All IU food service establishments must meet the Retail Food Establishment Sanitation Requirements established by the state.
IU Environmental Health and Safety staff conduct routine facility inspections and follow-ups, complaint investigations, and pre-operational and onsite inspections of temporary food service facilities and special events that provide food to the public.
They also can help with guidance and training.
All food establishments must register with and receive an inspection by IUEHS prior to beginning initial food service operations on IU property. Additionally, each retail food establishment must register annually with our office and submit annual registration fees in order to operate food service on IU properties.
Prior to any planned renovation and new construction of retail food establishments, plan review paperwork, design plans, equipment schedules, and the menu must be submitted to IUEHS for review and approval.
The Plan Review Applicationform must be completed, submitted, reviewed, and approved, prior to the start of construction of a food establishment. Any questions concerning the form or plan review process should be directed to the IUEHS Public Health Group. Contact information is listed above.
All establishments are inspected based on the Retail Food Establishment Sanitation Requirements in 410 IAC 7-24. Food handlers are required to be certified according to the requirements of 410 IAC 7-22,
Indiana Food Code (410 IAC 7-24)
Certification of Food Handler Requirements (410 IAC 7-22)
Recognized certification providers:
ServSafe
National Registry of Food Safety Professionals
Prometric
360training
If you have received an inspection report from IUEHS and wish to respond to the report, please use the "Response to Inspection" form to respond.
The "Self-Inspection Checklist has been developed for you and your staff to conduct occasional self-inspections to ensure that your facility is a healthy, safe, and compliant operation. The checklist covers the majority of what IUEHS inspectors look for during a health inspection.
Good agricultural practices for food safety
Guidance for retail food establishments for boil water orders, advisories or notices
