Looking for Wisconsin Cottage Food Laws and Regulations: How to sell your homemade foods in Wisconsin in 2019? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.
Home producers are allowed to make jams, jellies, pickled goods, sauces, and any other canned goods that are acidic enough to be safe (needs a pH under 4.6). You can sell home-canned fruits and vegetables that are naturally acidic or have been acidified by pickling or fermenting. Examples of allowable products:
Not sure if your product can be sold without a license? Contact University of Wisconsin Extension: 608-263-7383 or Wisconsin Dept of Agriculture, Trade & Consumer Protection: 608-224-4682.
Wisconsin home bakers may legally sell their non-hazardous baked goods directly to customers. As of October 2017 it is legal to sell:
If your food product does not meet the definition of a Cottage
Food, you may still be able to make and sell it commercially,
through a startup approach.
See this page for detailed information about selling foods that do
not meet the Cottage Food definition.
Cottage Food Production Operations must label all of their food products properly, which include the following information on the label of each unit of food product offered or distributed for sale:
Here is a free Microsoft Word label template which you can download and edit. These labels are already formatted to fit on Avery Template 22820 Print-to-the-Edge Oval, Labels 2" x 3-1/3", 8 per Sheet, Glossy White. You can get the label stock online (see at right).
They may be sold directly to the consumer at farmers markets and other community events. These events include town celebrations, sporadic church or service club bazaars, and scheduled farmers' markets. Events where sales may not take place include for-profit events, flea markets, craft shows, traveling circuses or carnivals, high school sporting or fund-raising events, and regularly occurring licensed food-sales events such as a church's Friday-night fish fry. All sales must be made in-person and go directly from the producer to the consumer. Cottage Food Products may not be sold across state lines. In other words, only be sold within the state.
Producers may NOT sell from their home, Online, in Restaurants, Retail stores nor at Roadside stands, nor may they sell via Catering, mail, delivery, pickup nor wholesale.
Beyond the requirements, common sense, good practices and reducing liability suggests you should do the following.
It's best to use a pH meter, properly calibrated on the day
used. I use this one, which is reliable and inexpensive.
And this pH meter is really good, but isn't always available.
Short-range paper pH test strips, commonly known as litmus paper, may be used instead, if the product normally has a pH of 4.0 or lower and the paper's range includes a pH of 4.6.
Keep a written record of every batch of product made for sale, including:
Although iInspections are not required, you should consider doing the following:
Not sure if your product can be sold without a license? Contact University of Wisconsin Extension: 608-263-7383 or Wisconsin Dept of Agriculture, Trade & Consumer Protection: 608-224-4682
For legal questions:
For additional information or to submit your application, contact:
Division of Food and Recreational Safety
PO Box 93586
Milwaukee, WI 53293-0586