South Carolina cottage food laws
No sales cap, no permit, no required training, with optional SCDA ID for label privacy.
South Carolina removed its cottage food sales cap and no longer requires permits, licenses, or training for home-based food producers. You can sell shelf-stable, non-TCS foods directly to consumers in person, online, and through farmers markets, with required all-caps label disclaimer and optional SCDA-issued ID number for privacy.
South Carolina cottage food, quick facts.
How the South Carolina cottage food law actually works.
South Carolina's Home-Based Food Production Law lets residents make and sell certain non-potentially hazardous foods from their home kitchen directly to consumers. The law is administered by the South Carolina Department of Agriculture (SCDA) after responsibility was transferred from the Department of Health and Environmental Control (DHEC) in recent years.
Recent reforms removed the prior $15,000 annual sales cap. There is now no statewide sales cap on cottage food production. The state also does not require a permit, license, or food safety training to begin selling. Producers must follow specific labeling rules and limit themselves to shelf-stable, non-TCS foods.
Sales must be direct to the end consumer. You can sell from home, at farmers markets, at festivals, and (with care about the in-state requirement) online to South Carolina customers. Wholesale to retailers, restaurants, or distributors is not allowed under the cottage law. Out-of-state shipping is also not allowed because it crosses into federal interstate commerce.
Operators may apply to SCDA for an optional ID number to use on labels in place of their home address. That number is a useful privacy tool for home bakers who do not want their residential address printed on every package.
Allowed and prohibited foods.
- Loaf breads, rolls, biscuits, tortillas
- Cookies, brownies, biscotti, bars
- Cakes and cupcakes without cream or cream cheese frosting
- Fruit pies (high-acid fruit only)
- Candies, fudge, brittle, toffee, chocolates
- Jams, jellies, preserves, fruit butters
- Honey
- Granola, popcorn, snack mixes, dry cereals
- Roasted coffee beans and dried tea blends
- Roasted or candied nuts
- Dehydrated fruits, vegetables, and herbs
- Dry baking and seasoning mixes
- Cheesecakes, cream pies, custard pies, meringue pies
- Cream cheese frosting and any frosting requiring refrigeration
- Tres leches and any cake requiring refrigeration
- Meat, poultry, and fish products
- Pickles, salsas, hot sauces, and other acidified foods
- Low-acid canned foods
- Beverages requiring refrigeration
South Carolina's framework is non-TCS. If a product needs refrigeration to remain safe, it is not eligible. Acidified products (pickles, hot sauces) are also excluded under the home-based law.
Sales channels for South Carolina cottage bakers.
- Sales must be direct to the end consumer in South Carolina.
- Local business and sales tax registrations may still apply.
- Operators can apply to SCDA for an ID number to use on labels in place of a home address.
Label every product, exactly like this.
NOT FOR RESALE. PROCESSED AND PREPARED BY A HOME-BASED FOOD PRODUCTION OPERATION THAT IS NOT SUBJECT TO SOUTH CAROLINA'S FOOD SAFETY REGULATIONS.
- The disclaimer must appear in all capital letters with high-contrast text.
- Operators may apply for an SCDA ID number to use in place of their home address on labels.
- Labels must be in English; additional languages are optional.
Food safety training in South Carolina
South Carolina does not require home-based food producers to complete food safety training. Producers may take a low-cost course like ServSafe Food Handler for credibility and practical knowledge, but it is not required to operate.
Registration, permits, and inspections in South Carolina
There is no required state registration to begin selling. Producers can apply to SCDA for an optional ID number that can be used on labels in place of a home address. Local business licenses, sales tax registration with the South Carolina Department of Revenue, and zoning compliance still apply.
How to start a cottage bakery in South Carolina.
- 01Confirm your products are non-TCSBuild your menu around shelf-stable items: cookies, breads, candies, jams, granola, dry mixes, roasted coffee. Skip anything that needs refrigeration.SCDA Home-Based Food Production Law Guidance →
- 02Apply for an optional SCDA ID numberIf you do not want your home address on every label, apply to SCDA for an ID number that you can use instead.
- 03Set up your business basicsPick a business name, file a DBA if needed, register with the SC Department of Revenue if you sell taxable items, and confirm zoning and HOA rules.
- 04Build your label templateInclude the operation name and address (or SCDA ID), product name, ingredients by weight, net quantity, allergens, and the required all-caps NOT FOR RESALE disclaimer.
- 05Pick your sales channelsDirect from home, farmers markets, online with in-state delivery or shipping. Wholesale and out-of-state shipping are not allowed.
- 06Set up Cakery to handle ordersCakery gives you a free bakery page at cakerybakeries.com/your-bakery. Add your menu, prices, and pickup or delivery zones, and use one form for every customer request.Create a free Cakery page →
A few things South Carolina bakers should know.
- South Carolina removed the prior $15,000 sales cap. There is no statewide sales cap.
- Food safety responsibility for cottage food was transferred from DHEC to SCDA.
- Out-of-state shipping is not allowed under the home-based exemption.
- Sales must be direct to the end consumer; wholesale and resale through retailers are not allowed.
- Operators can apply to SCDA for an ID number to use on labels in place of a home address.
Bookmark these for South Carolina baking.
Official agency resources
Statute and rules text
Helpful resources for bakers
South Carolina cottage food FAQ.
Do South Carolina cottage bakers need a permit?
Is there a sales cap?
Can I sell online and ship?
Can I sell to grocery stores or restaurants?
Are cream cheese frosting and cheesecake allowed?
Do I need food safety training?
What is the required label statement?
You bake. We handle the tech.
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