The Foundation
What Counts as Shelf-Stable?
Oregon's cottage food exemption covers any food that is non-potentially hazardous — the official term for what most people call "shelf-stable." A shelf-stable food is one that can be safely stored and displayed at room temperature without temperature control for safety. It does not support the rapid growth of the harmful bacteria and toxins that cause foodborne illness.
This is the single most important concept in Oregon's cottage food rules. Get it right and your product is almost certainly eligible. Get it wrong and you're producing a TCS (Time/Temperature Control for Safety) food, which requires a commercial kitchen and a Domestic Kitchen License at minimum.
Shelf stability comes down to three interconnected factors: water activity (how much free moisture is available for bacteria to grow), pH (acidity level), and composition (what's actually in the product). Most baked goods, dried foods, candies, jams, and spice blends are shelf-stable by nature. The tricky zone is acidified foods — products like hot sauce, pickles, and salsas that achieve shelf stability through acidification.
The Science in Plain English
Water Activity, pH, and Why They Matter
You don't need to be a food scientist to sell cottage food in Oregon — but understanding two numbers will help you evaluate whether a product you want to make is shelf-stable before you contact ODA for a ruling. These are the thresholds the Oregon Department of Agriculture and FDA use to define when a food requires temperature control.
Water Activity (Aw)
≤ 0.85
Below this threshold, most harmful bacteria cannot grow. Achieved through drying, high sugar concentration, high salt, or low moisture content. Honey (~0.6), hard candy (~0.4), and dried herbs (~0.3) are examples of very low Aw foods.
pH (Acidity)
≤ 4.6
Below pH 4.6, most dangerous bacteria — including Clostridium botulinum — cannot survive. Properly acidified pickles, hot sauces, and salsas achieve shelf stability through acidity. Vinegar (pH ~2.4) drives most home acidification.
Brix (Syrups)
≥ 65°
For syrups specifically, Oregon's ODA guidance requires a minimum Brix of 65°. This concentration of dissolved sugars creates water activity low enough to prevent pathogen growth. Measure with a refractometer before selling any syrup.
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ODA Can Require Testing: Oregon's ODA has the authority to require you to have a product assessed by a recognized Process Authority or tested at a certified food testing laboratory if they have any question about whether it is non-potentially hazardous. The cost of testing is borne by the seller. For acidified foods in particular, it is strongly recommended to get a Process Authority review through OSU Extension Food Science before selling. Contact ODA at 503-986-4720 to discuss any borderline product before you launch.
Annual Sales Limit
2025 Annual Sales Cap
$51,200
Inflation-adjusted each year starting 2025 · Base cap established at $50,000 by SB 643 (Jan 1, 2024)
Oregon's cottage food exemption limits total annual gross sales to $51,200 for 2025 (up from the $50,000 base set by SB 643). This cap adjusts for inflation each year — the Oregon Department of Agriculture adopts rules to increase it based on the Consumer Price Index, rounded to the nearest $100. The cap can only go up, never down.
⚠️ Verify the current year's inflation-adjusted cap with ODA before selling: Oda.Exemptfoods@ODA.oregon.gov or 503-986-4720. The 2026 figure has not been confirmed in this guide.
What the Cap Covers
- Total annual gross sales across all products and all sales channels combined
- Applies per cottage food establishment (per business) — not per product or per household member
- Based on the calendar year (January 1 – December 31)
- Gross revenue, not profit — before subtracting any costs or expenses
- Includes sales at farmers markets, online orders, retail, and all other channels
When You Hit the Cap
- You must stop selling cottage food for the remainder of that calendar year, OR
- Obtain a Domestic Kitchen License from ODA — which has no sales cap, requires a kitchen inspection, and allows carrier shipping
- You cannot retroactively back-date a license — plan ahead if you think you'll approach the limit
- Records must show you stayed under the cap; ODA can request them within 5 business days
- Contact ODA early if you're approaching the limit: 503-986-4720
Sales Channels
Where You Can Sell in Oregon
Oregon's SB 643 significantly expanded sales channels for cottage food sellers. You can now reach customers through direct sales, online, at markets, and through retail stores — all under the basic exemption, no license required.
