Indiana § 16-42-5.3-8 Food sampling and inspection; powers of the state department

Indiana Statutes

§ 16-42-5.3-8 — Food sampling and inspection; powers of the state department

Indiana § 16-42-5.3-8

Title 16HEALTH

Art. 42REGULATION OF FOOD, DRUGS, AND

Ch. 5.3Home Based Food Products

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Bluebook

Ind. Code § 16-42-5.3-8 (2026).

Text

(a)A home based vendor is subject to food sampling and inspection if:

(1)the state department determines that the home based vendor's food product is:

(A)misbranded under IC 16-42-2-3; or

(B)adulterated; or

(2)a consumer complaint has been received by the state department.

(b)If the state department has reason to believe that an imminent health hazard exists with respect to a home based vendor's food product, the state department may order cessation of production and sale of the food product until the state department determines that the hazardous situation has been addressed.

(c)For purposes of this chapter, the state health commissioner or the commissioner's authorized representatives may take samples for analysis and conduct examinations and investigations through any officers or

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(a) A home based vendor is subject to food
sampling and inspection if:
(1) the state department determines that the home based vendor's
food product is:
(A) misbranded under IC 16-42-2-3; or
(B) adulterated; or
(2) a consumer complaint has been received by the state
department.
(b) If the state department has reason to believe that an imminent
health hazard exists with respect to a home based vendor's food
product, the state department may order cessation of production and
sale of the food product until the state department determines that the
hazardous situation has been addressed.
(c) For purposes of this chapter, the state health commissioner or the
commissioner's authorized representatives may take samples for
analysis and conduct examinations and investigations through any
officers or employees under the state health commissioner's
supervision. Those officers and employees may enter, at reasonable
times, the facilities of a home based vendor and inspect any food
products in those places and all pertinent equipment, materials,
containers, and labeling.