Massachusetts allows residential kitchens to produce certain non-potentially-hazardous foods for sale under a residential kitchen permit issued by the local Board of Health. In Lowell, producers apply to the Lowell Health Department and must meet MGL c.94 s.305B standards.
Massachusetts does not have a classic cottage-food law like many states. Instead, MGL c.94 s.305B and 105 CMR 590 allow the local Board of Health to permit a residential kitchen to produce low-risk foods such as baked goods, jams, jellies, candies, granola, and similar shelf-stable items for retail sale. In Lowell, producers apply to the Lowell Health Department, which inspects the kitchen, reviews labeling, and issues a residential kitchen permit. Annual fees and inspections apply. Products must be properly labeled with producer name, address, ingredients, allergens, and net weight. Sales may be direct-to-consumer at farmers markets, online, or through limited retail, though exact distribution rules depend on the Board of Health. Potentially hazardous foods (meats, dairy products requiring refrigeration, most sauces) are not eligible and require a commercial facility. Producers must also comply with state food allergen training rules and any federal FDA small-producer provisions.
Contact your local code enforcement office for specific penalty information.
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