Home food business guide · Last reviewed October 2026
Cottage Food Laws in Kentucky
Kentucky caps home food sales at $60,000. Getting started: Annual registration ($50). Foods that need refrigeration have to be made in a commercial kitchen. Of the 40 common products in our finder, 11 can be made in a home kitchen in Kentucky, many with conditions, and 7 more with a special license or program.
No; farmer microprocessors can make acidified foods
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 Kentucky, with the condition or reason for each. Items marked "general rule" weren't specifically addressed in the state's guidance.
Garlic or herb-infused oil. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Garlic or herbs in oil carry a botulism risk and need a validated commercial process.
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.
Kombucha. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Fermented beverages need a commercial kitchen, and producers monitor alcohol, since at 0.5% ABV or more it is treated as an alcoholic beverage.
Regulated separately
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 buttercream. Not clearly addressed in the state's guidance; ask the agency.
Macarons. Not clearly addressed in the state's guidance; ask the agency.
Fruit tamales. 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.
Mustard (no egg). Not clearly addressed in the state's guidance; ask the agency.
How to start selling from home
Check that the product is shelf-stable and on the home-based processor list.
Register each year with the Food Safety Branch ($50).
Sell in Kentucky from home, farmers markets, certified roadside stands, and community events. No shipping, and no stores or restaurants.
Label every product (see the checklist below).
Legal paths
Home-based processor
Where
Your home
Sell
In Kentucky: from home, farmers markets, certified roadside stands, and events. Online orders with in-person pickup or delivery. No shipping, stores, or restaurants.
Sales cap
$60,000 a year
Paperwork
Annual registration ($50)
Home-based microprocessor
Where
Your home, if you're a farmer growing the main ingredient
Sell
Canned tomatoes, pickles, salsa, sauces, pepper jellies, and low-sugar jams at your farm, farmers markets, or roadside stands
Sales cap
$60,000 a year
Paperwork
UK workshop, recipe approval, $50 annual certification
Commercial kitchen
Where
A permitted commercial kitchen
Sell
Internet, stores, out-of-state, and refrigerated foods
Sales cap
None
Paperwork
Commercial food manufacturing permit; usually FDA registration
Commercial canning
Where
Licensed commercial facility
Sell
Canned foods beyond microprocessor limits
Sales cap
None
Paperwork
Permit, process authority review, FDA scheduled-process filing
Label requirements
Required on Kentucky home-based processor products.
“This product is home-produced and processed” in 10-point type
Common name of the product
Name and address of the processing operation
Net weight, volume, or count
Date processed
Ingredients in descending order by weight
Allergen information
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.