The Food Safety Program is designed to prevent the transmission of disease and hazards from food products prepared for human consumption.  This program works to ensure food safety through proper handling of food in compliance with the Indiana Food Code.  The Health Department Food Section conducts inspections, plan reviews, investigations, surveys, and educational activities for restaurants, grocery stores, mobile food service units, school cafeterias, and temporary food stands throughout Vanderburgh County.

Food related complaints, questions, food permits, and plan review, should be directed by email or phone
(812) 435-5695, Monday through Friday, 8:00 am to 4:30 pm


Permits

Food permits are issued for a calendar year, and must be renewed by March 1st of each year to avoid a late fee.

Note:  Plan Review and Inspections are required for new facilities, remodeling and for any change in ownership of an existing facility.  You must contact the Food Section of the Health Department for Plan Review and Inspection prior to applying for a food permit (812) 435-5695.

Food Permit Applications

The following are the only types of Food Permits that can be issued:

Restaurant/Tavern/Bar or Caterer/Commissary Kitchens.  Permanent facility.
RESTAURANT 2017 application

Grocery/Bakery/Food Mart/Convenient Store.  Permanent facility.
GROCERY 2017 application

Mobile Food Unit.  Travels from site to site selling food from a vehicle or cart and that must return to a commissary, restaurant, of licensed food establishment to be serviced, cleaned, storage of food, and restocking after each days use.
MOBILE 2017 application

Temporary Food Facility.  Operates for a period of no more than fourteen (14) days in conjunction with a single event or celebration.  No temporary food facility may be licensed or operated except in conjunction with a transitory special event.  These temporary facilities must comply with all state and local Permit requirements.  Examples of Temporary Food Events:

      • Festivals, Carnivals, Church and School Events.
      • Circuses, Rodeos, Street Fairs and Restaurant Food Shows.
      • Youth Sporting events, and Holiday Celebrations.

TEMPORARY 2017 application

Vending Machines for Perishable Food.  Requires refrigeration and beverages dispensed in cups.  All prepackaged non-perishable foods are exempt from permit.
VENDING OPERATORS 2017 application

Snow cone, shaved ice, other seasonal food operations, and farmer’s markets.
SEASONAL 2017 application


Certification Training Classes for Food Service Employees.

Section 118 of the Indiana Retail Food Code Title 410 IAC 7-24

Requires that at least one (1) person per facility has a “certified food employee”, who has shown proficiency of required information through passing a test that is part of an accredited program.

In our area the following programs are approved but may not be limited to:

1.       Ivy Tech College, 3501 First Ave., Evansville, IN

ServSafe Certification consists of one 8 hour training and testing for $145, contact 812-429-9810, or fax 812-429-1495 for more information/registration.

2017 Classes: January 21, February 25, March 25, April 27 (Thursday), May 20, June 24, July 29, August 26 September 23, October 28, November 18, & December 9

For ServSafe Food Protection Manager Exam Re-Certification only contact 812-429-9852 Workforce Certification which can schedule a computerized on-line exam Monday-Saturday at a cost of $51 for Ivy Tech student, $81 for non-Ivy Tech student.

2.        Safe Food Handlers Corporation can provide one 8 hour day training day at $140.

2017 Classes : January 10, February 10, March 20, April 4, May 2, June 13, July 18, August 10, September 14, October 12, November 12, December 14

Also offer on-line course & examination at $175.
Contact 1-888-793-5136, or www.sfhcorp.com.

 


Grease Trap/Interceptor Information

The following information regarding grease traps/interceptors is for all food facilities in Evansville and Vanderburgh County.  This is not all inclusive but the information will help answer some questions about the requirements for grease traps in food establishments and food markets.

Policy for Design, Installation, & Maintenance of FOG Removal Systems
Grease Trap Maintenance Log
Best Management Practices for Controlling Fats, Oil, and Grease

An Informational Approach to Managing Food Materials and FOG
Grease Trap Sizing Questionnaire