Fresh produce
- Use clean water, tools, containers, and hands during harvest and packing.
- Disclose pesticide use, animal contact, visible damage, known allergens, and known contamination.
- Keep cut or temperature-sensitive produce properly chilled and separate from raw meat, poultry, and seafood.
Prepared and cottage foods
Cottage-food and home-kitchen rules vary by state and may also involve county or city requirements. Registration, training, permits, ingredient labels, allergen notices, production dates, sales channels, and delivery restrictions may apply. Confirm the rules where the food is produced and where it will be sold or delivered before listing.
Meat, poultry, dairy, and temperature-controlled foods
These products can be subject to federal inspection requirements as well as state and local licensing, processing, labeling, refrigeration, transport, and sales rules. Do not assume that raising or producing an item at home makes it legal to sell or exchange.
USDA meat and poultry inspection guidance ↗
Eggs and animal products
Egg rules differ from ordinary garden-produce rules. Federal requirements can apply to larger handlers, while states may impose additional registration, washing, grading, refrigeration, labeling, or sales requirements on smaller producers.