Illinois cottage food laws
No sales cap, broad allowed-foods list, but registration and CFPM training are required.
Illinois passed the Home-to-Market Act in 2021, effective January 1, 2022 (Public Act 102-0633). Cottage food operators must register annually with their local health department (capped at $50/year), hold a Certified Food Protection Manager (CFPM) credential, and follow specific labeling rules. In return there is no statewide sales cap, a broad allowed-foods list (including some acidified canned tomato products with extra rules), and the ability to sell across Illinois including online.
Illinois cottage food, quick facts.
How the Illinois cottage food law actually works.
Illinois governs cottage food under 410 ILCS 625/4, modernized by the Home-to-Market Act (Public Act 102-0633), which took effect January 1, 2022. The law lets cottage food operators sell a wide range of non-potentially hazardous foods plus some acidified canned products (subject to lab testing rules) directly to consumers across the state.
Two requirements stand out. First, every cottage food operator must register annually with their local county health department. The state caps the registration fee at $50, although some counties charge less. Second, every person who prepares or packages cottage food must hold a Certified Food Protection Manager (CFPM) credential. CFPM is a higher-tier credential than a basic food handler card and typically requires an exam.
There is no statewide annual sales cap. Counties may impose their own local limits, so confirm at registration. Illinois is otherwise one of the most growth-friendly cottage food states in the country: producers can sell at farmers markets, fairs, festivals, public events, from home, online, and via delivery anywhere in Illinois.
Wholesale and resale through restaurants or retail food establishments is not allowed under cottage food. Cottage products also cannot be shipped out of state. The required label disclaimer is detailed and includes language about cross-contamination with allergens.
Allowed and prohibited foods.
- Cookies, brownies, bars, biscotti
- Cakes, cupcakes, muffins, breads, rolls, pastries
- Pies (fruit and shelf-stable)
- Candies, fudge, caramels, chocolates
- Jams, jellies, preserves, fruit butters
- Pickles and acidified vegetables (per recipe rules)
- Some acidified canned tomato products (with lab-tested recipe and additional rules)
- Honey
- Roasted coffee, dry teas, dry herbs and spices
- Granola, granola bars, popcorn, snack mixes
- Dehydrated fruits, vegetables, jerky (some restrictions)
- Dry baking and cookie mixes
- Time/temperature control for safety (TCS) foods that need refrigeration
- Cream pies, custard pies, cream cheese frostings, cheesecakes
- Raw (unpasteurized) milk and raw dairy
- Meat products, fish, shellfish
- Low-acid canned vegetables and salsas (without proper acidification and lab testing)
- Alcoholic beverages
Some acidified canned products (like tomato sauces or salsas) are allowed in Illinois but require a lab-tested recipe and extra rules. Confirm with your local health department before producing canned items at scale.
Sales channels for Illinois cottage bakers.
- All sales are direct-to-consumer.
- Some counties (notably Chicago via CDPH) have additional registration and inspection steps; confirm with your local jurisdiction.
Label every product, exactly like this.
This product was produced in a home kitchen not inspected by a health department that may also process common food allergens. If you have safety concerns, contact your local health department.
- The label must include the local government unit where you registered (e.g., 'Cook County Department of Public Health').
- Producers can use a 'Contains' allergen statement after the ingredient list, or include the allergen explicitly in the ingredient list (e.g., 'wheat flour' rather than 'flour').
- Online listings must include the same label content with each product page.
How much can you earn under Illinois cottage law?
Illinois does not impose a statewide annual sales cap on cottage food operators. Counties may set their own local limits, so confirm at registration. Once you decide to wholesale or sell through retail food establishments, you must move into a permitted commercial facility.
Food safety training in Illinois
Every person who prepares or packages cottage food in Illinois must hold a Certified Food Protection Manager (CFPM) credential. CFPM is a higher-tier food safety credential than a food handler card and typically requires an in-person or proctored online exam. ServSafe Food Protection Manager and Prometric Food Protection Manager are the most common providers. The credential is valid for 5 years.
Registration, permits, and inspections in Illinois
Cottage food operators must register annually with their local county health department before selling. The state caps the registration fee at $50, but some counties charge less. Registration requires submitting documentation about your products, training, and contact information. Renewal is required each year.
How to start a cottage bakery in Illinois.
- 01Confirm your products are allowedStick to non-TCS items. If you want to sell acidified canned products, plan for lab-tested recipes and additional rules.Illinois Department of Public Health Cottage Food page →
- 02Earn your CFPM credentialTake and pass a Certified Food Protection Manager exam. ServSafe Food Protection Manager is the most common option. The credential is valid for 5 years.ServSafe Food Protection Manager →
- 03Register with your county health departmentSubmit the cottage food registration form to the county where your kitchen is located. Pay the annual fee (capped at $50). Renew each year.
- 04Build a label templateOperation name, local government unit, registration number, product name, ingredients by weight, processing date, allergen statement, net weight, and the required disclaimer in prominent lettering.
- 05Set up your storefrontCakery gives you a free bakery page at cakerybakeries.com/your-bakery. Add menu, prices, lead times, and pickup or delivery zones.Create a free Cakery page →
- 06Register for state sales taxRegister with the Illinois Department of Revenue for a sales tax certificate (CRT-61) before you start selling taxable items. Some food sales are taxed at the lower 1% grocery rate.Illinois Department of Revenue: Sales Tax →
A few things Illinois bakers should know.
- Illinois requires both annual local registration AND a Certified Food Protection Manager (CFPM) credential. CFPM is a 5-year credential and is more rigorous than a basic food handler card.
- Counties may set their own local sales limits. Confirm at registration with your county health department.
- Some acidified canned products (acidified tomato sauces, salsas) are allowed but require a lab-tested recipe and extra rules. Most home bakers skip them.
- Out-of-state shipping is not allowed under cottage food law. Stay in-state to keep the exemption clean.
- Chicago has its own cottage food registration through the Chicago Department of Public Health (CDPH). If you live in Chicago, register through CDPH rather than Cook County.
Bookmark these for Illinois baking.
Official agency resources
Statute and rules text
Helpful resources for bakers
Recent and upcoming changes in Illinois.
- January 1, 2022Public Act 102-0633 (Home-to-Market Act) took effect. The law expanded sales channels, raised the registration fee cap to $50, removed the previous $36,000 sales cap, and modernized cottage food rules.
Illinois cottage food FAQ.
Do Illinois cottage bakers need to register?
Is there a statewide sales cap?
Do I need a food handler card?
Can I sell online and deliver across Illinois?
What is the required label disclaimer?
Can I sell to coffee shops or grocery stores?
Where do I register if I live in Chicago?
You bake. We handle the tech.
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