Indiana Cottage Food Law 2026: HBV Rules, the July 1 Food Freedom Shift, and What Bakers Should Do Now

Yes, you can sell baked goods and other non-TCS foods from your home kitchen in Indiana, and the state's framework for home bakers is one of the most baker-friendly in the country. No sales cap. No state permit. No routine home-kitchen inspection. Just an ANSI-accredited food handler certificate, a few label elements, and a verbatim disclaimer that has to stay exactly right.

The wrinkle — and it's a big one — is that Indiana's "Food Freedom" law, House Enrolled Act 1424, takes effect on July 1, 2026, and it adds a second set of rules on top of the home-based vendor framework you've been reading about. The current home-based vendor (HBV) law (IC 16-42-5.3) does not go away. IDOH's May 26, 2026 guidance is explicit: "all statutes for home-based vendors (IC 16-42-5.3) remain in force." So this guide walks you through both tracks — current HBV rules and the new homestead/small-farm pathway — and flags where the rules, the labels, and the sales cap differ.

If you only remember three things, make them these: you do not need a state permit to sell non-TCS foods from your home today; you do need an ANSI-accredited food handler certificate; and the exact 10-point disclaimer on your label is not optional, and it changes wording after July 1, 2026 if you move to the new pathway.

At a glance: Indiana cottage food at a glance

What that means for you: the right-hand column isn't a replacement for the left — it's a new doorway. If you're a home baker selling cookies, jams, and bread today, the current HBV law is still your track. If you're a small farm raising meat, or you want to sell TCS foods like cheesecakes and meat pies, the July 1, 2026 pathway is what unlocks that.

What you can sell under current HBV rules

Right now, Indiana home-based vendors are limited to non-TCS foods — the things that don't need refrigeration for safety, plus the one home-canned exception. Purdue Extension spells out both the allowed list and the long list of foods an HBV cannot sell. If your product requires time or temperature control to keep pathogenic bacteria from growing or toxins from forming, it is off-limits under current HBV rules.

In plain English: under the current HBV framework you can sell breads, cookies, cakes, candy, granola, dried fruit, whole nuts, and the classic high-acid fruit jam, but you cannot sell pickles in oxygen-sealed jars, salsa, cheesecake, cream-filled pastries, or any kind of meat or dairy product. Pet food and pet treats are explicitly not regulated under HBV rules — those go through the Office of the Indiana State Chemist (OISC).

What changes on July 1, 2026: HB 1424 and the new pathways

In March 2026, Indiana legislators passed House Enrolled Act 1424 — the Farm and Homestead Food Sales law, sometimes called the "Food Freedom" bill. It created a separate set of rules under IC 16-42-5.4 for two new categories of producer: homestead vendors and small farm operators. IDOH's May 26, 2026 guidance to local health departments is the clearest public summary of how those pathways will work.

Here's the high-level shift, in your terms:

• The current HBV law stays in place. You can keep selling non-TCS foods from your home kitchen with no sales cap, no permit, and your existing 10-point disclaimer.
• A new "homestead vendor" pathway opens for people who want to sell from their property (primary residence or agricultural property) at a farmers market, online, or via delivery — including TCS foods, prepared foods, baked goods, candy, produce, natural sweeteners, fruit spreads, and meat products raised on the property. The cap is $1.5 million in gross annual sales of food or meat products.
• A new "small farm" pathway opens for land primarily used to grow crops or raise livestock, with the same $1.5 million cap, the same food categories, and sales limited to the farm, farmers markets, online, and delivery.
• Sales must still go to the direct end consumer. Both new pathways repeat the same warning: if you cross into wholesale, IDOH will treat you as an unlicensed wholesale food establishment, and 21 CFR 117 kicks in.

Annual revenue cap and sales channels

Indiana's current HBV law is genuinely uncapped. The locked IDOH guidance lists home-based vendors as having no annual gross income restrictions — your cottage bakery can grow as far as the law allows under HBV rules, and the only practical ceiling is the non-TCS product mix.

That changes on July 1, 2026 for the two new pathways, and the cap is generous: $1.5 million in gross annual sales of food or meat products. That cap applies to homestead vendors and small farm operators, not to the home-based vendor track you're on today.

Where you can sell, side by side:

For shipping specifically, the IN.gov FAQ says records for products shipped or mailed to end users must be kept for at least one year after the date of sale. The new homestead/small-farm pathway adds a separate shipping rule: a food handler certificate from an ANSI-accredited issuer is required if you ship or deliver — even in-state — and shipped products must use sealed packaging.