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From Your Home
Allowed
Sell directly to customers at your home. No special setup required beyond standard cottage food compliance.
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Farmers Markets
Allowed
Oregon has markets statewide — Portland, Eugene, Corvallis, Ashland, Hood River, and dozens of coastal markets. Check individual market rules for booth requirements.
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Events, Fairs & Pop-Ups
Allowed
Craft fairs, food festivals, community events, pop-up markets. Keep records of event location and organizer contact information.
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Farm Stands & Roadside
Allowed
Farm stands, roadside stands, and similar direct-to-consumer venues.
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Retail Stores
Conditions Apply
Grocery stores, specialty food shops, gift shops, and coffee shops allowed. The retailer must display your products separately from commercial goods and inform customers the product is homemade and uninspected.
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Online Orders
Conditions Apply
Accepting orders online is allowed. Delivery must be made in person by you — the producer. Keep records of buyer name, address, and contact info for each online sale.
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Carrier Shipping
Prohibited
Shipping via UPS, FedEx, USPS, or third-party delivery apps is not allowed under the cottage food exemption. A Domestic Kitchen License is required to ship via carrier.
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Restaurants & Institutions
Prohibited
Cannot sell to restaurants, schools, hospitals, nursing homes, daycare centers, or correctional facilities under the cottage food exemption.
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Online sales tip: Oregon law requires that for online orders, you personally deliver the product to the buyer. Delivery must be a cash transaction and in person — you cannot hand off to a delivery driver or ship via a carrier. If you want to ship via carrier (UPS, FedEx, etc.), you need a
Domestic Kitchen License. This is a meaningful constraint for growing online businesses — plan your sales model accordingly.
Storage & Handling
Kitchen and Storage Requirements
Oregon's cottage food exemption does not require a kitchen inspection, but your home kitchen must be maintained in a clean, healthful, and sanitary condition. The administrative rules (OAR 603-025-0320) specify several practical requirements you must follow during production.
Required During Production
- Separate closed storage for ingredients, finished products, containers, and labels
- Separate refrigerated storage for any perishable ingredients
- Separate storage area for cleaning materials and chemicals/toxic substances
- No medical supplies or equipment stored in the production kitchen
- No pets present in the kitchen during food preparation, packaging, or handling
- No simultaneous household food preparation, serving, or eating during production
- No family meals or dishwashing happening at the same time as production
Pet Policy (Post-SB 643)
- Pets may be present elsewhere in the home — they no longer need to be removed from the house entirely
- Pets must be kept out of food preparation areas during production
- If any pet is present anywhere in the dwelling, your label must disclose the pet's presence and the potential for pet allergens
- Label must specify the species (e.g., "Pets present in this home: cat, dog")
- This applies even if the pet never enters the kitchen
Record-Keeping Requirements
What Records You Must Keep
Oregon requires cottage food producers to maintain sales records for at least 3 years. ODA can request to review them within 5 business days. Refusing to provide records can result in losing your cottage food exemption status.
| What to Record |
Required For |
Notes |
| Annual gross sales total |
All sales |
Must demonstrate you stayed under the annual cap. Track running total throughout the year. |
| Product name & quantity sold |
All sales |
Per transaction. Helps demonstrate types of foods produced for ODA review. |
| Price per sale |
All sales |
Per transaction, not just totals. |
| Date of sale or delivery |
All sales |
Per transaction. |
| Event address & organizer contact |
Event / market sales |
Required for each farmers market, fair, festival, or event where you sell. |
| Buyer address & contact info |
Online sales |
Required for every online order. Name, address, and contact info of each purchaser. |
| Retailer address & contact |
Retail store sales |
Required for each retail establishment you sell through (grocery, gift shop, coffee shop, etc.). |
| Food handler certificates |
All producers |
Keep a copy of every certificate for each person who prepares food. ODA may request to verify. |
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Simple record-keeping tip: A basic spreadsheet with one row per sale — date, product, quantity, price, customer/event info — satisfies Oregon's record-keeping requirements. Back it up. Three years of records should be easily accessible and producible to ODA within 5 business days if requested.