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Dave Koch, Director
New Food Establishement Application Packet
Table of Contents
Food Establishment Application pages 2-11
Plan Review Application pages 12-16
Food Handler’s Manual pages 17-44
Guide to Starting a Food Business pages 45-60
Certified Food Protection Manager pages 61
Training Options
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Johnson County Public Health
Food Establishment License Application (including Mobile Units)
This is an application for obtaining a food establishment license from Johnson County Public Health. Iowa law prohibits a
food establishment or food processing plant from opening or operating until a license has first been obtained from the
appropriate regulatory authority. Completed applications and documents must be submitted at least 30 days prior to the
anticipated opening date.
The application must be fully completed and returned with all necessary documents and fees to the Johnson County Public
Health. INCOMPLETE APPLICATIONS WILL BE RETURNED WITHOUT REVIEW.
Once applications and other required documents and fees are received and processed, the Department will review
the documents and provide the applicant with the assigned inspector’s contact information by letter once the
application is processed. The applicant is responsible for contacting the inspector to schedule a pre-operational
inspection. Plan submission is required for new construction and remodels; the Department will review the plans
and communicate the results of the plan review to the applicant. Plan reviews generally take 3 to 4 weeks. It would
be beneficial to submit the application prior to beginning construction, remodeling, or alteration of a facility. There is
no fee for plan review. Please note, failure to provide all required information could delay plan approval. If you are
remodeling a licensed facility already owned by you submit plans only with your license number and notify your
inspector.
*Remodel facilities with no change in ownership or location need only submit a floor plan and the list of equipment for the
specific area(s) of the food establishment that are affected by the remodel submitted to the address below.
MAILI
NG ADDRESS: Johnson County Public Health
855 S Dubuque St Suite 217
Iowa City IA 52240
Phone Number: (319) 356-6040
App
lication Checklist: Your application must include all of the following information:
☐ A fully completed Plan Review Application
☐ A fully completed Food Establishment License Application
☐ A copy of your intended menu
☐ Facility floor plan and equipment schedule (new construction or remodel)
☐ Water test (if using well water)
☐ Appropriate fee (check, money order, or cash)
☐ Copy of your or your staff member(s) current Certified Food Protection Manager Certificate(s) (if available, due
within 6 months of opening)
☐ Procedures and plans where specified in the Iowa Food Code
o HACCP plans (if applicable ) see Iowa Food Code section 8-201.13
o Procedures for clean-up of bodily fluids (all establishments) see Iowa Food Code Section 2-501.11
o Employee health reporting policy (all establishments) see 2-103.11
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Date of Application: ______________
Anticipated Date of Opening or Ownership Change: ______________
PHYSICAL LOCATION INFORMATION
NAME
OF
FOOD
ESTABLISHMENT
:
ADDRESS OF F
OOD ESTABLISHMENT:
Address and Suite # City State Zip Code
County
( )
Email a
ddress – (we do not share this).
Cell or Alternate Phone Number
( )______________________________ ( )____________________________________
Business Phone Number Fax Number
MAILING
ADDRESS (If Other Than Above): All licensing, renewals and regulatory correspondence will be sent to this address:
Name Addres
s and Suite # City/State Zip Code
On-Site Contact (attach additional contacts if needed)
NAME
___________________________________________
TITLE
_________________________________________________
BUSIN
ESS ADDRESS: _______________________________ CITY __________________ STATE_________________ ZIP_____________
PHON
E ( ) ________________ CELL PHONE ( ) ____________ E-MAIL ADDRESS _____________________________
EMERGENC
Y CONTACT
NAME
____________________________________________
TITLE
_________________________________________________
BUSIN
ESS ADDRESS:_______________________________ CITY__________________ STATE_________________ ZIP_________
PHONE ( ) ________________ CELL PHONE ( ) ____________ E-MAIL ADDRESS _____________________________
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License Type: (please select one of the following)
☐ Food Service Establishment (“Food service sales” are taxable food or beverage sales or
food or beverages sold for on premises consumption including alcoholic beverages, this
may include up to $20,000 in retail sales)
☐ Retail Food Establishment (“Retail sales” are non-taxable food or food products and
beverages to consumer customers intended for preparation or consumption off the
premises.)
☐ Both Food Service and Retail Food (needed if establishment has “food service sales”
and more than $20,000 per year in “retail sales”).
☐ Mobile Food Unit – also select Food Service if you have a commissary at the same
physical address. If you have a commissary at a different location an additional application
is required for that location.
All applicants must select one of the following:
☐ New construction of a food establishment – plan review & Equipment
Schedule required.
☐ A New food business in an physical structure not previously a food related
business. Plan review & Equipment Schedule required.
☐ Moving an existing food business to a new location.
Current Location Address:______________________________________________
Plan review & Equipment Schedule are required only if remodeling the new location.
Current License # ___________.
☐ A currently operating food business that will have new ownership with same
menu type and food service style and the facility has been actively licensed and
has been operational within the last 3 months.
Name of previous owner ______________________________________________.
☐ Opening a food business that has been non-operational for more than 3
months. List name of previous owner (if known)___________________________.
☐ Opening a new food business in a food facility that has been operational
within the last 3 months AND there will be a significant menu or food service style
change. For example – change from a fast food style restaurant to a full service
facility. List name of previous owner ____________________________________.
☐ Other, Describe___________________________________________________.
(If you are sharing a kitchen with another licensed business please note
here.
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ESTABLISMENT SERVICE INFORMATION
TYPE OF SERVICE (Check all that apply)
Ret
ail Service (perishable non-taxable food and ingredients sold for off premises consumption)
□ Retail Grocery Store
□ Retail Meat Department
□ Retail Seafood Department
□ Retail Produce Department
□ Retail Deli Department
□ Retail Bakery Department
□ Retail Salvage Food
□ Retail Convenience Store
□ Retail Candy Store
□ Variety Store
□ Other Retail Store
S
pecify________________
Food Service (taxable food sales of prepared food or beverages for consumption on the premises)
□ Dine-in Food Service
□ Take-out Food Service
□ Buffet Service
□ Salad Bar Service
□ Alcoholic Beverage Service (no food preparation)
□ Alcoholic Beverage Service (with food preparation)
□ Catering
□ Commissary (service or preparation location for
company owned outlets including vending machines
and mobile food units)
□ Concession Stand
□ Food Service Deli
□ Convenience Store Food Service
□ Continental Breakfast
□ Other Food Service Specify_____________________
Mobile Food Unit
□ Ice Cream (pre-packaged)
□ BBQ Unit
□ Push Cart
□ Concessions Truck/Trailer
□ Taco Truck
□ Frozen Food (pre-packaged)
□ Other Mobile
S
pecify__________________
Food Service in an Institutional setting
□ Assisted Living (production and/or service site)
□ Assisted Living (service site only)
□ Elementary School (including K-5) (Production and/or
service site)
□ Elementary School (including K-5) (service site only)
□ School (not including K-5) (production and/or service
site)
□ School (not including K-5) (service site only)
□ Elderly Nutrition Program/Senior Center (production
a
nd/or service site)
□ Elderly Nutrition Program/Senior Center (service site
only)
□ Hospitals (non-patient food service)
□ Other Institutional Food Service Specify
___________________________________
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MENU I
NFORMATION
F
ull Service Menu (numerous items) ** attach menu Limited Menu (a few items) ** attach menu
Do y
ou plan on serving any animal food undercooked, raw, or cooked to order? YES NO
List: If yes, is a consumer advisory on your menu? YES NO
Do you have or have you applied for an alcoholic beverage license? ☐ YES ☐ NO ☐ N/A
PROJECTED CAPACITY
Number of seats = (Include inside and outside seating as described in the instructions. Mark ‘0’ if no seating provided)
Patrons served daily (projected)
=
EMPLOYEE INFORMATION
Anticipated # of employees/volunteers, including owner =
Do you have one or more Certified Food Protection Manager(s) on Staff who has supervisory responsibility?
☐ YES ☐ NO ☐ Exempt (only prepackaged food and beverages)
If YES, Please attach a copy of your National Certificate(s)
If NO, Do you have a Person-In-Charge enrolled in Food Safety Training? ☐ YES ☐ NO
If YES, Name, Date, and Location of Course
Do
you have procedures and plans where specified in the Iowa Food Code (for example, HACCP plan if required, Employee
Health Reporting Policy, Standard Operating Procedures, Bodily Fluid Clean-up Procedures): ☐ Yes ☐ No ☐ N/A
If yes, attach copies
If no, please have any required plans and procedures available at the pre-
opening inspection
FACILITY FLOOR PLAN & EQUIPMENT SCHEDULE REQUIREMENTS
ALL “NEW FACILITIES” AS DESCRIBED IN THE FACILITY TYPE SECTION MUST ATTACH FACILITY PLANS AND SIGN BELOW.
All facilities must submit ONE copy of a facility floor plan/layout. This plan must include;
• the basic lay out of the facility,
• the location of all food service equipment,
• a listing of the equipment (including manufacturer’s names and model numbers),
• water and sewer connection locations,
• restroom locations and fixtures,
• lighting schedules,
• surface or finish coat materials of floors, walls and ceilings, and
• A site plan showing exterior building structures (including storage areas, trash receptacles, outside refrigeration units,
etc.…).
Plans may be hand drawn, to approximate scale, and must be neat and legible. Plans will not be returned to you.
*Th
e appropriate floor plan AND equipment list are attached to this application.
Applicant Signature
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■
click to sign
signature
click to edit
WATER, SEWER, WASTE INFORMATION
W
ATER: The facility is using: (Check which one applies)
A public or municipal water supply.
A non-public / non-municipal / private water supply (example: well water). A current water test must be provided.
Mobile Unit: Operators must always use water from a tested and approved source. Water source documentation must
be maintained on the mobile food unit.
SEWER: The facility is using: (Check which one applies)
A municipal/public sewage disposal system.
A non-public sewage disposal system
For Mobile Units: Appropriate sewage/waste holding tanks that will be disposed of at approved sanitary sewage
disposal sites.
R
EFUSE (trash collection): (Check all that apply & complete fully)
The food facility refuse/trash collector is (company name)
List any other refuse/waste collection companies (ex: grease collection)
This facility is a mobile unit and will use various approved refuse sites for disposal of refuse and waste.
DAYS OF OPERATION & TIME (Check days which apply & complete time facility is open and accessible)
S
unday Time
Monday Time
Tuesday Time
Wednesday Time
Thursday Time
Friday Time
Saturday Time
☐ If Seasonal: Indicate months of operation:
_______________________________________________________________________________
☐ If Mobile: List events or locations at which you intend to set up/sell:
OWNERSHIP INFORMATION (Select the ownership type and complete the corresponding ownership box in the
next section)
☐ SOLE PROPRIETOR ☐ LIMITED LIABILITIY CO. (LLC) OR PARTNERSHIP (LLP)
☐ PARTNERSHIP ☐ SCHOOL (K-12)
☐ CORPORATION ☐ GOVERNMENT/MUNICIPALITY
☐ NON-PROFIT ORGANIZATION
Please complete only the section that applies to your type of ownership structure:
Sole Proprietor
First Name
Alternate or Cell Phone ( )
Last Name
Email
Address:
City: State: Zip:
Fax ( )
Phone ( )
Signature
Print Name
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Partnership
General Partner#1
First Name
Alternate or Cell Phone ( )
Last Name
Email
Address:
City: State: Zip:
Fax ( )
Phone ( )
Signature
Print Name
General Partner#2
First Name
Alternate or Cell Phone ( )
Last Name
Email
Address:
City: State: Zip:
Fax ( )
Phone ( )
Signature
Print Name
Please list additional Partners on a separate sheet of paper sheet of paper
Corporation
Corporation Name
Alternate or Cell Phone ( )
Address
City: State: Zip:
Fax ( )
Phone ( )
Email
President/CEO
Official Title of Signatory
Name of Corporate Official
Signature of Corporate Official
Print Name
Non-Profit Organization
Name of Non-Profit Organization
Alternate or Cell Phone ( )
Address
City: State: Zip:
Fax ( )
Phone ( )
Email
Organization President
Official Title of Signatory
Name of Organization Official
Signature of Organization Official
Print Name
Limited Liability Company (LLC)
First Name
Alternate or Cell Phone ( )
Last Name
Email
Address:
City: State: Zip:
Fax ( )
Phone ( )
Signature
Printed Name & Title
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Limited Liability Partnership (LLP)
Member #1
First Name
Alternate or Cell Phone ( )
Last Name
Email
Address:
City: State: Zip:
Fax ( )
Phone ( )
Signature
Printed Name
Member #2
First Name
Alternate or Cell Phone ( )
Last Name
Email
Address:
City: State: Zip:
Fax ( )
Phone ( )
Signature
Printed Name
Please list Additional Partners on a separate sheet of paper.
Government/Municipality
Name of Agency
Email
Address
City: State: Zip:
Agency Official’s Name (PRINT)
Phone ( )
Agency Official’s Title
Alternate or Cell Phone ( )
Agency Official’s Signature
Fax ( )
School (K-12)
Name of School District
Fax ( )
Address
City: State: Zip:
Name of Superintendent
Phone ( )
Name of Signatory
Alternate or Cell Phone ( )
Title of Signatory
Email
Signature of Official
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PLEASE CONTINUE TO THE LAST PAGE IF YOU ARE NOT APPLYING FOR A MOBILE LICENSE
PLEASE COMPLETE THE SECTION BELOW ONLY IF YOU ARE APPLYING FOR A MOBILE FOOD UNIT LICENSE:
Mobile Food Unit Applicants: Please verify that all information is accurate and sign where required, you may copy this page and
include it with this application form for each unit owned provided the Home Base address is the same for all units.
Unit Identification: REQUIRED Complete all sections. Mark N/A if not applicable.
V
IN Number or Serial Number___________________________
License Plate No. and State _____________________________
Unit and/or Truck Number______________________________
M
ake__________________ Model___________________
Year___________ Size___________ Color______________
Home Base of Operation
List the address of the Home Base for the Mobile Food Unit (This is where the unit will be serviced or stored when not in
operation)
S
treet Number and Name City State Zip Code
County
If the Home Base is a licensed food establishment, provide the license number. If not, state N/A: ___________________
Al
l food storage and preparation must be done in the mobile unit or in your licensed food establishment/commissary.
Additional Requirements
I
f the unit is normally set up in the same location each day and does not have a plumbed restroom, an agreement with a neighboring
business for use of a restroom must be obtained. (Please attach restroom agreement and enter address here)
__________________________________________________________________________________________________________
I understand mobile food units may only operate up to three days in one location unless they return to their home base of operation
each day. Signature __________________________________________
I understand all food service operations must be conducted within the mobile food unit with the exception of grills and smokers.
Signature ____________________________________________
Additional Permits
C
heck with City and County government agencies to if additional permits are required
Verification
A
copy of the unit license and most recent inspection report must be posted on the unit in a conspicuous location.
I have read, and understand, the requirements in the Iowa Mobile Food Unit Operation Guide.
I
verify all of the information contained in the application is accurate.
S
ignature ________________________________________________________
Printed name of Signatory __________________________________________
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LICENSE FEES- All applicants must select the appropriate license type and fee. Refer to page 3-4 of this application to ensure
that license types match.
*Pay from the appropriate Fee Schedule based on the following: A new establishment, as described on page 3 of this
application, must pay the maximum fee indicated in the fee box that is applicable to the license(s) applied for. If this food
establishment is a Change in Ownership as described on page 3 the fee level is set based on the gross annual sales of the
previous owner, if the previous owner has operated the business within the last 3 months. Proof of the last 12 months of
the previous owner’s sales must accompany this application otherwise; the maximum fee must be paid.
………..……..………………………………………………………………………………………………………………………………………………………………………….
☐ Food Service Establishment - Examples include restaurants, bars or taverns, take-out food, catering commissary,
concession stands, etc. License fees are based on annual gross sales of “Food service sales” which are taxable food or
beverage sales and/or food or beverages sold for individual portion service intended for consumption on the premises,
including alcoholic beverages, and may include up to $20,000 in retail sales. Select the appropriate fee:
☐ $0.00- Schools
☐ $150- Annual gross sales of $1 to $100,000
☐ $300- Annual gross sales of $100,001 to $500,000
☐ *$400- Annual gross sales of $500,001 +
OR:
☐ Retail Food Establishment - Examples include grocery and convenience stores without prepared foods, bakeries
without seating, etc. License fees are based on annual gross sales of non-taxable food or food products and beverages to
consumer customers intended for preparation or consumption off the premises. Select the appropriate fee:
☐ $150- Annual gross sales of $1 to $250,000
☐ $300- Annual gross sales of $250,001 to $750,000
☐ *$400- Annual gross sales of $750,001 +
OR:
☐ Both Food Service and Retail Food (needed if establishment has “food service sales” and more than $20,000 per
year in “retail sales”). Examples include- Grocery and Convenience stores that prepare food, Bakery with a sit down
c
offee shop, etc.
To determine the amount owed, select your dominant form of business above (Food Service Establishment or
Retail Food Establishment) and select the corresponding fee based on sales (if proof of sales is not provided
this fee will be $400). Then add $150 for the secondary license.
☐ $150 for the secondary form of business (ensure Food Service or Retail Food Establishment Fee box is checked
above)
OR:
☐ $250 Mobile Food Unit – Examples include Food trucks and Push Carts. Must also select Food Service
Establishment above if you have a commissary at the same physical address.
If you have a commissary at a different location an additional application is required for that location.
Submit payment to: Johnson County Public Health
855 S Dubuque St Suite 217
Iowa City IA 52240
Phone Number: (319)356-6040
Make Checks payable to Johnson County Public Health
Check # ____________________
Check Date __________________
Amount Received ____________
Check Name _________________
Penalty amount _____________
Amount Due ________________
FOR OFFICE USE ONLY
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855 S. DUBUQUE STREET, SUITE 217 IOWA CITY, IOWA 52240 PHONE: (319) 356-6040 FAX: (319) 356-6044
Food Establishment Plan Review Application
Fill out the following form and submit with plans to:
Johnson County Public Health
855 South Dubuque Street Suite 217
Iowa City, Iowa 52240
Johnson County Public Health Food Safety Program staff will review the submitted materials within 30 days of
receipt. Applicant will receive a Plan Approval Letter once plans are reviewed and approved. If you have any
question regarding this form, contact the Health Department prior to submittal.
Please ensure all fields are entered before submission. Any incomplete application will not be accpeted.
