Home food business guide · Last reviewed October 2026
Cottage Food Laws in Illinois
Illinois has no annual sales cap on most home food sales (No cap). Getting started: Local health department registration (up to $50); certified food protection manager. A limited set of refrigerated foods is allowed, with conditions. Of the 40 common products in our finder, 18 can be made in a home kitchen in Illinois, many with conditions.
Illinois stands out for its treatment of pickles, salsas, fermented vegetables, and canned tomato products. These foods are allowed from a home kitchen with a tested recipe or a written food safety plan that includes pH testing. In most states, they require a commercial kitchen.
pH is the key measurement here. At a pH of 4.6 or below, Clostridium botulinum, the bacterium that causes botulism, is not expected to grow or produce toxin, which is why acidified foods are built around that number. A calibrated pH meter and a record for every batch are the foundation of making these products safely. Illinois also requires a certified food protection manager and annual registration with the local health department. There is no sales cap, but sales through stores and restaurants are not allowed.
Quick facts
Sales cap
No cap
Permit or registration
Local health department registration (up to $50); certified food protection manager
Online & shipping
Online, delivery, and in-state shipping of non-TCS foods
Sell through stores
No stores or restaurants
Refrigerated & TCS foods
Some refrigerated fermented and acidified foods with a plan; many TCS foods prohibited
Quick facts are summarized from 50-state trackers (Ardent Seller, reviewed October 1, 2026, cross-checked with PermitDeck and Food Business Pros). Where the details below differ, follow the state sources listed at the bottom of this page and confirm with the agency.
How 40 common products are treated in Illinois, with the condition or reason for each. Items marked "general rule" weren't specifically addressed in the state's guidance.
Allowed from a home kitchen
Sourdough bread. Baked goods are allowed. Dairy and eggs are fine as ingredients in items that don't need refrigeration.
Cookies & brownies. Baked goods are allowed. Dairy and eggs are fine as ingredients in items that don't need refrigeration.
Home-cooked meals. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Prepared meals need refrigeration, so they're made in a permitted commercial kitchen.
Beef jerky. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Meat products need USDA or state meat inspection, regardless of kitchen.
Cheese & yogurt. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Dairy products are licensed separately, through the state's dairy program.
Cold-pressed juice. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Juices aren't home-kitchen foods. Wholesale juice needs a Juice HACCP plan with a 5-log pathogen reduction.
Ask the agency first
Cake with cream cheese frosting. Cream cheese frosting usually needs refrigeration. Your health department may require a lab test.
Fruit tamales. Not clearly addressed in the state's guidance; ask the agency.
Roasted coffee. Not clearly addressed in the state's guidance; ask the agency.
Loose-leaf tea blends. Not clearly addressed in the state's guidance; ask the agency.
Marshmallows. Not clearly addressed in the state's guidance; ask the agency.
Nut butter. Not clearly addressed in the state's guidance; ask the agency.
Pure honey. Not clearly addressed in the state's guidance; ask the agency.
Infused honey. Not clearly addressed in the state's guidance; ask the agency.
Vanilla extract. Alcoholic beverages are prohibited; extracts aren't addressed.
Fruit-infused vinegar. Not clearly addressed in the state's guidance; ask the agency.
Mustard (no egg). Not clearly addressed in the state's guidance; ask the agency.
How to start selling from home
Make sure the product isn't prohibited (meat, seafood, most dairy, custard and cream pies, kombucha, and others).
Become a certified food protection manager.
Register each year with your local health department (fee up to $50).
For acidified, fermented, or canned tomato products, follow a tested recipe or a written food safety plan with pH testing.
Label every product and post the required notice where you sell (see the checklist below).
Legal paths
Cottage food operation
Where
Your home kitchen or a farm kitchen
Sell
Farmers markets, events, online, pickup, delivery, and shipping within Illinois (non-TCS only). Not through stores or restaurants.
Sales cap
None
Paperwork
Local health department registration (up to $50 a year); certified food protection manager
Commercial kitchen
Where
A licensed commercial kitchen
Sell
Wholesale, stores, restaurants, and prohibited cottage foods
Sales cap
None
Paperwork
Local health department license or IDPH registration; usually FDA registration
Commercial canning
Where
Licensed commercial facility
Sell
Low-acid canned foods and acidified foods sold wholesale
Sales cap
None
Paperwork
Process authority review and FDA scheduled-process filing
Label requirements
Required by the Food Handling Regulation Enforcement Act on cottage food labels.
“This product was produced in a home kitchen not inspected by a health department that may also process common food allergens. If you have safety concerns, contact your local health department.”. Also post it on a placard where you sell, or on your online checkout.
Name of the operation and its unit of local government
Registration number and where you registered
Common or usual name of the food
All ingredients by predominant weight
Processing date
Allergens per federal labeling law
Turning a recipe into a product?
Mendocino Food Consulting helps food entrepreneurs with food science, formulation, and process questions. We are food scientists, not attorneys, and we don't provide legal advice.