Starting a Residential Kitchen
Residential Kitchen Questions and Answers is a guidance document produced to assist individuals in complying with state regulations related to the production and sale of food made in a kitchen of a private home or residence.
Generally, only Non-Potentially Hazardous foods may be prepared in a permitted Residential Kitchen and food produced under this permit may only be sold at retail by the producer of the food product. Types of food allowed include: baked goods (cakes and cookies), jams, jellies and roasted coffee beans.
If you wish to wholesale your food product to retail shops you will be required to obtain a wholesale food permit Wholesale Food Permit License.
If the food products you wish to produce are potentially hazardous, then a Commercial Kitchen Permit is required. These types of food include: cream-filled pastries, cheesecake, or custard, in addition to cut fruit and vegetables, tomato sauce, barbecue sauce, pickled products, relishes, garlic in oil, and salad dressings. It may be easier to join a shared commercial kitchen rather than building out your own commercial kitchen. To discuss further, please contact the Health Department.
Additional Residential Kitchen Resources:
- Retail Food Code Standards for Permitted Residential Kitchens, April 2019
- Requirements for Packaged-Food Labeling, March 2015
Required Certifications for Proper Food Handling
Massachusetts Food Manager Certification
Food Allergen Awareness Certification
Applying for your permit