NAME OF PROPOSED ESTABLISHMENT:
PHYICAL ADDRESS OF ESTABLISHMENT:
TARGET DATE OF CONSTRUCTION: TARGET OPENING DATE:
NAME OF OWNER:
MAILING ADDRESS DURING CONSTRUCTION:
NAME AND TITLE OF AGENT COMPLETING THIS APPLICATION (if different than name of owner):
E-MAIL ADDRESS OF OWNER:
PHONE AND FAX NUMBER DURING PLAN REVIEW PROCESS:
PHONE NUMBER DURING CONSTRUCTION:
HAVE PLANS BEEN SUBMITTED TO THE JOHNSON COUNTY BUILDING DEPARTMENT / APPLICABLE
CITY BUILDING DEPARTMENT? YES NO
APPENDIX A - PLAN REVIEW APPLICATION
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A healthful and supportive environment where all people of Johnson County
can achieve optimal physical, mental, and social well-being.
855 S. DUBUQUE STREET, SUITE 217 IOWA CITY, IOWA 52240 PHONE: (319) 356-6040 FAX: (319) 356-6044
NAME OF THE BUILDING DEPARTMENT SUBMITTED TO:
HAVE THE PLANS AND APPLICATIONS BEEN SUBMITTED TO THE APPLICABLE FIRE MARSHALL /
DEPARTMENT?: YES NO
NAME OF FIRE AUTHORITY SUBMITTED TO:
TOTAL SQUARE FEET OF THE KITCHEN:
SEATING OCCUPANCY:
NUMBER OF KITCHEN STAFF PER SHIFT:
NUMBER OF GRILL AREA STAFF PER SHIFT:
TYPE OF SERVICE (check all that apply):
SIT DOWN MEALS
GROCERY
TAKE OUT
CONVENIENCE STORE
CATERING
BAR
OTHER (define):
Approval of these plans by the Johnson County Public Health Department Food Program; does not
indicate compliance with any other code, law, or regulation that may be required federal, state, or
local. It further does not constitute endorsement or acceptance of the completed establishment. A
pre-opening inspection of the establishment with equipment in place and operational will be
necessary to determine if it complies with local and state laws governing a food service
establishment.
PLEASE INDICATE WHAT MATERIALS WILL BE USED AS FINISHES IN THE FOLLOWING AREAS
FLOOR
WALLS
CEILING
KITCHEN
REST
ROOMS
STORAGE
BAR
OTHER
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A healthful and supportive environment where all people of Johnson County
can achieve optimal physical, mental, and social well-being.
855 S. DUBUQUE STREET, SUITE 217 IOWA CITY, IOWA 52240 PHONE: (319) 356-6040 FAX: (319) 356-6044
Please ensure all questions are marked with a YES, NO, or N/A. Incomplete applications
will not be accepted.
KITCHEN
YES
NO
N/A
Are hand sinks provided at all food prep areas?
Do the hand sinks provide hot water with a temperature of at least 100F?
Are the hand sinks under pressure & do they provide water flow through a single mixing valve?
Is a separate food prep/culinary sink required?
Are the food prep/culinary sinks indirectly connected to the drain system?
Is a hood system required?
Is a grease trap or grease interceptor provided? Size ( ) gallons.
Are any sewer lines exposed overhead in food preparation areas?
BAR
YES
NO
N/A
Is a three compartment sink provided at the bar area?
Is a hand sink provided at the bar area?
Does the hand sink provide hot water with a temperature of at least 100F?
Are any sewer lines exposed overhead in the bar area?
Is a dump/waste sink provided for disposal of liquids?
STORAGE AREAS
YES
NO
N/A
Is adequate shelving provided to properly store all items?
Is the shelving in good repair and smooth, durable, and easily cleanable?
Are any sewer lines exposed overhead in the storage areas?
Is an outside storage area provided? If yes, list the purpose:
DISH AREA
YES
NO
N/A
Is a three compartment sink provided? List the dimensions ( x x )
Is a dishwasher provided?
Does the dishwasher sanitize by using high temperature (i.e. do all surface temperatures reach >160F)?
Does the dishwasher sanitize by using chemicals?
If yes, list chemicals used
Who will be the chemical supplier:
Is a hand sink provided in the dishwashing area?
Do the hand sinks provide hot water with a temperature of at least 100F?
Are hand sinks under pressure & do they provide water flow through a single mixing valve?
Are any sewer lines exposed overhead in the dishwashing area?
Is there sufficient storage for air drying of all equipment after warewashing?
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A healthful and supportive environment where all people of Johnson County
can achieve optimal physical, mental, and social well-being.
855 S. DUBUQUE STREET, SUITE 217 IOWA CITY, IOWA 52240 PHONE: (319) 356-6040 FAX: (319) 356-6044
RESTROOMS
YES
NO
N/A
Are public restrooms provided? (if alcohol is served, are separate men’s & women’s provided)
Are employee restrooms provided?
Do the hand sinks provide hot water with a temperature of at least 100F?
