Permit Checklists
Everything you need to prepare, apply, and pass — for MEHKO and Cottage Food permits. Bookmark this page and check off each item as you go.
MEHKO Permit Mandatory Checklist
A MEHKO operates like a mini-restaurant out of your home kitchen, allowing you to prepare and sell hot meals directly to consumers for same-day consumption.
Administrative & Application Requirements
- Primary Residence Proof
You must live in the home where the food is prepared. Only one MEHKO is allowed per household.
- Health Permit Application
A completed local county MEHKO application form.
- Standard Operating Procedures (SOP)
A written document mapping out your sample menu, food preparation steps, and cleaning routines.
- Local Fee
Application and inspection fees paid to your local Environmental Health Department (typically $300–$600 unless local fee subsidies apply).
- Zoning/Business License
A city or county business license verifying home-occupation compliance.
Training & Certifications
- Food Safety Manager Certificate
The operator must hold a valid, accredited Food Protection Manager certification (requires passing a proctored exam like ServSafe Manager).
- Food Handler Cards
Any family members or employees assisting in the kitchen must obtain a standard California Food Handler card.
Operational Constraints (Strict Caps)
- Meal Limitations
Maximum of 30 meals per day and 90 meals per week.
- Revenue Caps
As of 2026, gross annual sales are capped at $100,000 (or $150,000 if operating a paired mobile cart).
- Same-Day Rule
All food must be prepared, cooked, and served on the same day. Leftovers cannot be saved and resold the next day.
- Direct Sales Only
No wholesaling or selling to restaurants or grocery stores. Delivery must be handled only by you, an employee, or a family member — not third-party apps.
- Banned Ingredients
You cannot cook or use raw milk, raw oysters, or any food requiring specialized processing like vacuum packaging.
Cottage Food Class A & B Permits Checklist
Cottage food permits strictly apply to non-perishable, shelf-stable items (such as baked goods, jams, dried fruit, and confections) on the CDPH Approved Foods List.
Base Requirements (Both Class A and B)
- CFO Application
Completed county Environmental Health application.
- Product List
A detailed menu/list of every food item you intend to produce.
- Potable Water Test
If your home uses a private well, you must submit laboratory testing results proving the water is free of bacteria, nitrates, and nitrites.
- Food Processor Training
Proof of completion of an approved CDPH Food Processor course within 3 months of permit issuance.
- Compliant Labels
Sample digital or printed proofs of packaging labels that must feature: "Made in a Home Kitchen" in 12-point font, common name of the product, CFO business name and physical address, ingredients listed in descending order by weight, net weight in both English (lbs/oz) and Metric (grams) units, clear declaration of major food allergens (e.g., wheat, eggs, dairy, nuts), and your assigned Registration/Permit Number and issuing county.
Class A Specific Mandates
- Distribution Constraint
Direct-to-consumer sales only (farmers' markets, home pickup, stands).
- Revenue Cap
Gross annual sales cannot exceed $75,000.
- Self-Inspection Checklist
Fill out and sign a health department self-certification checklist declaring your kitchen meets sanitary codes. No physical home inspection is required to open.
Class B Specific Mandates
- Distribution Freedom
Allows both direct sales and indirect wholesale sales to local grocery stores, coffee shops, and restaurants.
- Revenue Cap
Gross annual sales cannot exceed $150,000.
- In-Person Home Inspection
You must schedule, pass, and pay for an initial physical kitchen inspection by a county environmental health specialist before you can sell anything.
Universal Home Kitchen Sanitary Checklist
To pass any physical inspection (Class B and MEHKO) or comply with the Class A self-certification, your home kitchen must maintain these physical standards.
Sanitary Standards
- No Dual-Tasking
No family meal prep, dishwashing, or domestic household cleaning can take place in the kitchen while commercial cooking is in progress.
- No Kids or Pets
Infants, small children, and pets are completely banned from the kitchen during business operation hours.
- Vermin-Free
The entire facility and storage areas must be fully free of rodents, flies, and insects.
- Sanitization Stations
Access to warm running water, hand soap, and clean single-use towels. All food-contact surfaces and utensils must be washed, rinsed, and sanitized before every batch.
- Trash Security
Leak-proof, covered trash containers must be used inside, and outside bins must have closed lids.
- No Smoking
Smoking tobacco or e-cigarettes is strictly illegal anywhere in the home prep or storage areas while business tasks are underway.