WI SB739

Creates a new licensing exemption for "nonpotentially hazardous foods" (shelf-stable items like baked goods that don't require temperature control) prepared and sold from home, in addition to the existing exemption for home-canned pickled fruits and vegetables with pH 4.6 or lower

Raises the annual gross sales cap from $5,000 to $40,000 for home food producers to qualify for the licensing exemption, with two tiers: "small producers" earning under $10,000 and "cottage food producers" earning $10,000-$40,000

Requires all home producers to register with DATCP, obtain a registration number, maintain liability insurance, and label products with producer name, registration number, preparation date, ingredient list (including allergens), and the statement "This product was made in a private home"

Cottage food producers ($10,000-$40,000 in sales) must have at least one household member with a DATCP food protection practices certificate involved in food preparation, and those making nonpotentially hazardous foods must undergo home inspections

Small producers (under $10,000 in sales) must display a sign stating products are homemade and not subject to state inspection, while cottage food producers receive an inspection certificate for public notice