Virginia · Home Food Processing Exemption

Virginia cottage food label requirements and home food processing checklist

Answer a few plain-English questions about what you make and how you want to sell it. We check it against Virginia's home food processing exemption — including the July 2026 changes that allow online, phone, and delivery sales — flag anything that isn't allowed, and build you a personalized checklist and a printable food label. One place, no legal jargon.

Free permit walk-through Free label generation Free checklist
Free customized label/checklist after walk-through completion

Built from the public Virginia Code and VDACS guidance. Not legal advice and not state approval — rules can change, so verify final requirements with VDACS before selling.

  • Free permit walk-throughSee right away if a choice would block you from selling under Virginia's home food processing exemption.
  • Free checklistYour answers folded into the exemption's requirements, ready to print or save as PDF.
  • Free label generationThe required Virginia disclosure statement plus name, address, phone, and date-processed fields, assembled into a printable draft.

Can I sell homemade food in Virginia?

Often yes — Virginia's home food processing exemption needs no permit, registration, inspection, or fee for shelf-stable foods, acidified vegetables (pH 4.6 or lower), and honey from your own hives. As of July 1, 2026 (HB402), you can also sell online, by phone, and deliver by mail or courier — not just in person. Meat, dairy, and other refrigerated foods still fall outside it. The wizard below checks the choices that commonly change the answer.

Virginia label requirements

  • Product name and ingredients in descending order by weight
  • Major allergens
  • Net weight or volume
  • Your name/operation name, address or PO box, and phone number
  • Date the product was processed
  • “NOT FOR RESALE — PROCESSED AND PREPARED WITHOUT STATE INSPECTION” (honey needs an added infant warning)

Common home food processing blockers

  • Made in a shared, community, or commercial kitchen instead of your own home
  • Sold to a restaurant, store, or other business for resale
  • Sold to customers outside Virginia
  • Meat, dairy, or anything needing refrigeration
  • Low-acid canned or fermented foods not acidified to pH 4.6 or lower
  • Acidified-food sales above $9,000/year, or honey above 250 gallons/year