ISDH: Retail Food Protection Program

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ISDH Home > Consumer Protection > Retail Food Protection Program Retail Food Protection Program

Program Overview

Welcome to the home page for the Indiana State Department of Health (ISDH) Retail Food Program. The Retail Food Program is responsible for sanitation, labeling, and overall safety of food products at the retail level. This includes food served by restaurants, grocery stores, bed and breakfasts, temporary food stands, and vending machines. Program staff provide training and technical assistance to local health departments; inspect retail food establishments located on state property; and provide training and technical assistance about food safety to local health departments, consumers and businesses.

Announcements / Current News

The U.S. Department of Homeland Security (DHS) and the U.S. Social Security Administration (SSA) have jointly instituted a program that allows participating employers to verify whether newly hired employees are authorized to work in the United States. Known as "E-Verify," this program checks the information provided by employees on their Form I-9 against both DHS and SSA databases. Employer participation is voluntary and is not limited to the food industry. Learn more about this security measure. You may also call AC 888/464-4218 for more information.

Contact the Program

Indiana State Department of Health
Division of Consumer Protection
2 North Meridian Street, 5C
Indianapolis, IN 46204
(317) 233-1325 (ISDH Main Switchboard)
Map

Program Manager
Scott Gilliam
sgilliam@isdh.in.gov
(317) 233-7467
(317) 233-7332 [Administrative Assistant]
(317) 233-7334 [Fax]

Questions: food@isdh.in.gov

Consumer Information

Food Recalls and Advisories

Directories

City and County Health Departments

Food Analysis and Nutritional Labeling Laboratories

Drinking water chemistry laboratories (Indiana-certified)

Water microbiology laboratories (Indiana-certified)
Public water supply samples are required to be tested by a certified laboratory.

Employment Opportunities

Learn more about Employment Opportunities with the Indiana State Department of Health.

Forms

Application for Plan Review for a Retail Food Establishment

Preparation of plans for Retail food Establishment

Order Form for Drinking Water Sample Bottle
Anyone can submit a drinking water sample for sodium, fluoride, nitrate, or bacteriological analysis by the ISDH Laboratory. The ISDH laboratory will provide a sterilized sample bottle with shipping form and container, upon payment of the necessary fee.

Retail Food Establishment Inspection Report Response Form

Variance Application
A form to apply for a variance from one or more of the state’s rules concerning food handling, machinery, or sanitary standards applicable to the operation of food establishments.

Cooling Foods
All cooked foods must be cooled rapidly to slow bacterial multiplication. Click here to go to find out how best to go about cooling foods.

Cooling Foods (Spanish)

Diseases Often Attributable to Contaminated Food

Disease Quick Facts

Enforcement Process
How the ISDH uses enforcement, when necessary, to help bring food establishments with serious food safety problems in compliance with the food regulations. The enforcement process is utilized only after efforts to bring an establishment into compliance have not been successful.

Food Allergies
An food allergy is an abnormal response of the immune system, especially the production of allergen-specific IgE antibodies to naturally occurring proteins in certain foods that most individuals can eat safely. Frequently, an allergic reaction will occur because of an allergenic substance present in the food but not declared on the food label. Learn more about food allergies, and to see a list of foods most likely to cause an allergic reaction.

Food Employee Health Policy
Every retail food establishment should have a written policy that requires its employees to notify the owner/general manager, or the "person-in-charge" when they experience symptoms of illness, so appropriate steps can taken to prevent foodborne disease transmission. Obtain an example of a food employee health policy.

Food Employee Health Questionnaire
An example of a food employee questionnaire that the owner/general manager, or the "person-in-charge" can use to ascertain the extent/seriousness of a food employee’s reported illness.

Food Handler Certification
Requirements for certification of food handlers.

Food Inspectors Standardization
Learn about standardization of State and local health department food inspectors, in accordance with U.S. Food and Drug Administration criteria, an effort to improve food safety and to achieve uniformity of inspections, throughout the nation.

Food Labeling Requirements
A summary of the U.S. Food and Drug Administration’s requirements for statements that must appear on food labels under its laws and regulations.

Food Safety for Kids
Food is something we need every day. But sometimes, the food we eat can make us sick. Kids can learn about food safety and how to prevent themselves or their families from getting sick.

Food Security
If a retail food establishment operator suspects that any of his/her products have been subject to tampering, "counterfeiting," or other malicious, criminal, or terrorist acts, the first contact should your local law enforcement agency. View a listing of local contacts for federal and state agencies which should also be notified.

Food Security Self Assessment Tool
Owners and operators of retail food establishments can access a self-assessment tool designed to increase awareness and assist in the development of a food security plan tailored to their facility.

Frequently Asked Questions - Food Safety

Hand Washing for Food Service Employees
Information for food service employees about hand washing: when hands should be washed; and the proper way to wash hands.

Hand Washing for Food Service Employees (Spanish)

Nutritional Labeling Requirements
Federal law requires nutrition labeling for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc. However, nutrition labeling is voluntary for raw produce (fruits and vegetables) and fish. The U.S. Food and Drug Administration web site gives more detail about federal nutrition labeling requirements.

“Person-in-Charge” Requirements
Both retail food establishment managers and employees share responsibility for using safe food handling practices to minimize the potential for foodborne illness. The State’s retail food code requires that there be a designated "person-in-charge" at a retail food establishment during all hours of operation. The person-in-charge must be able to identify and take corrective action to eliminate high-risk practices that increase the potential for foodborne illness.

Pesticides
Information from the Indiana State Chemist about requirements for application of pesticides, and a list of pesticide products approved for use in Indiana.

Rats and Mice
Rats and mice can be found in and around every town and farm in the country. It is estimated that there is one rat for every person living in the United States. Rodents have followed man to almost all parts of the world. They have no respect for social class; they are equal opportunity pests.

Raw or Undercooked Foods
Learn more about consumer advisories for the consumption of raw or undercooked foods of animal origin.

Report a Complaint about a Food Establishment

Responding to a Boil Water Order, Advisory or Notice

Response to Fire
How your state or local health department and the food supplier should respond to ensure food safety after a fire at a food service establishment.

Response to Flooding
How your state or local health department and the food supplier should respond to ensure food safety after flooding at a food service establishment.

Response to Power Outage
How your state or local health department and the food supplier should respond to ensure food safety after a power outage at a food service establishment.

Response to Sewage Back-up
How your state or local health department and the food supplier should respond to ensure food safety after a sewage back-up at a food service establishment.

Sanitizing Food Service Equipment
A chart showing how to properly wash and sanitize food service equipment and utensils, manually.

Starting a Retail Food Establishment
Starting a retail food business requires careful planning, knowledge of food safety, and skillful management, in addition to knowledge of State and federal food laws and regulations. Obtain guidance about starting a retail food business.

Temperature Chart
A temperature chart showing how hot or cold foods must be kept to control bacteria growth.

Temperature Chart (Spanish)

Variance Information
A variance is a written document issued by ISDH upon demonstration of good cause, for a modification or deviation from one or more of the state’s rules concerning food handling, machinery, or sanitary standards applicable to retail food establishments. Learn more about variances and how to apply for one.