RETAIL FOOD ESTABLISHMENT SANITATION REOUIREMENTS INDIAIYA STATE DEPARTMENT OF'HEALTHTITLE 4IOIAC 7.24 WIIITLEY COUNTY ORDINANCE

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1 RETAIL FOOD ESTABLISHMENT SANITATION REOUIREMENTS INDIAIYA STATE DEPARTMENT OF'HEALTHTITLE 4IOIAC 7.24 WIIITLEY COUNTY ORDINANCE Farmer's Market Vendor Requirements Produce Sales: Registration required: Application only Fee:None Produce Sales/with Sampline: Produce orisins: All produce grown outside of Whittey County must be clearly labeled as to the producer location (example: Michigan Cherries, Georgia Peaches, etc.) Permit required: Temporary Annual Permit Insoestion - required Sanitation requirements : Hand washing facili ty Utensil washine facility Glove usage (required in preparation) Sampies (cut produce) displayed on ice Potable water used to wash produce Water sample required for water used for produce washing if wash water originates from a well. Information is available from the Whitley County Health Department for requirements for temporary food vendors. i.e. See hand washing and utensil washing information available at the Health Department. Also see temporary Food Establishment Check List. Food Sales: Permit required: Temporary Annual Permit - - For sale of hazardous foods only.

2 Inspectionrequired: on site and at preparation site for hazardous foods onlv ie. foods of animal or plant origin which depend upon propri temperature control for safety. necessary and no permit t-ee required. See labeling,page 5_6. Education: Food Safety Certification: required Preoaration: Food must be prepared on site, or in an inspected, approved and licensed facility. (No hazardous food for pubric consumption may be prepared in a residential kitchen.) Labeling: Food stuff not prepared on site requires labeling as set forth in Title 410 -IAC 7-24 Retail Food Establishrnent Sanitation Requirements Section 146. Home Cannins for public consumption (with the exception of simple fruit jellies, and fruit preserves> canning is not permitted due to botulism hazwd. (Products such as fruit butters are not permiued,) Non-Profit Food Sales: irements for canned manufactured products for Food must be processed in an approved, licensed, and inspected facility. Inspection: Food processing facilities require inspection and Licensing by the Indiana State Department of Health Wholesale Division, and permitted through that entity. Education Requirement: Attendance in the Purdue University, Better processing Course. Food Safety Certification: required Labeline required: in accordance with the Indiana State Department of Health Food Sanitation Guidelines. (410 rac 7-24) Section 146 Permit: Application only Education requirements - exempt

3 Food Preparation: Food must be prepared by a member or members of the organization. The organization for which the fund raiser is benefiting must be informed of the event. Food Preparation Facility: The food prep location, if used for the non-profit food preparation, must be inspected if used more than 15 times per yearlor a for profit entity who prepares food for sale by a non-profit organization, must be licensed and inspected. Labeline: ' Requirement: Monetary Benefits: Documents: All individual food items prepared by members must be clearly labeled with the name of the person who donated the item/or the person in charge shall keep a list of who prepared each item for sale at the event. Not for profit fundraising events must be preregistered as to place, time, and foods to be served one week before the event. No less than9}% of funds acquired must be donated to the sponsoring organization. The organizationmust supply the Whitley County Health Department with the proper documents i.e.: a Federal tax exempt LD. number or a Letter of Determination from the Indiana State Department of Revenue upon request. Free safety information for Temporary food stands is available at the Health Department. Fresh Meat and Poultry Sales: Permit required: Annual Mobile Permit Education: Food Safety Certification Required Processins:,T,TT,fr"JfJ,",ffi,:::::"n:T;?ll'Ti:il:. ##ilot' licensed facility, inspected by the Indiana Board of Health, and must bear the Indiana State processing stamp. Laberine : S anitation c de : -fflt ;:rt,tffi ffit*i:,nt'ff ffiht

