Home food business guide · Last reviewed October 2026
Cottage Food Laws in Pennsylvania
Pennsylvania doesn't state a sales cap in its guidance. Getting started: PDA registration and inspection, $35/yr. Foods that need refrigeration have to be made in a commercial kitchen. Of the 40 common products in our finder, 9 can be made in a home kitchen in Pennsylvania, many with conditions.
In Pennsylvania, the Department of Agriculture registers and inspects home kitchens, and it reviews products one at a time. The fee is $35 a year, and the application should go in at least 60 days before the first sale.
Because each product is reviewed individually, many items in our finder land on "ask first" rather than a clear yes or no. The underlying rule is consistent: a food that needs refrigeration doesn't qualify. For borderline frostings and fillings, a water activity or pH measurement can help show whether a product is shelf-stable. Water activity, a measure of how much water is available for microbial growth, is often a key factor in whether a product can be kept at room temperature.
Quick facts
Sales cap
No cap stated
Permit or registration
PDA registration and inspection, $35/yr
Online & shipping
Internet sales from home; interstate may need FDA registration
Sell through stores
Some retail stores; no wholesale or restaurants
Refrigerated & TCS foods
No
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 Pennsylvania, 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. Shelf-stable baked goods without cream fillings are allowed.
Cookies & brownies. Shelf-stable baked goods without cream fillings are allowed.
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. Shelf-stable frostings may qualify; PDA reviews each product.
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.
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. Not clearly addressed in the state's guidance; ask the agency.
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
Confirm each product is shelf-stable and doesn't need refrigeration.
Apply to PDA at least 60 days before selling. Plan review takes about 15 business days.
Pass a PDA kitchen inspection and pay the $35 fee, renewed yearly.
Farmers market and event sales may need a separate retail food facility license.
Label every product (see the checklist below).
Legal paths
Limited food establishment
Where
Your home kitchen, inspected by PDA
Sell
From home, online, farmers markets, events, and roadside stands; some retail stores. No wholesale or restaurant supply.
Sales cap
None stated
Paperwork
PDA registration and inspection; $35 a year
Commercial kitchen
Where
A registered commercial facility
Sell
Wholesale, restaurants, and refrigerated foods
Sales cap
None
Paperwork
PDA food establishment registration; usually FDA registration
Commercial canning
Where
Licensed commercial facility
Sell
Acidified and low-acid canned foods
Sales cap
None
Paperwork
PDA registration, process authority review, FDA scheduled-process filing
Label requirements
Required by PDA on limited food establishment products.
Product name
Ingredients in descending order by weight
Net weight or volume
Business name and address
Allergen declaration, if applicable. Milk, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish, sesame.
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.