TCS and Non-HBV Food Products
The following list provides the common names of foods that are classified as “time-temperature control for safety foods” (TCS foods). This is not an all-inclusive list. Please contact your local health department or Purdue University FEMI Office for any additional inquiries.
Time-temperature control for safety foods (TCS) are not permitted to be prepared by HBVs due to the inherent risks of pathogenic microorganism growth associated with water activity and pH interactions as described on page 17.
The following categories of products are not considered HBV products.
- Raw/cooked animal protein (meats & tallow)
- Prepared foods (casseroles, charcuterie boards, fruit salads, lasagna, ready-made meals, etc.)
- Dairy products (excluding commercial dairy products intended to be used only as an ingredient)
- Products using cut leafy greens as an ingredient (kimchi, salad, sauerkraut, etc.)
Foods that are not covered within the scope of the HBV Rule shall be produced by a permitted operator within a Food Establishment inspected by a local health department or the Indiana Department of Health.
It is the responsibility of each HBV to thoroughly read House Enrolled Act 1149 to ensure that that products prepared within their primary residence kitchen comply with Indiana law.
| Category | Finished product (common name) |
Public health comments |
|---|---|---|
| Beverages | Alcoholic | Products – including solid foods – which contain 0.5% or more ABV are subject to additional regulations |
| Cold brew coffee | Cold brew coffee is subject to additional regulatory requirements. | |
| Fresh-pressed juice | Fresh pressed juice is subject to additional labeling and regulatory requirements | |
| Kombucha | Finished product alcohol contents exceed ABV limit of 0.5%. Reference: IC 7.1-1-3-5 |
|
| Cakes | Cheesecake | TCS Food Product. |
| Pumpkin roll | All varieties except those using icing which have been commercially prepared or made with a science-based academic recipe and classified as non-TCS |