What that means for you: if you're already an HBV and you ship cookies in zippered bags, you can keep doing that. If you start shipping under the new pathway in 2026, plan to show the cert on request. Either way, don't ship out of state. IDOH's guidance is unambiguous: "Food products may not be shipped or delivered to an end consumer who is located outside of the State of Indiana." Interstate commerce is governed under federal law and requires registration with IDOH as a manufactured foods business plus compliance with 21 CFR 117.

Permit, registration, and training

You don't need a state permit to sell as a home-based vendor in Indiana, and you don't pay a registration fee. Purdue describes IC 16-42-5.3 as the home-based-vendor exemption from the Retail Food Establishment Permit, and the IN.gov FAQ frames HBV products as direct-to-consumer sales rather than a licensed wholesale food business.

What you do need is a food handler certificate from a certificate issuer accredited by the American National Standards Institute (ANSI). Purdue Extension names ServSafe Food Handler as a program that meets the requirement, and the certification is valid for three years. The IN.gov FAQ adds a useful wrinkle: "Upon request, the home-based vendor must provide a copy of the certificate to the state department or end consumer." You don't have to file it with anyone up front, but you have to be able to produce it on request.

A few practical things worth knowing:

• Egg sellers are an exception. If you're only selling eggs, the FAQ is clear: "Eggs are considered a potentially hazardous food item; therefore, the permitting is different" and a food handler certificate is not required. Duck, quail, and turkey eggs require a permit from the local health department regardless.
• Local festivals and farmers markets can still say no. The law gives organizers the opportunity to host HBVs; it doesn't force them. Per the FAQ, "It is not a requirement that farmers markets, fairs or festivals allow HBVs to sell at their event."
• You can't move into a rented commercial kitchen. The FAQ answers this directly: "No, that is considered a food business and requires a license. HBV products must be produced in your primary residence." A barn or shed on the same property is fine; a separate rented space is not.

For the July 1, 2026 homestead/small-farm pathway, IDOH's guidance is even more permissive on licensing: "operators complying with all requirements are not subject to additional regulations enforced by local or state government authorities, except in cases where local or state authorities are enforcing federal law." The trade-off is that an ANSI-accredited food handler certificate is required if you ship or deliver, and IDOH or your local health department can still investigate foodborne illness complaints.

Labeling requirements

Indiana HBV labels are not a list of "nice-to-haves." Purdue Extension and the IN.gov FAQ agree on what's required, and the locked frontmatter captures all six elements. Here's the breakdown:

A few clarifications worth keeping handy:

• Allergens are not legally required on Indiana HBV labels. The IN.gov FAQ is explicit: "IS IT NECESSARY TO INCLUDE ALLERGEN LABELING ON MY HBV? No, it is not necessary." That said, customers expect it, and listing major allergens (milk, eggs, wheat, peanuts, soy, tree nuts, fish, shellfish, sesame) is a simple way to build trust. MyPorch already tracks this data on the product side — using it on your label is a free win.
• Online sellers must publish the label online too. The FAQ says: "If you are selling online, the food product label must be available on your webpage/market website." If you don't have a website, the label still has to appear on whatever marketplace listing you use (Instagram, Facebook, an Etsy shop, a MyPorch storefront).
• Unpackaged products need a placard at the point of sale. If you're selling a loose granola or a single cookie from a market table, the same label information has to appear on a sign or card next to the product.
• The disclaimer must be in at least 10-point type. Purdue calls that out specifically. Don't shrink it to fit a cute label design.

The exact current HBV disclaimer

Your label must display this exact statement, printed in at least 10-point type. Don't paraphrase it, don't drop the "NOT FOR RESALE" line, and don't put it in italics. Indiana's current HBV law treats this as a fixed, statutory-style string:

This product is home produced and processed and the production area has not been inspected by Indiana Department of Health. NOT FOR RESALE.

Indiana Code does not prescribe a particular font; the rule is the 10-point minimum. A 10-point disclaimer in a clean sans-serif font reads fine on a 2"×3" label — you almost never need to break the rest of your layout to fit it.

The new disclaimer under HB 1424 (effective July 1, 2026)

If you move to the homestead-vendor or small-farm pathway after July 1, 2026, your label uses a different statement. IDOH's May 2026 guidance quotes it as:

This product was produced by a homestead vendor or the owner of a small farm that is exempt from government licensing and inspection.

This new label also requires the name of the homestead vendor or small farm owner, the address, the ingredients in descending order by weight, a description of the product, and a description of allergens that might have come into contact with the product. Notice that the new pathway's required label list explicitly includes allergen information — different from the current HBV rules.

