How to Start a Class A Cottage Food Business in Oregon

Oregon's cottage food law opens the door to earning up to $50,000 annually from your home kitchen — but only if you follow the rules correctly from day one. Skip a step, and you could face fines or be forced to shut down just as your business gains momentum.

The good news? Oregon's Class A cottage food registration is straightforward once you know the process. Unlike some states that require expensive commercial kitchen inspections, Oregon lets you start with basic registration and food safety training.

What You'll Learn

This guide walks you through every step to legally start your Oregon cottage food business, from understanding what you can sell to completing your registration and making your first sale. You'll also get a complete checklist to ensure you don't miss any requirements.

Understanding Oregon's Class A Cottage Food Rules

Oregon divides cottage food operations into two classes. Class A is the entry level, with simpler requirements and lower sales limits.

Sales limit: $50,000 per calendar year (adjusted annually for inflation)

Where you can sell: Direct to consumers only — farmers markets, online orders with in-person delivery, retail stores, and from your home

Geographic restriction: Oregon residents only

Online sales: Allowed, but you must deliver in person

The key restriction: no wholesale sales to restaurants, cafes, or other food businesses. Every sale must go directly to the person who will eat your food.

Foods You Can and Cannot Make

Oregon allows most non-potentially hazardous foods, but the specifics matter for your business planning.

Allowed foods include:

• Baked goods (breads, cookies, cakes, pastries)
• Jams, jellies, and fruit spreads
• Granola and trail mixes
• Popcorn and roasted nuts
• Candy and confections
• Pickled vegetables (high-acid only)
• Dehydrated fruits and vegetables
• Vinegars and flavored salts

Prohibited foods include:

• Fresh or frozen fruits and vegetables
• Meat, poultry, or seafood products
• Dairy-based items (except some hard cheeses with approval)
• Foods requiring refrigeration
• Low-acid canned goods
• Fermented foods like kombucha
• Pet foods and treats

When in doubt, contact the Oregon Department of Agriculture. Getting pre-approval prevents costly mistakes later.

Step 1: Complete Food Safety Training

Before you can register, you need certified food safety training. Oregon accepts several options:

ServSafe Food Handler Certificate (most common choice)

• Cost: Around $15
• Time: 2-3 hours online
• Valid: 3 years
• Available at: servsafe.com

Learn2Serve Food Handler Certificate

• Cost: Around $10
• Time: 2 hours online
• Valid: 3 years

Local health department courses (varies by county)

• Check with your county health department for in-person options

Print your certificate immediately after completion. You'll need it for registration and should keep copies for your records.

Step 2: Register Your Cottage Food Operation

Oregon requires registration, not a permit. The process is simpler but still mandatory.

Required documents:

• Completed cottage food registration form
• Copy of your food safety training certificate
• Registration fee ($50 as of 2024)

How to register:

1. Download the registration form from the Oregon Department of Agriculture website

2. Fill out all sections completely — incomplete forms cause delays

3. Attach your food safety certificate copy

4. Mail or submit in person with your fee

Processing time: 2-3 weeks typically

Registration address:

Oregon Department of Agriculture

Food Safety Division

635 Capitol St NE

Salem, OR 97301

Keep your registration certificate accessible. Customers, market managers, and retail stores may ask to see it.

Step 3: Set Up Your Kitchen and Record-Keeping

Your home kitchen becomes your commercial space, so organization and documentation become crucial.

Kitchen requirements:

• Clean, sanitary conditions during food preparation
• Proper storage for ingredients and finished products
• No pets in the kitchen during food preparation
• Separate storage from personal food items (recommended)

Required records to maintain:

• Ingredient purchase receipts
• Production logs with dates and quantities
• Sales records with customer information
• All gross receipts to track your $50,000 limit

Sample production log entry: