Here is the new "Food Code", 410 IAC 7-24, Retail Food Establishment Sanitation Requirements that became effective on November 13, 2004. This has replaced 410 IAC 7-20 as of that date. The file contains separate sections to facilitate downloading. There is a cover page, table of contents, code text, index, and an executive summary.

Please contact this office or your county health department for questions pertaining to the new rule.

Process Authority List (pdf 64KB)

1. Uniform Food, Drug, and Cosmetic Act: General Provisions, Indiana Code IC 16-42-1
    
2. Uniform Food, Drug, and Cosmetic Act: Adulteration or Misbranding of Foods, Indiana Code IC 16-42-2
    
3. Food: Sanitary Requirements for Food Establishments, Indiana Code IC 16-42-5
    
4. Food Labeling, 21 CFR 101
    
5. Current Good Manufacturing Practice, 21 CFR 110
    
6. Certification of Food Handler Requirements Code Title 410 IAC 7-22
    
7. Thermally processed low-acid foods packaged in hermetically sealed containers, 21 CFR113
    
8. Acidified Foods, 21 CFR 114
    
9. Processing and Bottling of Bottled Drinking Water, 21 CFR 129
    
10. Beverages, 21 CFR 165
     
11. Civil Penalty Rule Code Title 410 IAC 7-23
     

Wholesale Food Establishment Code Title 410 IAC 7-21

Definitions (Sections 1-34)
Personnel Health (Section 35)
Personnel Hygienic Practices (Section 36)
Personnel Training (Section 37)
Physical Facilities and Grounds (Section 38)
Sanitary Operations and General Maintenance (Section 39)
Toxic and Poisonous Substances and Pest Control (Section 40)
Plumbing and Sewage Systems (Section 41)
Sanitary Facilities and Controls (Section 42)
Equipment and Utilities (Section 43)
Raw Materials: Production and Process Control (Section 44)
Manufacturing Operations (Section 45)
Reduced Oxygen Packaging (Section 46)
Acidified Foods (Section 47)
Warehousing and Distribution (Section 48)
Accurate Representation of Packaged Food, Honest Presentation, Food Labels (Section 49)
Public Health Protection: Access, Reporting Imminent Health Hazards (Section 50)
Registration of a Wholesale Food Establishment (Section 51)
 

Variance Protocols

The term “variance” means a written document issued by the assistant commissioner upon demonstration of good cause by the person requesting the variance which authorizes a waiver, modification or deviation from one (1) or more of the state rules concerning food handling machinery, or sanitary standards for the operation of food establishments.

• Variance Protocol
   
• Variance Process Flowchart
   
• Variance Flowchart Revocation
   
• Application Form