All non-TCS baked goods/snack items. Examples include jams, jellies, spreads, egg noodles, candies, roasted coffee grounds, trail mixes, value added foods such as maple syrup and honey, spice blends, and dried teas.
Yes, if low acid fruits and uniformly shredded vegetables are homogenously incorporated into the product prior to baking and the finished product tests are in line with the above guidelines. Fruits and vegetables must not be used as a garnish on top of the finished product.
Yes, produce from a HBV’s garden is approved for incorporating into baked goods. All produce should be thoroughly washed prior to use and may not be used as a garnish on top of the final product.
No. Home-canned vegetables are generally low acid products that require pressure canning and are not considered an approved food source. Due to the risk of Clostridium botulinum, these items may not be sold or added into an HBV final product.
Pasteurized milk sources are the only approved liquid dairy source for baked products.
Depends. Buttercream frostings are not allowed unless you purchase commercially prepared, shelf-stable (not labeled "keep refrigerated" or "refrigerate after opening") products or utilize lab-tested recipes (listed in resources below) if they are followed exactly with no changes to ingredient portion sizes, additions, or substitutions.
Cultivated mushrooms are considered whole produce. As an agricultural commodity, no license or permit is required if intact mushrooms are offered for sale and not further processed past a single harvest (field) cut. However, wild mushrooms must be verified by a certified mushroom identification expert to prevent wild mushroom poisoning.
Yes, if all HBV regulations are followed, including labeling.