The Cottage Food Law/Home-to-Market Act allows operators to prepare certain food or drink items in their home kitchen and sell them at specific locations. Before beginning operation, cottage food operators must register with the local health department (in the county where the cottage food kitchen is located) by submitting documentation for approval and obtaining a certificate of registration. It is illegal to advertise or operate a home-based food/drink business without first obtaining a cottage food registration ertificate.
This document list will help assure you are submitting the correct documentation. When completing an application, be sure to list all food items you’ll be preparing for the year. The items will be listed on your certificate of registration, and you are limited to offering the approved listed items. Note that we have up to thirty (30) business days to review applications and paperwork. Depending on the types of items prepared/offered, additional documentation may be required.
If you want to continue as a cottage food operator, you will need to re-apply each year. All documents that appear in the numbered list above must be submitted each time you re-apply, per the cottage food law. Writing “on file” in lieu of submitting documents is not acceptable. Re-application paperwork should be submitted well in advance of the expiration date of your current certificate so that your application can be approved before your current certificate expires. If you do not have a valid cottage food certificate, you shall cease operation until a new certificate is issued.
NOT Allowed |
Allowed |
Meat/poultry, fish, seafood, shellfish |
Jams, jellies, preserves, syrups |
Meals containing anything on the Not Allowed list |
Fruit butters, fruit pies, fruit pastries, fruit empanadas |
Dairy – except in a non-potentially hazardous baked good or candy |
Bread, tortillas, cookies, scones or other baked goods without frostings or cheese |
Eggs – except as an ingredient in a non-potentially hazardous food |
Dehydrated or dried fruits, vegetables, and spices (dried spices, herbal teas, fruit leathers, apple chips, etc.) |
Pumpkin pies, sweet potato pies, cheesecakes, custard pies/pastries, crème pies/pastries, or potentially hazardous fillings |
Roasted and/or ground coffee or nuts |
Garlic in oil or oil infused with garlic |
Candies and caramels |
Sprouts |
Allowed with Additional Documentation |
Cut leafy greens – except for cut leafy greens that are dehydrated, acidified, or blanched and frozen |
Salad dressings, vinegars and infused oils |
Tomato – cut or pureed fresh tomato, or dehydrated |
Cheesy bread or other baked goods containing cheese |
Melon – cut or pureed fresh melon, frozen cut melon, or dehydrated |
Fermented foods (kimchi, kraut, etc.) |
Mushrooms – wild harvested, non-cultivated |
Acidified fruits or vegetables (pickles, shrubs, hot sauces, relishes, condiments) |
Alcoholic beverages |
Cakes cupcakes and other baked goods with frostings and icings |
Kombucha |
Fresh cut fruit and vegetables (zucchini noodles, pasta salads with vegetables, fruit bowls, etc.) |
Low-acid canned food |
Canned tomato products |
|
Vegan soups, vegan meals, or other heat-treated produce |
|
Fresh-pressed juices or bottled drinks |
You cannot give away/offer/sell your cottage food items in retail locations like stores or in restaurants.
If the water supply serving your cottage food kitchen is from a private well, your well water will need to be tested each year for Coliform bacteria. Please submit a copy of your well test results at the same time you submit your application and other documents. Note that well water testing must be performed within 60 days of the cottage food application date.
You are free to use any accredited laboratory for your well water test. You have the option of purchasing a State of Illinois well test kit from our office for $49. The price includes shipping and lab testing for Coliform bacteria only (no other types of tests are performed). Further information about private wells.
A cottage food operation may increase the volume and/or strength of wastewater depending on the types of foods/drinks prepared. Residential septic systems are designed for the wastewater flow typically associated with normal day-to-day use of the occupants, such as laundry, kitchen use and bathing.
Some cottage foods/drinks can have high uses of sugar, fats, oils or grease that may be washed down the drain as a result from cooking, baking or cleaning associated with operation. The higher waste strength and increased water use can cause the septic system to perform poorly or fail, which can lead to septic system repair or replacement.
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