Start a home kitchen in Arizona

The steps, the costs, where to apply, and how to get inspection-ready — in Arizona's own program terms.

Cottage food law

Sales cap: No sales cap — the statute lets preparers sell 'to the maximum extent allowed by federal law' (A.R.S. §36-932(D)(1)). No scheduled change to this has been announced.

Allowed foods: Allowed: virtually any homemade food — both shelf-stable goods and potentially hazardous/time-temperature-control foods such as tamales, dairy items, and meat or poultry dishes, as long as federal limits are respected. Poultry is allowed only if the preparer raised it under the federal 1,000-bird exemption (9 CFR 381.10(c)) or it comes from an inspected source (9 CFR 381.10(d)); meat is allowed only from an inspected source (9 CFR 303.1(d)). All ingredients must come from sources approved by law and food additives must be FDA GRAS. Not allowed: alcoholic beverages or foods containing them; unpasteurized milk; fish and shellfish products; meat, meat by-products, poultry or poultry by-products except as federally allowed above; marijuana or marijuana by-products. Cottage food products may not be used as ingredients in food sold at a permitted retail food establishment.

The permit steps

1. Complete a food handler training course from an accredited program and maintain active certification (A.R.S. §36-932(C)).
2. Register with the Arizona Department of Health Services online Cottage Food registry (A.R.S. §36-932(C), §36-136(I)(13)).
3. Registration fee — could not be verified from a primary source; the statute does not set one.
4. Display your certificate of registration when operating as a temporary food establishment.
5. Use only ingredients from approved sources; label every product per §36-932 (name + registration number, all ingredients, production date, home-kitchen disclaimer, ADHS website address).
6. Follow the delivery rules: dairy/meat/poultry items must be sold by the preparer (in person or online, excluding third-party food delivery platforms) and delivered in person; temperature-controlled items must stay at proper temperature, be transported no more than once, and for under 2 hours.
7. No kitchen inspection is required. ADHS can investigate reported foodborne illness and may require recertification or suspend/revoke registration for noncompliance.

How it works, start to finish

1. Complete an accredited food-handler training course and keep your certification active.
2. Register with the Arizona Department of Health Services' online Cottage Food registry (A.R.S. §36-136(I)(13)).
3. Check ADHS's Approved Food Products guidance to confirm what you plan to make is allowed, and buy all ingredients from approved sources (grocery stores/retail establishments).
4. Print a compliant label for every product: your name and registration number, all ingredients, production date, the home-kitchen disclaimer, and the ADHS website address.
5. Choose sales channels — farmers markets, from home, online, and retail stores are allowed; products sold in a store must be on a separate display with a sign saying they are homemade and exempt from state licensing and inspection. Dairy, meat, or poultry items must be sold by you (in person or online, never via third-party delivery apps) and delivered to the consumer in person.
6. Keep temperature-controlled items at the right temperature and transport them at most once and for under two hours.
7. Check city/county zoning or home-occupation rules — state law does not override local land-use codes.

Where to apply in Arizona

Official sources — start with the agency or department that runs Arizona's program:

• A.R.S. § 36-931 — Cottage food definitions (Arizona Legislature)
• A.R.S. § 36-932 — Labeling, certification, sale and delivery (Arizona Legislature)
• HB 2042 chaptered law, Laws 2024 Ch. 18 (Arizona Legislature)
• ADHS Cottage Food Program (AZ Dept. of Health Services)

Inspection prep (general)