For Utah microenterprise home kitchens (MEHK)
Your home kitchen's 72-hour logs, ready on your phone.
Item temperatures every 2 hours and fridge logs every 4, on your phone: the logs Utah Code 26B-7-416 names.
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Why 72 hours is hard
What makes 72 hours
hard?
You opened to feed people, not chase clipboards.
- Selling food up to 72 hours later means item logs every 2 hours and fridge logs every 4.
- You are the cook, the seller and the bookkeeper, and a missed log cannot be made up.
First things first
Do I even need MEHK,
or is this cottage food?
MEHK is permitted by the health department. Cottage food is registered by the Utah Department of Agriculture and Food, and we do not run that program.
Free: the Utah inspection-ready checklist
Every rule an inspector can check, in plain words, with where it comes from. Print it. Tick what you have.
- Cafés, restaurants and other permitted kitchens (PDF)
- Food trucks and carts (PDF)
- Home kitchens (MEHK) (PDF)
- Church and community kitchens (members only) (PDF)
Pick your place, type your email, and the PDF downloads.
Find your permit path first, free.
The law
What does the law say,
line by line?
The home kitchen law, in plain words, with where each line comes from. Its two logs are on your Today screen.
Home kitchen 72-hour logs
TCS food is sold the same day, or within 72 hours only with item logs every 2 hours and fridge/freezer logs at start, end and every 4 hours. Keep 90 days.
Utah Code 26B-7-416(8)(a)
How long can food stay in a restaurant fridge?Home kitchen limits
No on-site consumption, direct-to-consumer only, no raw milk or molluscan shellfish, no processes needing a HACCP plan, customer notice, operate only at permitted location and hours.
Utah Code 26B-7-416(8)
Utah food handler permit
Food handlers finish an approved course within 14 days of starting and get a county permit within 30 days. Valid 3 years.
Utah Code 26B-7-413; R392-103; R392-102-4(14)
Do you need a food handler permit in Utah?Does your county differ? 3 of Utah's 13 health departments do
Utah law: course by day 14, permit by day 30, valid statewide. Southwest Utah: their page says get the permit before handling food. Southwest Utah food page
Utah law: a permit from any Utah health department is valid statewide. Summit County: check with them (their Code says they "may" accept another county's card). Summit County Code of Health §1-6-5(A)(3)
Utah law: course by day 14, permit by day 30, valid statewide. Weber-Morgan: their regulation says have the permit before you start work. Weber-Morgan Food Service Sanitation Regulation §6.20 (2-103.12(B))
What else can the inspector check? 3 more rules
Certified food safety manager
At least one supervisor is a certified food safety manager. State law says renew every 5 years (26B-7-412(2)(a), effective 5/6/2026), but its definition still says 3 (26B-7-401(9)(b)): renewing within 3 years meets both. Send proof to your local health department within 30 days.
Utah Code 26B-7-401(9), 26B-7-410, 26B-7-412; Food Code 2-102.12 (Utah amendment); R392-102-4(13)
Do you need a food handler permit in Utah?Does your county differ? 8 of Utah's 13 health departments do
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Bear River: check with them (their packet says 3 years). Bear River Food Establishment Information Packet
Utah law: send proof to your health department. Davis County: keep the certificate at the shop; they check it at inspection and record it. Davis County food handler permit page
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Salt Lake County: their Health Regulation #5 (2018) still says every 3 years, so renew by their date or confirm with them. Utah law: send proof to your health department. Salt Lake County: register your manager with the department. SLCo Health Regulation #5 §4.1.4(iii)(a); SLCo Health Regulation #5 §4.1.4(i)
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). San Juan: check with them (their permit forms say 3). San Juan permit application
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Summit County: check with them (their Code of Health (June 2026) still says 3). Summit County Code of Health §1-6-5(B)(3)(c)(i)
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Tooele County: check with them (their page says Utah recognizes only 3). Tooele County food safety manager information page
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Utah County: check with them (their course handout says 3 years). Utah County 2025 Food Safety Manager Courses (PDF)
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Weber-Morgan: check with them (their page says every 3 years). Utah law: send proof to your health department. Weber-Morgan: register your manager with them and post the registration certificate where customers can see it. Weber-Morgan food handler permits page; Weber-Morgan Food Service Sanitation Regulation §6.19 (Food Code 2-102.22)
Date marking and disposal
Ready-to-eat TCS food held over 24 hours is labeled and used within 7 days at 41°F (day of prep = day 1); home kitchens: same day or 72 hours.
