Massachusetts
Cottage Food Law
Massachusetts developed its law for “residential kitchens” in 2000, well before cottage food laws became common. Residential kitchens are considered “food establishments” (like their commercial counterparts), so it is harder to start a home food business in MA than it is in other states. However, there are fewer restrictions: there is no sales limit, and owners of residential kitchens can sell at any venue within the state.
Like most cottage food laws, the allowed foods are limited to non-perishable items, but most non-PHFs are allowed. Before getting started, a residential kitchen needs to get inspected and permitted by a local board of health, and some regions may require food safety training as well. Only members of the residential kitchen’s household can help with food preparation.
Selling
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Allowed Foods
Limitations
Only members of the household may help with preparation of the food.
Business
You must apply for a permit from your local board of health. While the fees vary from one region to another, an annual permit is typically around $50 – $100.
Before your permit application is approved, your kitchen must get inspected by a health official. The kitchen requirements are specified on page 3587 of the law.
Some regions require food safety training, such as the $125 ServSafe Manager Course or something equivalent.
If you have to take a food safety course, you’ll also likely need to complete a $10 allergen training course.
If your water comes from a private source, it must get tested, which would incur extra fees.
If you use a private sewage system, it must get inspected, which would incur extra fees.
Labeling
Chocolate Chip Cookies
Forrager Cookie Company
123 Chewy Way, Cookietown, MA 73531
Ingredients: enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), butter (cream, salt), semi-sweet chocolate (sugar, chocolate, cocoa butter, milkfat, soy lecithin, natural flavors), brown sugar, granulated sugar, eggs, vanilla extract (vanilla bean extract, alcohol, sugar), baking soda, salt (salt, calcium silicate)
Contains: milk, eggs, wheat, soy
NET WT 2 lb 4 oz (1.02 kg)
Workplace
The kitchen must have a separate storage location for products related to the business.
There are actually a lot more rules pertaining to the kitchen environment, which are explained on page 3587 of the bill.
Resources
- Department
- Department of Public Health
- Telephone
- 617-983-6712
- Address
- 305 South Street
Jamaica Plain, MA 02130
Food Protection Program
- October 2000
- 105 CMR 590
Comments
Nikki
If you have chickens are you allowed to use the fresh eggs in your baking?
Kenneth Reid
Hello, I’m not sure. I would like to start a coffee roasting business at home. I would have an outdoor shed for this set up with roaster and packaging. Can this be done in MA.