FOOD DIVISION                                                                               

Contact

Jennifer Coleman Environmental Health Specialist Phone:260-824-6492 Fax: 260-824-8803 Email: jcoleman@wellscounty.org

The Food Division of the Wells County Health Department is responsible for licensing and inspecting retail food establishments/bed and breakfast establishments, as well as conducting food-borne illness investigations, responding to consumer complaints, and reviewing plans for food establishments that are opening or remodeling within Wells County.  Food Establishment inspections are conducted in an educational manner to ensure the staff fully understands the importance of promoting sanitary conditions in the food establishment, and to ensure that they are providing consumers with safe food.

   In the United States of America, an estimated 76 million cases of foodborne illness occur each   year, resulting in 325,000 hospitalizations and 5,000 deaths. If you believe you or someone you know became ill from eating a certain food, please contact the Wells County Health Department. Reporting illnesses to your local health department helps them identify potential foodborne disease outbreaks. By investigating foodborne disease outbreaks, public health officials learn about possible problems in food production, distribution and preparation that may cause illness.  You may also contact the Centers for Disease Control and Prevention Office of Public Inquiries regarding foodborne illnesses at 404-639-3534 or 800-311-3435.

 

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ANNOUNCEMENTS

FDA WARNS CONSUMERS OF POTENTIAL FOOD SAFETY RISKS DURING STORM-RELATED

POWER OUTAGES AND FLOODING

The Food and Drug Administration (FDA) is warning consumers to be alert to food safety risks that could result from possible power

outages and flooding due to storms that currently threaten both coasts of the United States.
“Foods that are inadequately refrigerated during storm-related power outages, and foods or bottled water contaminated by flood

waters, present a potential health risk to consumers,” said Robert E. Brackett, Ph.D., Director of FDA’s Center for Food Safety and

Applied Nutrition. “Consumers may want to look up FDA’s advice on how to confront such risks, which is available on the FDA website.”

Some of the safety steps recommended by the FDA and posted at http://www.cfsan.fda.gov/~dms/fsdisas.html include:

In advance of storm-related power outages and flooding:
•Make or purchase ice to keep food cold in refrigerators and freezers in case of a power outage.
• Freeze refrigerated items such as leftovers, milk, fresh meat and poultry that you may not need immediately.
• Have coolers on hand to keep refrigerated food cold if the power will be out for more than 4 hours. Have ice or gel packs ready for

use in coolers.
• Keep a supply of bottled water stored where it will be safe from flooding.
• Purchase an appliance thermometer to monitor refrigerator and freezer temperatures. Make sure your freezer is at or below 0ºF

and the refrigerator is at or below 40ºF.

 
In the event of a power outage:
• Keep refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food

cold for about 4 hours if it is unopened. A full freezer will keep the temperature for approximately 48 hours, and a half-full freezer

will keep the temperature for approximately 24 hours, if the door remains closed.
• Buy dry or block ice to keep refrigerators as cold as possible during prolonged power outages. Fifty pounds of dry ice will keep an

18-cubic foot, fully-stocked freezer cold for two days, or a half-stocked freezer of the same size cold for one day.
• Throw out meat, poultry, seafood, milk and eggs that are at room temperature for more than two hours.

 
If flooding occurs:
• Do not eat any food that may have come in contact with flood water.
• Use bottled drinking water that has not come in contact with flood water.
• Boil tap water to kill most types of disease-causing organisms that may be present. Filter cloudy tap water through clean cloths,

or allow it to settle and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers

with covers.
• If you cannot boil water, disinfect it by adding 1/8 teaspoon (8 drops) of bleach per gallon of water, stir, and let stand for 30 minutes

before use. Use only regular, unscented liquid household bleach. Store disinfected water in clean containers with covers.
• Discard food that is not in a waterproof container if there is any chance that it has come in contact with flood water. Food containers

that are not waterproof include those with screw-caps, snap-lids, pull-tops and crimped caps.
• For powdered or concentrated infant formula, use bottled water or tap water boiled as directed above in areas where local water

supplies have been contaminated by flood waters.

