distribute the product. All HBV products must only be sold and shipped within the State of Indiana. HBVs may sell their products in the following methods:

• In-person, by telephone, through the internet
• Delivered to the end consumer in person, by mail, or via a third-party carrier

Food Safety Training Requirement

All HBVs must obtain a food handler certificate from a certificate issuer that is accredited by the American National Standards Institute (ANSI). There are several companies who offer training courses that meet this requirement, including in-person course offerings through Purdue Extension. Please contact your local health department for additional information on other approved certificate issuers.

Labeling

All food products produced by HBVs must include the following information visible on each product:

• The name and address of the producer
• The common or usual name of the food product
• The ingredients of the food product, in descending order by predominance by weight
• The net weight or volume of the food product by standard measure or numerical count
• The date on which the food product was processed
• The following statement in at least 10-point type: “This product is home produced and processed, and the production area has not been inspected by the State Department of Health. NOT FOR RESALE.”

Inspections

While HBVs are not subject to routine inspections or product sampling, local health departments have authority to inspect production sites, if they have cause, such as receiving a consumer complaint or if a food product is misbranded or adulterated.