Charlotte Cottage Food Laws Compliance Checklist

North Carolina Cottage Food Exemptions & Product Categories

North Carolina's Residential Kitchen Operation (RKO) law allows certain non-potentially hazardous foods to be made in home kitchens under NCDA&CS oversight. Permitted products include jams, jellies, dried herbs, granola, baked goods (non-potentially hazardous), certain pickled vegetables, and nuts. Each product category has specific processing requirements—jams must reach pH 4.6 or below; pickled vegetables require proper acidification with vinegar containing 5% acidity minimum. Foods requiring time/temperature control (TCS foods) like meat-based sauces, cream pies, or refrigerated items are prohibited. Verify your product falls within NCDA&CS allowed categories before production begins.

Mecklenburg County Inspection Requirements & Local Permits

Charlotte operators must register their home-based food business with Mecklenburg County Health & Human Services (MCHHS) before selling any products. The registration process includes inspection of your home kitchen to verify separation of food production areas from non-food activities, adequate handwashing stations, and proper storage. MCHHS inspectors verify compliance with North Carolina food code sections related to allergen labeling, facility sanitation, and product-specific processing requirements. Local inspections typically occur annually or when complaints are filed. You must maintain documentation of ingredients, supplier certifications, and production logs for MCHHS review.

Common Violations & Labeling Non-Compliance to Avoid

Mecklenburg County citations frequently result from missing or incomplete labels—each product must display the business name, address, product name, net weight, ingredient list, allergen declarations (if applicable), processing date, and the statement "Made in a home kitchen that is not subject to state licensing or inspection." Selling prohibited products (TCS items, meat products, dairy) without proper licensing is the most serious violation and triggers enforcement action. Cross-contamination issues, such as using shared equipment between approved and non-approved products, and inadequate pH testing or processing documentation also generate violations. Keep dated production records and labeling samples for at least one year.

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