Introduction 5
Home-Based Vendor (HBV) History and Regulations 6
Definitions 6
General Requirements for Home-Based Vendors 8
Inspections 9
Non-TCS HBV Food Products 11
Determining the Shelf-Stability of HBV Products 17
TCS and Non-HBV Food Products 18
pH Values of Common Raw Commodities and Food Ingredients 22
Which Home Producers Are Not Considered Home-Based Vendors? 24
Approved Methods and Materials for Final Product Packaging 25
Packaging Permeability Results 26
HBV Experiments Conducted by Purdue University Food Entrepreneurship and Manufacturing Institute (FEMI) 28
Product Decision Trees 34
Frequently Asked Questions 35
Home-Based Vendor Best Practices 42
Current Home-Based Vendor Regulations 43
Science-Based (Academic) Resources Available 46
Contact Us 47

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