All You NEED Is A Kitchen...

All You NEED Is A Kitchen...


Oregon Cottage Food Laws

Oregon cottage food laws come in three forms. Farmers or gardeners who use their own grown ingredients to make foods: Farm Direct.

They also have Home Kitchen (Domestic) License for those wanting more flexibility in products but requires more effort to get started. The third option allows for a quick start, AS IN… today.

That’s what I’ll be focusing on below… Oregon’s Home Baking Bill. For one of the other programs, just click the link above or see resources below.


Cottage Food Laws - Home Baking Profits

To start your cottage food business in Oregon, simply follow these steps:


Always contact your local city / county office and verify if a business license is required prior to starting.

This is simply done by calling the main number to your city and letting them know you are starting a cottage food business and ask if you need a business license.

  1. Pick foods to offer from the “allowed” food types listed below.
  2. Check with your local city/county for any zoning restrictions
  3. Take a food handler course for $10 and get the card for proof here
  4. Get labels made (see label example below)
  5. Start baking/cooking, marketing and selling


If you find an error, omission, mistake, broken link, any outdated information or an addition that we missed – simply email me at [email protected] a link to the page and any information and I’ll send you something awesome.


Oregon allows baked goods and confectionary items that are not potentially hazardous. (For fewer restrictions, you can apply for the Oregon Domestic Kitchen license instead of the Oregon Home Baking license.) Shelf-stable baked goods and confectionary (candy or sweets) include things like:

  • Bagels
  • Biscuits
  • Breads
  • Brownies
  • Cakes
  • Cookies
  • Muffins
  • Pizzelles
  • Rolls
  • Scones
  • Sweet breads
  • Tortillas
  • Baked candy
  • Brittles
  • Candies
  • Chocolate
  • Cotton candy
  • Fudge
  • Pastries
  • Pies
  • Snacks
  • Chocolate-covered items
  • Crackers & Pretzels
  • Granola
  • Marshmallows

If the food item(s) you wish to make aren’t on this list, you can contact 503-986-4720 or search for your local Oregon Food Safety Specialist and ask if it would still be considered non- potentially hazardous.

Real Life Cottage Food Entrepreneurs and Opportunities


  • Jams & jellies
  • Fruit butters
  • Candied fresh fruit, including caramel and candy apples
  • Preserves
  • Pickles
  • Baked goods requiring refrigeration
  • Pies, cakes, pastries with cream, custard, meringue, or cream cheese icing or filling
  • Salsas
  • Sauces
  • Fermented foods
  • Focaccia bread containing vegetables or cheese
  • Ketchup
  • Mustards
  • Nut butters
  • Oils
  • Vinegars
  • Meat jerkies
  • Marijuana edibles
  • Baked goods containing meat, fish, or shellfish products (pot pies or pastries)
  • Juices

NOTE: Although eggs, milk and dairy products are not allowed, used as ingredients for the allowed foods – is acceptable.

Many prohibited foods that are baked or cooked into the allowed foods are rendered harmless (non-TCS) and therefore allowed.


Most states set a cap on what you’re allowed to make annually.

This is usually put in place to push you towards opening a full-fledged retail business while at the same time letting you start from home.

Oregon sets this limit at $50,000 per year. Hardly enough to use to grow and expand and many don’t report accurately in order to save up to expand into a licensed business.

Oregon does provide a step up license which allows unlimited sales.

Below is what the state of Colorado puts out to help folks wanting to go beyond cottage foods.

Colorado created a brochure on going beyond cottage food once you’ve outgrown or hit your maximum allowed income.

I have provided it here for a resource as you grow your business and wish to expand.

Oregon Cottage Food Laws - Example on how to grow your business


Most states determine if a food is non-potentially hazardous by the acidity level found in the food. The higher the acidity, the more stable at a range of temps, that food product is.

For example: milk is low acidity and requires temperature controls.

The acidity of foods is measured by pH.

• The range of pH is commonly considered to extend from zero to 14. A pH value of 7 is neutral because pure water has a pH value of exactly 7.

Values less than 7 are considered acidic, while those greater than 7 are considered basic or alkaline.

• All fruits are acidic foods and are usually tart and sour. Ex: tomato, lemon, peach, apple, etc.

• The FDA rule for acidic foods states that a food must have a pH below 4.6 to be sold as a minimally processed food

• The reason for this is bacteria does not grow at this level of acidity.

• The exclusion shall not be construed as allowing the sale of low acid foods (pH > 4.6) i
hermetically sealed containers (i.e. home-canned green beans, peas, etc.) when such
food is not prepared in a permitted establishment.


Some states require testing if the pH level is unknown.

For many food products, the pH level is already known. You can test for pH yourself using a pH spear tester. (make sure it is made for food and has a long spear tip).

Oklahoma State University shares an awesome guide for selecting the correct tester for foods and liquids which includes tips and tricks for operation and maintenance. Get The Guide Here.


The basic information that must be on the label is as follows:

All food products must have a label affixed, when possible, to the product containing the following information:

  • Name, address and phone number of the home food establishment.
  • Name of the prepared item
  • The ingredients of the product in descending order by weight
  • The statement: “This product is homemade and is not prepared in an inspected food establishment.” in at least a 10-point font and in a color that provides clear contrast to the back-ground of the label.
  • The Net Weight of the product
  • Any Applicable Allergen Warnings (see allergen section below)
  • If any nutritional claim is made – then Nutrition Guide must be listed according to the FDA guidelines on labeling.


Below is an example of what Oregon requires on their labels.

Oregon Cottage Food Laws - Labeling example

Using or similar – you can quickly create professional labels that not only serve to meet the state cottage food guidelines but also serve for marketing your awesome business and products.

Image above was created here – where you can get custom labels made.

