# Selling food from home: registration and safe food

You can sell food from your kitchen if it is safe. Learn how to register and meet requirements for hygiene, temperature and written allergen information.

Canonical: https://samfunnprep.no/en/articles/selge-mat-hjemmefra
Language: en
Publisher: SamfunnPrep
Author: Hlib Suslov
Published: 2026-10-07T19:16:09.23+00:00
Modified: 2026-10-10T09:29:31.805693+00:00
AI use policy: https://samfunnprep.no/ai-policy.txt

## Key takeaways

- Register the correct activity before starting Regular food production for sale must be registered, and bakery and confectionery products have a dedicated form in Altinn.
- Safe food requires checks throughout the process Adapt your kitchen, hygiene, temperature and documented routines to the food and quantities you produce.
- Provide written allergen information Non-prepacked food must have its name and relevant allergens in Norwegian, and catering customers must receive information before ordering and at delivery.

You can sell food from home if your kitchen and routines keep the food safe. Regular production for sale must be registered with Mattilsynet before you start. You also need to control ingredients, temperature and written allergen information.

## Can you sell food from your own kitchen?

Yes, if your kitchen and routines ensure hygienically safe food preparation. **Mattilsynet**, the Norwegian Food Safety Authority, oversees food safety. You must know the hazards associated with the food you prepare.

You are responsible for safe food. The requirements depend on the food and the amount you prepare. See [Mattilsynet’s requirements for private kitchens](https://www.mattilsynet.no/mat-og-drikke/matservering/salg-av-mat-fra-privat-kjokken?noJS=true).

This guide concerns regular sales. The rules were checked on **7 October 2026**. Registering food production is a separate task. SamfunnPrep has a separate guide to [registering a sole proprietorship](https://samfunnprep.no/en/articles/registrere-enkeltpersonforetak).

## Must you register before your first sale?

Yes, you must register regular preparation of food for sale before starting. Report your business, where it operates and the activities you plan to carry out.

Choose the form according to what you will actually do. **Altinn** is the public portal used, among other things, to submit forms to the authorities.

| What will you do? | Registration |
|---|---|
| Catering: food ordered and delivered to groups or events | “Ny matbedrift” (new food business) with Mattilsynet, using the activity “detaljomsetning og servering” (retail sales and food service) and the production type “catering” |
| Production of bakery and confectionery products for sale | The dedicated “Produksjon av baker og konditorvarer” form (production of bakery and confectionery products) in Altinn |
| Several activities or a new activity in an existing business | Report the activity; ask Mattilsynet if you are unsure which form to use |

General guidance often refers to “Ny matbedrift”. For bakery products, Mattilsynet now directs you to a dedicated form. Follow the [registration guidance](https://www.mattilsynet.no/mat-og-drikke/matproduksjon/registrering-og-godkjenning-av-naeringsmiddelverksemder/registrering-av-naeringsmiddelverksemd?noJS=true) and [Altinn’s form for bakery and confectionery products](https://info.altinn.no/skjemaoversikt/mattilsynet/produksjon-av-baker-og-konditorvarer/). The catering options appear on [Mattilsynet’s catering page](https://www.mattilsynet.no/mat-og-drikke/matservering/catering?noJS=true).

There is a limited exception for schools, clubs and associations at short events. Examples include cake sales at a flea market or on 17 May. They normally do not need registration, but must still handle food hygienically. This is not a general exception for a home business. See the [rules for short-term food sales](https://www.mattilsynet.no/mat-og-drikke/matservering/kortvarig-salg-av-mat?noJS=true).

## What must your kitchen be suitable for?

The kitchen must suit the food and the amount you produce. You need enough workspace, storage space and equipment that is easy to clean.

Keep private food separate from food for sale. Pets must not enter the area where you prepare food. Also consider infection risks when someone at home is ill. Clean tasks must be kept separate from dirty tasks so that raw ingredients or dirty equipment do not contaminate prepared food.

You must have easy access to handwashing facilities, hot and cold water, soap and paper towels. Separate food preparation from washing up, and plan where clean equipment will be placed.