Are hand sinks under pressure & do they provide water flow through a single mixing valve?
Are the restrooms ventilated to outside air?
Do restrooms have self-closing, tight fitting doors?
MOP SINK / CHEMICAL AREA
YES
NO
N/A
Is a mop sink with hot and cold running water provided?
Is the mop sink located away from food prep and storage areas?
BUSING/SERVER STATIONS
YES
NO
N/A
Are hand sinks provided at the busing areas and wait stations?
Do the hand sinks provide hot water with a temperature of at least 100F?
Are the hand sinks under pressure & do they provide water flow through a single mixing valve?
SOLID/LIQUID WASTE DISPOSAL
YES
NO
N/A
Is an outdoor garbage area provided?
Is a grease dumpster provided?
Is the outdoor garbage area easily cleanable and located on a concrete or asphalt pad?
FLOORS / WALLS / CEILINGS
YES
NO
N/A
Are floor materials grease resistant and easily cleanable in all food preparation areas, storage
areas, restrooms, dish areas, and wait stations?
Are the walls and ceilings light in color, smooth, easily cleanable, and non-absorbent in all food
preparation areas, storage areas, restrooms, dish areas, and wait stations?
Is the floor/wall juncture coved in all food preparation areas, storage areas, restrooms, dish areas,
and wait stations?
LIGHTING
YES
NO
N/A
Is sufficient light provided over all food preparation areas, and in areas over all dishwashing,
storage areas, hand washing, and restroom areas?
Are all light fixtures properly shielded in all food preparation and food storage areas?
EQUIPMENT
YES
NO
N/A
Do the plans include an equipment schedule with the name and model number?
Is a commercial hot water heater provided? Size: ( ) gallons GPH Recovery: ( )
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A healthful and supportive environment where all people of Johnson County
can achieve optimal physical, mental, and social well-being.
855 S. DUBUQUE STREET, SUITE 217 IOWA CITY, IOWA 52240 PHONE: (319) 356-6040 FAX: (319) 356-6044
INSECT AND RODENT CONTROL
YES
NO
N/A
Will all outside doors be self-closing and tight fitting?
Will all pipes & clerical conduit chases be sealed; ventilation systems exhaust and intakes
protected?
Is the area around the building clear of unnecessary brush, litter, boxes, and other harborage?
Will there be a professional pest service provider under contract?
If yes, please provide name of company:
WATER SUPPLY
YES
NO
N/A
Is the water supply from an approved source?
Is water supply PUBLIC ( ) or PRIVATE ( )
If private, has source been tested?
Please attach copy of most recent water analysis
SEWAGE DISPOSAL
YES
NO
N/A
Is building connected to a municipal sewer?
If no, is private disposal system approved?
THE FOLLOWING DOCUMENTS ARE REQUIRED CHECK THE BOX TO CONFRIM THEY ARE INCLUDED
Completed Food Service Establishment application
Copy of intended menu (including method of preparation)
Facility floor plan and equipment schedule
Water Test (if applicable)
Appropriate Fee
Copy of current Certified Food Protection Manager Certificate (if applicable)
Procedures for clean-up of bodily fluids (all establishments)
Employee Illness Reporting Agreement policy (all establishments)
SIGNATURE OF APPLICANT DATE
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! Buy Google!
A guide to safe and healthy food
handling for food establishments
FOOD HANDLER’S
MANUAL
17 of 61
CONTENTS
Importance of Proper Food Handling ......................................................................................................19/61
Potentially Hazardous Foods in Danger Zone ..........................................................................................20/61
Highly Susceptible Populations ................................................................................................................21/61
Employee Illness ......................................................................................................................................22/61
Food Worker Policies ...............................................................................................................................23/61
Proper Handwashing Method ..................................................................................................................24/61
Handwashing and Glove Use ...................................................................................................................25/61
Hand Sinks ................................................................................................................................................26/61
Bare Hand Contact ...................................................................................................................................27/61
Preventing Cross-Contamination .............................................................................................................28/61
Food Temperature Control ......................................................................................................................29/61
Calibrating Thermometers .......................................................................................................................31/61
Temperature Logs ....................................................................................................................................31/61
Thawing Foods .........................................................................................................................................32/61
Reheating Foods ......................................................................................................................................33/61
Proper Rapid Cooling ...............................................................................................................................34/61
Cleaning and Sanitizing ............................................................................................................................35/61
Cleaning and Sanitizing ............................................................................................................................36/61
Storing Chemicals .....................................................................................................................................37/61
In-use Utensils ..........................................................................................................................................38/61
Wiping Cloths ...........................................................................................................................................38/61
Approved Sources ....................................................................................................................................39/61
Approved Equipment and Maintenance ..................................................................................................40/61
Pests Control ............................................................................................................................................41/61
Emergencies .............................................................................................................................................42/61
Food Safety Self Inspection ......................................................................................................................43/61
References and Additional Resources .....................................................................................................44/61
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IMPORTANCE OF PROPER FOOD HANDLING
Most common viruses and bacteria:
According to the Center for Disease Control and Prevention (CDC) 1 in 6 people (48 million people) get sick,
128,000 are hospitalized, and 3,000 people die from foodborne illnesses each year in the U.S. Foodborne
illnesses cost the U.S. economy about $8.1 billion every year.
