No. Pickled and acidified foods pose botulism risks if the pH and other critical control points are not controlled during processing. In retail, acidification is considered a special process and is subject to additional regulatory requirements.

No. Fermented foods consist of foods that require refrigeration upon processing or are subject to further regulatory requirements.

While allergen labeling is not required, it is highly encouraged. The nine food allergens recognized in the U.S. are milk, eggs, wheat, soy, tree nuts, sesame, peanuts, fish, and shellfish.

No. Freezer corn is considered a cooked plant food which requires temperature control after blanching. Exception: unblanched freezer corn.

No. Dietary supplements are beyond the scope of the HBV rule.

No. Homemade vanilla extract production is beyond the scope of the HBV rule due to its alcohol content.

No. Only commercially prepared, shelf-stable sauces can be mixed to make barbecue/hot sauces.

It depends on the sanitation requirements from the local health department. Please reach out to the local health department in which you wish to provide samples for further information.

No. HBVs do not require food permitting by law; however, the farmers market manager may request a copy of the food handler’s certificate and support documentation (e.g., liability insurance).

Under HBV law IC 16-42-5.3-5(a)(1) the HBV is required to put their name and primary residence address on the product. PO Box addresses do not meet the requirement.