| Term | Definition |
|---|---|
| Standards of identity (SOI) | The FDA standards of identity are the necessary information required to call a product by its given name. SOI identifies what proportion of ingredients and processing methods are required for specific products (e.g., noodles, sweeteners, vanilla extract, etc.). |
| Third-party carrier | Also known as a third-party logistics provider, third-party carriers are couriers that offer logistics services between the shipper and the consumer. |
| Time/temperature controlled for safety (TCS) |
TCS foods, as stated in IC 16-18-2-351.7, require time or temperature control to limit the growth of pathogenic bacteria or formation of toxins. TCS foods were previously referred to as “potentially hazardous foods” in Indiana Code. The following products and/or ingredients are examples of TCS:
TCS foods are not permitted to be sold by HBVs. |
| Vacuum packaging | The process of removing air from a container or bag to create an airtight seal. |
| Water activity (Aw) | The measure of water available for metabolic processes, such as bacterial growth, in a food. A food with water activity below 0.85 does not allow for the growth of pathogenic bacteria. |
General Requirements for Home-Based Vendors
IC 16-42-5.3 requires all HBVs to meet the following requirements:
Sanitary Procedures in the Production Site
All HBVs must use sanitary procedures when preparing food products. The procedures include, but are not limited to:
- Proper handwashing and good personal hygiene
- Storing the product safely in a manner where contamination is not likely
- Producing food in an area where animals are not present
- Cleaning and sanitizing food contact surfaces with cleaning agents that are labeled for cleaning/sanitizing food contact surfaces
Requirements to Sell Home-Based Vendor Food Products
HBVs must only sell their product directly to the end consumer. Products cannot be sold to a warehouse, retail food establishment, wholesaler or another entity that intends to further