Home and Hearth BakerCottage food manufacture
R.I. Gen. Laws 21-27-1(3), 21-27-6.2, 23-1-54; 216-RICR-50-10-1.3(A)(7) and 1.11 · P.L. 2022, ch. 231, art. 9, sec. 2 (2022 state budget, Article 9); amended P.L. 2024, ch. 403, art. 2, sec. 6 (2024 H 8325 Sub A, Law Revision technical amendments; wording only, effective 2024-06-26)
Yearly sales limit
$50,000
Total annual gross sales per calendar year (21-27-6.2(6)). Over the cap, the registrant must get a RIDOH food processor license or stop. RIDOH may ask for documents to verify gross sales.
Total annual gross sales per calendar year (21-27-6.2(6)). Over the cap, the registrant must get a RIDOH food processor license or stop. RIDOH may ask for documents to verify gross sales.
Permit or registration
Yes
Cottage food manufacture registration (certificate of registration)
Rhode Island Department of Health (RIDOH), Center for Food Protection
Fee: $65 a year, check or money order to 'General Treasurer, State of Rhode Island'; no cash; not refundable
Official page
Cottage food manufacture registration (certificate of registration)
Rhode Island Department of Health (RIDOH), Center for Food Protection
Fee: $65 a year, check or money order to 'General Treasurer, State of Rhode Island'; no cash; not refundable
Official page
Food safety training
Yes
Before first registration: a Food Safety Manager course, an ANSI-approved food handler course, or another RIDOH-approved course (21-27-6.2(4))
Before first registration: a Food Safety Manager course, an ANSI-approved food handler course, or another RIDOH-approved course (21-27-6.2(4))
Where you make it
A kitchen on the premises of a home (no primary-residence or Rhode Island residency rule is stated), or a RIDOH-licensed commercial kitchen the registrant leases or rents (keep a record of the dates used). The home kitchen must meet minimum housing standards and have a two-compartment sink, or a dishwasher reaching 150 F plus a one-compartment sink; air-dried utensils; nonabsorbent, corrosion-resistant work surfaces; self-closing doors on bathrooms that open into the kitchen. Pets kept out of food prep and storage areas at all times; no household cooking while making cottage food; kitchen laundry not used during production; garbage in covered impervious containers, removed daily on production days. Private well: test once a year (RIDOH asks for total coliform, E. coli and nitrates).
Selling in person
Directly to consumers by pickup in Rhode Island. Farmers markets and temporary events (such as festivals) need a RIDOH retail food peddler license; one license covers all markets and events and renews yearly (RIDOH).
Phone and online orders
Allowed: internet, mail and phone advertising and sales, if the registrant or a designee delivers the order in person to the customer in Rhode Island (21-27-6.2(5))
Delivery and shipping
Allowed within Rhode Island, in person, by the registrant or a designee
Selling out of state
No
Stores and wholesale
Not allowed: no wholesale sales and no sales to grocery stores, restaurants, long-term care facilities, group homes, day cares or schools
Examples you can sell
Only baked goods that do not need refrigeration or time/temperature control for safety, plus other goods RIDOH may define (21-27-6.2(3))
- Double crust pies (RIDOH FAQ also lists single crust fruit pies)
- Yeast breads
- Biscuits, brownies, cookies, muffins
- Cakes that do not need refrigeration
- Frosting, and items refrigerated only for quality and not for safety (RIDOH FAQ)
Not allowed
- Baked goods that need refrigeration or time/temperature control for safety
- Foods that are not baked goods (the law is limited to baked goods; no other foods have been defined by RIDOH)
The statement your labels must carry
Made by a Cottage Food Business Registrant that is not Subject to Routine Government Food Safety Inspection
In type at least 10 point.