Home and Hearth BakerCottage food operation
C.G.S. 21a-62b to 21a-62h · P.A. 18-141, secs. 13-19 (2018); amended by P.A. 19-18 and P.A. 19-177 (definitions), and P.A. 22-8, sec. 1 (sales cap raised from $25,000 to $50,000, effective 2022-10-01)
Yearly sales limit
$50,000
Total annual gross sales may not exceed $50,000 per calendar year; above that the operation must get a food manufacturing establishment license or stop (C.G.S. 21a-62d(a), as amended by P.A. 22-8). DCP may ask for documents to verify sales.
Total annual gross sales may not exceed $50,000 per calendar year; above that the operation must get a food manufacturing establishment license or stop (C.G.S. 21a-62d(a), as amended by P.A. 22-8). DCP may ask for documents to verify sales.
Permit or registration
Yes
Cottage Food Operator (CFO) license
Connecticut Department of Consumer Protection (DCP), Food and Standards Division
Fee: $50 (DCP). The statute lets DCP set the yearly fee up to $100 (21a-62c(a)).
Official page
Cottage Food Operator (CFO) license
Connecticut Department of Consumer Protection (DCP), Food and Standards Division
Fee: $50 (DCP). The statute lets DCP set the yearly fee up to $100 (21a-62c(a)).
Official page
Food safety training
Yes
A food safety training program covering food processing and packaging, completed before licensing (21a-62c(e)). DCP accepts a certified food handler course from its approved list (e.g., ServSafe Food Handler, StateFoodSafety, Learn2Serve, Always Food Safe); a food manager certificate is also accepted. The certificate may not be expired when applying or at renewal.
A food safety training program covering food processing and packaging, completed before licensing (21a-62c(e)). DCP accepts a certified food handler course from its approved list (e.g., ServSafe Food Handler, StateFoodSafety, Learn2Serve, Always Food Safe); a food manager certificate is also accepted. The certificate may not be expired when applying or at renewal.
Where you make it
Only in the home kitchen of the operator's private residential dwelling: an owner- or resident-occupied dwelling, not a group or communal residence and not an outbuilding such as a shed or barn (C.G.S. 21a-62b). The home kitchen may have residential stoves or ovens, including a double oven, but not commercial equipment for large wholesale production (21a-62b). While making, packaging or handling cottage food: no other domestic activity in the kitchen (e.g., family meals, laundry); no pets, infants or children under 12 in the kitchen; wash, rinse and sanitize surfaces and utensils before each use; keep out rodents and insects; no ill workers; wash hands and avoid bare-hand contact with ready-to-eat food (21a-62h(a)). Only the licensee or a person under the licensee's direct supervision may make or handle the food (21a-62h(a)(1)). A private well must be tested before licensing (21a-62c(d)); DCP asks for E. coli, total coliform, nitrates and nitrites, tested within one year of the application by a DPH-approved lab.
Selling in person
Allowed, directly to consumers by the operator or a designee: at the point of production, farmers markets, local fairs and festivals, and functions of charitable organizations (C.G.S. 21a-62d(b)). DCP: some farmers markets may require a food establishment license as well.
Phone and online orders
Allowed: 'Advertising and sales by Internet, mail and phone are permissible' if the operator or designee delivers in person within Connecticut (C.G.S. 21a-62d(b))
Delivery and shipping
Allowed only in person: the operator or their designee must deliver to the customer within Connecticut (21a-62d(b)). DCP: no third-party delivery services or mobile food ordering companies.
Selling out of state
No
Stores and wholesale
Not allowed: no consignment or wholesale, and no sales at grocery stores, restaurants, long-term care facilities, group homes, day care facilities or schools (21a-62d(b))
Examples you can sell
Only non-potentially hazardous foods (no time/temperature control needed), and only the products listed on the operator's license (C.G.S. 21a-62f(a), 21a-62d(c)). Every product must be approved by DCP during the application; DCP's accepted list is not exhaustive and new products can be requested.
- Loaf breads, rolls and biscuits (plain, unstuffed) (DCP)
- Non-potentially hazardous cakes, including celebration cakes such as birthday cakes (not cheesecake) (DCP)
- Non-potentially hazardous pastries and cookies (DCP)
- Brownies, cake pops (DCP)
- Fruit pies, not pumpkin (DCP)
- Candies and confections, chocolates, fudge, cotton candy, freeze-dried candy (DCP)
- Jams, jellies and preserves meeting the standard of identity in 21 CFR 150 (DCP)
- Dehydrated and freeze-dried fruits and vegetables, dried fruits and fruit leathers (DCP)
- Dehydrated sourdough starter (DCP)
- Dry herbs, seasonings and mixtures; dry tea and coffee (DCP)
Not allowed
- Potentially hazardous foods that need time/temperature control (C.G.S. 21a-62f(b)(1))
- Foods that present a food safety risk, including acidified foods, low acid canned foods, garlic in oil, and fresh fruit or vegetable juices and beverages (21a-62f(b)(2))
- Maple syrup and honey (excluded from cottage food products by 21a-62b as amended by P.A. 19-18)
- Buttercream, whipped cream and cream cheese frostings (DCP)
- Flan and tres leches cakes; cheesecake; pumpkin pie (DCP)
- Pickled vegetables, relishes, salsa, hot sauce, apple sauce, fire ciders (DCP)
- Pepper jams and mango jams (DCP)
- Beverages, syrups (including elderberry syrup), extracts, infused oils, soups (DCP)
- Ice cream (DCP)
- Fresh fruit or vegetables; chocolate-, candy- or caramel-covered fruit (DCP)
The statement your labels must carry
Made in a Cottage Food Operation that is not Subject to Routine Government Food Safety Inspection.
In type at least 10 point.