Two major changes under the new law include 1) how and where products can be sold and 2) the addition of requirements for food handler training.

The biggest change to how and where products can be sold is: All HBV products can only be shipped within Indiana and are not allowed to be shipped across state lines.

There are three categories of honey producer/sellers:
1. a wholesale food establishment (WFE) operated under 410 I AC 7-21 and IC 16-42-5
2. a retail food establishment (RFE) operated under 410 I AC 7-24 and IC 16-42-5; and
3. a vendor operating under IC 16-42-5-29 (Home Based Vendor “HBV”). - most of us fall under the HBV category

Per the new law effective July 1, 2022, all home-based vendors will be required to obtain a food handler certificate.  Currently, there are two options: attend a half-day food handler course and take the ServSafe assessment through a Purdue extension office priced at $40 price includes a food handler guide, or attend the online ServSafe Food handler course which includes the assessment for $15.  Once you pass the test there is no further access to the food handler course. I did find a discount code that brings the online price down to $12 with discount code employee20  I am not sure how long the discount code will stay active.

At the beginning of the course it states it should take approximately 2 hours to complete the course modules.  It does not allow you to fast forward.  It does allow you to review previous modules, pause, and resume without issue.  I found the online course to be one of the better online courses I have taken.  There is a 50 question assessment at the end of the course.  I found most of the questions had obvious answers.  The ServSafe Food Handler Certificate is valid for 3 years.

Online Food Handler ServSafe link:

https://www.servsafe.com/access/ss/Catalog/ProductList/22

Unfortunately, since this new law was recently passed with little notice.  There are currently only a few options to attend the ServSafe Food Handler workshop through the Purdue Extension offices at this time.  I am sure there will be more to come online shortly.  Since it is Fair Season, it may be a while before more in-person Food Handler courses will be available through the Purdue Extension Offices.

https://purdue.edu/servsafe/workshops%20?_ga=2.70435152.1345092023.1656004767-248961477.1656004767

https://ag.purdue.edu/department/foodsci/home-based-vendors.html

from the Purdue Website

WHAT ARE THE LABELING REQUIREMENTS?
All food products produced by home-based vendors must include the following information:
• The name and address of the producer
• The common or usual name of the food product
• The ingredients of the food product, in descending order by predominance by weight
• The net weight and volume of the food product by standard measure or numerical count
• The date on which the food product was processed
• The following statement in at least 10 point type: "This product is home produced and processed and the production area has not been inspected by Indiana Department of Health. NOT FOR RESALE."

They did add the zoom recording from a June 23th presentation to the bottom of the Purdue's Home Based Vendor website.  They added some additional information at the bottom of the website also.

I hope you find this info useful.  

Thank you,

Jeff Abshear