Home-Based Vendor Essentials

Event description

This training is designed for entrepreneurs who want to legally produce and sell homemade food in Indiana. Presented by Sara Dzimianski with Perry County Purdue Extension, this session breaks down Indiana’s Home-Based Vendor (HBV) law in clear, plain language and explains exactly what you can make, how to label it, and where you can sell it.

Participants will learn the key difference between allowed and prohibited foods, including how Time/Temperature Control for Safety (TCS) rules determine whether a product can be sold from a home kitchen. The training also covers product guidelines for common items like baked goods, jams, honey, and nut butters; labeling requirements; approved sales channels; and important packaging and food safety practices.

Whether you’re exploring a cottage food business or already selling at farmers' markets, this session will help you avoid common compliance mistakes, understand the science behind shelf-stable foods, and confidently navigate Indiana’s HBV regulations. Participants will also learn where to get testing, training, and ongoing support from Purdue Extension and the SBDC. A printed copy of the Indiana Home-Based Vendor Handbook will be provided to all participants.

Note - If you are selling items out of a commissary kitchen, food truck, or brick-and-mortar location, join us for Opening a Food Business: Permits, Inspections & Safety class instead!

Bring your questions!

This event is being held in-person on the 4th floor at Innovation Pointe which is located at 318 Main St. Evansville, IN 47708. Street parking is free for 2 hours. You can also park at the Locust Street Parking Garage located at 416 Locust St, Evansville, IN 47708.

Fifth Third Bank is a sponsor of the Southwest Indiana SBDC and makes programming like this possible.