Washington

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

No.

WSDA only allows non-potentially hazardous (non-TCS) foods from a home kitchen. Any product that requires refrigeration is prohibited. agr.wa.gov

They also explicitly say meat and poultry products are not allowed under the cottage permit. agr.wa.gov

Because classic charcuterie boards include:

• cured meats (TCS animal products), and
• cheeses/dairy + cut produce that must be kept cold,

they’re not cottage-legal in WA. If a product isn’t allowed under cottage rules, WSDA directs you to a Food Processor license instead. agr.wa.gov

Translation: Meat-and-cheese boards, grazing boxes/cups, and refrigerated spreads cannot be made or sold from a WA home kitchen.

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

WA cottage permits cover only low-risk, shelf-stable foods such as:

• baked goods (non-refrigerated),
• standardized high-acid jams/jellies/fruit butters,
• vinegars,
• dried mixes/seasonings, dry teas/coffee, nuts, popcorn, etc. agr.wa.gov+1

Charcuterie-adjacent products your students can sell from home:

• crackers/crostini/breadsticks
• dry spice blends / rubs
• candied nuts, snack mixes, granola
• jams, hot honey, fruit butters
• shelf-stable “build-your-own board kits” with no meat, cheese, cut produce, or refrigerated dips

3. Washington Cottage Food Permit requirements

Washington requires a permit + inspection (unlike many states). Washington State Legislature+1

Core requirements

• Permit fee: $355 for a 2-year permit. agr.wa.gov+1
• Annual sales cap: $35,000 gross/year. agr.wa.gov+2agr.wa.gov+2
• Home inspection required before approval by WSDA; they inspect kitchen + storage + packaging areas. agr.wa.gov
• Application must include:
• food worker card
• business license
• water test if on a well
• facility sketch/floor plan
• recipes/process flows/labels
• sanitation + pet/child management plans agr.wa.gov+1
• Well water must be tested annually for coliform bacteria. agr.wa.gov

Sales channel rules

• Direct-to-consumer only. No wholesale, no retail resale, no consignment. agr.wa.gov
• In-person transactions only. You may advertise and even take orders online, but you cannot ship cottage foods; delivery/payment must be person-to-person. agr.wa.gov
• Primary residence only. You can’t use a second home, RV, shed/barn kitchen, or rented kitchen for cottage production. agr.wa.gov

4. What your students need to sell real charcuterie in Washington (meat + cheese boards)

Once they sell classic boards, they move to commercial licensing.

A) Commercial/commissary kitchen

TCS foods with meat/dairy must be prepared in an approved kitchen that can be licensed and inspected.

B) Correct permit based on model

Washington splits oversight:

1.   Pre-packaged boards for pickup/delivery/retail

→ WSDA Food Processor / Food Establishment licensing (state-level), because the product isn’t cottage-eligible. agr.wa.gov

2.   Grazing tables, on-site assembly, staffed events (catering)

→ Local health department Food Service/Catering permits. Many counties require a commissary for caterers. King County+1

C) Plan review + inspections

New food establishments typically go through plan review and a pre-opening inspection with the local health jurisdiction before operating. netchd.org+1

D) Inspected sourcing + cold chain

For compliant boards:

• meats must be USDA/state-inspected and commercially packaged
• cheeses/dairy must be pasteurized commercial products
• maintain cold holding (≤41°F) during prep, transport, and service
• keep invoices for inspectors (standard WA Food Code practice).

5. Washington startup lanes (pick your path)

Lane A — Home-based brand builder (legal now)

Cottage foods only

1.   Apply for WSDA cottage permit + inspection

2.   Stay strictly shelf-stable/non-TCS

3.   Label/approve each product with WSDA

4.   Sell direct in WA, in person

5.   Keep gross sales ≤ $35k/year

Washington State Legislature+2agr.wa.gov+2

Lane B — Full charcuterie boards & grazing tables

Commercial kitchen + permits

1.   Secure licensed commissary/commercial kitchen

2.   Get WSDA processor/retail license and/or county catering permit

3.   Pass plan review + inspections

4.   Operate with cold-chain & sanitation SOPs

Snohomish County Health Department+3agr.wa.gov+3King County+3