During the study, researchers aimed to capture the pH and Aw variabilities that could result while using certain ingredients or different recipes. For example, researchers were interested in whether fruits such as apples of different varieties or ripeness could impact the final product’s pH.

The findings and recommendations from this research are detailed on subsequent pages of this document. Recommendations follow the assumption that HBVs will follow all other HBV requirements and regulations.

Home-Based Vendor (HBV) History and Regulations

In 2009, the State of Indiana passed House Enrolled Act (HEA) 1309, which created regulations permitting HBVs to prepare select food products in the kitchen of their primary residential home and sell those food products directly to the end consumer.

In 2022, the regulations were updated with the passing of HEA 1149. HEA 1149 expanded ways to sell HBV products, identified select product exemptions, and incorporated training requirements for individual HBVs.

HBV food products are regulated under IC 16-42-5.3 and are enforced by local health departments within the State of Indiana. HBV regulations permit the sale of food products that are not time/temperature controlled for safety (TCS) foods. Foods in this category do not require refrigeration for food safety and pose little food safety concern when prepared in a clean environment using good hygienic practices.

Definitions

Term Definition
Academic/science-based resource Science-based journals, articles, books, reports or educational resources written by experts in the field. NOTE: As it pertains to this handbook, referenced resources have undergone appropriate testing to ensure that the product is safe if the recipe is prepared exactly as written.
Acidification The process of adding acid (e.g., vinegar) or acid foods to a low-acid food to lower its pH.
Acid food Foods that have a natural pH of 4.6 or below.
Advisory statement An advisory statement is required on each label in 10-point type to indicate that:
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