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Starting a Retail Food Business
Starting a retail food business requires careful
planning, knowledge of food safety, and skillful management, in addition
to knowledge of Indiana Food laws and any federal regulations.
Indiana State Department of Health
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”. This includes a delivery service or a
mobile/temporary facility where consumption is on or off the premises,
such as a festival food vendor, and regardless of whether there is a
charge for the food. Examples include: a restaurant, a catering
operation, a grocery store, a tavern, or a food bank.
All of these establishments located in Clark County are
required to register with the Clark County Health Department. |
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Protocol for Opening a New Food Establishment
New restaurants and food service establishments are
required to submit a plan review to the Clark County Health Department.
If your establishment is new or being remodeled:
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Submit state approved plans to the Clark County Health Department for plan review at least 6 weeks prior to opening
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Confirm your state approval or apply for approval by contacting Fire and Building Services (317) 232-6422 402 West Washington Street Room E245 Indianapolis, IN 46204
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There is a $50.00 plan review fee, and a $100.00 new establishment fee. These
fees
must be paid at the time of plan submittal.
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Your plans will be submitted to an Environmental Health Specialist/Health Inspector for review. After which, a letter and completed food service check sheet will be returned to you, either with an approval or with concerns or questions about the plan.
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After plans are approved you must pay for your Food Establishment Permit. This fee amount depends on the number of employees you will have, and is renewed yearly with a January 31 expiration every year.
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After all approvals and permits have been granted, please contact your Health Inspector to schedule a pre-opening inspection. This inspection will look at equipment, facilities and lay out. This is an excellent time to make any necessary changes and shall be conducted at least 1 week prior to opening.
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The final step is the opening inspection. This inspection should be conducted on your opening day or during the preparation for a V.I.P. or staff celebration prior to opening of the facility to the public.
Opening days or V.I.P. events cannot take place during holidays or
weekends, and during regular office hours. Food handling techniques will be inspected, food temperatures will be taken, and any final questions you may have will be addressed. If no critical violations are found, you will be issued a Food Service Permit. This permit must be displayed in a place for public viewing.
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After opening, you may wish to keep in touch with your Health Inspector for any questions that may arise. Clark County Health Department will make
efforts to inspect the facility at least twice during a calendar year. Additional inspections may be deemed necessary if complaints are lodged with the Health Department office.
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