Now that you know the rules — here's how to start selling

You've read the rules, the tables, the disclaimers, and the July 1, 2026 footnote. Here's the practical sequence for actually getting your Indiana home bakery or cottage food business up and running. Print this section and stick it on the fridge.

1. Decide which law you'll operate under. If you're a home baker selling non-TCS foods, the current HBV track is the simplest path: no cap, no permit, no inspection. If you want to sell meat, prepared foods, or TCS items from your property or a small farm, plan for the July 1, 2026 homestead/small-farm pathway and the ANSI certificate that comes with shipping.
2. Get your ANSI-accredited food handler certificate before your first sale. ServSafe Food Handler is the program Purdue Extension names; the cert is valid for three years. Keep a digital copy and a paper copy — you have to produce it on request.
3. Confirm your kitchen is at your primary residence. A separate building on the same property (a barn, a shed) is allowed under the FAQ. A rented commercial kitchen is not — that flips you into a licensed food business.
4. Build your product list using the non-TCS table above. Jams, cookies, breads, candy, granola, dried fruit, honey, whole nuts. If you want to add a borderline product later, send it to your local health department or Purdue Food Science for water activity and pH testing.
5. Create labels with all six current HBV elements. Producer name and mailing address, common product name, ingredients in descending order by weight, net weight or volume, the date processed, and the verbatim 10-point disclaimer. If you sell online, post the same label on your website or marketplace listing.
6. Set up your sales channels. A MyPorch storefront handles online orders, pickup windows, and product details. For farmers markets, confirm with the market master that HBVs are allowed before you pay the booth fee.
7. If you'll ship, pick a tamper-evident packaging approach or commit to keeping shipping records for a year. Either is compliant under current rules; pick the one that's easier for your workflow.
8. Set your prices and track your revenue. The current HBV track has no cap, but tracking revenue by product line is how you'll know when (or if) you want to grow into the homestead-vendor pathway.
9. Plan a 2026 label re-print. After July 1, 2026, if you ever sell under the new pathway, you'll need a second label design with the new disclaimer and allergen line. Building that into your 2026 budget now keeps the transition from sneaking up on you.

For broader label planning, use the MyPorch cottage food labeling requirements guide as your checklist companion. Before you open orders, sanity-check your margin with the home bakery pricing guide, then set up your weekly launch rhythm with the guide to taking pre-orders for a home bakery.

Frequently asked questions

Is a kitchen inspection required for Indiana home-based vendors? No routine inspection. IDOH may inspect after a complaint or a food-safety concern, but if you're following the HBV rules, you won't see an inspector on a schedule.

What about "registration" for Indiana cottage food? There is no separate registration step. You're an HBV by virtue of following the HBV rules; you don't register with IDOH. You do need to be able to produce your food handler certificate on request.

Can local health departments inspect my home kitchen in Indiana? Only in response to a complaint or a food-safety concern, per the IN.gov FAQ. Routine inspections are not part of the HBV framework.

Is a general business license required for cottage food in Indiana? That's a local question, not a state cottage-food question. Your city or county may still require a general business license or a zoning approval regardless of your HBV status. Check with your local clerk or planning office before you take your first order.

How long is the Indiana food handler certificate valid? Three years, per Purdue Extension. Recertify before it expires so you're never selling with a stale cert.

Where can I get an ANSI-accredited food handler certificate in Indiana? Purdue Extension offers in-person classes through county Extension offices. ServSafe runs the same course online. Both fulfill the ANSI requirement.

Does the Food Freedom Bill (HB 1424) remove the food handler certificate requirement in Indiana? No for current HBVs: the ANSI-accredited certificate requirement remains part of the HBV track. For the new homestead and small farm pathways, IDOH's May 2026 guidance ties the certificate to shipping or delivery — if you ship or deliver under the new pathway, the ANSI cert is not optional.

What new products will be allowed under Indiana's HB 1424 after July 1, 2026? For homestead vendors and small farm operators, IDOH's guidance lists meat products (raised on the property), prepared foods, baked goods, candy, produce, natural sweeteners, and fruit spreads — a much wider list that includes TCS foods and meat. Many of these products are still subject to federal regulations, especially on the meat and prepared-food side.

Can I make pickles or salsa under Indiana's cottage food law? Under current HBV rules, no — acidified foods like pickles and salsa are explicitly prohibited. The IN.gov FAQ lists "Pickles made by acidification or fermentation if the product is sold in an oxygen sealed container" and "Low acid" and "acidified foods" like pickled green beans, pickled beets, and salsa as not allowed. Forrager notes that you can sell traditional pickles and other fermented produce if they are not stored in oxygen-sealed containers — but the safer interpretation for most home sellers is to skip pickles and salsa until you qualify under the new pathway.

