Do You Need a Permit?
Disqualifier — Check This First
Before going any further: if any pet enters your home at any time — including at night — you cannot participate in the Home Processor Program. This is not a cleanliness question. Under federal GMP regulations (21 CFR 117 Subpart B), indoor pets are classified as manufacturing pests. This is a hard, non-negotiable disqualifier with no exceptions and no workarounds. If you have pets, the program is not available to you in your current home.
How to Get Approved: Step by Step
Here is the exact process for becoming an approved North Carolina Home Processor — from first check to first sale.
Confirm Your Products Are Eligible
Before applying, verify that every product you plan to produce is shelf-stable, non-TCS, and appropriate for home production. Review the What You Can Sell page in this guide. If your products include any acidified foods (pickles, hot sauce, BBQ sauce), note that additional testing steps are required — plan for those before submitting your application.
If you're unsure about a specific product, email homeprocessing@ncagr.gov with a description before applying. NCDA&CS staff can tell you whether your product requires individual evaluation or additional steps.
Check Local Zoning & HOA Rules
North Carolina's Home Processor Program requires you to verify with your local/county planning department that operating a home food business is permitted at your address. Zoning rules vary by county and municipality — some areas restrict commercial activity in residential zones, require a home occupation permit, or have conditions that affect how and where customers may pick up orders.
Also check with your Homeowners Association (HOA) if applicable, or your leasing office if you rent. A conflict here can block your application or create legal issues down the road.
Find your county planning department: ncacc.org →
Get Your Water Tested (If on a Private Well)
If your home uses municipal/city water: gather a copy of your most recent water bill or a letter from your leasing office showing the service address. That's all you need.
If your home uses a private well: you must have your water tested for coliform bacteria and E. coli by a certified testing agency before you can schedule an inspection. Test results must be dated within one year of your application submission. Store-bought test kits are not accepted — the testing must be done by a certified laboratory. Your local health department is the recommended testing provider, though private labs are also accepted.
Complete Product Testing (For Acidified Foods)
If any of your products are acidified — pickles, hot sauce, BBQ sauce, vinegar-based dressings, or any product NCDA&CS flags for evaluation — you must complete pH and/or water activity testing before submitting your application.
- Contact NC State University Extension at foodbusiness.ces.ncsu.edu or call 919-513-2090
- The lab tests your product and issues a Process Authority Letter — required attachment with your application
- For acidified food products specifically, you must also complete the Acidified Food Course (call NC State at 919-513-2090 for current schedule and fees) and submit the Certificate of Completion
- Products must comply with 21 CFR 114 (Acidified Foods) and 21 CFR 108 (Emergency Permit Control)
Write Your Business Plan
Your application must include a business plan. NCDA&CS is specific about what this must contain — and equally specific that it should not include extraneous information. Include exactly these six elements:
- A detailed list of the specific products you plan to produce (by name)
- A complete ingredient list for each product and the supplier for each ingredient
- A plan for storage of supplies, equipment, ingredients, and finished products
- A general production flow — the steps and equipment used to make each product
- How your products will be transported (personal vehicle, food truck, etc.)
- A list of potential locations where you plan to sell (home, specific farmers markets, local businesses, etc.)
Keep it concise and factual. NCDA&CS will reject applications with incomplete business plans or plans that include unnecessary information. If you want extra help developing yours, NCDA&CS's Marketing Division offers free business development resources.
Submit Your Application
Download the application form in PDF or Word format and complete it fully. Attach all required documents (business plan, water documentation, Process Authority Letter if applicable, Acidified Food Course certificate if applicable).
Submit by email (preferred): Send to homeprocessing@ncagr.gov as PDF or Word attachments only. Do not paste images into the email body. Do not include Google Docs links.
Submit by mail: Kaye J. Snipes, 169 Boone Square Street, #168, Hillsborough, NC 27278. If mailing, follow up by phone at least one week after mailing to confirm receipt.
Download application: PDF version → | Word version →
Wait for the Inspector to Contact You
After receiving your application, NCDA&CS will assign a Food Regulatory Specialist to your case. Within 8–12 weeks, they will contact you to schedule a home kitchen inspection. This timeline can be longer during holiday seasons or periods of high application volume. Check your email regularly — inspection scheduling is typically done via email.
If you do not have email access, NCDA&CS will contact you by phone. For questions about your application status, call (984) 236-4820.
Do not begin selling before inspection
You may not sell any food products until after your kitchen has been inspected and you have received your Notice of Inspection. Selling without approval violates the N.C. Food, Drug and Cosmetic Act.
Pass Your Home Kitchen Inspection
The inspector visits your home and evaluates your kitchen and any areas used for processing, packaging, or storing food and ingredients. They will check for compliance with federal GMP standards (21 CFR 117 Subpart B) and the N.C. Food, Drug and Cosmetic Act.
