Cottage Foods


Legislation was passed during the 2016 Legislative Session that changes Colorado’s Cottage Foods Act. See SB16-058 for the most current Cottage Foods Act changes.

Visit the Colorado Department of Public Health & Environment, e-mail or call (303) 692-3645, option 3, for current Cottage Foods Act information and to ask questions.

What are Cottage Foods in Colorado?

Foods that are non-potentially hazardous, or in other words, do not require refrigeration for safety. This includes pickled fruits and vegetables with a finished equilibrium pH of 4.6 or below, spices, teas, dehydrated produce, nuts, seeds, honey, jams, jellies, preserves, fruit butter, flour, and baked goods, including candies, fruit empanadas, tortillas and other similar products that do not require refrigeration for safety. Up to 250 dozen whole eggs per month may also be sold.
  • Baked goods such as cream pies and pastries that contain cream cheese and or custard are not allowed.
  • Salsa is not allowed.
  • Canned fruits and applesauce are allowed.
  • Pickled vegetables and fruits with a finished pH of 4.6 or below are allowed.
  • Dehydrated produce includes freeze-dried produce.

Read the full text of the initial Colorado Cottage Foods Act. This Act became a state law on March 15, 2012. Additional changes were made to the Act during the 2013 Legislative Session. Visit the Act, as of April 4, 2013, by clicking here. See SB16-058 for the most current Cottage Foods Act changes.

Food Handler Training Options

The Act states that “a producer must take a food safety course that includes basic food handling training and is comparable to, or is a course given by, the Colorado state university extension service or a state, county, or district public health agency, and must maintain a status of good standing in accordance with the course requirements, including attending any additional classes if necessary.”

Face-to-Face Training:

Online Training: