Section numbers refer to Title 410 IAC 7-24 Retail Food Establishment Sanitation Requirements

Handwashing 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 handwashing sink. 343, 344, 346, 347

Wash hands at frequent intervals. Gloves and hand sanitizer are not substitutes for handwashing. 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 singleservice/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 degrees F or held cold at or below 41 degrees

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 degrees 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.