Production Resources

There are no required registrations for businesses operating under HB181 (Home Consumption and Homemade Food Act), but you must have a business license and specific labeling.

Homemade Food Businesses run by minors, and not on a regular basis, are exempt from some requirements:

Business License – businesses operated by individuals under 19, and who do not operate on a regular basis, do not need a business license (Utah Administrative Rule 10-1-203(7)(b))

Labeling – businesses operated by individuals under 18, and who do not operate on a regular basis, do not need to follow the labeling requirements for the Homemade Food Act. But it’s still a good idea to have a list of allergens available for customers! (Utah Administrative Rule 4-5a-104(6))

Cottage food producers are required to register with the Utah Department of Agriculture and Food and must have a business license. Cottage Food businesses must follow specific labeling requirements.

Cottage food producers do not need to register with the FDA.

Retail Food Processing businesses are required to register with the Utah Department of Agriculture and Food and must have a business license. Retail Food businesses must follow FDA labeling regulations as well as Utah requirements.

Specifically, in addition to ounces, pounds, or fluid ounces, Utah companies must include metric measures (e.g. grams, mililiters) in the net content statement on the front of the package (Utah Administrative Rule R70-910)

Retail Food Processors do not need to register with the FDA.

Manufactured Food Processing businesses are required to register with the Utah Department of Agriculture and Food and must have a business license. Manufactured Food businesses must follow FDA labeling regulations as well as Utah requirements.

Specifically, in addition to ounces, pounds, or fluid ounces, Utah companies must include metric measures (e.g. grams, mililiters) in the net content statement on the front of the package (Utah Administrative Rule R70-910).

Manufactured Food Processors must also register with the FDA.

Commercial (not home-based) processors making acidified or low-acid bottled foods such as salsa, pickles, and canned beans are required to register as an Acidified or Low-Acid Canned Foods (LACF) processor.

This applies to Retail Food businesses and Manufactured Food businesses, even those that aren’t required to register with the FDA as a Food Establishment.

The following fact sheets highlight key findings and insights from marketing and producer assessment work conducted for the Center during 2024–2025. These resources are designed to support food and farm businesses by providing practical, research-based information on value-added food production and marketing.

Makaylie Langford, Kynda R. Curtis, and Karin E. Allen,
"Utah's Value-Added Food Processing Options"

Kynda R. Curtis, Makaylie Langford, Karin E. Allen, and Ruby Ward,
"Target Consumers for Packaged Beef Jerky"

Makaylie Langford, Kynda R. Curtis, Karin E. Allen, and Ruby Ward,
"U.S. West Consumer Processed Food Preferences and Consumption Habits"

Kynda R. Curtis, Makaylie Langford, Karin E. Allen, and Ruby Ward,
"U.S. West Consumer Preferences for Specialty Labeled Processed Foods"

Kynda R. Curtis, Makaylie Langford, Karin E. Allen, and Ruby Ward,
"Target Consumers for Bottled Tart Cherry Juice"

Makaylie Langford, Kynda R. Curtis, Karin E. Allen, and Ruby Ward,
"Target Consumers for Bottled Mild Salsa"

Makaylie Langford, Kynda R. Curtis, Karin E. Allen, and Ruby Ward,
"Agricultural Producer and Food Maker Food Processing Operation Needs Assessment Overview"

Kynda R. Curtis, Makaylie Langford, Karin E. Allen, and Ruby Ward,
"Assessing Utah's Agricultural Producer and Small Processor Interest in Value-Added Food Production"

The links below provide more information on specific resources related to producing your product.

Labeling requirements for home-based businesses – Home-based businesses have specific labeling requirements. Click here for more information on the requirements for both Cottage Processors and those operating under the Homemade Food Act (HB181).

Labeling requirements for commercial businesses (FDA labeling) – Commercial processing businesses must follow FDA labeling requirements. Click here for more information and FDA resources.

Nutrition facts – Many small and start-up companies are exempt from nutrition facts labeling, unless you make a health or nutrient-content claim on your label (e.g. low fat, healthy, high in fiber). Click here for exemption information and resources to help you obtain nutrition facts panels.

Product testing and evaluation – Certain types of food products will require testing or a process evaluation before your inspector will approve them for sale. To submit a testing/evaluation request to USU, please e-mail foodbiz@usu.edu with the following information. Note that the evaluation process cannot begin until this information is complete. Incomplete requests will be returned with instructions to provide the missing information.

Type of business (e.g. food processor, restaurant, farm value-added)
The program are you inspected under (Retail food program, Manufactured food program, Cottage food program)
1. If you are not sure, provide a description of where you plan to sell (e.g. grocery stores, farmer’s markets, online through your own site, online through a mass retailer)
Inspector contact information (name and e-mail), if known
Description of the product, including:
1. Is the product refrigerated, frozen, or shelf-stable (stored at room temp)
2. Complete ingredient list (do not include amounts)
3. Detailed processing steps, include any heating/cooking times and temps
4. Description of the packaging used (or the packaging you would like to use) – this can be a link to the website where it was purchased
5. Detailed packaging steps, including temperatures for products that are filled hot or processed in the package
6. Any measurements or test results you already have (e.g. pH, water activity, moisture content)