180 S. Main St., Ste. 252, Martinsville, IN 46151

765-342-6621, Fax: 765-342-1062 morgancohd@morgancountyhealth.com

Criteria for New Food Establishments

CRITERIA FOR NEW FOOD ESTABLISHMENTS

1.  EQUIPMENT

A. UTENSIL SINK: A 3-compartment sink. This sink must meet current National Sanitation Foundation (NSF) standards. This sink is required if any utensils or pans are used in the food establishment. These sinks must be large enough to accommodate immersion of the largest equipment or utensils.

B. HAND SINK: A handwashing sink is required in all food preparation and utensil washing areas. More than one hand sink may be required depending on kitchen size and set up. A hand sink must be easily accessible and within 25 feet of all food preparation and utensil washing areas. A separate hand sink is required behind the bar if there is a bar in the food establishment. Hand sinks are required if any open food or beverage is handled in the food establishment. This sink must be equipped with soap and hand towels.

C. VEGETABLE/FRUIT PREP SINK: A sink with one drainboard. This sink must meet current National Sanitation Foundation (NSF) standards. This sink is recommended if any vegetables or fruits will be rinsed.

D. MEAT PREP SINK: A sink with one drainboard. This sink must meet current National Sanitation Foundation (NSF) standards. This sink is recommended if raw meats will be rinsed.

E. MOP SINK: Provide a wall hung or curbed style of mop basin for the proper disposal of liquid wastes from cleaning operations. Install mop sink away from food preparation surfaces. A mop sink is required in all food establishments.

F. All new or used equipment must meet or be equivalent to current National Sanitation Foundation (NSF) standards and be in good condition (no rust, torn seals, etc.) Install equipment on approved six (6) inch NSF approved metal legs, castors or solid masonry bases.

2. RESTROOMS: A food establishment shall have restroom facilities available to employees.

3. SANITIZING

A. At the 3-compartment utensil sink: One of two methods:

1) High Temperature – A booster heater and dip basket is required.

2) Chemical – An approved chemical sanitizer and sanitizer test kit are required.

B. At the bar sink: An approved chemical sanitizer and sanitizer test kit are required.

C. Dishmachines:

1) High Temperature Dish Machine – Provide booster heater on the final rinse line.
Temperature and psi gauges are required.

2) Chemical Dish Machine РTemperature and psi gauges are required. Provide the appropriate sanitizer test kit.

4. VENTILATION: Commercial mechanical exhaust ventilation shall be required at or above all ranges, griddles, deep fat fryers and similar equipment to remove grease, smoke, steam, vapors, heat or odors. A fire suppression system may be required. This must be approved by the Indiana Building Commission and the local Fire Marshal.

5. LIGHTING: Provide a minimum of 70 foot-candles of light at food preparation and utensil washing surfaces. Provide completely shielded fixtures or provide shatterproof sleeves on fluorescent tubes.

6. FLOORS: In the kitchen, storage areas and restrooms, the floor must be smooth, nonabsorbent and easily cleanable. Carpeting is not allowed in these areas.

7. WALLS AND CEILINGS: Provide non-perforated, light colored, smooth, washable walls and ceilings in work areas.

8. PLUMBING: Provide indirect waste connections on food service equipment items (ice bins, ice machines, dipper wells, etc.). Install vacuum breakers on plumbing fixtures requiring them. All plumbing connections must be to the current Indiana Plumbing Code requirements. A grease trap may be required. Check with your city or county Building Inspector.

9. SERVICE LINES: All plumbing, electrical and gas lines must be concealed within the building structure as much as possible. Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Exposed horizontal utility service lines and pipes may not be installed on the floor.

10. SHELVING: Provide an adequate amount of approved, easily cleanable metal shelving. Do not use wood shelving in the kitchen. All shelves must be at least 6″ above the floor.

11. DIPPERWELL: If hand-dipped ice cream will be served, a dipper well with an approved drain is required.

12. SEWAGE DISPOSAL: If your food establishment will not be on municipal sewer, you must contact the Indiana State Department of Health, Sanitary Engineering Department, to find the septic system requirements. (317-233-1325)

Note: This is an incomplete list and there may be other requirements necessary in your particular establishment.