San Francisco Cottage Food Laws Compliance Checklist

California Homestead Food Operation (HFO) License Requirements

California allows certain non-potentially hazardous foods to be prepared in a home kitchen under the Homestead Food Operation license, governed by California Food Code Section 113100 et seq. In San Francisco, you must register with the Department of Public Health and obtain a Homestead Food License before selling any products. Allowed foods include non-potentially hazardous items like jams, jellies, dried goods, baked items without cream fillings, nut butters, and certain dried herbs—but NOT foods requiring refrigeration, canning, or potentially hazardous preparation. San Francisco's Department of Public Health specifically reviews your home kitchen layout, food storage areas, and production processes during the registration phase. Your home cannot be used for other commercial purposes simultaneously, and you must maintain separate equipment and ingredients from household use.

San Francisco-Specific Inspection Checklist & Common Violations

The SF Department of Public Health inspects HFO operations for violations including: improper labeling (missing address, date, ingredient list, or allergen warnings), cross-contamination between household and commercial food, inadequate hand-washing facilities, storage of non-food items in production areas, and exceeding revenue limits ($75,000 annual gross sales for HFOs in 2026). Inspectors verify that all food storage is separated from household items, that food-contact surfaces are clean and sanitizable, and that any required temperature control for approved foods is properly monitored. Keep detailed production records—San Francisco requires tracking of ingredients, batch numbers, and sale dates. Violations may result in license suspension, fines up to $1,000 per violation, or criminal penalties if unsafe food causes illness. The city also enforces strict zoning rules: home-based operations must comply with San Francisco Planning Code restrictions on home occupations and are prohibited in certain residential districts without conditional use permits.

Labeling, Permits & Documentation Standards for SF Compliance

All packaged HFO products sold in San Francisco must include a principal label with your business name, address, contact information, net weight, ingredient list (in descending order by weight), and allergen disclosures in plain language. California law requires the statement "Made in a home kitchen that is not subject to state licensing or inspection" on the front or back label in at least 10-point font. You must apply for a Home Occupation Permit through SF Planning Department if your operation generates traffic, signage, or noise, and file documentation with the Department of Public Health showing your home kitchen layout and food safety plan. Maintain a simple record book logging production dates, batch numbers, ingredients used, and names/addresses of customers—this documentation protects you if a product safety issue arises and helps SF health inspectors verify compliance. San Francisco also requires a Food Handler Card (available through SFDPH) for anyone involved in production. Local food safety regulations may change; check the SF Department of Public Health website quarterly for updates to permitted food lists and operational rules.

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