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Selling home baking in Saskatchewan
A clear legal path since 2016, with labelling and food-safety training requirements.
The lay of the land
- ✓Saskatchewan's Food Safety Regulations have recognized “home food processors” since 2016: you may prepare low-risk food in your home kitchen and sell it — no facility licence required.
- ✓“Low risk” means not potentially hazardous — food that won't grow dangerous bacteria without refrigeration. Classic home baking (breads, cookies, cakes with shelf-stable icing) generally qualifies.
- ✓Two hard requirements: every product carries the exact label the regulation prescribes (below), and someone who has completed an approved food-safety course must be in the kitchen whenever food for sale is being made.
- ✓Selling “directly to the consumer” is explicitly allowed — that covers markets and your own pre-orders — and you may even supply retail stores, as long as they don't further prepare the food.
- ✓You can't sell to restaurants, hospitals, larger care homes, or child-care centres, and the health authority can ask for lab tests of your products.
Usually fine from a home kitchen
- ✓Breads, buns, cookies, brownies and squares
- ✓Cakes and cinnamon buns with shelf-stable (sugar) icing
- ✓Fruit pies and butter tarts without custard or cream
- ✓Fudge, toffee, hard candy and chocolate
- ✓Granola, dried goods, spice mixes
- ✓High-acid jams, jellies and vinegar pickles
Usually needs an inspected kitchen
- ✕Anything that must stay refrigerated to be safe
- ✕Cheesecake, whipped-cream and cream-cheese icings
- ✕Custard, cream or meat fillings
- ✕Meat, fish and dairy products
- ✕Low-acid canned goods
These are general categories. Confirm your specific products with the authority listed below.
The rules, by name
The Food Safety Regulations (P-37.1 Reg 12), Part III.1 — Home Food Processors
The 2016 addition that created the home-baking path: low-risk only (s. 28.1), the label (s. 28.3), permitted and prohibited sales (ss. 28.5–28.6), and the training rule (s. 28.7).
The Public Health Act, 1994 (Saskatchewan)
The parent law the Food Safety Regulations operate under.
What goes on your label
- ✓Saskatchewan's label isn't a suggestion — it's written into the regulation, minimum 12-point font:
- ✓The exact statement: “Made in a Home Kitchen That is Not Inspected by a Government Agency”.
- ✓The name of the food.
- ✓Your name and business name, your address and phone number.
- ✓The date the food was made.
- ✓The regulation says low-risk food must not be sold without this label — and an ingredient list with allergens is worth adding as well.
Who to contact
Saskatchewan Health Authority, environmental public health — they approve the food-safety courses and answer menu questions. One call covers what you can bake and how you're allowed to sell it.
Copy-paste starter for your email:
“Hi, I'm starting a small home baking business in [community]. I plan to make and sell [items] from my home kitchen through pre-orders and pickup. Can you confirm these are low-risk, what my label must say, and whether food-safety training is required? Thank you.”
Quick answers
Do I need a licence?
No — home food processors are explicitly carved out of facility licensing. Your obligations are: low-risk foods only, the prescribed label, and the training requirement.
Is a food-safety course actually required?
Effectively yes — the regulation says someone who has completed an approved course must be working in the kitchen whenever food for sale is being prepared. If you bake alone, that someone is you. Courses run online and cost little.
Can I sell online with porch pickup?
The regulation permits selling directly to the consumer without restricting the channel, so pre-orders with pickup fit naturally. Confirm your setup with a public health inspector.
Can a local café or shop stock my baking?
A retail store that doesn't prepare food may carry your labelled products. Restaurants and cafés that do prepare food are “food facilities” — off the list.
What if the health authority asks for tests?
They're allowed to require lab analysis of your product at any time. Keep recipes consistent, and if you make things like jam, know your pH.
Official sources
Last reviewed August 2026. Spotted something out of date? Tell us at hello@ourcakewalk.com and we'll fix it.
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