When fresh fruits and vegetables are cooked, cut, dried, frozen, peeled, or otherwise processed before sale, you are required to take additional precautions beyond good agricultural practices for food safety. These precautions are called Good Manufacturing Practices (GMPs). Information about GMPs is available from Purdue Food Science.

In most cases, federal and state regulations require that food be processed in a certified facility that is inspected by the state department of health or an equivalent agency.

In some states, however, certain types of food that are made in a home or uncertified kitchen may be sold with restrictions. In Indiana, the Home Based Vendor law and regulations cover these exceptions. Products like jams; jellies; pickles; dried fruits, vegetables, or herbs; some types of cakes, pies, and bread; and some other processed foods may be sold directly to final consumers even if the products aren’t made in a certified kitchen.

More information about the Indiana Home Based Vendor law and regulation is available from Purdue Food Science.

See also the resources below for information about food safety for processed foods in a home kitchen.​