Baltimore Cottage Food Laws Compliance Checklist

Maryland Cottage Food Exemptions & Allowed Products

Maryland's cottage food law permits certain non-potentially hazardous foods to be prepared in a home kitchen without a commercial license or facility inspection. Allowed products include jams, jellies, pickled vegetables, dried herbs, granola, baked goods (without cream cheese frosting), and certain dried goods. Foods that require time-temperature control for safety—such as canned meats, bottled sauces with low-acid ingredients, or foods containing dairy—are prohibited under the exemption. Baltimore operators must verify their specific product against the Maryland Department of Health's approved list and file a Home Food Operation registration form with the state before selling. Products must be labeled with your name, address, ingredients, net weight, and the statement "Made in a Home Kitchen."

Baltimore City Health Department Inspection Items

Baltimore City Health Department inspectors verify that home-based food businesses operate only on the state's approved product list and maintain proper labeling and records. Inspectors check for evidence of commercial equipment, bulk ingredient storage exceeding exemption limits, or production of non-exempt products in the home kitchen. They confirm that business operators have submitted required registration forms and maintain sales records showing where products are distributed. Violations include operating without state registration, producing restricted foods at home, selling beyond the annual revenue cap ($45,000 in Maryland as of 2025), or failing to use proper labels. Operating an unlicensed facility can result in immediate closure orders and civil penalties.

Common Violations & Compliance Tips to Avoid

A frequent violation is attempting to produce potentially hazardous foods (cream pies, meat products, canned goods) under the cottage food exemption, which requires a licensed commercial kitchen. Another common mistake is inadequate labeling—all products must display your home operation name and address, not a business name that suggests a commercial facility. Operators sometimes exceed the state revenue cap or sell through wholesale channels when exempt products are limited to direct-to-consumer sales. Keep detailed records of ingredients, production dates, and sales to demonstrate compliance during inspections. Store raw materials in separate areas from finished goods, avoid cross-contact with non-exempt products, and never use commercial equipment in a home kitchen—doing so forfeits exemption status and requires full licensing and facility certification.

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