Starting a Wholesale Food Business
Frequently Asked Questions
Certificate of Free Sale
Resources
Meet the Team
The Wholesale Manufactured Foods Program is dedicated to safeguarding public health by ensuring the safety and security of manufactured food products in Indiana. Our mission is achieved through a multifaceted approach encompassing the following key activities:
- Inspections: We conduct regular and thorough inspections of food manufacturing and distribution facilities. These inspections are designed to ensure that all operations comply with established food safety regulations and standards, thereby preventing contamination and ensuring only safe food products enter the marketplace.
- Consumer Complaint Investigations: We take consumer complaints seriously and investigate them promptly. By addressing these concerns, we can identify potential food safety risks and take corrective actions to prevent harm to consumers.
- Certificates of Free Sale: We issue certificates of free sale to businesses that demonstrate adherence to applicable rules and regulations. These certificates facilitate the export and domestic trade of food products, ensuring that only safe and compliant products reach the market.
- Consultation Services: We provide consultation and guidance to a wide range of stakeholders, including the public, industry professionals, and regulatory partners. Our consultations aim to promote best practices in food safety and manufacturing, helping to build a culture of safety and compliance within the industry.
By integrating these comprehensive activities, the Wholesale Manufactured Foods Program is committed to minimizing food safety risks, protecting public health, and ensuring that consumers have access to safe, wholesome food products.
Frequently Asked Questions
- Can I start a wholesale food business out of my house?
A separate kitchen or facility may be built in the home with an entrance leading directly from that room to the outside. A basement, converted garage or building not used for any other purpose may be an acceptable option. Building codes and zoning laws must also be considered. It is best to contact the wholesale food protection program to determine if your particular home design is acceptable.
- What is an approved kitchen?
An approved kitchen is a facility that is inspected by either the State Health Department or local health department and adheres to the Wholesale Food Code, if a wholesale facility, and the Retail Food Establishment Sanitation Requirements, if a retail facility. Food establishments that are both wholesale and retail must follow both sets of rules which are very similar.
- Do I need a license for my business? Is there a fee involved?
The State of Indiana does not license wholesale food establishments. All wholesale facilities must register with this department using State Form 13054 at least 30 days prior to opening. This registration must be submitted along with any needed product testing, HACCP plan, and training documentation as needed. There is no fee involved with registration. If the facility changes location or changes ownership a new registration must be submitted reflecting the change.
- Do I need to contact my local health department?
It is not necessary for wholesale facilities to contact their local health department. However, if you intend to sell any of your products at retail, you must notify your local health department. They will provide the Retail Food Establishment Sanitation Requirements.