Start a Home Kitchen in South Carolina

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

Cottage food law

Sales cap: No sales cap. S.C. Code 46-57-20 sets no maximum annual sales for home-based food production operations - no cap exists and no change is scheduled. Operations with net earnings under $1,500 per year are exempt from the law's requirements entirely (raised from $500 by 2022 Act 208). The $15,000 figure found in some sources was never a cap: it was a 2012-2022 provision allowing home-based operations with annual sales under $15,000 to apply for exemption from SCDA wholesale-manufacturing inspection and label review under 39-25-10, deleted by Act 208 of 2022.

Allowed foods: Allowed: nonpotentially hazardous (non-TCS) foods. Per SCDA's 2026 fact sheet: shelf-stable cakes, cookies, cupcakes, candies, dried herbs and spices, high-acid pie and pie fillings, roasted nuts, sourdough bread made with a commercial starter, and most breads and baked goods without cream fillings. Not allowed: time/temperature-controlled (TCS) foods such as meats, seafood, casseroles, and ice cream; cheesecake; charcuterie boards; hot sauce and BBQ sauce (acidified foods require a permit); bottled beverages. Low-acid canned foods, garlic-in-oil, and fresh juices are not exempt from permitting, and aluminum canned goods are excluded by statute.

🥧 Cottage track in South Carolina

🥧 Cottage Food — Shelf-Stable Cottage food law — the shelf-stable track: preorder / pickup, never reservations.

No permit required in South Carolina for this track — makers are not “permitted”; they follow the cottage food rules.

Prohibited foods: time/temperature-controlled (TCS) foods such as meats, seafood, casseroles, and ice cream; cheesecake; charcuterie boards; hot sauce and BBQ sauce (acidified foods require a permit); bottled beverages. Low-acid canned foods, garlic-in-oil, and fresh juices are not exempt from permitting, and aluminum canned goods are excluded by statute.

Sales cap (cottage track): No sales cap. S.C. Code 46-57-20 sets no maximum annual sales for home-based food production operations - no cap exists and no change is scheduled. Operations with net earnings under $1,500 per year are exempt from the law's requirements entirely (raised from $500 by 2022 Act 208). The $15,000 figure found in some sources was never a cap: it was a 2012-2022 provision allowing home-based operations with annual sales under $15,000 to apply for exemption from SCDA wholesale-manufacturing inspection and label review under 39-25-10, deleted by Act 208 of 2022.

Labeling (from the published steps):

Optional: request a free SCDA Homebased Food ID number to use on labels instead of your home address.

Where you may sell (from the published rules):

Sell direct to consumers (in person, online, or by mail order) or to South Carolina retail stores - stores must post the uninspected-kitchen sign
wholesale and resale are prohibited

🌮 Street track in South Carolina

🌮 Street Food — Sidewalk & Mobile

Street and mobile vendors do not cook from home kitchens — a different permit stack, and walk-up sales only.

No distinct street-vendor (sidewalk / mobile) regime is documented in South Carolina's published data on this site yet — mobile food is permitted separately from home kitchens; check with the local health department.

The permit steps

No permit, license, application, fee, or inspection is required - SCDA confirms home-based food producers are not retail food establishments and do not need a retail food permit.
Operate from your own dwelling's family-use kitchen (a separate permitted kitchen is only needed for foods outside the cottage law).
Meet the sanitary facility standards in S.C. Code 46-57-20(C): approved water supply, separate ingredient storage, a sink with adequate hot water, separate handwashing facilities, a functioning toilet, approved sewage disposal, and no pest activity.
Keep pets out of the production area during production, prohibit household activities in the kitchen while producing, and ensure all handlers know safe food-handling practices.
Optional: request a free SCDA Homebased Food ID number to use on labels instead of your home address.
Penalties: $100 per violation for repeated non-minor violations (per 2022 Act 208).

How it works, start to finish

Confirm your products are nonpotentially hazardous (non-TCS) foods using SCDA's allowed-foods list (shelf-stable baked goods, candies, dried herbs/spices, high-acid pies, roasted nuts) - TCS foods, cheesecake, charcuterie boards, and hot/BBQ sauce need a permitted kitchen.
Produce only in your dwelling's family-use kitchen; keep it clean and sanitary with an approved water supply, hot-water sink, separate ingredient storage, handwashing facilities, and pest-free conditions.
Exclude pets and household activities from the kitchen while producing, and make sure everyone handling food follows safe food-handling practices.
(Optional) Request a free SCDA Homebased Food ID number to put on labels instead of your home address.
Label every package: operation name and address or ID number, product name, ingredients in descending order of weight, an allergen statement, and the all-caps disclaimer that the food was made in an uninspected kitchen; no health claims.
Sell direct to consumers (in person, online, or by mail order) or to South Carolina retail stores - stores must post the uninspected-kitchen sign; wholesale and resale are prohibited.
Operations with net earnings under $1,500 per year are exempt from the law's requirements.
Check local zoning and business-license rules - the law applies in the absence of a contrary local ordinance.

Where to apply in South Carolina

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

Inspection prep (general)

General prep that applies in most programs — your law guide and health department have the specifics for South Carolina:

Write your standard operating procedures: foods handled, prep methods, cleaning schedule, refuse disposal, and your time/temperature control plan.
Complete the food safety training your program requires and keep the certificate where an inspector can see it.
Have a calibrated food thermometer, proper cold storage, and labels that meet your program's rules.
Keep pets out of the kitchen during production, and separate household and business ingredients.

Read the full South Carolina law guide → · Check your eligibility → · Ask the guide about South Carolina →