What You Can Sell in Washington

Understanding the Rules

Washington's cottage food program is built around one core principle: only nonpotentially hazardous foods are allowed. In practical terms, this means your products must be shelf-stable — safe to store at room temperature without refrigeration. Foods that need to be kept cold to prevent bacterial growth (called TCS foods, or "Temperature Control for Safety" foods) are not permitted.

This is why baked goods, dry mixes, jams, and candies make up the core of what's allowed. These products have low water activity, low pH, or high sugar content — conditions that naturally prevent the growth of dangerous bacteria like Salmonella, E. coli, and Clostridium botulinum.

Products in the "restricted" column are allowed but come with specific conditions — like candies requiring thermometer monitoring during cooking, or products containing liquor needing to stay at or below 1% alcohol by weight. Meeting these conditions is part of the recipe review process.

If the product you want to sell falls in the "prohibited" column, it doesn't mean you can never sell it in Washington — it means you'll need a different license. A WSDA Food Processing Plant License opens up far more product categories, though it also comes with commercial kitchen requirements and additional inspections. Our Special Categories guide covers these alternative paths.