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Indiana

Indiana’s laws are restrictive in that sales are only allowed at farmers markets and roadside stands.  Aside from that, however, the laws are quite lenient.  They allow for any food below a certain pH value or water activity level, which basically allows nearly any kind of non-potentially hazardous food.  There is no registration, fees, or process to get setup, and there is no limitation to how much a vendor can sell.

Selling

A vendor may take pre-orders (over the internet, for instance), but they can only deliver them to a farmers market or roadside stand.

Allowed Foods

Prohibited Foods

Any food with a pH value of less than 4.6 and a water activity value of less than 0.85 is allowed.

Low sugar jams and jellies, as well as pumpkin and pear fruit butters, may not be allowed.

Only "non-potentially hazardous" foods are allowed, but certain non-PHFs may not be allowed. Most foods that don't need to be refrigerated (foods without meat, cheese, etc.) are considered non-potentially hazardous. Learn more

Limitations

Limitations
There is no sales limit

Labeling

Sample Label

Chocolate Chip Cookies

"This product is home produced and processed and the production area has not been inspected by the State Department of Health." (10-point type)


Forrager Cookie Company

123 Chewy Way, Cookietown, IN 73531


Ingredients: enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), butter (cream, salt), semi-sweet chocolate (sugar, chocolate, cocoa butter, milkfat, soy lecithin, natural flavors), brown sugar, granulated sugar, eggs, vanilla extract (vanilla bean extract, alcohol, sugar), baking soda, salt (salt, calcium silicate)


Produced on 8/26/2016


NET WT 2 lb 4 oz (1.02 kg)


In addition to net weight, the label must also include the volume of the product.

If a labeling a product isn’t practical (e.g. the product isn’t packaged), the vendor may place a placard with the same information up at the point of sale.

Resources

Law Dates
July 2009
HEA 1309
This page was last updated on

Comments

Does the “roadside stand” need to belong to the home baker? Or could a home baker strike a deal with someone running a successful roadside stand and sell their baked goods at said stand?

A farmer market or road side stand makes me think of open air spots used only during warm weather. Can a farmer market be defined as a point of sale within a building that would provide 12 month sales of allowed items? Can a roadside stand offer any protection from the elements to the buyer and seller or must it be only open air? Finally, as a General Ministry fund booster, my church is considering the sale of “Monster” size cookies to our members on Sundays only. The church provides all ingredients. Before we can evaluate sales or hear responses from our members, the cookies would be made by a few volunteers at their homes following guides for uniform size. Although the kitchen size of our church is somewhat limited, we would have to organize a crew for preparation in the future if we our effort is successful. Each cookie would be wrapped at the baking site and could be uniformly labeled. Sale prices would be per individual cookie rather than a “free will offering”. If this plan works, should the cookies be labeled as “homebaked” regardless of bake site? What are your thoughts? Thank you

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