Rules check

Which food rules apply to what you make?

A few questions. You get the sources that may bear on what you make, each quoted as its author wrote it with the link and the day ShelfStep read it, and your own answers beside them. ShelfStep does not decide which apply to you. No account, no AI, nothing saved.

What do you make?One line about it (optional)Ingredients (optional, comma-separated — turns on the ingredient rules)

How is it stored?Where is it made?Which state?Food sales, roughlyRegistered with FDA as a food facility? I ship to buyers in California

Six more free checks

What does one jar cost me?Your lines, your jar, your batch What should I charge?Wholesale, shelf and case prices How long will it keep?Your pH and water activity, read Is my label legal?Paste it or drop a photo Can I sell this from home?Your state’s own rules, cited I already sell itWhat’s on file, and what isn’t yet

The rules behind these answers, explained

Do I need to register with the FDA to sell my food product?4 min read Does my sauce or salsa need a scheduled process?5 min read What should I charge a store for my product?5 min read Can I sell food made in my home kitchen?5 min read What does a retail buyer actually ask for?4 min read