California homemade food act 2026

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  1. Click ‘Get Form’ to open the California Homemade Food Act registration form in the editor.
  2. Begin by filling in your CFO Business Name, Date, and Address details. Ensure accuracy as this information is crucial for your registration.
  3. Select the appropriate category for your business: Class A or Class B. Initial next to the agreement regarding prohibited items to confirm compliance.
  4. Complete the Self-Certification Checklist and Operational Statement if applicable. Attach these documents as required.
  5. Check all products you plan to prepare and sell from the provided list. For each product, provide a detailed ingredients list on a separate sheet.
  6. Initial next to the labeling agreement and attach a sample label that meets all requirements outlined in the form.
  7. Fill out water source information and waste disposal methods. Ensure you check any necessary testing documentation if using a private water supply.
  8. Complete sections regarding gross annual sales, delivery limitations, operating days/times, and distribution methods.
  9. Finally, sign and date the Owner’s Statement confirming all information is accurate and that you agree to comply with regulations.

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California allows home cooks to prepare and sell meals out of their home. California allows cottage food producers to sell foods that do not require temperature control for safety from a list approved by the Department of Public Health.
In the USA, people can sell food without selling from a restaurant. In my state, people can sell food prepared in their home kitchens without a food license (teaches food safety like preparation, safe temperatures, storage). Its called ``cottage industry and many people do it and sell at street markets and fairs.
The new California Homemade Food Act, AB 1616 provides new, but limited, opportunities for production of value added farm products in home kitchens. The opportunity hinges upon several food safety criteria, including water system standards.
The model allows the unrestricted sale of not potentially hazardous foodsthat is, foods, such as baked goods and jams, that are shelf stable and do not require refrigerationprovided they are properly labeled and disclosed as homemade.

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