Wyoming Cottage Food Law: Do You Need Food Safety Training?

Selling homemade food can be a great way to share your products and earn extra income, but every state has its own rules you need to follow.

Each state sets its own cottage food or “homemade food” laws that define what you can make, where and how you can sell it, and whether you need food safety training.

This article explains Wyoming’s cottage food law — known as the Wyoming Food Freedom Act — and whether you need food safety training to sell homemade food.

Wyoming cottage food law

Wyoming’s Food Freedom Act is one of the most flexible homemade food laws in the country. It allows residents to make and sell a wide variety of homemade foods — including some items that require refrigeration — directly to people.

Wyoming separates foods into two categories:

• Non-potentially hazardous foods (foods that do not require refrigeration)
• Potentially hazardous foods (foods that do require refrigeration or temperature control)

Both types are allowed, but the rules for who may sell them and where they may be sold are different.

Allowed non-potentially hazardous foods include:

• Shelf-stable baked goods without dairy-based fillings
• Jams and jellies
• Pickled vegetables
• Granola, nut mixes, popcorn, and fudge
• Dry mixes and seasoning blends
• Dried herbs
• Uncut fruits and vegetables
• Coffee beans

These foods may be sold by you, someone you designate to sell on your behalf, or a third-party retailer such as a grocery store.

Allowed potentially hazardous foods include:

• Refrigerated baked goods
• Cheesecakes or cream-filled pastries
• Dairy products
• Quiches and pizzas
• Frozen doughs
• Cooked vegetables and beans
• Foods containing meat

These foods must be sold directly by you, not by any designated seller or retailer.

Wyoming gives sellers significant flexibility in where they can sell homemade foods. You may sell directly to consumers at:

• Farmers markets
• Your farm or ranch
• Your home or office
• Through designated sellers (for non-potentially hazardous foods only)
• Retail shops or grocery stores (for non-potentially hazardous foods only)
• Any location you and the buyer agree on

However, Wyoming does not allow the sale of homemade foods to restaurants, grocery store delis, commercial kitchens, or other food establishments unless the food is produced under full licensing and inspection.

Retail shops and grocery stores may sell only non-potentially hazardous foods made under the Food Freedom Act and must follow special labeling and display rules.

Do you need food safety training to sell homemade food in Wyoming?

Wyoming does not require food safety training or a food handler card to sell homemade food, regardless of the type of food you make or where you sell it.

Still, completing a food safety course is a smart way to protect your customers and strengthen your business. Some farmers markets, event organizers, and insurance providers may require proof of training.

If you decide to get trained, choose an ANSI–National Accreditation Board (ANAB)–accredited food handler course so your training meets recognized national standards.

FoodSafePal’s Food Handler course is ANAB accredited, fully online, and takes about 90 minutes to complete. Once you pass, you’ll get instant digital access to your food handler card and certificate, plus the option to order a printed version for display at markets or for your records.

Labeling requirements

Wyoming’s Food Freedom Act exempts most homemade foods from standard labeling rules, but sellers must still inform buyers that the food has not been inspected.

Labeling requirements depend on where the food is sold:

• If you sell at farmers markets, farms, ranches, or from home: You must inform buyers that the product is not certified, labeled, licensed, packaged, regulated, or inspected. This can be verbal or written.
• If a retail shop or grocery store sells your non-potentially hazardous food: A specific label is required, stating: “This food was made in a home kitchen, is not regulated or inspected and may contain allergens.” Retail stores must also place these products on a shelf separate from licensed, inspected foods.
• If you sell from a retail space on your farm, ranch, or home: You must display a sign informing buyers that the food has not been inspected.

The bottom line

Wyoming’s Food Freedom Act is one of the most flexible homemade food laws in the nation, allowing you to sell many types of homemade foods, including some that require refrigeration. Non-potentially hazardous foods can be sold by you, a helper, or retailers, while potentially hazardous foods must be sold directly by you.

Food safety training is not required, but completing an ANAB-accredited food handler course from FoodSafePal can build credibility, meet venue or insurance requirements, and show customers you take safety seriously.

All sellers must inform buyers that the food is not inspected, and retail sales of non-potentially hazardous foods require special labeling and placement.