How to Start a Class B Cottage Food Business in Nevada

Nevada offers cottage food producers two paths: Class A for direct sales and Class B for wholesale opportunities. If you want to sell your homemade foods to restaurants, cafes, or retail stores, Class B is your ticket to broader distribution — and unlike many states, Nevada doesn't cap your sales.

But wholesale comes with stricter requirements. You'll need proper registration, specific labeling, and deeper food safety knowledge. The good news? The process is straightforward once you know the steps.

Who This Guide Is For

This guide walks you through Nevada's Class B cottage food registration if you want to:

• Sell wholesale to restaurants, cafes, or grocery stores
• Distribute your cottage foods beyond direct-to-consumer sales
• Build a larger food business while working from your home kitchen
• Understand the legal requirements before investing time and money

You'll learn the exact registration process, labeling requirements, and ongoing compliance rules that keep your wholesale operation legal and profitable.

Understanding Nevada's Class B Rules

Nevada's Class B cottage food permit allows wholesale sales with some important boundaries. Unlike Class A (direct sales only), Class B lets you sell to businesses that will resell your products. However, all sales must stay within Nevada — you cannot ship to other states.

The state doesn't impose a sales cap, which means your growth potential depends on market demand rather than regulatory limits. But this freedom comes with additional oversight, including potential inspections and stricter record-keeping requirements.

Allowed Foods for Class B

Class B permits cover the same non-potentially hazardous foods as Class A:

• Baked goods (breads, cookies, cakes, pastries)
• Jams, jellies, and fruit preserves
• Candy and confections
• Granola and trail mixes
• Dried fruits and vegetables
• Nuts and nut mixes

You cannot make foods requiring refrigeration, canned goods, or anything with meat, dairy, or fresh ingredients that could support bacterial growth.

Step 1: Complete Food Safety Training

Before applying for your Class B permit, Nevada requires food safety education. You have two options:

Option 1: ServSafe Food Handler Course

Take the online ServSafe Food Handler course ($15) and pass the exam. This covers basic food safety principles and typically takes 2-3 hours.

Option 2: Equivalent State-Approved Training

Nevada accepts other food safety certifications, but confirm with your local health department first. The training must cover personal hygiene, cross-contamination prevention, and temperature control.

Keep your certification current — most require renewal every 2-3 years.

Step 2: Register with Your Local Health Department

Unlike some states that handle cottage food permits centrally, Nevada delegates Class B registration to local health departments. This means requirements and fees can vary by county.

Find Your Local Office

Contact your county health department's environmental health division. Major counties include:

• Clark County (Las Vegas area): Southern Nevada Health District
• Washoe County (Reno area): Washoe County Health District
• Other counties: Contact your specific county health department

Prepare Your Application

Most applications require:

• Completed registration form
• Food safety training certificate
• Home kitchen layout or floor plan
• List of products you plan to make
• Proposed labeling examples
• Registration fee (typically $50-200 annually)

Some counties may require a preliminary kitchen inspection before approving your registration.

Step 3: Set Up Compliant Labeling

Class B products need detailed labels that meet both Nevada regulations and your wholesale customers' needs. Each label must include:

Required Information:

• Product name
• Your name and address
• Ingredients list (in descending order by weight)
• Net weight or volume
• "Made in a home kitchen not subject to public health inspection"
• Date of production
• Allergen warnings if applicable

Professional Presentation:

Your wholesale customers will display these products alongside commercially-made items, so invest in professional-looking labels. Consider:

• Consistent branding across all products
• Clear, readable fonts
• Moisture-resistant label materials for items like jams
• Batch coding systems for inventory tracking

Step 4: Establish Wholesale Pricing

Wholesale pricing differs significantly from direct sales. Your customers need room for their own markup, typically 50-100%.

Calculate Your Costs

Start with a detailed cost analysis:

• Ingredient costs per unit
• Packaging and labeling costs
• Time investment (valued at reasonable hourly rate)
• Registration fees and other business expenses
• Delivery or distribution costs

Set Wholesale Prices

A common formula: (Cost of goods + labor + overhead) × 2 = wholesale price

For example, if your artisan cookies cost $2 to make (ingredients, packaging, labor), your wholesale price might be $4. The retailer then sells them for $6-8.

Test your pricing with potential customers. Some may prioritize unique products over lowest cost, especially if you're offering something they can't get elsewhere.

Step 5: Find Wholesale Customers

Building wholesale relationships takes time, but Nevada's food scene offers opportunities across different markets.

Start Local

• Independent coffee shops looking for locally-made pastries
• Farm-to-table restaurants wanting house-made preserves
• Specialty food stores seeking unique local products
• Farmers market vendors who resell cottage foods

Present Professionally

Create a simple wholesale catalog with:

• Product photos and descriptions
• Ingredient lists and nutritional information
• Minimum order quantities
• Pricing and payment terms
• Delivery schedule and areas served

Sample Strategy

Offer samples, but do it strategically. Bring 2-3 of your best products to a potential customer during their slower hours. Explain your story, production capabilities, and reliability.

Step 6: Handle Orders and Distribution

Successful wholesale operations require systems for order management, production planning, and delivery.

Order Management

Track orders, production schedules, and customer preferences. Even a simple spreadsheet helps you:

• Plan ingredient purchases
• Schedule production efficiently
• Meet delivery commitments
• Monitor customer ordering patterns

Production Planning

Batch similar products together to maximize efficiency. If you're making cookies for three different customers, produce all varieties in one session rather than separate days.

Delivery Logistics

Factor delivery time and costs into your pricing. Some options:

• Schedule regular delivery routes
• Offer customer pickup at your location
• Partner with other cottage food producers for shared deliveries
• Use third-party delivery services for larger orders

Staying Compliant and Growing

Class B registration comes with ongoing responsibilities that keep your operation legal and professional.

Record Keeping

Maintain detailed records of:

• Production dates and quantities
• Ingredient sources and lot numbers
• Customer orders and deliveries
• Any complaints or issues

Good records protect you if questions arise and help you track business performance.

Inspection Readiness

Local health departments can inspect Class B operations. Keep your kitchen clean, organized, and ready for unannounced visits. Store ingredients properly, maintain equipment, and have all documentation easily accessible.

Consider Growth Options

If wholesale demand outgrows your home kitchen capacity, Nevada offers paths to commercial food production. A Class B permit can be an excellent stepping stone to understand wholesale markets before investing in commercial space.

Your Nevada Class B Checklist

Before starting your application:

• [ ] Complete food safety training
• [ ] Contact your local health department
• [ ] Design compliant labels
• [ ] Calculate wholesale pricing
• [ ] Identify potential customers
• [ ] Set up basic record-keeping system
• [ ] Prepare kitchen for potential inspection
• [ ] Gather application materials and fees

What's Next

Starting a Class B cottage food business in Nevada opens doors to wholesale opportunities while keeping your operation based at home. The registration process takes a few weeks to complete, but the foundation you build serves both immediate sales and future growth.

Ready to connect with wholesale customers once you're registered? Koti helps cottage food producers showcase their products to restaurants, cafes, and specialty stores looking for local suppliers. Create your profile at koti.market/sell and start building wholesale relationships in your area.