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Selling salad dressing in Montana

Sources last read Oct 24, 2026

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

Run the free rules check for it: no account, no AI.

A sketch of Salad dressing in its bottle.
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 salad dressing at home in Montana?

Montana's own pages, as ShelfStep read them on October 24, 2026, do not name salad dressing or foods like it, so this page cannot tell you whether a home kitchen in Montana may make it. Ask the Montana Department of Public Health and Human Services before you make it at home to sell. What the state allows and leaves out in general is on the Montana page.

What rules does salad dressing come under beyond Montana's?

Outside a home kitchen, ShelfStep's plan reads salad dressing as a shelf-stable acid or acidified food. The plan's own line for it, a default and not a law:

ShelfStep’s plan default, not a lawShelf-stable acid/acidified (sauces, salsa, pickles, dressings): FDA — a Process Authority letter, acidified-foods rules (21 CFR 114), a scheduled process, pH control.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 salad dressing
  • An acidified-food processor's FDA registration and process filing21 CFR 108.25(c) says:“(c)(1) Registration. A commercial processor, when first engaging in the manufacture, processing, or packing of acidified foods in any State, as defined in section 201(a)(1) of the act, shall, not later than 10 days after first so engaging, register and file with the Food and Drug Administration on Form FDA 2541 (food canning establishment registration) ... (2) Process filing. A commercial processor engaged in the processing of acidified foods shall, not later than 60 days after registration, and before packing any new product, provide the Food and Drug Administration information on the scheduled processes”21 CFR 108.25(c) · Read Oct 8, 2026
  • Acidified foods: the definition and its exclusions21 CFR 114.3(b) says:“(b) Acidified foods means low-acid foods to which acid(s) or acid food(s) are added; these foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination. They have a water activity (aw) greater than 0.85 and have a finished equilibrium pH of 4.6 or below. ... Carbonated beverages, jams, jellies, preserves, acid foods (including such foods as standardized and nonstandardized food dressings and condiment sauces) that contain small amounts of low-acid food(s) and have a resultant finished equilibrium pH that does not significantly differ from that of the predominant acid or acid food, 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
  • Who sets an acidified food's scheduled process21 CFR 114.83 says:“The scheduled process shall be established by a qualified person who has expert knowledge acquired through appropriate training and experience in the acidification and processing of acidified foods.”21 CFR 114.83 · 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
Source to check: Acidified foods under a state's own rules
  • A state’s own rules for acidified foods21 CFR 108.25(i) says:“Wherever the Commissioner finds that any State regulates the commercial processing of acidified foods under effective regulations specifying at least the requirements of part 114 of this chapter, the Commissioner shall issue a notice stating that compliance with such State regulations shall constitute compliance with this section, if the State through its regulatory agency or each processor of acidified foods in the State files with the Food and Drug Administration the registration information and the processing information prescribed in paragraph (c) of this section.”21 CFR 108.25(i) · Read Sep 20, 2026

Where may food made at home be sold in Montana?

