Start a home kitchen in Missouri

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

Cottage food production operations (RSMo 196.298) Missouri Food Code exemption for non-potentially-hazardous foods sold direct-to-consumer (local determination)

Sales cap: No sales cap. Missouri removed the $50,000 annual gross-income limit from RSMo 196.298 via HB 1697, effective August 28, 2022 — there is currently no limit on how much a cottage food producer may earn, and no future cap change is scheduled.

Allowed foods: Cottage food products allowed under RSMo 196.298 are: baked goods (cookies, cakes, breads, danish, donuts, pastries, pies and other oven-baked items — but no potentially hazardous items such as cream or meringue pies), canned jams and jellies (traditional full-sugar recipes; no-sugar-added, sugar-free, reduced-sugar, low-acid or hot-pepper jams/jellies with altered pH or water activity are excluded), and dried herbs and dried herb mixes. NOT allowed as cottage foods: potentially hazardous foods (anything needing time/temperature control for safety), cut produce, salsa, pickles, sauces (BBQ/hot sauce), sprouts, wild mushrooms, meats, dairy, eggs, pet foods, freeze-dried fruits and vegetables, and marijuana-infused products. Raw agricultural commodities (whole uncut fruits and vegetables, pure on-farm honey, etc.) are a separate exemption and may be sold directly to the end consumer without inspection. Freeze-dried non-potentially-hazardous foods (e.g., candy) may fall under the Missouri Food Code exemption only where local law allows, as determined by the local public health agency. Cottage food must be sold directly to the end consumer — wholesaling voids the exemption and triggers manufactured-food inspection requirements.

The permit steps

1. No food permit or license is required — a cottage food production operation is not a food service establishment and is exempt from state and local health/food code laws beyond RSMo 196.298 (per the Missouri Department of Health and Senior Services and Springfield-Greene County Health Department).
2. Label every product intended for sale with: (a) full name and address of the cottage food production operation; (b) common name of the food; (c) all ingredients in descending order of weight; (d) net weight; (e) any allergens; and (f) a statement that the product is prepared in a kitchen not subject to inspection by the Missouri Department of Health and Senior Services (or local health department).
3. Produce the foods in your primary residence kitchen (a 'home' with a kitchen and appliances designed for common residential usage) — no inspection or registration of the kitchen is required.
4. Sell only directly to end consumers (your home, farmers markets, festivals, events). Internet sales are allowed only if both the producer and the purchaser are located in Missouri. Do not sell across state lines.
5. Do not wholesale — wholesaling removes the exemption and subjects the operation to DHSS manufactured-food program inspection and compliance.
6. Note: DHSS and local health departments retain authority to investigate any foodborne disease or outbreak linked to a cottage food operation.
7. If your product does not fall under the Missouri Cottage Law, contact your local public health agency — production must occur in an approved commercial kitchen subject to routine inspection.

How it works, start to finish

1. Confirm your foods qualify: baked goods (non-potentially-hazardous only), canned jam/jelly (traditional full-sugar recipes), or dried herbs/herb mixes. If they do not qualify, contact your local public health agency about commercial-kitchen and inspection requirements.
2. Produce in your primary-residence kitchen using common residential appliances — no state or local food permit or license is required.
3. Label every product with: full name and address of the cottage food production operation, common name of the food, all ingredients in descending order by weight, net weight, any allergens, and a statement that the product is prepared in a kitchen not subject to inspection by the Missouri Department of Health and Senior Services.
4. Sell only directly to end consumers (your home, farmers markets, events) — sales must be made by you or a household member with extensive knowledge of the food.
5. Online sales are allowed only if both you and the purchaser are in Missouri; no interstate sales.
6. If you receive a complaint, the local and state health departments record it and retain authority to investigate any foodborne illness or outbreak.

Where to apply in Missouri

The cottage food statute (RSMo 196.298) expressly preempts local control: 'A local health department shall not regulate the production of food at a cottage food production operation.' However, the separate Missouri Food Code exemption for other non-potentially-hazardous foods (such as freeze-dried candy) is locally determined — it applies only where local laws allow and is evaluated by the local public health agency (LPHA), so local opt-in/variance applies there. LPHAs also record complaints against cottage food operations.

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

• RSMo 196.298 — Cottage food production operations (Missouri Revisor of Statutes)
• Missouri Home-Based Kitchen Food Protection Guidance (Missouri Department of Health and Senior Services handbook, via Springfield-Greene County Health Department official site)
• HB 3108 (2026) — 'Homemade foods' bill text (Missouri House of Representatives, introduced, not enacted)
• HB 3108 (2026) — official House bill summary

Inspection prep (general)