You’ll find some fantastic examples of this from members inside


The FDA lists nine (9) major food allergens. Listing any of these on your label is a smart business practice and will certainly help your customers choose a product.

  • Milk
  • Eggs
  • Fish (e.g., bass, flounder, cod)
  • Crustacean shellfish (e.g., crab, lobster, shrimp)
  • Tree nuts (e.g., almonds, walnuts, pecans)
  • Peanuts
  • Wheat
  • Soybeans
  • Sesame seeds

Simply add to your label: “CONTAINS: SOYBEANS” Some go as far to announce that a certain allergen is used in the same kitchen.

Some states require you list any potential allergens and potential for any cross contamination even if the allergen is not used in the recipe. If any pets are in the home (even though they are not allowed in the food prep area), the label must note the potential for pet allergens.

FDA Allergen Labeling Example: Contains Wheat, Milk, Egg, and Soy


Oregon Cottage Food Laws – Sales Rules

The following are where you are allowed to sell your homemade products. Oregon allows sales directly to the consumer, to some retail outlets (such as coffee shops but not restaurants), online, and by mail. For even fewer restrictions, you can get a Home Kitchen License.

  • Events
  • Farmers markets
  • Home
  • Roadside stands
  • Delivery
  • Pickup

Inside you can find out how cottage food entrepreneurs are getting sales faster than they can make the food.


Oregon requires you take a quick food safety course in order to get your food handlers card.

Knowing the safe handling practices will protect you and your customers, it is always a good idea to take a quick online class and get certified even if you aren’t required to.

There are many short courses you can take online and actually get certified and be able to share that with your customers.

Many of our members are proud to display their food safety certificates as a way to insure their customers that they care. This helps your business.


Much of this may seem like common sense, but even if you already know, it’s a good idea to remind yourself with a list of things that can prevent you from missing something small.

And if for no other reason… CYA! CYA = Cover Your A#%


Providing safe to eat foods from your kitchen – starts in your kitchen.

Keep your area clean and sanitized to avoid cross contamination and to insure you provide your customers and clients with the safest and best foods they can get.

The following are some “common” sense things you can do to insure the best environment for preparing foods to sell:

  • ​Keep all equipment and surface areas clean and sanitized
  • Make sure window and door screens are bug proof with no gaps
  • Keep ingredients separate to prevent cross contamination / e.g. raw eggs near flour
  • No pets in work area and preferably none in the home
  • Allow no-one with a cold, sniffles or sick in kitchen while preparing foods
  • Wipe down walls and clean floors daily
  • Use good lighting to avoid missing unclean areas
  • Keep window and door screens in good repair to keep insects out
  • Wash hands frequently while working and use food grade gloves for extra safety
  • Keep areas of food storage and equipment storage clean and sanitized


Why keep these types of records? Let’s say the inspector calls you and says they got a report that your banana bread, someone purchased, made them sick.

You’ll be able to show that you didn’t even make banana bread that week and that the person who reported you, bought that 4 weeks ago and you weren’t even the one that sold it to him.

This does not need to be complicated. I love my yellow legal pads and they make an inexpensive tool for keeping up with the following:

  • The recipes you use including ingredients
  • The process you use to prepare that specific recipe: (can be just like recipe instructions)
  • Date made (can be coded for your own use only if your state doesn’t require the production date) e.g. Made 12.22.29 = 292212
  • Date sold (you can have a batch code to help track a certain batch) Simply write down date you sold an item
  • Location sold is another great piece of information to keep track of
  • Sales receipts are something great to keep for a couple of reasons and over at I dive into the best practices, best systems and best methods for tracking, managing, selling and shipping.


We live in a society that likes to sue. I can sue you for wearing that color shirt. No kidding!

Of course I probably won’t win, but at the very least, it’s gonna cause you stress and some costs.

Liability insurance is a MUST.

It can be expensive – but several years ago, I found FLIP and by far, they gave me the most protection (coverage) and allow you to run your cottage food business without fear of being sued.

WHY? Because they provide the lawyers. And their lawyers… they are good!

Of course you should price shop around with your local agent or a national brand company, but rest assured, I’ve done all the legwork for you.

Alternatively, some folks opt to get bonded. You’ve heard the saying before: “licensed and bonded.”

A bond is usually provided from an insurance bonding company or your own insurance company. My first time, I got a bond at State Farm.

A bond is expensive comparatively but is less out of pocket in the beginning. Of course, it’s way, way less insurance / coverage too.

A $10,000 bond may cost $50 annually while a $2,000,000.00 liability policy may cost a few hundred a year.

No matter what you decide… knowing you’re insured against frivolous lawsuits is worth every penny.



Food Safety
635 Capitol St NE
Salem, OR 97301

Link to contact info for each county health department in Oregon


From time to time, links, info, rules and numbers change, are updated or made obsolete.

Although I spend time daily with hundreds of vendors (many of which are cottage food businesses) – I can miss an update.

If you find a broken link, outdated information or any other issue… please let me know and I’ll send you a special gift for helping me maintain the best site on the internet for the cottage food industry.

My goal has always been to have a central place that is absolutely free for those starting out or existing entrepreneurs who use their homes and kitchens to make real incomes.

Please send to [email protected] / or post inside the private group.

Need more resources? Check it out HERE (Helpful Resources)

Take a peek at the best vendors on the planet, the community that rocks the food vending world: Vendors United

Vendors United - Cottage Food Laws


This information is provided to help those interested in starting a cottage food business. It is not a document made by the state government. This information is not provided as law nor should be construed as law. Always use the contact information for each state to confirm compliance and any changes.

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2 thoughts on “Oregon Cottage Food Laws”

  1. The number you gave for checking on Non-PHF isn’t active 😔😔 I just want to know if buttercream frosting is allowed.

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