Are cheesecakes or other refrigerated items allowed in Indiana? No, not under current HBV rules. Cheesecakes are TCS foods. The new homestead/small-farm pathway may open that door, but the meat, dairy, and prepared-food side is still subject to federal rules, and IDOH flags that many prepared foods fall under USDA FSIS oversight.

Can I sell meat or poultry products from my home in Indiana? Not as an HBV. Poultry and rabbit are exempt from food-establishment requirements when sold at a farmers market or roadside stand, but they must be sold frozen at the point of sale and follow the rules in IC 15-17-5-11 — these are separate from the HBV framework, not part of it. Under HB 1424 (effective July 1, 2026), you may be able to sell meat products raised on the property if they are slaughtered, processed, and labeled in compliance with IC 15-17-5 and handled under the new pathway.

What does "non-potentially hazardous" mean for Indiana cottage food? It's Indiana's older term for "non-TCS" — a food that does not need time or temperature control to limit the growth of pathogenic bacteria or the formation of toxins. If your product needs to stay refrigerated for safety (not just for quality), it's TCS and out of bounds for current HBV sales.

Can I make custom wedding cakes under Indiana's cottage food law? You can make non-TCS wedding cakes (buttercream, fondant, ganache made with shelf-stable techniques) as an HBV. If the design requires refrigeration (a whipped-cream filling, a cream-cheese frosting that needs to stay cold), you're in TCS territory and that's outside current HBV rules.

Will Indiana have a sales cap after July 1, 2026, under HB 1424? Yes, for the new pathways. Homestead vendors and small farm operators are limited to $1.5 million in gross annual sales of food or meat products under IDOH's guidance. The current HBV track is still uncapped and still in force.

What happens if I exceed the sales cap as a homestead vendor in Indiana? IDOH's guidance is clear: if a homestead vendor is found selling beyond the end consumer, 21 CFR 117 applies, and under IC 16-42-1-6 the operator would need to register as a wholesale food establishment and comply with federal regulations. In short, you become a different kind of business.

Can I sell Indiana cottage food online? Yes, but the same label information that appears on the package must also appear on your website or marketplace listing. If you're selling on Instagram, Facebook, Etsy, or a MyPorch storefront, post the full label on the product page.

Can Indiana home-based vendors ship products within the state? Yes, in person, by mail, or by a third-party carrier. The state line is the line: IDOH's guidance says you cannot ship to an end consumer outside Indiana.

Can Indiana home-based vendors ship out of state? No. The IN.gov FAQ is direct: "CAN I SHIP MY PRODUCTS OUT OF STATE? No, a home based vendor may not ship or deliver food product to an end consumer who is located outside of Indiana." Interstate commerce is governed under federal law and requires registration as a manufactured foods business with IDOH plus compliance with 21 CFR 117.

Can I use third-party delivery services like DoorDash for cottage food in Indiana? Third-party carriers are allowed under current HBV rules for delivery to the end consumer. Keep in mind that if you use a delivery app to reach a customer in another state, you've crossed the interstate line — and that's prohibited under the HBV framework. Stay in Indiana for delivery.

Can I wholesale my homemade food to stores or restaurants in Indiana? No, under current HBV rules. The IN.gov FAQ is explicit: "CAN I SELL MY HBV PRODUCTS TO MY LOCAL GROCERY STORE? No, all products must be sold direct to consumer. Selling through a grocery store is considered wholesale and requires a permit and inspected kitchen." The new homestead/small-farm pathway under HB 1424 also requires direct-to-end-consumer sales; wholesale to retail would still flip you into a different regulatory category.

What is the exact required disclaimer for Indiana cottage food labels? "This product is home produced and processed and the production area has not been inspected by Indiana Department of Health. NOT FOR RESALE." In at least 10-point type. Don't paraphrase, don't drop the second sentence, and don't put it in tiny print.

Will the Indiana cottage food label disclaimer change with HB 1424? Yes, for the new pathway. After July 1, 2026, homestead vendors and small farm operators use: "This product was produced by a homestead vendor or the owner of a small farm that is exempt from government licensing and inspection." The current HBV disclaimer stays in place for the existing HBV track.

Is a production date required on Indiana cottage food labels? Yes — "The date the food was processed" is one of the six required elements. Use a clear, consistent format like "Produced on 06/26/2026."

