In 2009, the Indiana General Assembly created a unique opportunity for individuals to produce products out of their home kitchens under the home-based vendor exemption. However, there are limitations to the rule that protect consumers from potential health risks with foodborne illness. This three-part webinar series describes the opportunities and the limitations of the rule, the science behind the regulations and safe/best practices for food production. Part 3 of the series focuses on best practices to produce safe, high-quality food; safe preparation methods in the kitchen; and safe handling methods when selling.
Format: Flash video (.flv) - requires a video player capable of playing Flash
Run time: 58 minutes
** All three are available for $20. Please call 1-765-494-6794 for details.