How to Start a Class A Cottage Food Business in Missouri

Missouri makes it remarkably easy to start selling homemade food. Unlike many states that require permits, fees, or cap your earnings, Missouri's Class A cottage food law lets you dive right in — no paperwork, no sales limits, and yes, you can sell online.

But "easy to start" doesn't mean "no rules to follow." Missouri still requires you to understand food safety, labeling requirements, and what you can and can't sell. Here's exactly how to set up your cottage food business the right way.

Who This Guide Is For

This guide walks through Missouri's Class A cottage food requirements for anyone ready to:

• Start selling homemade foods from their home kitchen
• Understand Missouri's specific cottage food regulations
• Set up their business legally without costly mistakes
• Build a foundation for growth within state guidelines

If you're just exploring the idea, this will show you exactly what's involved. If you're ready to launch, consider this your step-by-step roadmap.

Step 1: Understand What You Can (and Can't) Sell

Missouri's Class A cottage food law covers a broad range of non-potentially hazardous foods. The key word here is "non-potentially hazardous" — foods that don't require refrigeration to stay safe.

You can sell:

• Baked goods (breads, cookies, cakes, pastries)
• Jams, jellies, and fruit preserves
• Candy and confections
• Granola and trail mix
• Dried fruits and vegetables
• Herb blends and seasonings
• Vinegars and flavored oils
• Popcorn and nuts
• Honey (if you're the beekeeper)

You cannot sell:

• Fresh or frozen meals
• Dairy products (except some aged cheeses under specific conditions)
• Fresh meat or poultry
• Canned vegetables or low-acid foods
• Products requiring refrigeration
• Pet food or treats

When in doubt, ask yourself: "Does this need to be refrigerated?" If yes, it's likely off-limits for cottage food.

Step 2: Set Up Your Kitchen Space

Your home kitchen becomes your commercial kitchen under cottage food law, but it needs to meet basic safety standards.

Kitchen requirements:

• Clean, functional kitchen with adequate storage
• Separate your business ingredients and finished products from personal food
• Maintain proper cleaning supplies and sanitizers
• Keep pets out of the kitchen during food preparation
• Install adequate lighting for food safety

You don't need commercial equipment or a separate kitchen, but you do need to treat your space professionally during production times.

Pro tip: Set up designated storage areas for business ingredients and finished products. This helps with organization and shows inspectors (if any visit) that you're taking food safety seriously.

Step 3: Master Missouri's Labeling Requirements

Missouri requires specific information on every product label. Miss one element, and you're not compliant.

Required on every label:

• Product name
• Your name and home address (this must be your actual home address)
• Ingredients list in descending order by weight
• Net weight or volume
• "This product was produced in a home kitchen not subject to public health inspection that may also process common food allergens"

Example label:

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Sarah's Strawberry Jam

Made by Sarah Johnson

123 Main Street, Springfield, MO 65802