St. Louis Cottage Food Laws Checklist: Local Compliance Guide

Missouri Cottage Food Exemptions: What You Can Make at Home

Missouri allows certain non-potentially hazardous foods to be made in a home kitchen without a license, as regulated by the Missouri Department of Health and Senior Services (DHSS). Permitted items include jams, jellies, dried herbs, baked goods (non-potentially hazardous), pickled vegetables, granola, and spice blends. Foods requiring time/temperature control for safety—like canned meats, fish, dairy products, or meat-based sauces—are prohibited from home production. Before starting, verify your specific product on the Missouri DHSS approved list, as this determines whether you need a commercial kitchen license.

St. Louis City-Specific Requirements & Inspection Checkpoints

The City of St. Louis Health Department enforces additional local food safety rules beyond state law. Home-based food operators must register with the city if producing exempt foods, and labels must include your business name, address, product name, and production date. Inspectors verify that you're only producing approved items and check for proper labeling compliance and accurate sales records. If you're selling at farmers markets, direct-to-consumer, or online, you must maintain documentation proving sales and distribution. The health department also requires that you follow FDA labeling guidelines, including allergen declarations if applicable.

Common Violations & How to Avoid Them

The most frequent violations cottage food operators face include producing non-exempt foods in a home kitchen (like sauces with meat or dairy-based products), mislabeling or missing required label information, and failing to register with the St. Louis Health Department. Other violations include selling foods beyond approved channels, storing ingredients improperly, and not maintaining production records for inspection. To avoid these, strictly stick to the state-approved exempt foods list, invest in proper commercial-grade labels with all required information, keep dated production logs, and register before your first sale. Regular self-inspections using your local health department's checklist can catch issues before an official inspection.

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