Labeling Is Not Optional and Is Not Something You Figure Out Later

Labeling is the most commonly cited compliance issue for cottage food bakers. Every single product you sell must have a compliant label before it leaves your kitchen. Not most products. All of them.

What a Compliant Label Must Include

These elements are required in most states — always verify your state adds nothing additional:

1. Business name and complete home address — not a P.O. box. Your actual street address where the food was made. This is required by almost every state.
2. Product name — exactly what it is. “Chocolate Chip Cookies,” not just “Cookies.”
3. Ingredients list — all ingredients in order by weight from largest to smallest. This is the federal standard: “Sugar, all-purpose flour, butter, semi-sweet chocolate chips, eggs, vanilla extract, baking soda, salt.”
4. Net weight or volume — how much food is in the package. Weigh a representative unit or package and write it on the label. “Net Wt. 8 oz (227g)”
5. Allergen statement — the major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame. If your product contains any of these, they must be clearly disclosed. Recommended addition even where not required: “Made in a home kitchen that also processes [list].”
6. Home kitchen disclaimer — required in almost every state. The exact wording varies: “Made in a home kitchen that is not inspected by the [State] Department of Agriculture.” Use your state’s exact required language.

Common Labeling Mistakes

• Using paper that smears when wet. Labels should be durable — thermal labels, waterproof sticker paper, or laminated labels. A label that becomes unreadable when a customer’s hands are wet fails its purpose.
• Font too small to read. Ingredients lists and allergen statements must be legible. If you need to squint, it’s too small.
• Listing ingredients by volume instead of weight. “1 cup flour” is not compliant. “All-purpose flour” (as part of the by-weight order) is correct.
• Missing the home kitchen disclaimer. This is the element inspectors check first at farmers markets.
• Using the wrong disclaimer wording. Some states have specific required language. Check your state’s official wording and use it verbatim.

How to Draft Your Label Text

Before you design anything, write the text in plain language. Tab 8 of your binder has a label draft section. Fill it in for each product you plan to sell. Once the text is correct, design the label in Canva or print from a template.

Food Handler Certification

Some states require a food handler certification before operating a cottage food business. Even where it is not required, getting one is one of the smartest things you can do.

• ServSafe Food Handler — servsafe.com — $15–30, 2–3 hours online, certificate valid 3 years
• Covers: handwashing, cross-contamination, temperature control, cleaning and sanitizing
• The certificate shows markets, customers, and inspectors that you have been formally trained

Whether your state requires it or not: get certified, keep the certificate in Tab 8 of your binder, and have a digital copy ready to email.