Indiana

1. Can you sell charcuterie boards from home in Indiana?

No.

Indiana’s Home-Based Vendor (HBV) law allows only non-TCS (non-time/temperature control for safety) foods from a home kitchen. India Government+2India Government+2

The 2025 Indiana Home-Based Vendor Handbook lists products that are not HBV foods, including:

• raw/cooked animal proteins (meat, poultry, fish, seafood)
• prepared foods, specifically naming: “charcuterie boards, fruit salads, lasagna, ready-made meals, etc.” India Government

Translation: In Indiana, you cannot legally sell meat-and-cheese boards, grazing boxes, or cups from your home kitchen.

2. What is allowed from home in Indiana (useful “brand-builder” lane)

As an HBV, you may sell only non-TCS, shelf-stable foods. Purdue and ISDH summaries point to items like: baked goods, candies, dry mixes, jams/jellies that are non-TCS, etc. India Government+1

Charcuterie-adjacent products you can sell home-based:

• spice blends / dry rubs
• candied nuts, snack mixes
• shelf-stable crackers/breadsticks
• jams, honey, shelf-stable chocolate pairings
• “build-your-own board kits” without meat/cheese/refrigerated dips

HBV requirements in Indiana

From the state FAQ/handbook:

• No permit or routine inspection for HBV foods if you stay non-TCS. India Government+1
• Food safety training is required (ANAB/ANSI-accredited food handler course). India Government+2Purdue Agriculture+2
• Labeling required with producer name/address, ingredients, allergens, and a home-kitchen disclaimer. India Government+1
• Direct-to-consumer sales allowed broadly (markets, events, online, home), but only for HBV-legal foods. India Government+1

3. What you need to sell real charcuterie in Indiana

Once you include meat and/or cheese boards, you move into the licensed food establishment lane.

A) Approved commercial kitchen is required

Indiana local health guidance is clear:

• A commissary or commercial kitchen cannot be your home kitchen. India Government
• Food for catering/retail service may not be prepared in a private home unless it meets full food-code facility standards (which homes essentially don’t). India Government

Your options:

• rent a commissary/shared commercial kitchen
• lease a restaurant kitchen off-hours
• build your own permitted kitchen (plan review + inspection)

B) Get a Food Establishment Permit

Permits are issued by your local health department based on your model. Typical categories:

• Retail Food Establishment / Deli-style prep (selling boards for pickup/markets)
• Caterer / Commissary Kitchen (delivery, grazing tables, event setups) India Government+1

Expect:

• application + fee
• pre-opening inspection
• routine inspections after you open vanderburghhealth.org+1

C) Food safety manager

Most LHDs require at least one Certified Food Protection Manager (ServSafe Manager or equivalent) for TCS operations, plus handler training for staff.

D) Meat & dairy sourcing

Use only:

• USDA/state-inspected meats
• commercial pasteurized cheeses/dairy
• If you plan to cure/smoke/dry meats yourself or vacuum seal (ROP) boards, that’s a special process that usually needs extra approvals/controls.

4. Indiana startup lanes (choose your path)

Lane A — Home-based, legal now

Non-TCS add-ons/kits only

1.   Take approved food handler training

2.   Label with HBV disclosure

3.   Sell direct to Indiana consumers

India Government+1

Lane B — Full charcuterie boards & grazing tables

1.   Secure a commercial/commissary kitchen

2.   Apply for LHD retail or catering permit

3.   Pass inspection

4.   Operate with cold-chain + sanitation SOPs

India Government+2India Government+2