  • Montana, Montana Local Food Choice Act producers: where it may be soldMontana Code Annotated 2025, 50-49-202, Definitions (Montana Local Food Choice Act) says:“(7) "Traditional community social event" means an event at which people gather as part of a community for the benefit of those gathering or for the benefit of the community, including but not limited to a: (a) wedding; (b) funeral; (c) church or religious social; (d) school event; (e) farmer's market; (f) potluck; (g) neighborhood gathering; (h) club meeting or social; or (i) youth or adult outdoor club or sporting event.”Montana Code Annotated 2025, 50-49-202, Definitions (Montana Local Food Choice Act) · Read Oct 24, 2026
  • Montana, Montana Local Food Choice Act producers: where it may be soldMontana Code Annotated 2025, 50-49-203, Exemptions from regulations -- transactions -- information required -- exceptions says:“(2) Transactions pursuant to this part: (a) must be directly between the producer and the informed end consumer; (b) must be only for home consumption or consumption at a traditional community social event; (c) must occur only in this state and may not involve interstate commerce; and”Montana Code Annotated 2025, 50-49-203, Exemptions from regulations -- transactions -- information required -- exceptions · Read Oct 24, 2026
  • Montana, registered cottage food operations: where it may be soldMontana Code Annotated 2025, 50-50-102, Definitions says:“(3) "Cottage food operation" means a person who provides, manufactures, or packages cottage food products only in a kitchen in a registered area of a domestic residence and only for direct sale to a consumer in this state.”Montana Code Annotated 2025, 50-50-102, Definitions · Read Oct 24, 2026
  • Montana, registered cottage food operations: where it may be soldMontana Code Annotated 2025, 50-50-102, Definitions says:“(6) "Direct sale" means a face-to-face purchase or exchange of the cottage food product between the manufacturer or packager of a cottage food product and a consumer or individual purchasing the cottage food product as a gift. The direct sale may not be by consignment or involve shipping or internet sales.”Montana Code Annotated 2025, 50-50-102, Definitions · Read Oct 24, 2026
  • Montana, registered cottage food operations: where it may be soldMontana Code Annotated 2025, 50-50-116, Conditions for cottage food operation exemption from licensure and routine facility inspection says:“(3) Providing cottage food products by consignment, including at a retail food establishment or through a wholesale establishment, is prohibited.”Montana Code Annotated 2025, 50-50-116, Conditions for cottage food operation exemption from licensure and routine facility inspection · Read Oct 24, 2026
  • Montana, registered cottage food operations: where it may be soldMontana Department of Public Health and Human Services, Cottage Food Frequently Asked Questions says:“A cottage food operator may advertise and coordinate the sale of their approved products via the internet, social media, other electronic communications, or phone. However, it must be a face-to-face saleto the consumer. Third party delivery services such as motorized or bike courier, USPS, UPS, FedEx, orany other mailing or shipping firm is not allowed. Services such as Amazon, eBay, or other similar services where the transaction does not include face to face interaction between the buyer and seller are also not allowed.”Montana Department of Public Health and Human Services, Cottage Food Frequently Asked Questions · Read Oct 24, 2026
  • Montana, registered cottage food operations: where it may be soldMontana Department of Public Health and Human Services, Cottage Food Operation Guidance and Registration (March 2020) says:“A face-to-face transaction with the consumer is required. They may be delivered to the purchaser, sold at Farmers’ Markets, flea markets, craft bazaars, fairs, etc. Cottage food products cannot be sold to restaurants, distributors, wholesale or by e-mail or mail order.”Montana Department of Public Health and Human Services, Cottage Food Operation Guidance and Registration (March 2020) · Read Oct 24, 2026
  • Montana, Montana Local Food Choice Act producers: where it may be soldMontana Department of Public Health and Human Services, Montana Local Food Choice Act Guidance (October 1, 2023) says:“Q. Can producers set up a stand or vehicle on the side of the road to sell their products? A. No, in order to sell products outside of their home, the producer must be tied to a traditional community event. ... Q. Can producers deliver products to the end consumer? A. Yes, as long as the sale was pre-arranged.”Montana Department of Public Health and Human Services, Montana Local Food Choice Act Guidance (October 1, 2023) · Read Oct 24, 2026

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

  • Montana, Montana Local Food Choice Act producers: the home-made labelMontana Code Annotated 2025, 50-49-203, Exemptions from regulations -- transactions -- information required -- exceptions says:“(3) Except as provided in subsection (7), a producer shall inform an end consumer that any homemade food or homemade food product sold through ranch, farm, or home-based sales pursuant to this part has not been licensed, permitted, certified, packaged, labeled, or inspected per any official regulations.”Montana Code Annotated 2025, 50-49-203, Exemptions from regulations -- transactions -- information required -- exceptions · Read Oct 24, 2026
  • Montana, registered cottage food operations: the home-made labelMontana Code Annotated 2025, 50-50-116, Conditions for cottage food operation exemption from licensure and routine facility inspection says:“(b) package cottage food products and label the cottage food products prior to sale, including on the label, at a minimum, the following: (i) the name, address, city, state, and zip code of the cottage food operation; (ii) the name of the cottage food product; (iii) the ingredients of the cottage food product, in descending order of predominance by weight; (iv) the net quantity, weight, count, or volume of the cottage food product; (v) allergen labeling as specified by federal and state labeling requirements; (vi) if a nutritional claim is made, an appropriate label if required by federal law; and (vii) the following statement, printed in at least the equivalent of 11-point font size in a color that provides a clear contrast to the background and is conspicuously placed on the principal label: "Made in a home kitchen that is not subject to retail food establishment regulations or inspections."”Montana Code Annotated 2025, 50-50-116, Conditions for cottage food operation exemption from licensure and routine facility inspection · Read Oct 24, 2026
  • Montana, sellers only at a farmer's market: the home-made labelMontana Code Annotated 2025, 50-50-121, Requirements for farmer's markets says:“(6) Except for homemade food or a homemade food product pursuant to Title 50, chapter 49, food sold in a farmer's market must, if sold in a container, have a label similar to a label required of a cottage food product under 50-50-116.”Montana Code Annotated 2025, 50-50-121, Requirements for farmer's markets · Read Oct 24, 2026
  • Montana, registered cottage food operations: the home-made labelMontana Department of Public Health and Human Services, Cottage Food Frequently Asked Questions says:“A. All cottage foods must be packaged and labeled. For most items, the label must be on the package. There are a few exceptions for large items, such as wedding cakes (see below). ... A. For cakes that are not easily packaged, you must include all labeling requirements on the invoice and deliver the invoice with the cake directly to the consumer (purchaser).”Montana Department of Public Health and Human Services, Cottage Food Frequently Asked Questions · Read Oct 24, 2026
  • Montana, registered cottage food operations: the home-made labelMontana Department of Public Health and Human Services, Cottage Food Operation Guidance and Registration (March 2020) says:“Note: if an ingredient contains sub-ingredients these must be listed in parentheses after the ingredient i.e. butter (milk, salt) ... The following statement: “Made in a home kitchen that is not subject to retail food establishment regulations or inspections.” NOTE: The size of the type, or “font” for this statement must be 11-point or greater.”Montana Department of Public Health and Human Services, Cottage Food Operation Guidance and Registration (March 2020) · Read Oct 24, 2026