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RULES AND REGULATIONS

All retail food establishments in Wells County are regulated under Title 410 IAC 7-24 Retail Food Establishment Sanitation Requirements, as well as Wells County Ordinance No. 2007-19.  410 IAC 7-24 outlines the minimum sanitation requirements for food establishments, and Wells County Ordinance No. 2007-19 establishes permitting and inspection requirements for food establishments, including temporary establishments, mobile food vendors, and vending machines. For clarification:

1.  "Temporary food establishment" means a retail food establishment that operates for a period of no more than fourteen (14) consecutive days in conjunction with a single event or celebration with the approval of the organizers of the event or celebration        (410 IAC 7-24, Section 98). 

2.  "Mobile retail food establishment" means a retail food establishment that is: wheeled; on skids; mounted on a vehicle; a marine vessel; or otherwise readily movable; such as a pushcart or trailer. A mobile food service must have a commissary that it returns to daily for servicing (410 IAC 7-24, Sections 55 & 113).

                                                                                                                                                                                            

All persons desiring to offer food to the public, regardless of whether or not there is a charge for the food, must first register with the Health Department.  

                                                                                                                                                                                     

                                                                                                                        

IAC 410-7-24, Section 110, requires that plans be submitted to the regulatory authority, with notification of intent to operate at least 30 days in advance. The submission of plans are also required by other state and county entities, such as Fire and Building Services, Area Plan Commission, and Sanitary Engineering.  To ensure your plans are complete, a Plan Review Questionnaire must also be submitted to the Wells County Health Department for review.  For plan requirements and questionnaire, please see "Permitting Procedure and Retail Food Establishment Construction Requirements" and "Plan Review Questionnaire" provided in the Documents section.

Thinking about starting your own food business?  Things to consider - Click Here

Value-Added Foods & Farmers Market Info

If you wish to sell food at a Farmers' Market, please contact the Wells County Health Department for further information.

Home based vendors may now sell food at farmers' markets or at roadside stands, according to House Enrolled Act 1309.  Home based vendors are those persons producing NON-potentially hazardous food at their place of residence and selling it at farmers markets or roadside stands.  Such food is required to have strict labeling and may not be potentially hazardous (examples of potentially hazardous foods are meat, dairy products, whole eggs, cooked vegetables, cooked noodles, soups, etc.).  Anyone selling potentially hazardous food must have a licensed and inspected kitchen.

For an overview of home based vendor requirements, click here.

House Enrolled Act 1309 - Home Based Vendors

ISDH Guidance on Honey Production

Guidance on Fresh Produce

Guidance on Maple Syrup Production

Guidance on Prepackaged Frozen Meat, Poultry and Rabbit for Retail Sale

 

Permit Fee Schedule:

                                                                                                                       

                    Retail Food Establishment - $100.00 per year                        Farmers Market Permit - $10.00 per six (6) months

                    Mobile Food Establishment - $35.00 per year                         Seasonal Food Establishment - $50.00 per six (6) mo.

                    Limited Food Permit - $35.00 per year                                    Temporary Food Establishment - $5.00 per day

                    Bed & Breakfast Establishment - $35.00 per year      

                    Vending Permit - $20.00 per location, not to exceed $100.00                                                                                              

A late fee of $20.00 per day of operation will be assessed for failure to pay the permit fee prior to operation of the food establishment, or for failure to renew a permit before the close of business on the Health Department's last working day of the year.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                

Food Regulations

IC 16-42-1 Uniform Food, Drug, and Cosmetic Act: General Provisions

IC 16-42-2 Uniform Food, Drug, and Cosmetic Act: Adulteration or Misbranding of Foods

IC 16-42-5 Food: Sanitary Requirements for Food Establishments

410 IAC 7-22 Certification of Food Handlers

410 IAC 7-24 Retail Food Establishment Sanitation Requirements

Wells County Food Ordinance No. 2007-19

 

Click the forms below to download the PDF version.  Requires Adobe Acrobat.

Documents

                                                                                                                        

Permitting and Sanitation Requirements:

• Overview of Sanitation Requirements - Summary of requirements established in 410 IAC 7-24
• Permitting Procedure and Retail Food Establishment Construction Requirements
• Plan Review Questionnaire - Submit in conjunction with plans when opening a new establishment.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   

Food Safety Information:

Foodborne Illness - Frequently Asked Questions                                                                  5 Keys to Safer Food