached are two PDFs. One contains the five pages that apply to groceries among the entire revised Sales Tax Reference Guide (linked in its entirety here).

The other document is the revised Instructional Bulletin Number 12 (linked here) for Retailers of Food Products.

There is also a shorter FAQ type document (“Supplemental Information“) based on questions already submitted to the State about the changes.

I recommend reading the Instructional Bulletin and the Supplemental Information because they are more detailed and easier to digest. Be aware that there is now a taxation distinction between “grocery staples” that are altered by the retailer themselves. For example a dairy that mixes chocolate syrup into a bottle of milk to make chocolate milk is considered the SAME as a coffee shop that squirts coffee syrup into a cup of milk they poured from a carton.

There is a PowerPoint presentation meant to summarize the changes in Taxable Food Products (linked here — be warned that it is HUGE and may take a while to download).

Finally, because there is STILL some ambiguity in the Instructional Bulletin, I called the Maine Revenue Service (MRS) Sales Tax Division (207-624-9693). I spoke to Laura Larrabee who then consulted with her boss, Ed Lowell, to clarify the items below.

FYI: Sale Tax (where applicable) on grocery items are 5.5%; sales tax on Prepared Foods is now 8%. This review is meant to cover “Grocery Staples” that would be sold by a cheese maker. If you also sell Prepared Foods there is another Instructional Bulletin (27) that covers Prepared Food.
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2016 Cheesemaking Workshops – Appleton Creamery

Award winning cheesemaker Caitlin Huntemaking cheeser of Appleton Creamery announces the following  workshops at her creamery  in Appleton, Maine for early 2016.

French Fun – February  6 & 7, 2016
Basics of Goat Cheese – April 17,  2016
Home Cheese Making – January 23 & 24, March  5 & 6, April 30 & May 1
Italian Fun – February 21, 2016
Basics of Hard Cheese – January 18, 2016

More information and registration forms may be found at appletoncreamery.com. In order to secure a space in these workshops, early registration is advised.

Serving the interest of cheese-makers and cheese lovers in Maine and beyond