Rules & Regulations

Indiana Farmers Market Food Rules Made Simple

Not all foods follow the same rules. What you need depends on what you’re selling and where you’re selling it. 

 

QUICK RULE OF THUMB

If it’s:
• Whole and uncut → lighter rules
• Shelf stable baked or cottage food → moderate rules
• Cut, frozen, canned, pickled, or juice → strict rules

 

​Raw Fruits & Vegetables (uncut)

Examples: whole tomatoes, apples, peppers

✔ No license needed to sell at the farm or farmers market
✔ Follow safe growing practices
✔ If selling wholesale to stores, you need GAP certification

 

Low-Risk Homemade Foods

Examples:
• Non-hazardous baked goods (cookies, breads without cream filling)
• Dry mixes and seasoning blends
• Herbal or flavored vinegar
• Honey, maple syrup, sorghum
• Traditional jams and jellies
• Fermented foods like sauerkraut

✔ No license needed when selling at the farm or farmers market
✔ Must follow Indiana cottage food labeling rules
✔ Labels are required

⚠ If selling door-to-door, at events, or to stores, you may need a licensed kitchen and food certification. ServSafe

 

Cut or Frozen Produce

Examples:
• Cut fruit cups
• Sliced vegetables
• Frozen fruit or veggies

✔ Must be made in a licensed kitchen
✔ Retail food license required
✔ Food handler certification may be required
✔ Must be fully labeled

Once you cut or freeze it, the rules change.

 

High-Risk or Highly Regulated Foods

Examples:
• Apple cider
• Low-acid canned foods like green beans or corn
• Pickled vegetables (acidified foods)

These require:
✔ Licensed commercial kitchen
✔ Retail food license
✔ Special food safety training
✔ Approved recipes or processing authority
✔ Full labeling
✔ Possible FDA oversight