Environmental Health Specialist Food Sanitarian
- conducts investigations of food service facilities
- issues licenses for food service facilities
- provides educational services to food service workers and the public health
- investigates food borne illness complaints
- reviews plans for new and remodeled facilities dealing with food service
The Indiana Administrative Code (IAC) under 410 IAC 7-24-79 defines a “retail food establishment” as “an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption”.
Food Manager Certification Exam and Training Program Providers
Need a list of organizations who offer nationally accredited Food Safety Manager Certification programs and exams meeting Indiana requirements?
2022 Mobile Food Establishments
Food truck season is upon us! Mobile eateries are rolling around and serving culinary delights. Below is a current list of Food Trucks permitted in Warrick County.
Planning an event? Contact our office and ask to be added to the e-mail distribution list so you can stay up-to-date as changes are made during the season.
Mobile Unit pre-operational inspections are conducted at the Warrick County Fairgrounds by appointment only. Please call the office and speak to Tina to schedule.
How to Start a Retail Food Business
The Indiana State Food law requires all food establishments be registered through the state or the county health department. The plan review process presents an opportunity to discuss and prepare a proper foundation to enable a food establishment to be successful, remain in compliance over time, and protect public health. An evaluation by the regulatory authority is critical to ensure standards are met for the sanitary design, facility layout, operational and product flow, prevention of environmental health related illness, and promotes public health. Prevention of foodborne illness resulting from poor sanitary facility design is the goal of plan review.
IAC 410-7-24, Section 110, requires that plans be submitted to the regulatory authority. No establishment is to be constructed nor major alteration or addition to be made until details plans have been submitted and approved. Beginning a Retail Food Establishment in Warrick County link is below. The Application, Instructions, and Plan Review Questionnaire can be found on the IN.gov website under “Forms” or by clicking the links below. Plans should include:
- Intended menu to be served.
- Proposed layout, mechanical schematics, construction materials, and finish schedule.
- Food Protection Manager Certification – Examination and training providers for Certified Food Manager requirements effective July 1, 2020 can be found above.
IAC 410-7-24, Section 107 states that the retail food establishment shall notify the regulatory authority with intent to operate at least thirty (30) days prior to registering under the rule. Additional information for the review of the proposed construction, conversion, or modifications and procedures for operating may be requested during the plan review or pre-operational inspection to provide a comprehensive overview of the operation. If all requested information is not submitted, a delay in the review process could occur. An establishment may not open prior to receiving a permit from the Warrick County Health Department.
Application for Plan Review – The section number at the end of each question will help your operation remain in compliance with the Retail Food Establishment Sanitation Requirements, Title 410 IAC 7-24. Click here to view.
Plan Review Questionnaire – Part One should be completed by the owner/operator of the facility and Part Two may need to be completed by the architect/contractor/engineer.
Consult with the Food Division of the Health Department at least thirty (30) days prior to opening a food establishment.
The list below is designed to address questions about the requirements for Temporary Event Food Service, but the list is not all-inclusive.
- Register with the Health Department for a food permit.
- All food/beverage vendors must have a Certified Food Handler Manager unless exempt.
- All food and ice must be obtained from an approved source.
- No storage of beverages or food on or in ice that will be used for shaved ice or drinks, even if ice is in plastic bags. Ice used as an exterior coolant is prohibited as an ingredient.
- Hand washing stations must be set-up with water, soap, and disposable towels provided.
- Employees must wash hands before beginning work and at frequent intervals. Gloves and hand sanitizer are NOT substitutes for hand washing.
- No bare hand contact with “Ready-to-eat-food”‘ employees must use utensil such as tongs, spatulas, deli tissue, single-use gloves, or other dispensing equipment. If wearing single-use gloves, change gloves frequently.
- An enclosed booth; food unit must be enclosed with tight fitting doors and windows and shall be constructed in a way to prevent the entrance of insects.
- Food products must be shielded or covered to protect from contamination and consumer.
- Seasonal booths that have only prepackaged products will NOT be required to have a three-compartment sink. All other operations may be required to install a three-compartment sink.
- An approved container to hold water for hand washing with a flip or turn valve instead of a push button to dispense water is needed along with a catch basin for used water.
- Enough potable water shall be available in the establishment for operation; cleaning and sanitizing utensils, equipment, and hand washing. Options such as a holding tank, containerized water, or hose hookup to adjacent building should be discussed with the Food Division prior for approval.
- If liquid wastes result for an operation, the waste shall be stored in a permanently installed retention tank or container that is clearly marked as wastewater. Retention tank shall be thoroughly flushed and drained during the servicing operations. All liquid waste shall be discharged to a sanitary sewage disposal system. No open drainage on to the ground is allowed.
- Equipment food-contact, nonfood-contact surfaces, and utensils shall be clean to sight and touch. Floors, walls, and counter must be easily cleanable and lights must be shielded.
- Food, utensils, dishware, paper goods, and supplies must be stored a minimum of 6 inches off the ground.
- Probe thermometer is required for temperature monitoring.
- Frozen food must be thawed before the event.
- All potentially hazardous foods must be maintained above 135 degrees Fahrenheit for hot holding and below 41 degrees Fahrenheit for cold holding.
- No eating, drinking, or use of tobacco is permitted in food preparation or service areas.
- Toilet facilities shall be conveniently located and accessible to employees at all times. Approval must be obtained for an adjacent business or portable toilets. Hand washing is mandatory.
- Sanitizer set-up: 2 tsp Chlorine to 1 gallon of water equals 100 ppm of Quat sanitizer as per manufacturer’s instructions. Chemical test strips must be available. Food Contact Sanitizing Wipes are also an option.
- A separate bucket for sanitizer must be available for storing and rinsing wiping clothes. The wiping clothes are to be used for sanitizing any food contact surface. If choosing wipes, the bucket will not be required.
At least one hand washing facility located within the booth must be available for handwashing at all times. The facility must consists of a container with warm potable water (100*F), a catch bucket for wastewater, soap, single-use paper towels, and a trash container. Employees must wash their hands at all necessary times during food preparation and service as specified in 410 IAC 7-24.
Facilities must be provided to wash, rinse, and sanitize multi-use utensils, dishware, and equipment used for food preparation at the site. Proper chemical sanitizer and the appropriate test kit must be provided and used at each site. All dishes and utensils must be air dried.
Proper Sanitizer Concentrations
- Chlorine 50-100 ppm*
- Quaternary Ammonia 200 ppm*
*As indicated by the Code of Federal Regulations (CFR) or by the manufacturer of the product.