4 Refriqeration: Fresh meat products must be stored for 4l degrees F. or below or sold frozen. Egg Sales: Permit required: Annual Mobile Permit Education: none Packaging: Used or previously labeled egg cartons are not permitted. Licensing: The facility where eggs are produced must be inspected by the Board of Animal Health, and producers must be registered with the Egg Board. Note: No fee, licensing or registration is required to sell fresh eggs directly from the farm. Refrigerationl Fresh eggs are to be kept refrigerated at the point of purchase. Cider Sales: Permit: Annual Mobile Permit Education: exempt Pasteurization: All cider sold at a public market must be pasteurized. Refrieeration: 4l degrees or below at point of purchase Note: no "drops" (apples which have fallen off the tree may not be retrieved to produce cider for public consumption.) Inspection: An inspection and licensing is required. Cider products sold to retail markets require a license and an inspection by the Indiana State Department of Health Wholesale Division. Products sold only by producer, need only be licensed by. Whitley County Health Department. Value Added Product: Permit: Annual & Mobile Inspection: at facility Eg$r $25.00 (plus $25'00 mobile fee) Education: exempt The State Department of Health has listed certain food items as "Value Added" products. They include: cider, maple syrup honey, and sorghum. Guidelines for the production and sale of these items is available upon request at the Writley Courtty Hsitlth DeparttttenL.

5 Cheese Products: Permit required: Annual Mobile Education: Food Safety Certification plus any additional education required by the state. Inspection: Inspection of processing facility required. Pasteurization: All cheese products must be pasteurized. Refrigeration: Cheese products must be kept refrigerated at 4I degrees or below at point ofpurchase. Home Based Vendors: Regulations pertaining to the public sale of food items prepared in residential kitchens. Permit required: no requirement i Inspections: not required, unless a complaint is filed Sanitation requirements: Prepared by an individual who practices proper sanitary procedures. Location: It is unlawful to sell any home produced food product to the public from any location other than a roadside stand, or Farmer's Market, and may not be resold ataretail estashblishment. Food Type: Only non hazardous food products may be sold' (Those not requiring temperature control). Labeling: See labeling section for instructions and disclaimer. Packaging: All glass containers for jams, jellies, preserves or similar products must be provided with a rigid metal cover. F I-TRTHER INF O RtrtrATI ON Reduced Oxvgen Packaging: Foods produced for sale at a Farmer's Market are restricted from being sold in any types of vacuum packaging.

6 L The common name of the food or, absent a common name, an adequately descriptive identify statement. 2. If made from two Q) o, more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer or distributor. Bulk Unpackaged Food: Bulk, unpackaged food not intended for immediate consumption that is available for consumer self-dispensing or that is portioned to consumer specifications shall be prominently labeled with either of the following information in plain view of the consumer: 'lhe manut'acturer's or processor's label that was provided with the lbod. ) Bulk unpackaged food need not be labeled if: (1) a health, nutrient content, or other claim is not made; or (2) the food is manufactured or prepared on the premises of the retail food establishment, (as person can inquire as to ingredients). Retail food establishment or manufacturers' dating information on foods may not be concealed or altered. Labsling for non-hazardous. for profit food produced in residentialocations must include the followine information: L. Name and address ofproducer. 2. Common or usual name of food. 3. The ingredients of the food product, in descending order by predominance by weight. 4. The net weight and volume of the food product by standard measurement or numerical count. 5. Date on which food was processed. 6. The following statement in at least l0 point type: THIS PRODUCT IS HOME PRODUCED AND PROCESSED. AND THE PRODUCTION AREA HAS NOT BEEN INSPECTED BY THE STATE OR LOCAL DEPARTMENT OF HEALTH. Permits: All pennits must be posted.

7 Notice: No one day permits will be issued for Farmer's Market Vendors, Notice: Out of County vendors must present a copy of the respective Health Department permit. The Whitley County Health Department is here to serve you and the community. If you have any questions please call the Whitley County Food Safety Inspection Officer at l2l.