Indiana § 16-42-5.3-4 Requirements for the preparation and sale of a food product

Indiana Statutes

§ 16-42-5.3-4 — Requirements for the preparation and sale of a food product

Indiana § 16-42-5.3-4

Title 16HEALTH

Art. 42REGULATION OF FOOD, DRUGS, AND

Ch. 5.3Home Based Food Products

This text of Indiana § 16-42-5.3-4 (Requirements for the preparation and sale of a food product) is published on Counsel Stack Legal Research, covering Indiana primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

Ind. Code § 16-42-5.3-4 (2026).

Text

A home based vendor shall prepare and sell only a food product that is:

(1)made, grown, or raised by an individual at the individual's primary residence, including any permanent structure that is on the same property as the residence;

(2)not a time temperature control for safety food;

(3)prepared using proper sanitary procedures, including:

(A)proper hand washing;

(B)sanitizing the container or other packaging in which the food product is contained;

(C)storing the food product safely;

(D)producing the food product in a food preparation or packaging area in which animals are not present; and

(E)cleaning and sanitizing of surfaces that have contact with the food product;

(4)not resold;

(5)sold in person, by telephone, or through the Internet; and

(6)delivered to the end consumer i

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A home based vendor shall prepare and sell
only a food product that is:
(1) made, grown, or raised by an individual at the individual's
primary residence, including any permanent structure that is on
the same property as the residence;
(2) not a time temperature control for safety food;
(3) prepared using proper sanitary procedures, including:
(A) proper hand washing;
(B) sanitizing the container or other packaging in which the
food product is contained;
(C) storing the food product safely;
(D) producing the food product in a food preparation or
packaging area in which animals are not present; and
(E) cleaning and sanitizing of surfaces that have contact with
the food product;
(4) not resold;
(5) sold in person, by telephone, or through the Internet; and
(6) delivered to the end consumer in person, by mail, or by a third
party carrier.