Start a Home Kitchen in Washington

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

Cottage Food Operations

Sales cap: Annual gross sales of cottage food products may not exceed $35,000 per calendar year, computed per domestic residence (not per person) — RCW 69.22.050. If sales exceed the cap, the operation must either obtain a food processing plant license under Chapter 69.07 RCW or cease operations for the remainder of the permit period. The statute requires WSDA to review the cap every four years and increase it by expedited rulemaking based on that year's average Seattle-area Consumer Price Index for Urban Wage Earners and Clerical Workers. The most recent adjustment was the $25,000 → $35,000 increase effective January 11, 2024 (2023 c 352 / WSR 24-01-031). No future cap change has a scheduled effective date; the next CPI review would occur on the statutory 4-year cycle, but could not verify a specific review date from a primary source.

Allowed foods: Only nonpotentially hazardous (shelf-stable) cottage food products may be sold. Allowed: nonpotentially hazardous baked goods (breads, cookies, cakes); standardized jams, jellies, preserves, and fruit butters; candies (fudge, caramels, nut brittles, taffy, chocolate-dipped/coated items); dry mixes, teas, spice blends, and dried herbs; rebottled vinegars (fruits/herbs may be added); small-batch roasted coffee beans; freeze-dried candy and other low-risk products; other nonpotentially hazardous foods the WSDA director identifies by rule. Not allowed: any food requiring refrigeration (meat, dairy, seafood, cream-filled pastries, custard pies); salsas, pickled vegetables, and canned vegetables; beverages, juices, and ice products; cut fresh fruits or vegetables; garlic-in-oil mixtures; focaccia-style breads; freeze-dried high-risk foods; pet treats; and any product containing THC at 0.3% or greater.

🥧 Cottage track in Washington

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

Prohibited foods: any food requiring refrigeration (meat, dairy, seafood, cream-filled pastries, custard pies); salsas, pickled vegetables, and canned vegetables; beverages, juices, and ice products; cut fresh fruits or vegetables; garlic-in-oil mixtures; focaccia-style breads; freeze-dried high-risk foods; pet treats; and any product containing THC at 0.3% or greater.

Sales cap (cottage track): Annual gross sales of cottage food products may not exceed $35,000 per calendar year, computed per domestic residence (not per person) — RCW 69.22.050. If sales exceed the cap, the operation must either obtain a food processing plant license under Chapter 69.07 RCW or cease operations for the remainder of the permit period. The statute requires WSDA to review the cap every four years and increase it by expedited rulemaking based on that year's average Seattle-area Consumer Price Index for Urban Wage Earners and Clerical Workers. The most recent adjustment was the $25,000 → $35,000 increase effective January 11, 2024 (2023 c 352 / WSR 24-01-031). No future cap change has a scheduled effective date; the next CPI review would occur on the statutory 4-year cycle, but could not verify a specific review date from a primary source.

Labeling (from the published steps):

Once the permit is issued (typically 4–6 weeks after a complete application), label every product with its name, ingredients, net weight/volume, allergens, your permit number, and the statement 'Made in a home kitchen that has not been subject to standard inspection criteria.' 7

Where you may sell (from the published rules):

Sell direct to consumers only — farmers markets, craft fairs, community events, and home pickup/delivery within Washington

🌮 Street track in Washington

🌮 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 Washington's published data on this site yet — mobile food is permitted separately from home kitchens; check with the local health department.

The permit steps

1. Verify your products are allowed cottage food products (nonpotentially hazardous) — contact WSDA's Cottage Food Program if uncertain.
2. Obtain a Washington Food Worker Card through the Department of Health for everyone who will prepare food.
3. Get a Washington state business license through the Department of Revenue and confirm compliance with local zoning and home-based-business rules.
4. Submit the WSDA Application for Cottage Food Operation Permit (Form 2093) with details of products, ingredients, preparation methods, kitchen setup, and sanitation practices, plus the $355 non-refundable application fee. If you move residences, a new application and fee are required.
5. Sign the attestation granting WSDA the right to enter the domestic residence during normal business hours for inspections.
6. Pass the WSDA home kitchen inspection (allow 4–6 weeks from submission of a complete application to permit issuance).
7. Receive your permit, valid for two years from issuance, and renew biennially. Report/cease if annual gross sales reach the cap.

How it works, start to finish

Confirm every product you plan to sell is on WSDA's allowed cottage food list — ask WSDA (cottagefoods@agr.wa.gov) if unsure.
Get a Washington Food Worker Card from the Department of Health and a state business license from the Department of Revenue.
Check your city/county zoning and home-based-business rules to make sure a home food business is permitted where you live.
Complete WSDA's Cottage Food Operation Permit application with full details on products, ingredients, preparation methods, and kitchen sanitation practices, and submit it with the $355 non-refundable fee.
Prepare for and pass the WSDA inspection of your home kitchen (you must sign a document granting the inspector right of entry during normal business hours).
Once the permit is issued (typically 4–6 weeks after a complete application), label every product with its name, ingredients, net weight/volume, allergens, your permit number, and the statement 'Made in a home kitchen that has not been subject to standard inspection criteria.'
Sell direct to consumers only — farmers markets, craft fairs, community events, and home pickup/delivery within Washington; keep annual gross sales at or below $35,000 per residence and renew the permit every two years.

Where to apply in Washington

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

Inspection prep (general)

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

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 Washington law guide → · Check your eligibility → · Ask the guide about Washington →

🎓 Training & money help in Washington

COOK Alliance

Links verified from the state's official sources and movement research — confirm current program details with the provider.