WAYNE COUNTY HEALTH DEPARTMENT
201 EAST MAIN STREET
RICHMOND, INDIANA 47374
(765) 973-9245
December 1, 2013
ATTENTION: FESTIVAL ORGANIZERS AND TEMPORARY FOOD VENDORS
RE: Temporary food service applications and minimum operation requirements
The Wayne County Health Department (WCHD) would like to provide the following
information to the festival organizers and temporary food vendors who plan to operate in Wayne
County. FESTIVAL ORGANIZERS, we would request that you notify the temporary vendors
of all information regarding a temporary food permit from the WCHD. In order to ensure an
adequate number of inspectors, we would further request that the festival organizer provide a list
of vendors for each festival to the WCHD as soon as possible, prior to the event.
VENDORS need to submit an application for a temporary food permit to the WCHD office at
201 East Main Street, Richmond, Indiana. Vendors may fill out an application in our office or
online by visiting co.wayne.in.us. The fee can either be received by mail or paid in person at the
office prior to the date of the event. The Health Department hours are Monday – Friday, 8am to
5pm. Because of our accounting procedures, the WCHD cannot accept fees at the time of
inspection at the vendor’s unit. For persons applying for a temporary food service permit, a fee
of fifteen dollars ($15.00) shall be paid for each day of operation, not to exceed two-hundred and
ten dollars ($210.00) for any one continuous operation. Should payment for an event be made by
check, a copy of the endorser’s valid State ID or Driver’s License must be provided along
with the payment. If payment is made by credit card, a three dollar ($3.00) surcharge will be
applied for each one to one hundred dollars ($1.00-$100.00) processed in a single transaction.
Prior to the issuance of a permit, a member of our staff will conduct an inspection of your unit to
determine compliance with the Retail Food Establishment Sanitation Requirements, Rule 410
IAC 7-24. An electronic copy of this rule is available at the WCHD office upon request. An
inspection time should be secured with WCHD at the time of application submission. If a
vendor fails to secure a permit and inspection time prior to the festival, the vendor should
not expect a permit to be issued at the site.
Temporary food service vendors that are not exempt from 410 IAC 7-22, (see next page) will
need to provide proof of employment of a certified food handler who has shown proficiency of
required information through passing a test that is part of an accredited program, as per 410 IAC
7-22. The Wayne County Health Department will be checking and enforcing the Certified Food
Handler requirements of Retail Food Establishment Sanitation Requirements Title 410 IAC 724-118 Demonstration of Knowledge. The certified food handler will need to be at the event and
provide written proof of certification and proof of identity.
Links to locate courses can be found on the Indiana State Department of Health website:
(http://www.in.gov/isdh/21059.htm)
Vendors who are not able to show written proof of certification will not be granted permission to
operate. Vendors may be able to apply for a refund of their Wayne County Temporary Food
Permit application fee.
Exceptions as listed in 410 IAC 7-22 Section 15 “Certified food handler requirements”:
(g) Except as provided in subsection (h), the certified food handler requirement does not
apply to a food establishment when the food establishment’s food handling activities are limited
solely to one (1) or more of the following:
(1) Heating or serving precooked foods.
(2) Preparing or serving a continental breakfast such as rolls, coffee, juice, milk,
and cold cereal.
(3) Preparing or serving nonalcoholic or alcoholic beverages that are not
potentially hazardous beverages or ice.
(4) Preparing or serving packaged or unpackaged foods that are not potentially
hazardous foods, including elephant ears, funnel cakes, cotton candy,
confectionaries, baked goods, popcorn, and chips and grinding coffee beans.
(5) Providing prepackaged food in its original package.
For your convenience, minimum equipment requirements are listed below:
1. Three bay sink with hot and cold running water provided to each bay. For those who will
prepare ONLY non-potentially hazardous foods, a two bay sink with hot and cold running water
provided to each bay is acceptable.
2. Hand wash facility with at least warm running water, soap and individual paper towels.
3. A wastewater tank must be utilized to hold wastewater until it is properly disposed. The
discharge of wastewater on the ground or down a storm sewer is strictly forbidden.
4. Any hose to supply water to the food service must be of food grade.
5. For those food services that are required to sanitize their utensils and equipment, a chemical
test kit must be provided by the vendor.
6. For those food services preparing potentially hazardous foods, stem type thermometers must
be provided by the vendor.