If the kitchen is too small, consider renting space in a professional kitchen. Both businesses must be registered with Mattilsynet. Agree who cleans and checks shared equipment, and separate the businesses’ goods. See the [requirements for premises and rented kitchens](https://www.mattilsynet.no/mat-og-drikke/matservering/lokaler-utstyr-og-innredning?noJS=true).

## How do you keep food safe during storage and delivery?

Follow the storage temperature on the food’s label. As of 7 October 2026, the requirement is **4 °C or lower** when no storage temperature for perishable food is specified on the label or in national guidelines.

Perishable means that food can quickly deteriorate or become unsafe without the correct temperature. You need enough refrigerated storage and control of the temperature. Hot food that will be eaten later must be cooled quickly. Do not leave it standing lukewarm. Smaller portions make cooling easier.

Wash your hands before preparing food and between different tasks. Gloves do not replace handwashing. Do not handle food when you have an illness that can spread through food. See the [food handling section of Mattilsynet’s starter guide](https://www.mattilsynet.no/mat-og-drikke/startpakke-for-nye-matbedrifter?noJS=true).

During delivery, food must be protected from contamination. Cold food must stay cold, and hot food must remain safe during transport. Brief temperature deviations are permitted only if they pose no health risk. Plan packaging and delivery together with production. See [Mattilsynet’s transport guidance for catering](https://www.mattilsynet.no/mat-og-drikke/matservering/catering?noJS=true).

## What are internal controls and traceability?

**Internal controls** are the routines and checks that ensure you follow food regulations. **Traceability** means being able to find out where ingredients come from.

The routines must suit the size and risks of your business. You can use a binder, notebook or digital documents. Among other things, you must have written routines for failures, preventing further failures and reviewing the routines.

A useful question is what you do if the refrigerator becomes too warm. Write down how you detect the failure, handle the food and prevent it happening again. This is an example of [internal controls for food businesses](https://www.mattilsynet.no/mat-og-drikke/matservering/internkontroll?noJS=true).

You must know who you bought ingredients from and what you bought. Keep relevant documents, such as invoices and receipts. The information must be available to show Mattilsynet. Recording the date and quantity is useful, but the guidance describes this as a recommendation. See the [traceability requirements](https://www.mattilsynet.no/mat-og-drikke/matservering/mathandtering-hygiene/sporbarhet-av-matvarer?noJS=true).

**Privately imported ingredients** cannot be used in food you sell. See [Mattilsynet’s guidance on private kitchens](https://www.mattilsynet.no/mat-og-drikke/matservering/salg-av-mat-fra-privat-kjokken?noJS=true).

## What must customers be told about allergens?

For non-prepacked food, customers must receive the food’s name and relevant allergens in writing in Norwegian. **Allergens** are ingredients that can cause allergic reactions or intolerance.

The labelling requirement covers 14 categories. State those present in the particular food. The information must be visible and easy to read. Oral answers or a QR code may supplement the information but cannot replace it. See the [requirements for non-prepacked food](https://www.mattilsynet.no/mat-og-drikke/merking-av-mat/merking-av-ikke-ferdigpakket-mat?noJS=true).

Use specific names. For example, write “hvete” (wheat) when wheat is involved, and name the type of nut. Just “gluten” or “nøtter” (nuts) is too vague. If a cake actually contains wheat, eggs and milk, the Norwegian information could be: “Sitronkake. Inneholder: hvete, egg og melk.” This means “Lemon cake. Contains: wheat, eggs and milk.” Check the entire recipe, including fillings and decorations.

Prepacked food has additional labelling requirements. Allergens must then be emphasised in the ingredients list. See [Mattilsynet’s allergen labelling guidance](https://www.mattilsynet.no/mat-og-drikke/merking-av-mat/slik-skal-allergenene-merkes?noJS=true) before choosing packaging and labels.

## What information must accompany catered food?

For catering, customers must receive allergen information both before and after ordering. Written information must also be available at delivery. See the [rules on information before and after ordering](https://www.mattilsynet.no/mat-og-drikke/merking-av-mat/merking-av-ikke-ferdigpakket-mat?noJS=true) and the [requirements when delivering catered food](https://www.mattilsynet.no/mat-og-drikke/matservering/catering?noJS=true).

