Food business startup checklist

The full sequence for going from idea to legally selling food — rules, entity, credentials, insurance, kitchen, permits, launch. Print this page or save it as a PDF and check things off as you go. Pair it with our startup cost calculator to put real numbers on each step.

1. Know your rules before you spend a dollar

Decide what you’ll sell and how (farmers markets, online, wholesale, food truck, events).
Check your state’s cottage food law — if your product qualifies (usually shelf-stable baked goods, jams, candy), you may be able to start from your home kitchen under a sales cap before renting a commercial kitchen.
Call or check the website of the health department for the county where you’ll operate — ask what permit class your business needs and what it costs.
If you’re running a food truck: confirm whether your county requires a signed commissary agreement (most do).

2. Set up the business

Choose a business name and check it’s available in your state’s business registry.
Form an LLC (or register a sole proprietorship) — filing fees vary by state, roughly $35–$500.
Get a free EIN from the IRS (irs.gov — never pay a third party for this).
Open a separate business bank account.
Check whether your state/city requires a general business license in addition to food permits.

3. Food safety credentials

Complete a food handler card or food manager certification (ServSafe or state-approved equivalent, typically $10–$180 depending on level).
If selling cottage food: complete any state-required cottage food training and registration.
Keep certificates somewhere you can produce them at inspection.

4. Insurance

Get food liability insurance — small-producer policies start around $300/yr; food trucks need liability + auto and should budget more.
Ask every venue/market you’ll sell at what coverage minimums and "additional insured" wording they require.
If hiring anyone, check your state’s workers’ comp requirement.

5. Find and book your kitchen

Shortlist commissary/shared kitchens near you — compare hourly rate, minimum hours, storage, and 24/7 access.
Confirm the kitchen is approved by the health department for your county (ask to see its permit, or check the county’s approved list).
Ask about deposits, insurance requirements, and whether storage (dry/cold) costs extra.
Get your commissary agreement signed — you’ll usually need it for your own permit application.

6. Permits and inspection

Submit your food establishment / mobile food permit application with the health department.
Schedule any required plan review or inspection.
Display permits as required once approved.

7. Launch basics

Set up payments (a free card reader + POS app is enough to start).
Price using real numbers: ingredients + packaging per unit, kitchen hours, insurance — know your break-even before your first market.
Get compliant labels if selling packaged goods (most states require name, address, ingredients, allergens; cottage food often requires a specific disclosure line).
Track every expense from day one — it all matters at tax time.

Find your kitchen

We track 92 commissary and shared commercial kitchens across 34 states:

General information, not legal advice — permit requirements and fees are set by your state and county. Confirm current rules with your local health department.