Hawaii cottage food laws
Rules change, so always confirm with the official Hawaii source.
The law: Homemade Food Products; HAR 11-50
What you can sell
Shelf-stable baked goods without cream or custard fillings, jams and jellies are allowed. Plant-only pickled, fermented or acidified foods must meet pH ≤4.2 or water activity <0.88; cut-tomato products such as salsa must stay at 41°F or below.
What you can't sell
Dried meat, seafood, melon-family fruit and dried tomatoes are excluded. No vacuum packaging or canning except jams and jellies.
Do you need a license or permit?
No food establishment permit is required; approved food safety training is mandatory. Event organizers may separately require a special-event permit.
Sales limits
No dollar cap was identified in the official fact sheet.
Where you can sell
Direct sales at events and online are allowed, as are sales to permitted retailers and restaurants. Shipping and interstate eligibility were not confirmed.
Label requirements
Include product name, ingredients by descending weight, major allergens, operator name and contact information. Include: “Made in a home kitchen not routinely inspected by the Department of Health”.
Good to know
The January 2026 DOH fact sheet reflects the August 2025 expansion. Restaurants using these foods need written disclosure and must make labels available on request. Some details on this page could not be fully confirmed from official sources, so check with the state agency before you sell.
Pricing your products
Knowing your real cost per item matters as much as following the law.
Try Oven Elf free →Source: https://health.hawaii.gov/san/files/2019/09/hmf-foods-01.29.2026.pdf
General summary, not legal advice.
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