Do I need to include allergen information on my Indiana cottage food labels? Not under current HBV rules. The IN.gov FAQ is clear: "IS IT NECESSARY TO INCLUDE ALLERGEN LABELING ON MY HBV? No, it is not necessary." We still recommend listing major allergens — it builds customer trust and the data is already in your product records. The new homestead/small-farm pathway does require allergen information on the label.

What if my Indiana cottage food product is not pre-packaged? Put the same label information on a placard or sign at the point of sale. The rules cover the information, not just the package.

Do I need to collect sales tax on cottage food in Indiana? Generally, sales of unprepared food for home consumption are exempt from Indiana sales tax, but tax treatment depends on what you sell, how it's packaged, and where you sell. Confirm with a tax professional or the Indiana Department of Revenue.

Can I hire employees for my Indiana home-based vendor operation? The HBV framework describes an individual making and selling food from their primary residence. Bringing in non-family labor, or producing off-site, can push you out of the HBV exemption. The FAQ also makes it clear that you can't make products in a rented commercial kitchen. If you want to grow with help, that's a conversation about moving to a licensed food business or planning for the new pathways.

What is the difference between a "home-based vendor" and a "homestead vendor" in Indiana? A home-based vendor (HBV) operates under IC 16-42-5.3, sells non-TCS foods, has no sales cap, and works from a primary residence. A homestead vendor, under IC 16-42-5.4 starting July 1, 2026, operates from their property or a farmers market, can sell a broader set of foods (including TCS and meat products raised on the property), and is limited to $1.5 million in gross annual sales. The labels and the required disclaimer are different. The HBV law stays in force — the homestead vendor is a new, additional pathway.

Where can I find the official Indiana cottage food law? IC 16-42-5.3 for the current HBV framework. IC 16-42-5.4 for the new homestead and small farm pathways created by HEA 1424. Purdue Extension's Home-Based Vendors page and IDOH's May 2026 guidance memo are the most readable summaries, and the IN.gov HBV FAQ is the cleanest plain-English version of the current rules.

Recent law changes (changelog)

Indiana's cottage food landscape is in the middle of one of the most consequential changes in the state's history, and the timeline matters for your labels, your product mix, and your 2026 plans. Here's the running list, most recent first.

2026 — House Enrolled Act 1424 (Farm and Homestead Food Sales). Signed in March 2026, effective July 1, 2026. Created two new home-food pathways under IC 16-42-5.4 — homestead vendors and small farm operators — with a $1.5 million annual gross sales cap, a broader allowed-product list (including TCS foods, meat products, prepared foods, candy, produce, natural sweeteners, fruit spreads), and a new required label disclaimer. Local and state authorities are largely preempted from adding licensing or inspection requirements, but federal food-safety rules still apply to meat and many prepared foods. Current HBV rules under IC 16-42-5.3 remain in force.

2026 — IDOH Farm and Homestead Food Sales Guidance (May 26, 2026 memo). The Indiana Department of Health published operational guidance to local health departments, clarifying how the new pathways interact with the existing HBV framework, how shipping works under the new rules (ANSI cert, sealed packaging, in-state only), and how the new label disclaimer reads. This is the document most of the new-pathway details in this guide are drawn from.

2023 — Whole, uncut produce moved out of HBV regulation. As of July 1, 2023, whole and uncut produce is no longer regulated under home-based vendor regulations. If you grow tomatoes and sell them whole at a market, the HBV framework doesn't apply to that product line.

2022 — House Enrolled Act 1149 (the current HBV framework). Indiana's 2022 rewrite of the cottage food law did two big things: it expanded sales channels to in-person, telephone, internet, mail, and third-party carrier delivery (in-state only), and it added the mandatory ANSI-accredited food handler certificate requirement. It also kept the no-sales-cap, no-permit posture that makes Indiana so friendly to home bakers.

Earlier — House Enrolled Act 1309 (2009) and Senate Bill 185 (2021). The original 2009 law set the foundation for home-based vendor sales at farmers markets and roadside stands. The 2021 bill made technical updates that paved the way for the broader 2022 rewrite.

Last reviewed 2026-06-26. Next review due 2026-12-23. The July 1, 2026 effective date for HB 1424 is the single most important date in this changelog; we will refresh this guide as IDOH publishes additional resources.

Official sources

• Purdue Extension — Home-Based Vendors
• Forrager — Indiana (secondary)
• IN.gov Home Based Vendors FAQ (PDF)
• IDOH Farm and Homestead Food Sales Guidance (May 26, 2026 PDF)