How
do I get a Food Service Permit?How
do I get a Food Service Permit?
Your plans must include the following:
1) A complete menu
2) A floor plan drawn to scale
3) A complete list of equipment along with the manufacture and model/
serial numbers. (Note: Equipment must be NSF approved; no home-style equipment
is permitted in new operations.)
4) A drawing indicating plumbing fixtures, plumbing lines, water source,
sewage system, dumpster and waste storage areas.
5) A drawing indicating ventilation and HVAC systems.
6) Plans for lighting and all surface materials to be used.
You must submit plans, facility layout application, and pay the plan review fee in order for plans to be reviewed. The plan review fee is 30% of the applicable license fee. The applicable license fee is based on the risk classification of the facility. The plans will then be reviewed and a letter of approval or letter of denial will be issued to you within 30 days. A letter of denial will include the requirements and other conditions that must be made in order for licensure to occur.
You may proceed with your plans once they have been approved.
Obtain final inspections for plumbing, fire, HVAC, electrical, and building approval.
You may then call the Health Department to schedule a final inspection.
Operators are required to have knowledge of safe food handling practices and diseases transmissible through food. They must provide proof of food safety training certification. Please see ODH letter (pdf) and ServSafe Food Training.
After all requirements have been fulfilled (including Food Safety Training Certification), you may apply for the license and pay the applicable license fee. Your license will then be issued.
You will be required to replace any old equipment with National Sanitation Foundation (NSF), commercially approved equipment; or update facility features to comply with current standards.
According to the Ohio Uniform Food Safety Code Section 3717-1-20, the Darke County Health Department will require existing facilities that change ownership to fill out a Plan Review Application. Section 3717-1-20 states:
(B) Existing facilities and equipment shall be replaced with equipment and facilities meeting the requirements of this chapter when any of the following occur:
(1) They no longer comply with the requirements of the Ohio Uniform Food Safety Code;
(2) They no longer comply with the criteria upon which they were originally approved; or
(3) The food service operation or retail food establishment changes ownership.
New owners are required to complete a Food Plan Review Application (pdf) that can be obtained at the Health Department. Information the new owner must provide in the Plan Review Application includes the following: A menu along with how the food is prepared is used to determine the risk classification. The risk classification helps ensure that the proper equipment will be available for the different types of food served such as a vegetable prep sink to wash vegetables. A floor plan is needed to show the flow of food through the operation to minimize traffic in food preparation areas. A list of food equipment is needed to verify that equipment is NSF approved. Commercial refrigeration units are made to handle opening and closing of the doors continuously. Home refrigerators are not designed for this purpose. The owner must indicate how often food will be delivered and foods stocked to ensure that there is adequate storage. The owner may need to schedule more deliveries if there is inadequate space or limit the menu. Food preparation, how the operations will minimize bare hand contact with food, along with temperatures required for cooking, cooling, and reheating, is discussed in the plan review process to ensure operations are prepared to start their operation. New owners are required to have knowledge of safe food handling practices and diseases transmissible through food. They must provide proof of food safety training certification. Please see ODH letter (pdf) and ServSafe Food Training.
See Mobile Packet (pdf) and MOBILE Application (pdf) Both will need to be submitted along with the licensing fee. The licensing fee for 2016 is $147.00.
New owners are required to have knowledge of safe food handling practices and diseases transmissible through food. They must provide proof of food safety training certification. Please see ODH letter (pdf) and ServSafe Food Training.
Call to schedule an appointment for a pre-licensure inspection.
You must purchase a temporary food service license in advance of the scheduled event and obtain an instruction packet. Please contact the Health Department several weeks in advance of the event. Do not wait to the day of the event!!! You might not get a license and won’t be able to serve food. You must abide by all applicable rules and regulations.
An inspection will take place during the event for which you are licensed. At that time, if all requirements are fulfilled, a food service license will be issued. If requirements are not fulfilled, a license will not be issued, and you will be unable to serve food until requirements are met.
You must complete the Notice of Intent and Layout Plan as outlined in the Food Service Packet. These documents along with the temporary food service application and the appropriate fee must be submitted to the Darke County Health Department. The 2016 licensing fee is $23.00 per day. A temporary food service license may be issued for one occurrence and one location to operate no more than a total of five days and no more than 10 licenses a year. Make checks payable to the Darke County Health Department.
The links below take you to the temporary food service packet and the food service application.
Temporary Food Service Packet & Application (pdf)
Chapters of the Uniform Food Safety Code may be reviewed on the Ohio Department of Health’s Web site at:
Chapter 3717-1 or Food Code (pdf)
These are the requirements all food service operations and food establishments
must abide to in the State of Ohio.
Additional Information:
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Page last updated: 1/25/2016