Market Vendor permits and licenses, by state

A nine-digit federal tax ID for your business. A sole proprietor with no employees may use their SSN instead, but you need an EIN to hire, to form an LLC or corporation, and before you can get an Oregon BIN.

Issued by

Internal Revenue Service (IRS)

Fee

$0 (free)

Renewal

None (one-time)

Processing

Immediate online, about 4 to 5 weeks by mail

A vendor who only sells food direct to consumers at markets is usually a retail establishment and exempt, and farms are exempt too. Registration kicks in once you manufacture or process packaged food that you also wholesale or ship to other retailers. It applies mainly to a packaged-food vendor with a wholesale channel, not a booth selling direct.

Issued by

U.S. Food and Drug Administration (FDA)

Fee

$0 (free; registration only)

Renewal

Every 2 years (renew October to December of even-numbered years)

Processing

Immediate online via the FDA FURLS system

Any commercial processor of acidified foods (vinegar pickles, salsa, hot sauce, relish) or low-acid canned foods in sealed containers must register the facility with the FDA before production, under 21 CFR 108. This applies even to a farm-direct producer making acidified foods. It is the first of the federal canning steps for anyone jarring shelf-stable acidified products.

Issued by

U.S. Food and Drug Administration (FDA)

Fee

$0 (free)

Renewal

None (one-time; update if your process or facility changes)

Processing

About 2 to 3 weeks for the FCE number

Required under 21 CFR 108 for each acidified food in each container size. You develop the scheduled process with a Process Authority and file it with the FDA on Form 2541e, which assigns a submission identifier. One filing covers one product, one container size, and one method.

Issued by

U.S. Food and Drug Administration (FDA)

Fee

$0 (free)

Renewal

None for an existing process; file again for each new product, container size, or method

Processing

Filed with the FDA before production; no set turnaround published

For acidified foods, an expert must review and approve your recipe and scheduled process before commercial production, under 21 CFR 114. The letter documents the critical factors such as pH that you use for your FDA filing. Oregon ODA also wants a copy before it licenses you to make acidified foods.

Issued by

A recognized Process Authority (often a university food science department)

Fee

Varies by the Process Authority, often several hundred to a few thousand dollars per recipe

Renewal

None for a stable recipe; required again if the formula, acid, or process changes

Processing

Varies by provider; allow several weeks

The person running an acidified-food operation must attend and pass an FDA-approved Better Process Control School before commercial production, under 21 CFR 114.10. Oregon State University and other extension programs offer it. ODA requires a copy of the certificate before the licensing inspection.

Issued by

An FDA-approved university extension program (for example Oregon State University)

Fee

Varies by provider, commonly a few hundred dollars

Renewal

None required by regulation (one-time completion)

Processing

A 1.5 to 2 day course; certificate issued on passing

Packaged foods must declare the nine major allergens, including sesame since 2023, and usually carry a Nutrition Facts panel. A small producer can claim a nutrition-labeling exemption by filing a notice with the FDA if it employs fewer than 100 people and sells under 100,000 units a year. Foods sold under the Oregon farm-direct or cottage food exemptions use the state homemade disclaimer instead.

Issued by

U.S. Food and Drug Administration (FDA)

Fee

$0 (a labeling obligation, not a license)

Renewal

Ongoing on every packaged product

Processing

Not applicable