Product Status Guide
Open, Restricted & Prohibited
Open — No conditions, clearly allowed
Restricted — Allowed with specific requirements
Prohibited — Not permitted under cottage food rules
Open
Clearly Allowed
Baked Goods
Breads, rolls, bagels, scones, tortillas
Standard baked goods with no hazardous fillings
Baked Goods
Cookies, brownies, muffins, biscuits
Must not contain prohibited ingredients as primary components
Baked Goods
Cakes, cupcakes, cake pops, macarons
Buttercream and non-hazardous frostings allowed
Baked Goods
Wedding cakes, donuts, pastries, churros
Packaging exemption available for wedding cakes from your LHD
Baked Goods
Pies (non-custard), empanadas, tamales
Fruit pies and savory-stable pastries allowed; custard/cream pies prohibited
Candy & Confections
Candies, chocolate, fudge, truffles, caramels
All standard confections; brittles, cotton candy, marshmallows
Preserves
Standard jams, jellies, marmalades, applesauce
Using standard high-sugar recipes; no lab testing needed
Condiments
Nut butters, mustards, syrups, infused oils
Non-garlic infused oils OK; see garlic-in-oil rule below
Dry Goods
Dried herbs, spices, dry mixes, granola, pasta
Coffee beans, tea leaves, cereals, trail mixes
Snacks
Popcorn, kettle corn, crackers, pretzels, nuts
Candied apples, caramel corn, fruit leathers, veggie chips
Other
Vanilla and alcohol-based extracts
Not intended for beverage use; vanilla extract, etc.
Other
Hard-boiled whole eggs (intact)
Whole, uncracked; cut or peeled eggs are TCS foods
Other
Frozen produce (un-cut, unprocessed)
Whole fruits or vegetables only; cut produce is restricted
Restricted
Allowed with Conditions
Preserves
Canned tomatoes & tomato products
Must follow USDA/extension approved recipe exactly — OR — submit annual pH test (≤4.6) from a commercial lab
Acidified / Fermented
Pickles, hot sauce, vinegar-based products
Approved recipe: submit with registration. Custom recipe: annual food safety plan + pH test; renew pH test every 3 years
Acidified / Fermented
Fermented vegetables, kimchi, sauerkraut
Same food safety plan and pH testing as above; must be refrigerated throughout storage, transport, and sale
Preserves
Non-standard jams, jellies, fruit butters
Untested recipes must be commercially lab-tested to confirm pH <4.6 or water activity <0.85
Preserves
Low-sugar or sugar-substitute jams/jellies
Must be boiling-water-bath canned ≥10 min, or water activity lab-tested at <0.85
Baked Goods
Baked goods with cheese
Your local health department may require commercial lab testing to confirm non-hazardous status
Dairy (as ingredient)
Butter, cream, milk in baked goods & frosting
Dairy allowed only as an ingredient in non-hazardous baked goods, candies (e.g., caramel), or frostings (e.g., buttercream). Not as a primary/standalone product.
Eggs (as ingredient)
Eggs in baked goods, pasta, frosting
Eggs allowed only as an ingredient in non-hazardous baked goods (including dry noodles) or frostings — not raw, not as a primary product
Dehydrated Foods
Dried fruits, vegetables, herbs
Allowed; water activity ≤0.85 recommended (not legally required). No prohibited ingredients (meat, dairy, etc.)
Salsas & Sauces
Tomato salsas, BBQ sauces, hot sauces
Permitted if pH ≤4.6 and follows acidified food rules. Must remain refrigerated if not shelf-stable
Condiments
Garlic-in-oil mixtures
Only allowed if acidified to a final pH of 4.6 or below. Plain garlic-in-oil is prohibited (botulism risk)
Perishable Items
TCS foods sold fresh (non-shipped)
Some perishable foods are allowed for in-person sale with refrigeration but cannot be shipped. Check with your LHD.
