Kentucky

1. Can you sell charcuterie boards from home in Kentucky?

No.

Kentucky’s home-based programs only allow non-potentially hazardous / non-TCS, shelf-stable foods from a home kitchen. The Home-Based Processor application instructions state that all foods must be non-potentially hazardous and shelf-stable and gives a tight allowed list (breads, cookies, jams, dried foods, etc.). Cabinet for Health and Family Services+1

The KY Food Permits Flow Chart reinforces that Home-Based Processing (HBP) and Home-Based Microprocessing (HBM) are capped at non-TCS products and annual sales under $60,000, and anything else needs a permitted kitchen. Family and Consumer Sciences Extension

Because standard charcuterie boards include:

• cured meats (animal product / TCS),
• cheeses (dairy / TCS),
• cut produce, dips/spreads (often TCS),

they are not eligible for HBP or HBM home production.

Translation: Classic meat-and-cheese boards/boxes/cups can’t be legally produced and sold from a Kentucky home kitchen.

2. What is allowed from home in Kentucky (good early-stage lane)

A) Home-Based Processor (HBP)

HBP is the main cottage-style lane. You must register with KY Dept. for Public Health, Food Safety Branch and only sell foods on the approved non-TCS list. Cabinet for Health and Family Services+2Cabinet for Health and Family Services+2

Allowed HBP foods include (examples):

• dried herbs/spices, nuts, granola, trail mix
• dried fruits/veg, mixed greens
• high-acid jams/jellies, preserves, fruit butters
• breads, fruit/pecan pies, cakes, cookies, popcorn
• Cabinet for Health and Family Services+1

HBP basics you must follow:

• $50 annual registration fee to the Food Safety Branch. Cabinet for Health and Family Services+1
• Annual sales cap: <$60,000/year. Family and Consumer Sciences Extension
• No routine inspection, but the state can investigate complaints/illness. (Built into HBP rules and application.) Cabinet for Health and Family Services+1
• Direct-to-consumer sales (including online in-state) for approved foods. Family and Consumer Sciences Extension+1

Charcuterie-friendly HBP products to start with:

• spice blends / dry rubs
• candied nuts / snack mixes
• crackers/breadsticks
• jams/honey pairings
• “board-building kits” without meat, cheese, or refrigerated dips

B) Home-Based Microprocessor (HBM)

HBM is for acidified or low-acid canned foods and requires a University of Kentucky workshop/recipe approval. Still non-TCS home processing, not a charcuterie lane. Family and Consumer Sciences Extension

3. What you need to sell real charcuterie in Kentucky

Once you sell boards with meat/cheese, you move into permitted food establishment/catering.

A) Use an approved commercial/commissary kitchen

Kentucky’s flow chart says foods outside home programs must be produced in a commercial/certified kitchen. Family and Consumer Sciences Extension

Options:

• shared commissary kitchen
• leasing a restaurant kitchen off-hours
• your own build-out that passes plan review + inspection

B) Get a local Food Service / Retail Food permit

“Direct to consumer sales, restaurants, grocery stores, catering, temporary events” fall under local permits via the County Health Department. Family and Consumer Sciences Extension+2Northern Kentucky Health Department+2

Your likely category:

• Retail Food Establishment / deli-style prep (boards for pickup/markets/delivery)
• Caterer / catering kitchen (grazing tables, event delivery, staffed setups)

Expect:

• application + fees
• pre-opening inspection
• routine inspections (often 1–2x/yr depending on risk) montgomerycountyhealthky.gov+1

C) Meat & dairy sourcing rules

Kentucky notes meat & poultry require state/USDA compliance and milk/dairy products are state-permitted. Family and Consumer Sciences Extension

For most charcuterie startups, this means:

• buy USDA-inspected, commercially packaged meats
• use pasteurized, commercially produced cheeses/dairy
• you’re typically fine under the retail prep exemption if you’re slicing/assembling (not curing/processing meat yourself).

If you want to cure/smoke/dry meats yourself or vacuum-seal/ROP boards, talk to the Food Safety Branch first — those are “special processes” and may require extra approvals. Family and Consumer Sciences Extension+1

4. Kentucky startup lanes (pick your path)

Lane A — Home-based now (legal)

Non-TCS only (HBP/HBM)

1.   Register as HBP (or HBM if acidified)

2.   Stay on the approved shelf-stable list

3.   Label properly; sell direct; keep sales < $60k/yr

Cabinet for Health and Family Services+1

Lane B — Full charcuterie boards & grazing tables

1.   Secure commercial kitchen

2.   Apply for county retail/catering permit

3.   Pass inspections

4.   Operate with cold-chain + sanitation SOPs

Family and Consumer Sciences Extension+2montgomerycountyhealthky.gov+2