Cottage foods: From their kitchen to your table

Did you know that in 2024, there were more than 10,850 registered cottage food producers in Minnesota? These small-scale, home-based food businesses are an important part of our local economy, and they rely on community support to thrive. 

Who are cottage food producers?

Under the Minnesota Cottage Food Law, certain food businesses are exempt from the usual licensing requirements of food establishments. While these businesses don’t require a license, they must register annually with the Minnesota Department of Agriculture (MDA) and follow specific guidelines to ensure food safety.

Cottage food producers prepare non-potentially hazardous foods (i.e., foods that don’t support the rapid growth of harmful bacteria) in their home kitchens and sell directly to the end consumer. This means they are allowed to sell only to people who will ultimately eat the food; they cannot sell to businesses, such as bakeries or grocery stores, that intend to resell the food. Cottage food producers in Minnesota are limited to $78,000 in sales per year.

Where to buy cottage foods

Minnesotans can find cottage food producers selling their food at local farmers markets, community events, and on online platforms (orders must be picked up or delivered in person). Cottage food producers cannot sell their product in stores, cafes or gift shops.

Food safety requirements

Training requirements

While cottage food producers aren’t held to the same regulatory requirements as licensed food establishments, all cottage food producers are required to take food safety training before registering their businesses.

Cottage food producers who sell more than $7,665 annually are required to take advanced food safety training through University of Minnesota Extension. The course is available both online and in person.

For more information about training requirements, visit the Minnesota Department of Agriculture’s website.

Food restrictions

Only non-potentially hazardous foods that don’t require refrigeration for safety are allowed as cottage foods. Some fermented foods, such as kombucha, may be refrigerated to slow fermentation, but not for food safety reasons.

Under the Cottage Food Law, foods must either have a pH of 4.6 or lower or have a water activity (aw) of 0.85 or lower.

These measures prevent the growth of Clostridium botulinum, a dangerous foodborne pathogen.

Producers must use a science-based recipe or have their food tested to ensure it meets the requirements. 

How to be an informed shopper

When buying from a cottage food producer, keep these food safety tips in mind:

Safe food handling

• No bare-hand contact on unpacked foods.
  • Food that isn’t pre-packaged should never be touched with bare hands.
  • Look for the use of tongs, deli tissue, or single-use gloves to touch unpackaged foods, such as when selecting baked goods from a display case.
• Adequate food storage.
  • Food should not be stored on the ground.
  • Whether food is being stored or displayed, it should be placed on tables, crates or other elevated surfaces.
  • Unpackaged foods should be stored in a covered display case or a closed container and opened only when serving customers. 

Clear labeling

The label must include:

• The cottage food producer’s name.
• Business information.
• Date of production.
• Ingredient list (including allergens).
• Statement: “These products are homemade and not subject to state inspection.”

If the food item comes unpacked or is too small to include a label, a separate take-home label should be provided. This is a legal requirement that ensures traceability in the event of a foodborne illness outbreak.

Know what’s allowed 

Allowed foods:

• High-acid jams and jellies
• Acidified vegetables (pickles)
• Baked goods
• Dried fruits and vegetables
• Bottled sauces
• Fermented foods

Not allowed (requires refrigeration for safety or is high risk):

• Cheesecake
• Fresh-cut fruits and vegetables
• Cooked pasta
• Fresh-squeezed juice
• Meat products (e.g., beef jerky)
• Non-acidified canned vegetables (e.g., canned green beans)

This is not an extensive list, and allowed foods must still meet food safety requirements. 

Tips for staying safe as a consumer

• Wash your hands. Before eating, it’s always a good idea to wash your hands. If you want to enjoy your treat at the farmers market and can’t find a handwashing station, avoid touching the food with your bare hands.
• Refrigerate when needed. Once opened, items such as sauces, canned goods and juices should be refrigerated.
• Store food properly. Store food in a cool, dry place. Avoid exposure to heat—don’t leave food in a hot car, for example.

Stay informed

Buying from cottage food producers is a great way to support your local economy, enjoy handmade foods and connect with your community. By knowing what’s allowed and how to shop safely, you can support these businesses confidently and deliciously!