Selling Food From Home in Arizona: Cottage Food Rules (2026)

Expanded (2024 law): most foods allowed, both shelf-stable and perishable, excluding fish, shellfish, raw milk, alcoholic beverages, and marijuana-infused products. Shelf-stable products can be shipped within Arizona, sold wholesale, and delivered by third parties; perishable products must go directly from registrant to consumer, temperature-controlled, offered the day they leave the home and delivered within two hours. Meat and meat by-products allowed but direct-to-consumer only. Special processes (freeze drying, acidified foods, fermentation, canning, dehydrating) permitted, some with lab testing (pH <= 4.6 or water activity < 0.85). No annual sales cap.

Free online registration with Arizona Department of Health Services plus an ANSI/ANAB-accredited food handler training certificate (renewed every 3 years). No public health inspections and no annual program fees. Labeling with registration number and home-kitchen/allergen statement required. Cities may require seller's permits.

1. Read the primary source (linked below) — caps and food lists are specific and they change.
2. Label honestly — most programs require your name, address or registration, and a made-in-a-home-kitchen disclosure on packaging.
3. Get your free EIN at irs.gov and open a separate account for food money.
4. Take payment at order time — prepaid orders with a weekly cutoff are how home sellers stay profitable AND within caps.
5. Build the storefront — a menu page, order-ahead with cutoffs, your own business line. Our free guide covers the whole playbook.

Verified 2026-07 against: www.azdhs.gov · www.azdhs.gov. Rules change — confirm with the primary source before acting; this guide is information, not legal advice.