URGENT! IMPORTANT INFORMATION FOR FOOD ESTABLISHMENTS REGARDING IMPERSONATION OF HEALTH INSPECTORS!
www.co.monroe.in.us/tsd/Documents.aspx
The Monroe County Health Department administers the Food Protection Program. The program is designed to promote healthy, safe, and sanitary conditions in food service establishments and educate the food handlers that are employed in these licensed facilities.
Please contact the Food Safety Division by phone during normal business hours. Call (812) 349 - 2896.
In-office hours for Food Staff are normally 8am to 10am Monday through Friday for walk-ins with exceptions.
Food Protection following Emergency Response www.in.gov/isdh/20886.htm
FOR THE MOST UP-TO-DATE FOOD BORNE ILLNESS INFORMATION AND FOOD RECALLS, PLEASE VISIT THE FOLLOWING LINKS.
Retail Food Establishment Sanitation Requirements
IMPORTANT FOR NEW FOOD ESTABLISHMENTS / CHANGE IN OWNERSHIP
All NEW Food Establishments in Bloomington, Indiana / Monroe County MUST complete the following Plan Review Application and Questionnaire then submit the completed forms to the Monroe County Health Department BEFORE construction begins.
A Change in Ownership also requires the Plan Review Application and Questionnaire to be submitted. Licenses are NOT transferable.
Employee Illness Agreement for Restaurant Use
Event Organizer Registration Application
Food Establishment Permit Applications for 2012
All Mobile retail food establishments MUST have a Plan Review and Application submitted for approval by the Monroe County Health Department BEFORE operation. The fee of $100.00.
Integrated Food Safety Information
The links below listed by languages can be download and printed in a ready-to-use format for placement in restaurants and grocery stores. The topics covered include:
- Use of a hand washing sink
- No smoking
- Manual dishwashing techniques
- Hold and Cold Hold Temperatures
- Employee hand washing
Each fact sheet below is written in a simple, straightforward fashion that highlights the importance of the covered topic. This section contains ready-to-use fact sheets that outline the basic principles associated with:
- Hand washing
- Use of thermometers
- Safe cooking temperatures
- Hot and cold holding temperatures
- Cooling techniques
- Use of a three-compartment sink
Integrated Food Safety Information in English
Integrated Food Safety Information in Bosnian
Integrated Food Safety Information in Spanish
Integrated Food Safety Information in Vietnamese
Integrated Food Safety Information in Korean
Integrated Food Safety Information in Laotian
Integrated Food Safety Information in Chinese Simplified
Integrated Food Safety Information in Chinese Traditional
Integrated Food Safety Information in Japanese