MassachusettsCottage Food Laws

Yes, but it is local: Massachusetts has no statewide cottage food law, so you get a Residential Kitchen permit from your city or town Board of Health, typically around $150. Rules follow the state framework in 105 CMR 590, applied locally. Confirm details with your own Board of Health.

Both, depending on your channel. Massachusetts uses a two-tier Residential Kitchen system: selling directly to consumers means a local Board of Health permit, while selling wholesale to stores or restaurants means a state DPH license. It runs through 105 CMR 590 rather than a statewide cottage food law, and some municipalities prohibit home food sales entirely — so your own city or town's rules are decisive.

Permit fees are set locally and typically run about $100–$300 a year — Boston is around $100, Northampton $150, Nantucket $125. Expect a home-kitchen inspection by the local health department, and some products may need lab testing (pH or water activity) to confirm they are shelf-stable.

Massachusetts Residential Kitchen permits cover shelf-stable, non-perishable foods, and the state bars several processes outright — acidification, hot fill, vacuum sealing, curing, smoking, and most thermal processing except jams and jellies. TCS foods like meat, dairy, eggs, cut produce, and seafood need a different, licensed path.

Massachusetts requires local permit before selling cottage food. The listed cost is $150. The cited state sources do not list a revenue cap. Massachusetts allows online orders, in-state shipping, seller delivery for cottage food sellers.

Yes. Massachusetts requires local permit before selling cottage food. The listed cost is $150. Check the official state source before selling because local zoning, food safety training, or label rules may still apply.

Massachusetts's cottage food rules mainly cover foods that do not need time or temperature control for safety. Common no-go categories include tcs, meat, poultry, dairy, eggs.