Cottage Food Glossary
Plain-English definitions for terms you’ll see in cottage food laws and our Compliance Center. Your state may use different wording. Check official resources for the exact meaning in your area.
This information is provided for educational purposes only and may not reflect the most current state guidance. Cottage food laws vary by state and can change. Always verify requirements with your state or local regulatory authority before selling.
- Cottage food
- Food made in a home kitchen and sold under a state's cottage food law (or similar exemption). Usually limited to non–potentially hazardous, shelf-stable foods that don't require refrigeration for safety.
- Shelf-stable
- Food that can be stored at room temperature without rapid growth of harmful bacteria. Most cottage food laws only allow shelf-stable products. Items that must be refrigerated for safety are typically not allowed.
- Potentially hazardous food
- Food that supports rapid growth of harmful bacteria when stored at room temperature, such as cream-filled pastries, custards, certain dairy products, and canned low-acid foods. These are generally not allowed under cottage food laws.
- Non–potentially hazardous
- Food that is stable at room temperature and does not support rapid growth of harmful bacteria under normal handling. Most cottage food laws only allow non–potentially hazardous products.
- Acidified
- Food that has been acidified (e.g., with vinegar or lemon juice) to make it safe for shelf storage. Some states allow certain acidified products under cottage food rules; others do not. Check your state's list.
- Direct sales
- Selling directly to the end consumer (e.g., at pickup, farmers market, or local delivery), as opposed to selling to retailers or distributors. Most cottage food laws only allow direct sales.
- Gross sales
- Total revenue from cottage food sales before expenses. Some states set an annual cap on gross cottage food sales; above that, you may need a different license or facility.
- Sales limit / sales cap
- A maximum dollar amount of gross cottage food sales per year set by some states. Above the cap, the operator may need a different license or commercial kitchen.
- Allergen labeling
- Listing major allergens (e.g., milk, eggs, nuts, wheat) on the label when they are present in the product. Many states require or strongly recommend allergen information for cottage foods.
- Home kitchen statement
- A phrase typically required on cottage food labels in many states, stating that the product was produced in a home kitchen that is not subject to state inspection. Wording varies by state.
- Registration
- The process of signing up with the state (or local) agency to operate as a cottage food producer. May include a fee, form, and sometimes food safety training.
- Training
- Food safety or food processor training that some states require before you can register or sell cottage foods. Requirements vary; check your state's official program.
- Cottage food operation (CFO)
- A term used in some states (e.g., California) for a home-based food business operating under the state's cottage food law. May require registration with the local or state health department.
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