Nevada uses an approved-category model
Unlike states with a broad "non-potentially hazardous foods" standard, Nevada's cottage food law (NRS § 446.866) names specific allowed food categories. If your product doesn't appear on the approved list, it's not permitted under the current cottage food program — regardless of how shelf-stable or safe it may seem. Products with a pH of 4.6 or lower (acidified foods like pickles, salsa, and hot sauce) have their own Craft Food program through the Nevada Department of Agriculture.
Nevada Food Status Guide
Every major food category rated against NRS § 446.866 and health district guidance.
Open — Allowed
9 categoriesRestricted — Conditions Apply
3 categoriesProhibited — Not Allowed
9 categoriesSelling Pickles, Salsa, or Hot Sauce? You Need the Craft Food Program.
Nevada created a separate legal pathway for acidified foods in 2015 — the Craft Food program under NRS § 587.691–587.699, administered by the Nevada Department of Agriculture. Acidified foods are products with a finished equilibrium pH of 4.6 or lower: pickles, pickled vegetables, salsas, hot sauce, relishes, and chutneys.
The Craft Food program requires a separate registration ($50 application + $30 exam fee), passing a state safety exam on canning, completing approved food safety and canning training, pH-testing every batch, and keeping 5 years of production records. The permit is valid for 3 years. This is a real commitment — but it opens a product category that many cottage food states don't allow at all.
Why These Restrictions Exist
Nevada's cottage food law draws its permitted food list from food safety science. The core concept is that home-produced foods are not subject to commercial-level inspections, so the law limits the program to products that are inherently safe at room temperature — foods where the risk of harmful bacterial growth is extremely low without refrigeration.
The primary risk factor is TCS — foods that require Temperature Control for Safety. These are foods where bacteria like Salmonella, Listeria, or Staph can grow to dangerous levels if held at the wrong temperature. Cream fillings, custard, soft cheese, and cooked meats all fall into this category. Nevada's cottage food law simply prohibits them — if a food needs to be kept cold to be safe, it cannot be sold under the cottage food program.
Acidified foods (pickles, hot sauce, salsa) have a different risk profile — the danger is botulism if the acidification process is done incorrectly. That's why Nevada created a separate Craft Food program with mandatory training and pH testing rather than prohibiting them outright. It's a thoughtful distinction that gives makers a real pathway to sell these products.
🌡️ What is a TCS Food?
TCS stands for Temperature Control for Safety. These are foods that support the growth of dangerous bacteria when held between 41°F and 135°F — the "temperature danger zone." Dairy products, eggs, cooked meats, cut melons, cooked rice, and anything with cream or soft cheese are TCS foods. Nevada's cottage food program excludes all of them.
🧪 What About pH and Water Activity?
Two lab measurements determine food safety for shelf-stable products: pH (acidity, where ≤ 4.6 inhibits most bacteria) and water activity (aw, where ≤ 0.85 prevents bacterial growth). Most cottage food products — baked goods, dried foods, candies, and jams — naturally fall below these thresholds and don't need testing. Acidified foods need pH verification, which is why the Craft Food program requires batch testing.
Product Compliance Checker
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