7. All refrigeration units shall have a numerically scaled indicating thermometer.
HOME-BASED VENDORS, while not needing a permit, are only allowed to sell their product
at Farmer’s Markets and Roadside Stands as defined by the Indiana State Department of Health
per HEA 1309. Event Organizers can determine if they will allow Home-Based Vendors to sell
their product at their festivals, carnivals, or events as long as the Home-Based Vendor meets all
requirements.
The purpose of this letter is to try to enhance the quality of the festivals and protect the health of
those people served food. By starting this process now, we hope to eliminate any problems later.
If you have any questions, please feel free to contact our office at (765) 973-9245.
Eric Coulter
Executive Director
Wayne County Health Department
Enclosures (2)
TEMPORARY EVENT FOOD OPERATION CHECKLIST
Section numbers refer to Title 410 IAC 7-24 Retail Food Establishment Sanitation Requirements:
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Hand washing stations must be set up in the concession and must be accessible at all times. Soap and paper
towels must be provided. A thermal container with a turn valve that provides a continuous flow of warm water
and a catch basin may be used in lieu of a hand washing sink. Sections 343, 344, 346, 347
Wash hands at frequent intervals. Gloves and hand sanitizer are not substitutes for hand washing. Sections 129,
131
No bare-hand contact with exposed ready-to-eat foods. Use suitable utensils such as deli paper, tongs,
spatulas, or single-use gloves. Section 171
Employee Health: Employees who have been diagnosed with salmonella typhi, salmonella spp., shigella, E.
coli O157:H7, or hepatitis A must be excluded from the concession. Employees with diarrhea; fever; vomiting;
jaundice; persistent sneezing, coughing, or runny nose that causes discharges from the eyes nose, or mouth; or
sore throat with fever must be restricted from working with exposed food, clean equipment, utensils, linens,
and unwrapped single-service/single-use articles. Sections 120, 121, 137
All employees must wear hair restraints that are designed and worn to effectively keep hair from contacting
exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. Section
138
Eating, drinking, and smoking are not permitted in the concession. Section 136
No home-prepared foods can be used or offered to the public. Sections 142, 423
All potentially hazardous foods must be held hot at or above 135 °F or held cold at or below 41°F. This
includes food that is transferred from a licensed food establishment to the event site. A probe thermometer is
required to monitor temperatures of potentially hazardous foods. Sections 187, 257
Food preparation that occurs off-site must be done in a licensed food establishment. Sections 142, 423
Frozen foods must be thawed under refrigeration at 41°F or below. Section 199
Food and cleaned equipment, utensils, linens, and single-service/single-use items shall be protected from
contamination by storing in a clean, dry location; where they are not exposed to splash, dust, or other
contamination; and at least 6 inches above the floor. Sections 177, 239
Ice used to chill food and beverages shall not be used for human consumption Section 170
A three-compartment sink is required to wash, rinse, and sanitize soiled equipment and utensils. If approved,
three receptacles, such as dish tubs, may be used instead of a three-compartment sink. Section 270
Wiping cloths must be stored in an approved sanitizer. Wiping cloths must be used to sanitize all food contact
surfaces. Section 245
An appropriate test kit is required to monitor concentration of the sanitizing solution. Section 291
An overhead covering shall be provided for all food preparation, cooking, and serving areas Sections 178, 204,
244, 413
Flooring may be concrete or asphalt, if graded to drain. Concessions on grass, gravel, or dirt shall cover the
ground with mats, removable platforms, duckboards, or other suitable materials. Section 399
Lights shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean
equipment, utensils and linens, or unwrapped single-service and single-use articles. Light intensity shall be at
least 70 foot-candles. Sections 410, 411. Outdoor concessions must have adequate lighting in order to
operate at night.
Vendors must have access to potable water from an approved source at all times. Sections 320, 332
A food-grade/drinking-water-safe hose is required for providing potable water to the concession if it does
not have its own water supply. Garden hoses, other unsuitable hoses, and hoses of undetermined suitability
cannot be used to supply water to any concession. Sections 205, 332
A holding tank of adequate capacity is required to store wastewater until it can be disposed of properly.
Sections 372, 375, 373
No grease, wastewater or food debris may be dumped in storm sewers or ditches. Properly dispose of waste
according to law. Sections 376, 398
This list is provided as a convenience only. It is not intended to replace Title 410 IAC 7-24 or to represent all
requirements for the operation of a temporary food service.