Home Made Food
Using a Home Kitchen to Prepare Food for Sale
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.
, Purdue Extension.The Education Store
at Purdue includes many publications about food entrepreneruship.