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Sales Cap
Maine Has No Annual Sales Limit
Maine is one of roughly half of U.S. states that imposes no cap on annual gross sales for licensed home food producers. Whether you earn $500 or $500,000 from your home kitchen, Maine's Home Food Processor License covers you — there is no threshold at which you're required to upgrade to a commercial license based on revenue alone.
This means your home food business can scale as large as your kitchen and market allow. Many home sellers in Maine eventually move to a licensed commercial kitchen once their volume outgrows the home setup — but that decision is yours, driven by practical capacity rather than a regulatory income ceiling.
What "Shelf-Stable" Means in Maine
Shelf-Stable (Allowed)
A food is shelf-stable if it can sit safely at room temperature without spoiling or becoming a danger to human health. It does not require refrigeration as its primary safety control. Examples: a jar of jam, a loaf of bread, a bag of granola, a bottle of honey. These foods are safe because their composition — sugar content, acidity, low moisture — naturally inhibits bacterial growth.
TCS Foods (Not Allowed)
A TCS food — Temperature Control for Safety food — requires refrigeration or time controls to stay safe. Maine's Home Food Processor rules use the older term "potentially hazardous food." Examples: custard, cream cheese frosting, meat fillings, fresh pesto, egg-based sauces. These foods support rapid microbial growth at room temperature and cannot be produced or sold under a home food license.
pH — Acidity
≤ 4.6
Foods with equilibrium pH at or below 4.6 are generally considered safe without temperature control. Acidified foods (pickles, salsas) must be tested by UMaine to verify this threshold is met in your specific recipe.
Water Activity (aW)
≤ 0.85
Water activity measures how much "free" water is available for bacterial growth. Foods below 0.85 aW (like dried fruits, hard candies, and most baked goods) are shelf-stable without refrigeration.
Common Shelf-Stable Products at a Glance
| Product | Status | Key Condition |
|---|---|---|
| Breads, rolls, muffins, scones | Open | No refrigerated fillings or toppings |
| Cookies, brownies, bars | Open | Shelf-stable frosting or glazes only |
| Cakes with buttercream frosting | Open | No cream cheese or custard elements |
| Whoopie pies (buttercream filling) | Open | Maine's official treat — shelf-stable filling only |
| Hard candies, brittle, toffee | Open | Standard confection manufacturing practices |
| Fudge, non-cream chocolates | Open | Shelf-stable fillings only; no fresh cream centers |
| Honey (raw or infused) | Open | Naturally shelf-stable; follow label guidance |
| High-sugar jams, jellies, preserves | Open | Standard full-sugar pectin recipes |
| Fruit leather, dried fruit | Open | No added meat; fully dehydrated |
| Granola, cereals, trail mix | Open | No fresh dairy ingredients |
| Dried pasta | Open | Fully dried; no fresh egg pasta |
| Popcorn, kettle corn | Open | Shelf-stable coatings only |
| Spice blends, dry baking mixes | Open | All-dry ingredients; no compressed oils |
| Pickles, salsas, relishes | Requires UMaine Testing | pH verification and recipe approval required before sale |
| Low-sugar jams, acidified butters | Requires UMaine Testing | Reduced-sugar recipes need safety verification |
| Chocolate sauces | Requires UMaine Testing | All varieties require UMaine approval |
Where You Can Sell
Under Maine's Home Food Processor License — the broadest selling flexibility of any cottage food pathway in Maine.
Direct from Home
✓ Allowed
Sell directly from your home via pickup, porch drop-off, or scheduled in-person sales. No label required for direct home sales only.
Farmers Markets
⚠ Extra License Needed
Fully allowed — but you'll need a Mobile Food Vendor License from DACF in addition to your Home Food Processor License. Labels required at markets.
Apply for Mobile Vendor License at maine.gov/dacf/qar
Retail Stores
✓ Allowed
Licensed home food producers may sell wholesale to grocery stores, gift shops, and specialty retailers throughout Maine. Full labels required on all wholesale products.
Restaurants
✓ Allowed
Sell shelf-stable products wholesale to Maine restaurants and cafés. A great way to scale volume. Discuss with each restaurant their receiving and labeling expectations.
Online Sales
✓ Allowed
Maine permits online sales and orders for home-processed foods. Sell through your own website, SellFood.com, or other platforms. In-state delivery and shipping allowed.
Mail Order & Delivery
✓ Allowed
Ship within Maine via USPS, UPS, FedEx, or deliver personally. Interstate shipping is subject to the destination state's cottage food import rules — check before shipping out of state.
Fairs & Events
✓ Allowed
Fairs, craft markets, festivals, and community events. Mobile Vendor License typically required for public event sales. Check with event organizers for any additional requirements.
Roadside Stands
✓ Allowed
Farm stands and roadside stands are a classic Maine sales channel. Check with your town for any local signage or stand permit requirements.
Storage, Handling & Workspace Requirements
Handwashing Sink
Your kitchen must have a functional handwashing sink accessible during food production. Inspectors will verify that handwashing happens separately from food prep and dishwashing.
Sanitized Food Contact Surfaces
All surfaces, utensils, and equipment that touch your food must be sanitized as necessary to prevent contamination. Maine's Chapter 345 regulations specify food contact surface sanitation standards.
No Animals or Uncontrolled Children During Production
Maine's home food manufacturing regulations specifically prohibit animals, birds, or "uncontrolled children" in the kitchen while you are making products. This is a frequently cited requirement during inspections.
No Tobacco During Production
Tobacco use in any form is prohibited during food processing, per Maine Code of Regulations Chapter 345.
Proper Food Storage Temperatures
Any perishable ingredients or products awaiting sale must be stored at correct temperatures: refrigerated items at 45°F or below; frozen at 0°F or below. Shelf-stable finished goods must be stored in clean, covered, pest-resistant containers.
Covered Waste Disposal
Waste must be stored in covered, fly-tight containers and disposed of properly. Inspectors check waste handling as part of the initial and renewal inspections.
Adequate Lighting
Your production area must have sufficient lighting for safe food preparation. Inspectors may flag inadequate lighting over prep areas as a correction item.
Sanitary Toilet Facilities
Toilet facilities must be maintained in a sanitary condition. Toilet room doors may not open directly into the food production area in new construction.
💧 Water Source & Septic Requirements
Municipal Water (Public Supply)
No additional testing required. Municipal water meets state safety standards and is accepted by DACF inspectors without further documentation.
Private Well Water
Must be tested annually by a certified laboratory for coliforms, nitrates, and nitrites. Provide test results with your license application. Find certified labs at Maine Health & Environmental Testing Laboratory.
Public Sewer (Municipal)
No additional testing or documentation required. Standard municipal sewer connection is acceptable.
Private Septic System
Must be inspected and verified as functioning properly before your license is issued. Contact your local code enforcement office for a verification letter. Inspectors will request documentation.
Sales Tracker
Even with no revenue cap in Maine, tracking your sales helps with tax reporting, pricing decisions, and planning for growth. Use our Sales Tracker to log revenue by product and channel.
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