Johnson County Public Health (JCPH) regularly receives and investigates reports of foodborne illnesses in our
community. Viruses and bacteria account for 98% of all foodborne illness (viruses 80%; bacteria 18%), both
of which can be controlled through proper food handling.
Salmonella E-coli
Norovirus Listeria
Campylobacter Clostridium perfringens
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POTENTIALLY HAZARDOUS FOODS IN DANGER ZONE
All raw meats Dairy products
Cut melons Sprouts
Potentially hazardous food (PHF)
in danger zone is any food or
food ingredient that is capable of
supporting the rapid and
progressive growth of infectious
or toxigenic microorganisms. PHF
can be any food that is moist,
non-acidic (neutral pH) and a
source for bacterial growth. PHF
shall be maintained at 41F or
below or 135F or higher.
Danger
Zone
Cooked vegetables
Cooked food
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HIGHLY SUSCEPTIBLE POPULATIONS
Pregnant women
Children who are under 5 years old
Adults older than 65 years
People with compromised immune systems
Anyone can get sick from food when it is handled in an unsafe manner, however, highly susceptible
populations get sick more often or have more serious illness.
Certain foods are more likely to cause foodborne illness to people in highly susceptible populations such as
undercooked meats, raw oysters, undercooked eggs, sprouts and unpasteurized milk or juices.
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EMPLOYEE ILLNESS
Vomiting Diarrhea Severe abdominal cramps
Persistent coughing or sneezing Lesions containing pus Sore throat with fever
Sick employees are at high risk for contaminating food and utensils with bacteria or viruses. Sick employees
must be restricted or excluded from working with any food or food service equipment.
Sick employees must be symptom free for 24 hours before returning to work.
Employees diagnosed with the following illnesses must report these illnesses to their supervisor*
Salmonella Typhi (typhoid fever)
Shigellosis
E-coli 0157:H7 or other EHEC/STEC infections
Norovirus
Hepatitis A
*The Person in Charge must immediately report these illness to Johnson County Public Health at 319-356-
6040.
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click to sign
signature
click to edit
FOOD WORKER POLICIES
Not using cloth towels or aprons
for wiping hands
Eating food and smoking in
designated areas only
Wearing hair restraints and
clean outer clothing
Keeping fingernails trimmed and
clean
Removing all jewelry from hands
and wrists, only smooth bands
are permitted
Storing drinks in clean, closed
containers that do not
contaminate hands (e.g. cups
with lids and straws or handles)
Storing drinks below and
separate from food, prep
surfaces, utensils, etc.
Removing aprons before
entering the restroom or leaving
the food prep area
Always wash your hands
properly
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PROPER HANDWASHING METHOD
Rub hands vigorously with soap and warm water for 15
seconds
Rinse well for 5 seconds
Dry thoroughly with disposable paper towel
Turn off faucet handles using paper towel
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HANDWASHING AND GLOVE USE
Proper handwashing is the single most effective way to stop the spread of disease. Always thoroughly wash
hands.
1. wash hands
properly
2. Put on clean
gloves
3. Use gloves as needed
4. Discard soiled gloves
and go back to Step 1
When using gloves, always wash your hands before putting on a new pair of gloves. Change your gloves and
wash your hands whenever the gloves become contaminated, including:
After handling raw meat, poultry, fish, or eggs
After touching face with glove or sneezing/coughing into the glove
After touching unclean dishes or trash
When changing tasks
Gloves must be worn over any bandages, cuts, burns, or sores, gloves should be considered an extension of
your hands. Gloves are NOT a substitute for good handwashing practices.
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HAND SINKS
Hand sinks must be used for handwashing ONLY and must ALWAYS have:
NOTE: Do not block handwashing sinks or use these sinks for any other purpose (dumping liquids, rinsing
containers, filling sanitizer buckets, filling water pitchers, etc.)
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BARE HAND CONTACT
DO NOT touch ready-to-eat foods with bare hands. Avoid bare hand contact by using single-use gloves,
utensils, deli tissue, etc.
Ready-to-eat foods are foods that do not require further cooking or heating before being served. These foods
are most at risk for transmitting fecal-oral diseases (e.g. E.coli, hepatitis A and norovirus) that are
transmitted from contaminated hands.