Food Code 3-501.17, 3-501.18; R392-102-12(7)–(9)
How long can food stay in a restaurant fridge?Hot and cold holding
Hot 135°F or above and cold 41°F or below, except a whole roast cooked on the roast chart (130°F or above, not on a food truck), raw shell eggs (the air around them 45°F or below) and food marked under time control (Food Code 3-501.19, 4 hours, not on a food truck). Food carried to an event is probed at loading and on arrival.
Food Code 3-501.16, 3-501.19; R392-102-12(6)
What are the hot and cold holding temperatures?
See the two logs on the screen you will use.
A selling day
What does a selling day
with logs look like?
Both logs show on Today from day one. Open the app to see what is due and what is late.
Food temperatures
Take the temperature of any food you will sell later. The app calls it
TCS item temperatures
.Fridge and freezer
The fridge and freezer check comes up every 4 hours. Type each reading, and it is saved with the time.
Also in the law
The law also names fridge and freezer readings at the start and the end of the day. Type those on the same check.
Kept
The law asks you to keep these logs 90 days. The binder PDF starts at the last 90 days.
These are the two logs Utah Code 26B-7-416 names, and both are on Today from day one.
What is in, what is not
What does CleanCleaver
not do for me?
Here is exactly what is in, and what is not.
- The two logs the law names, saved with the time.
- A binder as one PDF, starting at the last 90 days.
- The home kitchen rules, each with its Utah Code section.
What stays with your county. The permit application and its fees: ask your county.
Cottage food: that is a different program.
Home mode is a separate space for household chores. It has no legal logs and no binder.
Look at exactly what is in and what is not.
The cost of a gap
What if a log
is missed?
The law lets you sell for up to 72 hours only with these logs. Without them, food made yesterday has to be sold today or not at all.
CleanCleaver does not judge your permit or an inspection.
After the orders
Cook what you love.
The logs are on your phone.
Cook one full week of orders on the free days first.
25 days free. Cancel anytime.
Questions? Call or text (415) 640-1667.
One or two people is Solo, $8 a month per location, and the first 25 days are free.
Questions
Before you
start.
Can I sell food I made more than a day ago?
Under Utah's home kitchen law, TCS food is sold the same day, or within 72 hours only with item logs every 2 hours and fridge and freezer logs at the start, the end and every 4 hours. Keep them 90 days.
What about cottage food?
Cottage food is registered by the Utah Department of Agriculture and Food, not the health department. CleanCleaver does not run that program.
What are the home kitchen limits?
No on-site eating, direct to the customer only, no raw milk or molluscan shellfish, no process that needs a HACCP plan, a customer notice, and only at your permitted location and hours.
Is Home mode the same as this?
No. Home mode is a separate space for your household: chores, guides and use-by dates. It has no legal logs and no binder. The home kitchen logs are in your business.
Will it remind me every two hours?
In a browser, yes, once you say yes when the app asks. Open the app and Today shows what is due and what is late. It does not send texts.
What does a home kitchen pay?
By the size of your staff list, per location per month: Solo $8 for one or two people, then Small $24, Team $40, Kitchen $69. The 25 free days start when you add a card on Stripe's page. Cancel before they end and you pay nothing. 25 days free. Cancel anytime.
Your binder is ready when the inspector is.
Pick your place. Start with one shift.
Start your 25 days free See it work
25 days free. Cancel anytime.
Questions? Call or text (415) 640-1667