Idaho D2C Compliance — Vegetables

GUIDE #24

VEGETABLES

Fresh, whole vegetables and cooked/blanched vegetable products

Idaho Direct-to-Consumer Compliance Guide — Updated for 2026

OVERVIEW

Like fruit, whole fresh vegetables sold directly by the grower need no food-safety license and are covered under the Act. Cooked vegetables are explicitly named as an allowed product category under the new law — a notable expansion from the old cottage-food rule, which excluded most cooked/perishable items.

CORE IDAHO DIRECT-TO-CONSUMER COMMERCE ACT RULES

• No license, permit, registration, fee, or routine inspection is required to sell qualifying homemade shelf-stable or perishable food/drink products direct to consumers.

• Sales must be direct, informed-consumer transactions occurring entirely within Idaho — production, processing, packaging, sale, and delivery must all happen in-state. No interstate shipping.

• Allowed sales channels: your home, farm, or ranch; a farm stand or farmers market; a cooperative market; and online/mail-order/delivery as long as the whole transaction stays inside Idaho.

• Not allowed: wholesale sales, consignment, sales to restaurants/retail stores/grocers, or resale by the buyer.

• The law does not apply to restaurants or food trucks, and it does not override federal meat inspection law or Idaho's separate raw-milk/dairy statute.

WHAT'S ALLOWED

• Fresh whole vegetables (potatoes, squash, greens, tomatoes, etc.).

• Cooked or blanched vegetable products (explicitly allowed under the new Act, with safe-handling disclosure).

REQUIREMENTS & LABELING

• Basic field/harvest hygiene for fresh produce.

• For cooked/prepared vegetables: apply the Act's perishable-food rules — safe production/storage/transport and clear handling instructions for the buyer, plus Display a conspicuous sign, product label, or card stating: "This product is not subject to government food safety inspection or licensing requirements. It may contain allergens." Include your name and contact information (address, phone, or email). Include a full ingredient list if the product has two or more ingredients.

LICENSING / REGISTRATION

• None for fresh whole vegetables.

• Monitor FSMA Produce Safety Rule thresholds (~$25,000 average annual produce sales) the same way described for Fruits (Guide #10).

WHAT'S PROHIBITED

• Selling vegetables showing spoilage or contamination.

• Wholesale/retail-store supply or interstate shipping under the Act.

RECORDKEEPING

• Harvest dates and source fields.

• Quantity sold

• Where the item was produced (your home, farm, or ranch)

• Where each ingredient was produced or acquired (e.g., a specific grocery store or farm)

SALES TAX (APPLIES TO EVERY CATEGORY ON THIS LIST)

• Idaho has no sales-tax exemption for cottage/home producers. Once you make more than two retail sales in a 12-month period, you need an Idaho seller's permit (free from the Idaho State Tax Commission).

• Selling at a single event or only occasionally? A temporary seller's permit (valid 90 days) may fit instead of a regular permit.

• Idaho residents selling less than $5,000/year and meeting other conditions may qualify for the small-seller exemption (no permit needed) — confirm eligibility with the Tax Commission.

• Farmers-market and event vendors: register with the event/promoter and apply for your permit at least ~10 days before the event.

Idaho State Tax Commission — tax.idaho.gov/salesusehub — (208) 334-7660

AGENCY CONTACTS

• Idaho Dept. of Health & Welfare, Food Protection Program — (208) 334-5938 — foodprotection@dhw.idaho.gov

Disclaimer: This guide summarizes Idaho and federal law as understood in September 2026, based on the Idaho Direct-to-Consumer Commerce Act (SB 1283), Idaho Statutes, IDAPA rules, and the agencies cited above. It is for general educational purposes only and is not legal advice. Laws, rules, and fees change — confirm current requirements with the listed agency before you begin selling, and re-check periodically.