Prohibited
Not Permitted
Protein
Meat, poultry, fish, seafood, shellfish
Not permitted as primary ingredients under any circumstances in cottage food
Dairy
Standalone dairy products
Cheese, yogurt, raw milk, fresh cream — dairy as a primary product requires separate licensing
Custard / Cream
Pumpkin pie, sweet potato pie, cheesecake
Also: custard pies, crème pies, cream-filled pastries with hazardous fillings
Canned
Low-acid canned foods
Canned green beans, corn, beets, other vegetables — unless acidified to pH ≤4.6
Beverages
Kombucha
Expressly prohibited by name in the Illinois statute (410 ILCS 625/4)
Beverages
Alcoholic beverages
Requires a separate distillery, winery, or brewery license — not permitted under cottage food
Beverages
Fresh-pressed juice & cider
Juice and cider require an inspected facility; not allowed under cottage food rules
Beverages
Freezer jams
Must be kept frozen; incompatible with cottage food storage and sale requirements
Produce
Sprouts
High pathogen risk; expressly prohibited
Produce
Cut fresh or pureed tomato or melon
Also: dehydrated tomato or melon, frozen cut melon — all prohibited
Produce
Cut leafy greens (fresh)
Allowed only if dehydrated, acidified, or blanched and frozen
Mushrooms
Wild-harvested non-cultivated mushrooms
Commercially cultivated mushrooms not prohibited; wild-foraged are not allowed
Other
Cooked vegetables (as primary product)
Cooked vegetables are TCS foods — must be held hot (≥135°F) or cold (≤41°F), incompatible with home kitchen rules
Preserves
Pumpkin, banana, or pear butter
Not allowed unless produced in an inspected facility or lab-tested to confirm pH ≤4.6
Why These Rules Exist
Understanding the Restrictions
What Is a TCS Food?
TCS stands for Temperature Control for Safety. These are foods that support the growth of harmful bacteria when held in the "danger zone" between 41°F and 135°F. Cooked vegetables, cut produce, melon, and dairy-based products are common TCS foods. Illinois cottage food rules don't prohibit all TCS foods — but those you sell must be kept properly refrigerated (≤41°F) at every stage: storage, transport, and point of sale. TCS foods cannot be shipped. Learn more on the Prepared Meals page →
pH and the 4.6 Rule
Acidity (pH) is the key safety measure for preserved and fermented foods. A pH of 4.6 or below inhibits the growth of Clostridium botulinum, the bacterium that causes botulism. Pickles, hot sauces, and fermented vegetables must reach this level to be considered shelf-stable. Illinois requires either an approved USDA/extension recipe or commercial lab testing to confirm your product hits the mark. See Shelf-Stable Foods →
Acidified & Fermented Foods
Hot sauce, pickles, shrubs, and fermented vegetables are allowed — but with extra steps. If you use a USDA or state extension approved recipe, you submit it with your registration. If you use your own recipe, you must file a food safety plan annually and pH test results (renewed every 3 years). Canned versions must use boiling-water-bath method only (no pressure canning) in Mason-style glass jars. Non-canned versions must stay refrigerated throughout. See Special Categories →
Dairy as an Ingredient vs. a Product
Dairy is prohibited as a standalone product — you can't sell cheese, fresh cream, or yogurt under cottage food rules. But dairy is allowed as an ingredient in non-hazardous baked goods and frostings. Buttercream frosting, cream-based caramels, and milk in bread dough are all legal. The rule of thumb: dairy in a finished, stable product is OK; dairy as the main product is not.
📊 Key pH and Water Activity Thresholds at a Glance
pH ≤4.6 — Required for acidified foods to be considered shelf-stable. Vinegar, citrus, and fermentation are common ways to achieve this.
Water activity ≤0.85 — The threshold for low-sugar jams and dehydrated foods. Below this level, bacteria cannot grow. Lab testing is required only if using non-standard recipes for jams.
Temperature ≤41°F — Required cold-holding temperature for any refrigerated TCS food sold under cottage food. You must maintain this from your kitchen through transport to the point of sale.
Category Quick Reference
Special Product Rules at a Glance
| Product | Status | What's Required | Can Ship? |
|---|---|---|---|
| Standard jams & jellies | Open | Standard USDA-recipe; no testing needed | Yes (shelf-stable) |
| Canned tomatoes | Restricted | Approved recipe OR annual commercial pH lab test | Yes (if shelf-stable) |
| Pickles & fermented vegetables | Restricted | Food safety plan + pH test; refrigerated if not canned | Non-perishable only |
| Hot sauce | Restricted | pH ≤4.6 required; food safety plan if custom recipe | Yes (if shelf-stable) |
| Baked goods with cheese | Restricted | LHD may require commercial lab test | No (perishable) |
| Kombucha | Prohibited | Expressly prohibited in 410 ILCS 625/4 | No |
| Custard / cream pies | Prohibited | Not permitted; use non-dairy/non-egg fillings | No |
| Fresh-pressed juice / cider | Prohibited | Requires inspected facility; cottage food exemption does not apply | No |
| Low-acid canned goods | Prohibited | Cannot be produced under cottage food; must acidify or use inspected kitchen | No |
| Vanilla & flavor extracts | Open | Not for beverage use; alcohol base OK | Yes (shelf-stable) |
| Dried herbs & spice blends | Open | No conditions; no testing required | Yes |
| Buttercream frosted cakes | Open | Dairy as ingredient in frosting is permitted | No (perishable) |
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