Selling hummus in Iowa

Q: Where may food made at home be sold in Iowa?

DIAL, Cottage Food Law says: “The only food establishment where cottage foods can be sold are temporary food establishments, if the temporary establishment is operated by the producer of the food and is packaged and labeled as outlined above.” (DIAL, Cottage Food Law, read October 24, 2026). Iowa Code 2026, §137F.20 says: “A producer may sell food to the consumer in person, remotely, by telephone, by internet, or by an agent of the producer.” (Iowa Code 2026, §137F.20, read October 24, 2026). ShelfStep's summary of the rules and their sources, read October 24, 2026; not legal advice.

Q: What does Iowa say a home-made label must carry?

Iowa Code 2026, §137F.20 says: “d. The following statement: “This product was produced at a residential property that is exempt from state licensing and inspection.” If the cottage food contains one or more major food allergens, an additional allergen statement must be included on the label identifying each major allergen contained in the food by the common name of the allergen.” (Iowa Code 2026, §137F.20, read October 24, 2026). Iowa Code 2026, §137F.20 says: “a. Information to identify the name and address, phone number, or electronic mail address of the person preparing the food. b. The common name of the food. c. The ingredients of the cottage food in descending order of predominance.” (Iowa Code 2026, §137F.20, read October 24, 2026). ShelfStep's summary of the rules and their sources, read October 24, 2026; not legal advice.

Q: Where do I go from here?

How to sell hummus to stores. Every step, its reason and its typical cost Selling food made at home in Iowa. All of Iowa's lines, what you may make, register and outgrow How do I find and choose a co-packer?. 5 min read How do I work out my shelf life and best-by date?. 4 min read Do I need to register with the FDA to sell my food product?. 4 min read ShelfStep's summary of the rules and their sources, read October 24, 2026; not legal advice.

Sources last read Oct 24, 2026

What Iowa's own pages say about making hummus at home, each line linked, and the path to a store when you want one to stock it.

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General information, not advice. This is written for small food makers and cites its sources, but it is not legal, regulatory or food-safety advice, and it cannot account for your product, your state or your facility. Rules change and thresholds are adjusted yearly. Confirm anything you are about to act on with your state agency, a Process Authority, or the FDA.

Can I make hummus at home in Iowa?

Iowa's own pages name hummus, or foods like it, among what Iowa says a home kitchen may not make. ShelfStep found these lines by the words they use; whether they cover your product is for the Iowa Department of Inspections, Appeals, and Licensing to say. Those lines, as the state writes them:

Iowa's Cottage Food rules: what may be made at homeIowa Code 2026, §137F.1 says:““Cottage food” means the production and sale of food produced at a private residence other than time/temperature control for safety food as provided in section 137F.20 and food for resale that is not time/temperature control for safety food.”Iowa Code 2026, §137F.1 · Read Oct 24, 2026

What rules does hummus come under beyond Iowa's?

Outside a home kitchen, ShelfStep's plan reads hummus as a refrigerated or frozen food. The plan's own line for it, a default and not a law:

ShelfStep’s plan default, not a lawFrozen or refrigerated (non-meat): cold chain, shelf-life / challenge study, "keep frozen/refrigerated" labeling.21 CFR 114.3

What the rules behind it say, in their own words, with the page and the day ShelfStep read each. ShelfStep does not decide which of them apply to your product.

Source to check: the rules behind ShelfStep's plan for hummus

Acidified foods kept under refrigeration21 CFR 114.3(b) says:“and foods that are stored, distributed, and retailed under refrigeration are excluded from the coverage of this part.”21 CFR 114.3(b) · Read Oct 8, 2026

Source to check: FDA food facility registration

FDA's definition of a food facility21 CFR 1.227 says:“Facility means any establishment, structure, or structures under one ownership at one general physical location, or, in the case of a mobile facility, traveling to multiple locations, that manufactures/processes, packs, or holds food for consumption in the United States. ... The private residence of an individual is not a facility.”21 CFR 1.227 · Read Oct 8, 2026

Where may food made at home be sold in Iowa?

Iowa's Cottage Food rules: where it may be soldDIAL, Cottage Food Law says:“The only food establishment where cottage foods can be sold are temporary food establishments, if the temporary establishment is operated by the producer of the food and is packaged and labeled as outlined above.”DIAL, Cottage Food Law · Read Oct 24, 2026
Iowa's Cottage Food rules: where it may be soldIowa Code 2026, §137F.20 says:“A producer may sell food to the consumer in person, remotely, by telephone, by internet, or by an agent of the producer.”Iowa Code 2026, §137F.20 · Read Oct 24, 2026

What does Iowa say a home-made label must carry?