Explaining the contents once over the phone is therefore insufficient. Ensure that the correct information accompanies the food or is clearly available in writing. If the recipe changes, the information must be updated. The requirement also covers food for meetings and events in private homes.

## What should you do before your first sale?

Check the entire process from purchasing to delivery before accepting orders. Use this list as your work plan:

1. Decide which food and quantities you can produce safely.
2. Register the correct activity and check the kitchen and refrigerated storage.
3. Prepare routines for hygiene, temperature, ingredients and failures.
4. Prepare written customer information and test the delivery routine.

Mattilsynet offers a free guidance meeting about the requirements. The meeting is normally in Norwegian, and you can bring someone to translate. The starter guide explains how to book.

If customers will eat on the premises, clarify the municipality’s requirements separately. SamfunnPrep’s guide to [food service licences and the business knowledge examination](https://samfunnprep.no/en/articles/serveringsbevilling-skjenkebevilling-etablererproven) covers that task. You can also find [SamfunnPrep’s practical tools for newcomers to Norway](https://samfunnprep.no/en/verktoy).

## FAQ

### Can I sell food from a private kitchen?

Yes, if the kitchen and routines ensure hygienically safe production. You are responsible for safe food, and regular production for sale must be registered before starting.

### Which form do I use to sell cakes?

For bakery and confectionery production, Mattilsynet directs you to the dedicated form in Altinn. Catering is registered using “Ny matbedrift”. Ask Mattilsynet if you have several activities or are unsure.

### Can a QR code replace written allergen information?

No. Required information about non-prepacked food must be visible and easily accessible in writing in Norwegian. A QR code and oral answers may supplement it.

### Can I use ingredients I brought from abroad?

Not if the ingredients were privately imported. Mattilsynet does not allow privately imported ingredients in food you sell. You must also be able to document where ingredients come from.

### Must a sports club register its cake sale?

Schools, clubs and associations normally do not need registration for short events such as flea markets or 17 May celebrations. They must still meet hygiene requirements. The exception does not apply generally to regular commercial sales from home.

## Sources

- [Salg av mat fra eget kjøkken](https://www.mattilsynet.no/mat-og-drikke/matservering/salg-av-mat-fra-privat-kjokken?noJS=true)
- [Startpakke for nye matbedrifter](https://www.mattilsynet.no/mat-og-drikke/startpakke-for-nye-matbedrifter?noJS=true)
- [Merking av ikke-ferdigpakket mat](https://www.mattilsynet.no/mat-og-drikke/merking-av-mat/merking-av-ikke-ferdigpakket-mat?noJS=true)
- [Internkontroll](https://www.mattilsynet.no/mat-og-drikke/matservering/internkontroll?noJS=true)
- [Lokaler, utstyr og innredning](https://www.mattilsynet.no/mat-og-drikke/matservering/lokaler-utstyr-og-innredning?noJS=true)
- [Sporbarhet av matvarer](https://www.mattilsynet.no/mat-og-drikke/matservering/mathandtering-hygiene/sporbarhet-av-matvarer?noJS=true)
- [Kortvarig salg av mat](https://www.mattilsynet.no/mat-og-drikke/matservering/kortvarig-salg-av-mat?noJS=true)
- [Registrering av næringsmiddelverksemd](https://www.mattilsynet.no/mat-og-drikke/matproduksjon/registrering-og-godkjenning-av-naeringsmiddelverksemder/registrering-av-naeringsmiddelverksemd?noJS=true)
- [Catering](https://www.mattilsynet.no/mat-og-drikke/matservering/catering?noJS=true)
- [Slik skal allergenene merkes](https://www.mattilsynet.no/mat-og-drikke/merking-av-mat/slik-skal-allergenene-merkes?noJS=true)
- [Produksjon av baker og konditorvarer](https://info.altinn.no/skjemaoversikt/mattilsynet/produksjon-av-baker-og-konditorvarer/)

Citation: Hlib Suslov, "Selling food from home: registration and safe food", SamfunnPrep, 2026-10-07T19:16:09.23+00:00, https://samfunnprep.no/en/articles/selge-mat-hjemmefra