The essentials
Wyoming, at a glance
The Wyoming Food Freedom Act can cover many homemade foods, including some refrigerated foods, with no routine state food license for a qualifying operation.
Your product determines who may sell it and which retail rules apply. Two annual limits matter: 250,000 individual products and $250,000 gross food-and-drink revenue. Both must be respected.
- Sales limits
A producer must not produce more than 250,000 individual food or drink products annually AND must not exceed $250,000 annual gross revenue from food and drink products.
- Registration & permits
Compliant homemade WFFA products are exempt from state licensure, permits, inspection, packaging and labeling except where the Act specifies otherwise.
- All applicable product, transaction, disclosure and annual producer-limit conditions met
View official sources (1)
- Wyoming Food Freedom Act, Chapter 49 Wyoming Department of Agriculture / Wyoming Legislature
One step at a time
Your first 2 steps
Define the product and transaction first
Prepare homemade products in a private home kitchen.
Write down each recipe, whether it needs refrigeration, who owns it until the customer buys it, and where delivery happens. Check the annual producer limits and any meat exception before listing products. Prepare the customer disclosure and any required retail label or sign. Keep your product classification and sales arrangement together for future changes.
Set up records for growth
Use a simple running count of individual products alongside gross sales, and keep written agent designations when someone helps you sell.
Save label versions and ingredient information as practical traceability records. These records make it easier to check a new sales channel and notice when you are approaching either annual ceiling.
View official sources (4)
- Wyoming Food Freedom Act, Chapter 49 Wyoming Department of Agriculture / Wyoming Legislature
- Wyoming Food Freedom Act Guideline, B-1413 University of Wyoming Extension / Wyoming SBDC
- Food Product Labeling Requirements in Wyoming, B-1415 University of Wyoming Extension / Wyoming SBDC
- WDA interpretation letter to Hippy Cow Creamery Wyoming Department of Agriculture; Wyoming Legislature interim committee archive
Make what you love
Can you sell what you make?
These are examples. Check the complete recipe, preparation method and sales route before offering a product.
Bread, granola and preserves
Check the conditionsBread without a hazardous filling, granola, popcorn, qualifying jam and pickled vegetables are examples within the non-potentially hazardous category.
That category can use authorized third-party retail sales. Evaluate the finished recipe and storage needs: adding a filling that needs refrigeration changes the analysis even if the base recipe remains the same.
Refrigerated meals need a different sales arrangement
Check the conditionsA meat-free cooked-bean dish falls within the statute’s potentially hazardous category.
For these foods, other than the separate eggs-and-dairy category, the seller must be the producer or a designated agent. Do not treat a grocery store buying and owning that dish for resale as equivalent to your own direct sale.
Raw dairy, poultry, rabbit and fish
Check the conditionsRaw dairy is addressed by the WFFA, while meat has narrow exceptions.
Poultry must meet the own-raised, not-more-than-1,000-birds conditions and applicable federal requirements. Domestic rabbit and qualifying farm-raised fish are separate exceptions; catfish and wild game are not general permissions. Confirm the complete product and handling plan before adding an animal product.
View official sources (3)
- Wyoming Food Freedom Act, Chapter 49 Wyoming Department of Agriculture / Wyoming Legislature
- Wyoming Food Freedom Act FAQ Wyoming Department of Agriculture
- Wyoming Food Freedom Act Guideline, B-1413 University of Wyoming Extension / Wyoming SBDC
From your kitchen to your customers
Where and how you can sell
| Selling method | What matters |
|---|---|
| Direct sales and online orders | Sales may take place at qualifying farms, ranches, markets, homes, offices or agreed locations. WDA allows internet orders for delivery within Wyoming. The transaction must remain intrastate, and an out-of-state producer cannot simply use a Wyoming pickup point to claim the exemption. Give the required disclosure with the actual customer transaction. |
| Shops and grocery resale | Non-potentially hazardous products, eggs and dairy have an express third-party retail route. The retailer must follow the applicable disclosure and display rules. Shelf-stable food and dairy at retail need the specific warning and separation from licensed products. A blanket “no wholesale” rule misses this pathway, but the pathway does not cover every refrigerated food. |
| A designated agent is different from a reseller | Name a designated agent in writing. The agent may market, transport, store and deliver your food, but cannot take ownership. This can support qualifying direct sales of products that cannot use ordinary third-party resale. Keep the arrangement consistent in practice: calling a buyer an agent does not change who actually owns the inventory. |
| Restaurants and mixed retail spaces | Homemade food generally cannot become a restaurant ingredient or be served by a commercial food establishment; the raw-produce exception is narrow. A qualifying retail space selling other potentially hazardous foods alongside a commercial operation needs more than a separate shelf: door, checkout, signs and storage separation requirements can apply. Review the proposed layout first. WDA’s April 2026 interpretation confirms that a commercial coffee shop cannot use raw milk as an ingredient merely because its operator also produces that milk. |
View official sources (3)
- Wyoming Food Freedom Act, Chapter 49 Wyoming Department of Agriculture / Wyoming Legislature
- Wyoming Food Freedom Act FAQ Wyoming Department of Agriculture
- WDA interpretation letter to Hippy Cow Creamery Wyoming Department of Agriculture; Wyoming Legislature interim committee archive
Your label, explained
Every field has a purpose.
Use the example to understand the structure. Follow the Wyoming requirements below for your product and sales route.
Your product
name
Your product name and actual net quantity
Your complete recipe and supplier ingredients
Operation or producer name; full business address (see state notes)
The statement for your state, product and sales route
Shelf-stable retail food · not the egg carton
A guide to the fields, not a ready-to-print label. Use your actual product and business details.
Name it. Measure it.
Identify your product and its actual net quantity. Check the state’s formatting and unit requirements below.
