In 2009, Indiana established the "home-based" vendor exemption for food entrepreneurs who wish to use their home kitchens to prepare food for sale. This publication explains which foods qualify for this type of production, the locations where home-produced foods can be sold, and the responsibilities of the home-based vendors who choose this production method. It also provides a list of recommended first steps for home-based vendors who are just getting started. 4 pages. Color.
Disponible en español.
Other titles in the Purdue Extension Food Entrepreneurship Series:
FS-14-W, Organic Foods
FS-15-W, Food Preservation Methods
FS-16-W, Regulations for Indiana Food Processing
FS-17-W, Using an Approved Kitchen to Prepare Food for Sale