If no major violations are found, the inspector provides you with a copy of the inspection report and a Notice of Inspection — the document that authorizes your home food business. This is your approval. No permit number is issued; the Notice of Inspection is your record.
If violations are found, you will be given the opportunity to correct them. Major violations can disqualify your application — see the inspection checklist below for what inspectors look for.
Register for Sales Tax & Begin Selling
Once you have your Notice of Inspection, you are approved to sell. Before making your first taxable sale, register for a free Sales & Use Tax number (NC-BR) with the NC Department of Revenue. Registration is free and takes only a few minutes online.
Register for Sales & Use Tax at NCDOR →
You can now sell at farmers markets, retail stores, restaurants, online (within NC), directly from home, and at events — all channels covered by your Home Processor approval.
What to Include in Your Application
📎 Application Submission Checklist
The Home Inspection in Detail
The inspection typically takes one to two hours. The inspector will review your kitchen and anywhere food, ingredients, or equipment are stored. Here's what they look for.
✅ Food Contact Surfaces
All surfaces that contact food must be smooth, non-porous, and easily cleanable. Standard kitchen countertops (granite, tile, stainless, sealed butcher block) are generally acceptable. Rough, cracked, or uncleanable surfaces are violations.
🚿 Sink Requirements
Your kitchen sink must have adequate hot and cold running water. Under GMP rules, the kitchen sink is for food preparation only — hand washing must happen in a separate bathroom or hand sink. Inspectors verify this separation.
💡 Light Shield Compliance
Every light bulb in the kitchen and processing/packaging areas must have protective shields made of non-glass material, or be shatter-proof bulbs. This is one of the most commonly cited violations — verify yours before the inspection.
🌡️ Thermometers
Thermometers must be present in both the refrigerator and freezer. Even if your approved products don't require refrigeration, inspectors verify that temperature monitoring equipment is in place in the home.
🐀 Pest-Free Environment
No signs of insect, rodent, or other pest activity. This includes no evidence of mice, cockroaches, flies, or any other pest. The kitchen, storage areas, and exterior of the home around the foundation are all inspected for signs of pest entry.
📦 Storage Areas
Ingredient, equipment, and finished product storage areas will be inspected — not just the kitchen. Your business plan must describe your storage plan, and the inspector will verify it matches what they see. Everything must be clean, dry, and protected from contamination.
🏠 Standard Equipment Is Fine
Unlike commercial kitchen requirements, the Home Processor Program accepts standard household appliances and equipment. Your home stove, oven, stand mixer, and food processor can serve both personal and commercial use. The focus is on cleanliness and safe conditions — not commercial-grade machinery.
🗑️ Waste Disposal
Waste must be conveyed away from the home via sewer or septic system. Areas around the processing space must be maintained to prevent contamination of food, equipment, and supplies. The inspector may walk the exterior of the home to verify the foundation and surrounding areas are intact.
County & Local Permit Considerations
The NCDA&CS Home Processor Program is a state-level approval. County and municipal governments may layer additional requirements on top. Step 2 of the application process explicitly requires you to check with your local planning department — here's what to ask about.
🗺️ Zoning Compliance
Residential zoning districts often restrict commercial activity. Check whether a home occupation permit is required in your county or municipality to operate a food business from your home. Most counties allow home-based businesses with conditions — but some don't, and HOAs may be even stricter.
🏠 Home Occupation Permit
Many North Carolina counties require a "home occupation permit" for any business operated from a residential address. Fees and renewal periods vary by county. Your local planning department will tell you what's required for your specific address. Resource: ncacc.org
🏘️ HOA & Lease Rules
If you're in an HOA community or renting your home, check your governing documents or lease before applying. Some HOAs prohibit customer traffic to residential addresses; some leases restrict commercial use. A conflict here can create legal exposure even after NCDA&CS approves you.
🚗 Signage & Traffic Rules
If you plan to have customers pick up orders directly from your home, local ordinances may restrict signage, the number of customer vehicles, or hours of commercial activity in residential areas. Check with your local planning department when verifying zoning status.
📍 Farmers Market Vendor Requirements
Individual farmers markets in North Carolina may require proof of your NCDA&CS home inspection, a copy of your Notice of Inspection, additional insurance, or their own vendor application. Contact each market's manager before showing up to sell — requirements vary significantly.
🏷️ Sales Tax Nexus
If you sell at markets or retail stores in multiple counties, be aware that North Carolina's sales tax rates vary by county (2% food tax base, plus county-specific additions). Your Sales & Use Tax registration covers all in-state sales, but rates applied at point-of-sale will differ by location.
Permit Tracker
Upload your Notice of Inspection, sales tax registration, and local permits to track status, renewal dates, and compliance milestones in one place.
Create Free Account to Use This Tool →Who to Call
169 Boone Square Street, #168
Hillsborough, NC 27278
Raleigh, NC 27607
foodbusiness.ces.ncsu.edu →
Phone: 919-513-2090
ncdor.gov Sales & Use Tax →
Phone: (877) 252-3052