Credit: Keelworks Legal Research
https://keelworks.org
Connecticut Cottage Food Laws

1. Overview
   Connecticut Cottage Food Laws allow individuals to prepare and sell non-potentially
   hazardous foods (non-TCS foods) from home kitchens. These foods do not require refrigeration
   for safety. The program is regulated by the Connecticut Department of Consumer Protection
   (DCP).
2. Allowed Foods
   Approved foods include shelf-stable, non-hazardous products such as:
   Bakery Products
    Bread, rolls, biscuits, muffins, cookies
    Cakes (excluding cheesecake and cream-based cakes)
    Non-hazardous pastries
   Confectionery Products
    Candy and confections
    Cotton candy
   Fruit and Plant Products
    Fruit pies (except pumpkin pie)
    Jams, jellies, and preserves (must meet federal standards)
    Dried fruits
   Dry and Shelf-Stable Products
    Dry herbs, seasonings, granola, cereals, trail mixes
    Nuts and coated nuts
    Popcorn and popcorn balls
   Other Approved Foods
    Vinegar and flavored vinegar
    Roasted coffee beans

 Frosting and icing (non-hazardous types)
Products must be approved by the Department of Consumer Protection.

3. Prohibited Foods
   Connecticut does not provide a specific prohibited foods list, but generally prohibits:
    Time and Temperature Control for Safety (TCS) foods
    Foods requiring refrigeration
    Low-acid canned foods
    Unapproved food products
   Foods not listed must be verified and approved before production.
4. pH and Acidity Requirements
   Food safety is determined by acidity level:
    Foods with pH below 4.6 are considered safe and shelf stable
    Acidic foods prevent bacterial growth
    Low-acid foods (pH above 4.6) are not allowed under cottage food laws
    Producers may test pH using approved pH testing equipment if necessary
5. Licensing Requirements
   Connecticut requires licensing before starting a cottage food business. Operators must:
    Apply for a cottage food license through the Department of Consumer Protection
    Pay a $50 license fee
    Complete approved food safety training
    Ensure compliance with local zoning laws
    Test private water supply if applicable
   Annual sales are limited to $50,000 per year.
6. Labeling Requirements

All cottage food products must include proper labeling with:
 Product name
 Producer name and address
 Ingredient list in descending order by weight
 Net weight or volume (including metric units)
 Allergen declaration
 Required statement:
“Made in a Cottage Food Operation that is not Subject to Routine Government
Food Safety Inspection.”
Labels must be clear, legible, and permanent.

7. Allergen Labeling Requirements
   Major allergens must be declared, including:
    Milk
    Eggs
    Peanuts
    Tree nuts
    Wheat
    Soy
    Fish
    Shellfish
    Sesame
   This ensures consumer safety and regulatory compliance.
8. Sales and Distribution Rules
   Cottage foods can only be sold:
    Directly to the end consumer
    Within the state of Connecticut
    Through in-person transactions
   Restrictions:
    Wholesale sales are not allowed
    Products cannot be resold by retailers
9. Online Sales Rules
   Online sales are permitted under specific conditions:
    Orders can be taken online
    Products must be delivered directly by the producer
    Shipping through mail or third-party delivery services is not allowed
    Interstate sales are prohibited
10. Food Safety Training Requirements
    Operators must complete approved food safety training programs such as:
     ServSafe Food Handler Training
     Connecticut Restaurant Association Training
     Connecticut Department of Consumer Protection approved courses
    Training ensures proper food handling and safety practices.
11. Sanitation and Food Safety Best Practices
    Producers must follow sanitation procedures, including:
     Cleaning and sanitizing all equipment and surfaces
     Preventing cross-contamination
     Washing hands regularly
     Preventing sick individuals from handling food
     Keeping pets away from food preparation areas
    These practices ensure food safety and prevent contamination.
12. Record Keeping Requirements
    Operators should maintain records such as:
     Recipes and ingredient lists
     Production dates and batch information
     Sales records and locations
     Customer receipts

Record keeping helps ensure traceability and regulatory compliance.

13. Liability Insurance
    Although not mandatory, liability insurance is strongly recommended to:
     Protect against legal claims
     Cover business risks
     Provide financial protection
14. Tax Requirements
    Cottage food operators must comply with:
     State income tax requirements
     Possible sales tax requirements
     Business registration if applicable
    Operators should consult Connecticut tax authorities for guidance.
15. Regulatory Authority
    The cottage food program is regulated by:
     Connecticut Department of Consumer Protection (DCP)
     Local health departments
     Connecticut Department of Public Health
    Link: https://cottagefoodlaws.com/connecticut-cottage-food-laws/

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