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

non-potentially-hazardous only — foods safely held at room temperature (baked goods, jams, jellies); no cream-filled pastries, cheesecake, custard, pickled products, sauces, or cut produce; acidification/hot-fill/vacuum-pack processing prohibited (except thermal-processed jams/jellies)

Retail Residential Kitchen permit from the LOCAL board of health (105 CMR 590.010(F)(2)(a)) for direct-to-consumer sales, with kitchen inspection before issuance and periodically after; a separate Wholesale Residential Kitchen license from MA DPH Food Protection Program (105 CMR 500.015(B)) is required to sell to stores/restaurants; permit fee set by each municipality (commonly ~$50-$300)

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.mass.gov · www.mass.gov · www.mass.gov · www.boston.gov. Rules change — confirm with the primary source before acting; this guide is information, not legal advice.