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 2 of the series focuses on pH and water activity, "bad bugs" in food, and six basic food safety control conditions.
Format: Flash video (.flv) - requires a video player capable of playing Flash
Run time: 58 minutes
Read more about Part 1 and Part 3.
** All three are available for $20. Please call 1-888-398-4636 for details.