Home food business guide · Last reviewed October 2026
Cottage Food Laws in South Carolina
South Carolina doesn't state a sales cap in its guidance. No state food permit is required for cottage food, though local requirements may still apply. Foods that need refrigeration have to be made in a commercial kitchen. Of the 40 common products in our finder, 10 can be made in a home kitchen in South Carolina, many with conditions.
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.
South Carolina ranks 21st of 51 in our Cottage Food State Rankings, with a score of 65 out of 100 (provisional, because some of the state's rules couldn't be confirmed or aren't addressed).
How 40 common products are treated in South Carolina, 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 cakes, cookies, cupcakes, and sourdough (with a commercial starter) are allowed.
Cookies & brownies. Shelf-stable cakes, cookies, cupcakes, and sourdough (with a commercial starter) are allowed.
Fruit pie. High-acid fruit pies and pie fillings are allowed.
Strawberry jam. Shelf-stable jams and jellies are generally allowed; check SCDA's full guidance list.
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. Bottled beverages are specifically excluded.
Needs a canning license
Pepper jelly. Acidified sauces are excluded; pepper jelly is an acidified product.
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.
Marshmallows. Not clearly addressed in the state's guidance; ask the agency.
Nut butter. Roasted nuts are allowed; nut butters aren't listed.
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
Check that the product is non-potentially hazardous. Hot sauce, BBQ sauce, cheesecake, and bottled beverages are specifically excluded.
No SCDA retail food permit is needed. You can get an SCDA home-based food ID number to use on labels instead of your address.
Sell directly to consumers or through retail stores in South Carolina. Restaurants need an SCDA-approved variance.
Label every product; stores must post the same disclosure on a sign (see the checklist below).
Legal paths
Home-based food production
Where
Your residential kitchen
Sell
Directly to consumers or through retail stores in South Carolina. Restaurants only with an SCDA variance.
Sales cap
None stated
Paperwork
No permit; optional SCDA ID number
Commercial kitchen
Where
A permitted commercial kitchen
Sell
TCS foods, sauces, and beverages
Sales cap
None
Paperwork
SCDA permit; usually FDA registration
Commercial canning
Where
Licensed commercial facility
Sell
Hot sauce, BBQ sauce, pickles, and canned foods
Sales cap
None
Paperwork
SCDA permit, process authority review, FDA scheduled-process filing
Label requirements
Required by SCDA on home-based food products. Retail stores must post the disclosure on a sign.
“PROCESSED AND PREPARED BY A HOME-BASED FOOD PRODUCTION OPERATION THAT IS NOT SUBJECT TO SOUTH CAROLINA'S FOOD SAFETY REGULATIONS.”. In capitals, in a color that contrasts with the background. Confirm the full wording with SCDA.
Name and address, or your SCDA home-based food ID number
Standard name of the product
Ingredients in descending order by weight
Each major allergen by name, or a may-contain statement. Name the specific tree nut.
No health claims
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.