Introduction

This handbook was developed by the Indiana Department of Health in partnership with the Food Entrepreneur and Manufacturing Institute (FEMI) at Purdue University. The recommendations provided in this document are science-based, supported by data collected by Purdue University, designed with industry best practices in mind, and aligned with regulatory requirements for home-based vendors (HBVs) operating within the State of Indiana.

HBVs and local health departments may utilize this handbook to determine what food products can be safely prepared and sold within the State of Indiana under HBVs regulations. This handbook is not all-inclusive.

HBVs are strongly encouraged to contact their local health department to confirm that a certain food product can be produced under IC 16-42-5.3. HBV regulations (IC 16-42-5.3) are overseen by the Indiana Department of Health Division of Food Protection and enforced by local health departments.

Maintaining a safe food system requires all food producers, including HBVs, to take precautionary measures. HBVs who prepare and sell food to the public have the immense responsibility of following food safety regulations and good practices to ensure they produce safe products for their end consumer.

While Indiana has previously identified foods as time/temperature control for safety (TCS) or non-TCS, there are many food products that are not clearly defined, creating confusion surrounding which products are approved for HBV production. To provide clarity and scientific support on this topic, Purdue University conducted a study on a series of commonly produced HBV products to determine their food safety profile. The focus of the study was based on several survey responses from county health departments and Purdue Extension Educators to understand questions that are commonly asked by HBVs. Fifteen products were tested, hermetic seal conditions were identified, and safe product packaging was determined. The study was conducted in Nelson Hall of Food Science at Purdue University.

A team of Purdue researchers prepared food products and investigated the intrinsic properties of finished potential HBV products – specifically to identify its water activity and pH – to determine if pathogen growth was supported. In food science, it is recognized that pathogens cannot grow in a food if the water activity (Aw) is less than 0.85 or the pH is below 4.6. For some products that undergo a kill step, internal temperature data was collected and compared to lethality temperatures for the microbes of concern. The team also looked at properties which may impact legality, such as the alcohol content in applicable foods.