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
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.
Grocery/Bakery/Food Mart/Convenient Store. Permanent facility.
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.
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.
Vending Machines for Perishable Food. Requires refrigeration and beverages dispensed in cups. All prepackaged non-perishable foods are exempt from permit.
VENDING OPERATORS application
Snow cone, shaved ice, other seasonal food operations, and farmer’s markets.
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 (ServSafe Food Protection Manager Exam) consists of one 8 hour training and testing for $175, contact 812-429-9810, or fax 812-429-1495 for more information/registration.
One 8 hour Saturday class with Testing:
2017 Classes: December 9
2018 Classes: January 27, February 24, March 22 (Thursday), April 28
For ServSafe Food Protection Manager Exam Test only contact 812-429-9852 Workforce Certification.
If you are interested in taking the exam only, the testing center charges a $45 proctor fee, and the candidate needs to purchase an electronic voucher from http://www.servsafe.com/ at a cost of $36. The total cost is $81. After paying for the voucher, please call the Ivy Tech Certification and Workforce Assessment Center at 812-429-9852 to schedule the test and pay the $45 proctor fee.
2. Safe Food Handlers Corporation can provide one 8 hour day training day at $150 with shipping. Class located at Comfort Inn 8331 East Walnut Evansville.
2017 Classes : 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.