Information and Resources for Starting a Home-based Food Business

This document provides useful information to individuals interested in starting a home-based

food business. The North Carolina Department of Agriculture & Consumer Services, Food and
Drug Protection Division helps home-based food businesses comply with food safety laws and
produce safe products for sale. Comprehensive information about home processing and the
required application materials are available through the NC Home Processing website at
www.nchomeprocessing.com. Questions about home processing can be e-mailed
to [email protected].

Where can I get more information about laws, regulations, and product safety?
The NC Home Processing website includes links to the most current versions of state and federal food safety regulations,
including:
 Code of Federal Regulations (21 CFR 110) also known as Good Manufacturing Practices (GMPs)
 Code of Federal Regulations (21 CFR 113) Thermally Processed Low-acid Foods Packaged in Hermetically Sealed
Containers
 North Carolina Food, Drug and Cosmetic Act
 Code of Federal Regulations (21 CFR 114) Acidified Foods (e.g. pickles)
 Code of Federal Regulations (21 CFR 108) Emergency Permit Control

Home-based food businesses should be aware of local laws and ordinances, including zoning and small business
permitting. Lists of local government contacts can be found at the following locations:
 County government links: www.ncacc.org/countyinfo.htm
 City or town government links: www.sog.unc.edu/library/cities.html

More information on labeling requirements is available from North Carolina State University’s Department of Food,
Bioprocessing and Nutrition Science Extension Program. The Extension Program also provides pH and water activity
testing services for certain categories of food products, including acidified foods such as pickles (pH testing),
dressings/sauces (pH testing), and “moist” breads/cakes and some pies (water activity and pH). Contact the Food and
Drug Protection Division if you are uncertain whether your product requires testing.

Where can I get help developing a business plan and marketing my product?
The NC Home Processing website at www.nchomeprocessing.com provides information about filing for a tax number,
registering a business name, and applying for UPC codes for your product.

The NCDA&CS Marketing Division can provide additional help developing a business plan. For more information, visit
the Marketing Division website at www.ncagr.gov/markets/agbizmarketing.htm. The Marketing Division can help home
processors build a web presence for their business through the NCDA&CS General Store, a directory of North Carolina
agricultural goods and services.

I’m ready to submit my home processing application. Where should I send it?
To submit a completed application, e-mail [email protected] or mail to Kaye Snipes, 169 Boone Square St.,
#168, Hillsborough, NC 27278.

The NC Home Processing website doesn’t answer my question. How do I get more information?
For general questions, e-mail [email protected]. If you do not use e-mail or for more specific inquiries,
contact a member of the Food and Drug Protection Division home processing staff:

Sherry Batot Kaye Snipes Compliance Staff

Food Regulatory Specialist Food Regulatory Specialist NCDA&CS
(Central & Eastern NC) (Piedmont & Western NC) Food and Drug Protection Division
(919) 741-0361 (919) 608-9205 (919) 733-7366
[email protected] [email protected] [email protected]
 Checklist: Starting a Home-based Food Business
☐ Step 1: Verify that your product can be ☐ Step 2: Verify that your home kitchen can be
manufactured at home used to manufacture your product
Low-risk packaged foods are the only products allowed to Home processing areas must meet state and federal safety
be manufactured in home kitchens. These can include: requirements, including the Good Manufacturing Practices
 Certain categories of  Dried mixes in the Code of Federal Regulations (21 CFR 110).
baked goods  Spices
 Jams and jellies  Certain sauces and liquids Key requirements include:
 Candies  Pickles and acidified foods  No pets in the home at any time, even if only at night
High-risk products (such as refrigerated or frozen products,  Smooth and easily cleanable food contact surfaces
low-acid canned foods, dairy products, seafood products,  Easily accessible restroom and hand-washing facilities
and bottled water) must be made in a non-home based with hot and cold running water
commercial facility.  Thermometer in refrigerator to monitor temperature
If you are uncertain whether your product can be made at  Acceptable sewer or septic system for waste
home, contact a Food Compliance Officer at 919-733-7366.  All kitchen light bulbs must be shatter-proof or shielded

☐ Step 3: Learn how to make ☐ Step 4: Check with local ☐ Step 5: Provide municipal
your product safely and/or have authorities for licensing and water bill or have well water
your product analyzed for risk zoning information analyzed for coliform bacteria
If you are manufacturing pickles or If you have determined that you qual- If your home has municipal or city
other acidified foods, plan to attend ify as a home-based business, check water, include a copy of your latest
Better Process Control training of- with your local government for infor- water bill with your application.
fered by NC State University. mation about local zoning and licens- Well water must be tested for coli-
ing requirements to ensure that a form bacteria before inspection.
If you are unsure whether your home-based business is allowed in Test results within one year of your
product is low-risk, contact the your neighborhood. application are required. Testing is
NCSU Food Science Department to offered by private labs and some
have your product analyzed. local health departments.

☐ Step 6: Develop your business ☐ Step 7: Label your product ☐ Step 8: Complete application
plan appropriately for home processing inspection
Provide a brief description of your All products sold to consumers must Within two weeks of receipt of your
business with your application. The be packaged to prevent contamina- application, a Food Regulatory Spe-
following items should be included: tion. Labels must be affixed to the cialist will contact you to arrange for
 Detailed list of specific products produced package and include: a home processing facility inspec-
in the home kitchen  Product name tion. You will receive a copy of rele-
 Ingredients and suppliers  Manufacturer name and address vant state and federal law. Inspec-
 A plan for storing supplies, equipment,  Net weight of the product in tions are scheduled by e-mail.
and finished product
ounces/pounds and the gram Check your e-mail periodically for
 A general production flow including proce- correspondence from our Regula-
dures and equipment
weight equivalent
 A plan for transporting products  Complete list of ingredients in or- tory Specialist. Applicants without
der of predominance by weight e-mail will be contacted by phone.
 Potential locations for sale of product

☐ Step 9: Start your business and promote your product!

After your product has been evaluated for risk and your kitchen has met inspection standards, you can begin producing and selling
your product. You may want to file for a tax number, register your business name, or apply for one or more UPC codes. For more
information about growing your business and marketing your product, visit www.nchomeprocessing.com.