Austin Cottage Food Laws Compliance Checklist

Texas Cottage Food Operation Requirements

Texas allows certain foods to be produced in a home kitchen under the "Homestead Food Operation" license issued by the Texas Department of State Health Services (DSHS). Allowable foods include jams, jellies, baked goods, dried herbs, granola, and certain fermented products—but not potentially hazardous items like canned vegetables or meat products. You must obtain a homestead food operation license before selling, have liability insurance, and comply with labeling requirements including your name, address, product name, and ingredient list. Keep detailed production records and avoid making any claims about health benefits on your labels, as this triggers FDA regulation.

Austin Local Health Department Inspection Checklist

The City of Austin Health and Human Services conducts inspections of home-based food operations and uses a standardized checklist aligned with the Texas Food Rules. Inspectors verify that your kitchen meets minimum sanitation standards: separate handwashing facilities, food storage temperatures, pest control measures, and no cross-contamination between food and non-food items. Your home cannot have animals in the food preparation area during production, and you must demonstrate proper cleaning and sanitizing procedures for all equipment and surfaces. Documentation of training, product liability insurance, and accurate labels are required at inspection—missing these items is a common violation that results in operating citations.

Common Austin Cottage Food Violations to Avoid

The most frequent violations involve producing non-allowed foods (like salsas, pickled vegetables, or meat-based products) in a home kitchen without proper licensing or equipment. Missing or incorrect labeling—including failure to include allergen information, net weight, or the statement "Made in a home kitchen"—triggers automatic compliance failures. Operating without a valid homestead food operation license or liability insurance also results in cease-and-desist orders. Additionally, failing to maintain separate dedicated equipment for food production, storing chemicals or non-food items near food products, or keeping inadequate records of production dates and ingredients are red flags during inspections.

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