In Minnesota, individuals are allowed to sell their own farm-raised products, referred to as product of the farm, without a food handler’s license or cottage food registration.
- Product of the farm foods are excluded from licensing; however, these foods must be grown, harvested and processed safely to minimize the risk of foodborne illness.
- This exclusion covers both whole and processed foods, as long as they are made entirely from ingredients grown on the farm occupied (own, rent, or lease) by the producer.
- Processing may take place in on-farm facilities or in an appropriate kitchen space that meets specific food safety requirements.
This page outlines key food safety considerations for processing fruits, vegetables and herbs as products of the farm. For selling dairy, eggs, or meat as product of the farm, refer to the Minnesota Department of Agriculture.
What is product of the farm or garden?
Product of the farm is an exclusion from licensing that allows producers to grow products on land they occupy (own, rent, or lease). Allowed products include:
- Fruits, vegetables and herbs
- Honey and maple syrup
- Eggs, meat, and poultry
Product of the farm also include the following types of processing, provided the products still originate from the farm or garden:
- Peeling
- Slicing
- Freezing
- Juicing
- Other specialized processes
While a license or registration is not required, all product of the farm foods must still be produced and handled in compliance with applicable state and federal food safety regulations. The Minnesota Department of Agriculture (MDA) oversees the safety of these products and has the authority to inspect farms and processing areas if needed.
A food maintains its product of the farm status if:
- It is grown on land the farmer owns, leases, or rents.
- It includes only ingredients from that same farm.
- No outside or wild-harvested ingredients are used. The exception is Native American tribal members with gathering rights on ceded land.
What foods are not allowed for product of the farm?
Once off-farm ingredients are added, the food product must be produced under a food handler’s license or a cottage food registration, depending on customer type, sales location and ingredients used.
Cottage food registration
The Minnesota cottage food law allows individual producers to make and sell certain non-potentially hazardous food and canned goods without a license. Unlike product of the farm, cottage foods can involve added off-farm ingredients.
Allowed vs not allowed foods
The table below provides examples of when a food no longer meets the product of the farm exclusion. For example, notice that the addition of salt, even if it is used for preservation and not solely for flavor, makes dried tomato slices ineligible.
Product of the farm foods
| Allowed | Not allowed |
|---|---|
| Honey, plain or infused with herbs grown on that farm | Flavored honey with off-farm ingredients |
| Dried tomato slices | Dried tomato slices with salt |
| Apple cider | Apple cider with cinnamon, nutmeg and sugar |
| Canned green beans | Canned green beans with salt and vinegar (pickled) |
Food labeling requirements
Foods sold as products of the farm must prominently display, at the point of purchase:
- Product name
- Ingredients
- Package weight or volume
- Business name and contact information.
The nutrition label might be exempted. For all food labeling guidelines, refer to guidance from the Minnesota Department of Agriculture.
No food license? Food safety still matters
Produce can become contaminated at any point from the farm to the plate. Mistakes can cause produce to be contaminated with physical, chemical and biological hazards. These hazards may put your customers at risk for foodborne illness or injury.
Physical hazards are any fragments or materials that are not expected to be present in the food. This may include:
- insect or pest droppings.
- wood splinters from crates.
- fasteners from boxes or bags.
- metal or plastic shards from utensils or equipment.
- fingernail polish.
- pits, seeds or stems that should have been removed during processing.
- hair.
Chemical hazards are any substance in or on a food that may cause illness or injury when eaten. This may include:
- agricultural chemicals that were used inappropriately.
- sanitation chemicals that mixed to the wrong concentration.
- undeclared or mislabeled food allergens.
Biological hazards are pathogens, such as illness-causing bacteria, viruses, molds, yeasts and fungi. These can be spread through contaminated water, sick food handlers, or by cross-contamination.
Identifying the hazards on your farm and in your food processing space is the first step to making and selling safe food. Use the food safety recommendations and practices below to minimize the risk of contamination.
Resources to help you grow, process and sell safe food
- Growing safe food covers Good Agricultural Practices and offers tools to grow, harvest, and clean produce safely.
- Serve It Up Safely courses offered through Extension provide in-depth food safety education that will help you develop and implement food safety procedures that are essential in your food business. Topics include:
- Employee health and hygiene.
- Preventing the cross-contact of allergens.
- Other food safety management systems.
- Food safety basics covers safe food handling practices such as handwashing, single-use disposable gloves, sanitation routines, and more to help you minimize the risk of contamination
Processing methods: Fruits, vegetables and herbs
Many methods can be used to process fruits and vegetables. After thoroughly washing and trimming, the produce form may be changed by:
- peeling
- cutting
- chopping
- slicing
- shredding
- macerating
These methods transform the produce into Time/Temperature Control for Safety (TCS) foods, which require temperature control to maintain food safety. TCS foods must be kept refrigerated or frozen during storage, transportation, and sale.
Freezing
Produce can be frozen raw or by first steam blanching.
Drying
Methods to dry produce include solar drying, dehydrating, and freeze-drying. These processes require temperature and moisture control during processing and packaging.
Juicing
Requirements will depend on your sales process:
- Wholesale suppliers need to complete Juice HACCP training, and their product must be pasteurized.
- Direct-to-consumer (retail) sellers can serve the product raw, but need adequate signage stating that the product is raw.
Canning
- Canning of naturally acidic produce, such as many fruits, requires training through a Better Process Control School on acidified foods. To maintain the product of the farm category, these foods must be canned in water or their own juice.
- To sell to other states, registration with the FDA is required. This includes working with a Process Authority to confirm that the canning process is safe and providing details needed for FDA approval.
High-risk processing methods
Raw juice, low-acid canned produce, and vacuum-sealing are high-risk processes that require special attention. Due to their processing methods, environments for new biological risks may be created. These are considered special processes, and when selling wholesale, require a HACCP plan.
Raw juice
Many foodborne illness outbreaks have been traced back to raw juice. Pasteurizing (heat-treating) juice is the most food-safe practice. Raw juice may be sold retail, as long as there is adequate signage stating that the product is raw (unpasteurized).
If you are selling juice wholesale, you must follow the FDA Juice HACCP requirements, which include pasteurization. You are subject to the juice HACCP for wholesale sales even if you are not required to have a food license.
Low-acid canned produce
Low-acid canned produce is at high risk for Clostridium botulinum, a foodborne illness-causing microorganism that causes botulism when not processed properly. To safely can low-acid produce for sale, you must:
- Complete training through a Better Process Control School (BPCS) specific to low-acid foods
- Use appropriate commercial-grade canning equipment
Vacuum-sealing
Vacuum-sealing, also known as Reduced Oxygen Packaging (ROP), significantly increases the risk of Clostridium botulinum growth and Listeria monocytogenes growth if the food is not packaged and stored correctly.
These foodborne illness-causing microorganisms thrive in low-oxygen environments. Extra precautions and controls must be implemented when using vacuum-sealing methods for food products.
More from the food safety team
For additional resources or to inquire about training opportunities, contact the University of Minnesota Extension food safety team at or your local Extension office
Reviewed in 2025