FAQs

Yes, you will first need to submit plans and a menu for our review and approval 30 days prior to planned opening. Only after you have obtained approval from all of the appropriate offices; planning and zoning, building, and fire, may you open.

No, food prepared in a private home may not be used or offered for human consumption in a retail food establishment.

You will need to obtain a temporary license to cook, hold and serve food in the parking lot. You will also need to register the event. You can obtain a temporary license application from this website.

You will first need to contact the event organizer and become part of the festival or fair. You will then need to obtain a temporary food permit.

Yes, you will need a permit for each location.

Under Indiana code 16-42-5-4, if you are an organization that has a state gross retail tax exemption [(501 (c)(3)], offers food to the final customer at an event held for the benefit of the organization, members of the organization prepare the food, and you do not conduct these events more than 15 days a calendar year, you may fill out an application and submit a copy of your state gross tax exemption to this department. If your organization does not have a state gross tax exemption you will need to obtain a temporary license.

Under Indiana code 16-42-5-4, if you are an organization that has a state gross retail tax exemption [(501 (c)(3)], offers food to the final customer at an event held for the benefit of the organization, members of the organization prepare the food, and you do not conduct these events more than 15 days a calendar year, you may fill out an application and submit a copy of your state gross tax exemption to this department. If your organization does not have a state gross tax exemption you will need to obtain a temporary license.

Only grilling of meat and chicken can be conducted at the event. A sandwich can be assembled or pizza can be cooked and sliced. All other food preparation such as chopping, mixing, or thawing shall occur in a licensed food establishment prior to the event.

The organizer is responsible for providing one location, at the event site, for the food vendors to obtain water for hand washing and wash, rinse, and sanitize of all food contact surfaces.

This facility must consist of at least running water, soap, paper towels, a discard bucket and trash can. If a sink is not available, a large thermos or container in which water is held for dispensing for hand washing can be used. The container must have a spout that allows the water to remain running without holding or pushing it. A container twice the size of the water container needs to be placed under the water container to catch the wastewater.

Hand sanitizer is not a substitute for hand washing. You must provide hand washing stations as described in section 427 guidelines. The stations are rented from the portable toilet companies.