Use your actual recipe.
Check every ingredient and supplier label. Use the applicable ingredient and allergen declarations for your product.
Identify your operation.
Operation or producer name; full business address (see state notes)
Use the wording for your route.
Requirements can differ by product and sales channel. Keep the disclosure, placement and type-size conditions together.
Retail warning for shelf-stable food and dairy
For non-potentially hazardous food and dairy sold at a retail location or grocery store, prominently use: “this food was made in a home kitchen, is not regulated or inspected and may contain allergens”.
Keep those products off the same shelf or display as licensed food. Retail spaces also need the uninspected-food sign required by the Act.
Direct sales still require an informed customer
General direct-sale disclosure is not the same as a universal full commercial label requirement.
Tell the customer the product is not certified, labeled, licensed, packaged, regulated or inspected. A clear written disclosure plus product identity, ingredients and contact details is a useful approach; distinguish those helpful additions from the specific requirements for your product and channel.
Egg cartons need special attention
Follow WDA’s direction to keep eggs clean and refrigerated.
Its carton guidance calls for the producer’s name and address, packaging date, “ungraded” and “keep refrigerated”; mark out old information if reusing a suitable clean carton. Current UW retail guidance also recommends “this food is not regulated or inspected”. Confirm your retail carton before printing in volume.
The wording for your label
Shelf-stable retail food · not the egg carton
this food was made in a home kitchen, is not regulated or inspected and may contain allergens
View official sources (3)
- Wyoming Food Freedom Act, Chapter 49 Wyoming Department of Agriculture / Wyoming Legislature
- Wyoming Food Freedom Act FAQ Wyoming Department of Agriculture
- Food Product Labeling Requirements in Wyoming, B-1415 University of Wyoming Extension / Wyoming SBDC
A useful head start
Your Wyoming label kit.
Editable template, example label and starting checklist.
Personalize it for your products and business.
Enter your email. Get the files immediately.
Before your first sale
A few details worth getting right.
An example
A friend offers to sell your chilled meals
For an eligible non-meat chilled meal outside the eggs-and-dairy category, a friend can potentially act as your designated agent.
Name the agent in writing, retain ownership and plan the customer disclosure and delivery. If the friend instead purchases the meals as their own stock, the ordinary third-party resale provision does not supply the same permission.
Do not read the new meat clause as immediate permission
The statute includes a direct red-meat provision whose activation depends on a governor’s certification following specified federal legalization.
Its inclusion in the law is not proof that it is available today. Animal shares have their own written ownership, warning and distribution conditions and should not be confused with ordinary packaged-meat sales.
View official sources (1)
- Wyoming Food Freedom Act, Chapter 49 Wyoming Department of Agriculture / Wyoming Legislature
A few more answers
Common questions
Are licenses, fees and training required?
A compliant WFFA operation uses the statutory state food-license exemption; Chapter 49 does not create a WFFA registration fee, renewal process or required food-handler course. That does not settle every business, market or animal-product obligation. Use CHS to check a proposed activity outside the exemption, and budget for safe preparation, packaging and handling.
View sources for this answer (2)
- Wyoming Food Freedom Act, Chapter 49 Wyoming Department of Agriculture / Wyoming Legislature
- Consumer Health Services and staff contacts Wyoming Department of Agriculture
Can I cook at a farmers market?
WDA distinguishes selling home-prepared food from preparing food onsite as a temporary food stand. Its FAQ describes licensing for onsite preparation, with a narrow home-prepared sampling exception. Confirm your actual cooking and sampling plan with the market and CHS; do not assume the home-kitchen exemption automatically covers a cook-to-order booth.
View sources for this answer (2)
- Wyoming Food Freedom Act FAQ Wyoming Department of Agriculture
- Consumer Health Services and staff contacts Wyoming Department of Agriculture
Keep it handy
Your first-sale checklist
Use this free checklist to keep track of your next steps. The conditions in this guide still apply.
0 of 2 completed · Restoring progress…
Official guidance
Sources, updates & your next step
Get an answer for your actual sales model
Contact Wyoming Consumer Health Services at 307-777-7211 or valerie.taro1@wyo.gov. Describe the food, preparation location, refrigeration needs, ownership arrangement and proposed sales location. Ask about any special product or retail-space requirements. The agency can provide assistance; this guide does not imply that your operation or product has already been inspected or approved.
Official sources 6 references
- Wyoming Food Freedom Act, Chapter 49 →
Wyoming Department of Agriculture / Wyoming Legislature · Reviewed September 14, 2026
- Wyoming Food Freedom Act FAQ →
Wyoming Department of Agriculture · Reviewed September 14, 2026
- Wyoming Food Freedom Act Guideline, B-1413 →
University of Wyoming Extension / Wyoming SBDC · Reviewed September 14, 2026
- Food Product Labeling Requirements in Wyoming, B-1415 →
University of Wyoming Extension / Wyoming SBDC · Reviewed September 14, 2026
- Consumer Health Services and staff contacts →
Wyoming Department of Agriculture · Reviewed September 14, 2026
- WDA interpretation letter to Hippy Cow Creamery →
Wyoming Department of Agriculture; Wyoming Legislature interim committee archive · Reviewed September 14, 2026
Guide updates September 14, 2026
Reviewed Wyoming’s product eligibility, sales routes, starting requirements and label guidance against the official sources below. Current conditions and any dated changes are explained in the relevant sections of this guide.
View sources for this update (2)
- Wyoming Food Freedom Act, Chapter 49 Wyoming Department of Agriculture / Wyoming Legislature
- Wyoming Food Freedom Act FAQ Wyoming Department of Agriculture
This guide is a starting point. Confirm requirements for your products and location with the relevant authority. Examples are illustrative and are not a compliance approval.