Traditional HBV items include cakes, cookies, breads, jams, and jellies. Upon further study and consideration, the Indiana Department of Health saw fit to expand this list to account for variations of traditionally prepared HBV goods, and to provide clarity on their public health justifications.
The following list is meant to provide information on non-temperature controlled for safety foods that are compliant with HBV regulations. The list is neither complete nor all-inclusive. If you find a product not covered on the list, please contact your local health department or Purdue University Extension FEMI Office.
| Category | Finished product (common name) | Public health comments |
|---|---|---|
| Baked goods | Baklava | Non-TCS product |
| Kolache (select) | Product must not contain TCS ingredients. (excluding: milk and eggs) | |
| Lamington | Non-TCS product | |
| Scones | Product must not contain TCS ingredients (excluding milk and eggs) | |
| Baking mixes | Cake, cookies, or bread | Product must not contain TCS ingredients (excluding milk and eggs). Alternative protein flour must come from a commercially prepared source. |
| Bread | Bagels | Plain or baked with herbs, or uniformly incorporated cheese |
| Cheddar cheese bites | Ensure cheese is uniformly shredded and the final internal bake temperature of the product is a minimum of 165F | |
| Cheese biscuits | Ensure cheese is uniformly shredded and the final internal bake temperature of the product is a minimum of 165F |