Iowa's Cottage Food rules: the home-made labelIowa Code 2026, §137F.20 says:“d. The following statement: “This product was produced at a residential property that is exempt from state licensing and inspection.” If the cottage food contains one or more major food allergens, an additional allergen statement must be included on the label identifying each major allergen contained in the food by the common name of the allergen.”Iowa Code 2026, §137F.20 · Read Oct 24, 2026
Iowa's Cottage Food rules: the home-made labelIowa Code 2026, §137F.20 says:“a. Information to identify the name and address, phone number, or electronic mail address of the person preparing the food. b. The common name of the food. c. The ingredients of the cottage food in descending order of predominance.”Iowa Code 2026, §137F.20 · Read Oct 24, 2026

How do I get hummus into a store in Iowa?

Iowa, a home food processing establishment license: what applies beyond the home-kitchen rulesDIAL, Home Food Processing Establishments says:“The home food processing establishment (HFPE) license replaces the home bakery license and allows more food products to be made, packaged, and processed at home. These businesses can sell homemade food directly to consumers or through other businesses. ... Annual Cost: $50 Annual gross sales cannot exceed $50,000.”DIAL, Home Food Processing Establishments · Read Oct 24, 2026

From there, ShelfStep's standard plan for a refrigerated or frozen food has 20 steps. The first 6 help you find out where and how hummus can be made at all, so they come first:

1.
Write the recipe down with exact amounts
Cost, price, nutrition and the label are all worked out from this. Write it in the units you actually use; ShelfStep converts for the label. What matters is that someone else could make the same batch from what is written.
2.
Decide how it is kept: on a shelf, in the fridge or frozen
The planned storage helps the reviewer assess the process, shelf life and packaging.
In the plan: It decides which rules you follow.
3.
Work out how it stays cold from your kitchen to the shop
If your product needs refrigeration or freezing, plan how to keep it cold at every hand-off. Who keeps it cold at each hand-off, and how you would know if they did not, is what a buyer asks first.
4.
Find out where you are allowed to make it for sale
This finds out whether the state’s rules allow making this in a home kitchen or point to a commercial one — and that changes the cost and the timeline of everything after it. It is much cheaper to find out now than after buying packaging.
In the plan: Your state's home-kitchen rules, in its own words. Whether they cover your product is for your state's agency to say.
5.
Have the pH and water activity of a finished batch measured
These measurements give your reviewer information about the batch; they do not establish safety or storage conditions on their own.
In the plan: The two numbers the acidified-food rules name. Measured on the finished product, once it has settled.
6.
Get a Process Authority's letter on how it is made safe
Ask a qualified reviewer which process and storage conditions your product needs. This is where you ask someone qualified, a Process Authority, to put in writing how the product is made safe. Buyers, insurers and inspectors may ask for that document, and it cannot be obtained after the fact for product you have already sold.
In the plan: Needs the pH first. Their letter sets out the process they ask you to hold to, and the storage line for your label.

Every step, with its reason and what it typically costs, is on the hummus page:

1. Write the recipe down with exact amounts 2. Decide how it is kept: on a shelf, in the fridge or frozen 3. Work out how it stays cold from your kitchen to the shop 4. Find out where you are allowed to make it for sale 5. Have the pH and water activity of a finished batch measured 6. Get a Process Authority's letter on how it is made safe 7. Look into FDA registration 8. Choose the container and what seals it 9. Shortlist three co-packers or commercial kitchens 10. Work out what one batch, and one unit, costs to make 11. Set up lot codes and a recall plan 12. Make a first full-size batch 13. Find out how long it keeps 14. Get barcodes 15. Draft the label with everything it has to say 16. Set the wholesale and shelf price from the cost 17. Sell it at a market before you scale 18. Get product liability insurance 19. Make the one-page sheet a buyer reads 20. Name your first three stores

Where do I go from here?

How to sell hummus to storesEvery step, its reason and its typical cost Selling food made at home in IowaAll of Iowa's lines, what you may make, register and outgrow

How do I find and choose a co-packer?5 min read How do I work out my shelf life and best-by date?4 min read Do I need to register with the FDA to sell my food product?4 min read

Check the rules for yours, then keep it

The rules check runs the same deterministic engine ShelfStep uses inside the app, on your answers, and quotes the sentences each rule rests on, with their links and the day ShelfStep read them. It does not decide which apply. It is free, needs no account and uses no AI. A ShelfStep workspace then keeps your plan, your records and the dates, free for one product.

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Something here out of date, or a state we should write up next? Email hello@shelfstep.com.