How do I get salad dressing into a store in Montana?

  • Montana, Montana Local Food Choice Act producers: what applies beyond the home-kitchen rulesMontana Code Annotated 2025, 50-49-203, Exemptions from regulations -- transactions -- information required -- exceptions says:“(4) Except for raw, unprocessed fruit, vegetables, and aquaculture products as defined in 80-3-302 , homemade food may not be sold or used in a retail food establishment, as defined in 50-50-102 , unless the food has been licensed, permitted, certified, packaged, labeled, and inspected as required by law.”Montana Code Annotated 2025, 50-49-203, Exemptions from regulations -- transactions -- information required -- exceptions · Read Oct 24, 2026
  • Montana, registered cottage food operations: what applies beyond the home-kitchen rulesMontana Code Annotated 2025, 50-50-116, Conditions for cottage food operation exemption from licensure and routine facility inspection says:“(b) Cottage food products may be subject to other state or federal laws or regulations.”Montana Code Annotated 2025, 50-50-116, Conditions for cottage food operation exemption from licensure and routine facility inspection · Read Oct 24, 2026
  • Montana, registered cottage food operations: what applies beyond the home-kitchen rulesMontana Department of Public Health and Human Services, Cottage Food Frequently Asked Questions says:“Q. What can I do to ensure that I am still meeting legal requirements if my cottage food operation grows and I decide that I want to make another type of food product that is not on the approved food list or I want to sell to retail stores or in other states besides Montana? ... A. Contact your local Environmental Health office for licensing and requirements to expand the types of products produced or how the product can be sold.”Montana Department of Public Health and Human Services, Cottage Food Frequently Asked Questions · Read Oct 24, 2026
  • Montana, Montana Local Food Choice Act producers: what applies beyond the home-kitchen rulesMontana Department of Public Health and Human Services, Montana Local Food Choice Act Guidance (October 1, 2023) says:“A. No, if you want to sell products at retail locations, you must obtain a wholesale food license through your local heath authority. ... A. No, all products made under MLFCA must be prepared in a private home kitchen. No food preparation is allowed outside of the private home kitchen. Licensing such as a retail food license or temporary permit is required for any offsite preparation.”Montana Department of Public Health and Human Services, Montana Local Food Choice Act Guidance (October 1, 2023) · Read Oct 24, 2026

From there, ShelfStep's standard plan for a shelf-stable acid or acidified food has 18 steps. The first 6 help you find out where and how salad dressing can be made at all, so they come first:

  1. 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. 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. 3.

    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.

  4. 4.

    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.

  5. 5.

    Get a Process Authority's letter on how it is made safe

    For a sauce, 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.

  6. 6.

    Look into FDA registration

    Registration is how FDA knows your facility exists; the plan is what an inspector or a buyer’s audit asks to see. Both are far easier to do now than during either.

    In the plan: Look into registration with FDA. Any filing your Process Authority letter names belongs here too.

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

1. Write the recipe down with exact amounts2. Decide how it is kept: on a shelf, in the fridge or frozen3. Find out where you are allowed to make it for sale4. Have the pH and water activity of a finished batch measured5. Get a Process Authority's letter on how it is made safe6. Look into FDA registration7. Choose the container and what seals it8. Shortlist three co-packers or commercial kitchens9. Work out what one batch, and one unit, costs to make10. Set up lot codes and a recall plan11. Make a first full-size batch12. Get barcodes13. Draft the label with everything it has to say14. Set the wholesale and shelf price from the cost15. Sell it at a market before you scale16. Get product liability insurance17. Make the one-page sheet a buyer reads18. Name your first three stores

Where do I go from here?

How to sell salad dressing to storesEvery step, its reason and its typical costSelling food made at home in MontanaAll of Montana's lines, what you may make, register and outgrow
Does my sauce or salsa need a scheduled process?5 min readHow do I work out my shelf life and best-by date?4 min readHow do I find and choose a co-packer?5 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.