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PREVENTING CROSS-CONTAMINATION
Cross-contamination is when bacteria or viruses are spread from a contaminated source (raw chicken, meats,
fish, eggs; soiled utensils and equipment, etc.,) to another food source
Store raw meats, poultry, fish, and eggs on the bottom shelf of the refrigerator, below and separate from all
other foods.
Use a drip pan under raw meat, poultry, fish or egg products.
Use separate cutting boards and utensils for raw meat and for produce and ready-to-eat food.
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Proper temperature controls and food handling practices prevents growth of bacteria. The “danger zone” is
the temperature range between 41F and 135F.
FOOD TEMPERATURE CONTROL
Hot Holding
135°F or higher
Cold Holding
41°F or below
Proper cooling, reheating, cold holding, hot holding, and cooking temperatures should be carefully monitored.
Potentially hazardous foods must be held at 41F or below or at 135or above. Bacteria grow very rapidly in the
danger zone.
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FOOD TEMPERATURE CONTROL (CONT.)
All potentially hazardous foods need a sufficent amount of ice to allow the middle portions of the food
to hold the required cold holding temperature of 41F or below.
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CALIBRATING THERMOMETERS
Daily thermometer calibration is recommended. Thermometers should also be recalibrated if dropped or
subjected to extreme temperatures.
32.0
Check metal-stem thermometers for accuracy
1. Place thermometer stem in a glass filled with ice and a little water.
2. Wait 15-20 seconds; if the thermometer does not read 32F, it needs to be calibrated.
TEMPERATURE LOGS
Use temperature charts or logs to record and verify
proper temperature.
1. Check and record temperatures every two hours.
2. Monitor food temperatures and food equipment
thermometer readings.
3. Be sure to record corrective actions taken.
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THAWING FOODS
Frozen foods must be thawed using methods that maintain temperature control. Approved methods for
thawing include:
Refrigeration
Under cold-running water, covering the food
and unpackaged
Microwave (if used immediately)
Conventional cooking
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REHEATING FOODS
After cooling, all leftovers and pre-made foods must be reheated to an internal minimum temperature of
165F within two hours.
Stovetop
Oven
Microwave
Other rapid-heating equipment
Most hot hold equipment is not designed to reheat foods. When using a microwave to reheat, cover the
food, stir, and wait two minutes before checking temperature and serving.
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PROPER RAPID COOLING
Potentially hazardous foods shall be cooled as quickly as possible to prevent the growth of bacteria as the
food drops through the danger zone.
TIP: Using shallow food pans (4” or less) allows for quicker cooling.
Place small containers of food into a
refrigerator or freezer. Space the containers to
allow airflow around the containers. Leave food
uncover until it reaches 41F
Place food into a clean prep sink or lager container
filled with ice water. Make sure the ice water and
the food are at the same level. Stir regularly. Use
bath along with refrigeration
Paddles are best for soups, gravies, and other thin
foods. Stir regularly. Use ice paddles along with
the refrigeration or ice bath method
Add ice or cold water to the fully cooked
product to help the cooling process. This works
well for soups, stews, or recipes that have water
as an ingredient
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CLEANING AND SANITIZING
Wet cleaning is the removal of dirt, soil, and debris; sanitizing is the removal of diseases causing
microorganisms.
Wet cleaning (soapy water)
Sanitizing (quat ammonia, chlorine, iodine)
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CLEANING AND SANITIZING
ALL food service equipment, including utensils, prep tables, sinks, cutting boards, slicers, mixers, and
anything else used to prepare food, must be washed, rinsed, and then sanitized.
Wash
Rinse
Sanitize
Scrape
Air Dry
Wash: hot water and detergent
Rinse: Clean water
Sanitize: Water and Sanitizer.
Approved concentrations of sanitizers include:
50-100 ppm
150-400 ppm
(unless otherwise specified by
the manufacturer)
Chlorine (Bleach)
Quaternary ammonium
Iodine
12.5-25 ppm
Ammonium
Iodine
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STORING CHEMICALS
Chemical contamination of food may cause serious injury to the consumer. Ensure that all chemicals are
stored properly.
Below and separate from food and food
contact surfaces
In correctly labeled containers
With food
In a designated chemical storage area
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WIPING CLOTHS
In-use wiping cloths should be stored in clean sanitizer solution between uses.
IN-USE UTENSILS
In-use utensils may be stored:
In the food, with the handle up and
out of the food
On a clean, dry surface that is cleaned
and sanitized every 4 hours
In water of 135F or warmer
In running water (scoops used for moist foods)
NEVER store in-use utensils in sanitizer or in room-temperature water.
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APPROVED SOURCES
All food in food service establishments must be obtained from an approved source. Always verify the
supplier’s documentation to ensure that the supplier is an approved wholesale distributor.
Shellfish — Verify that shellfish have complete, attached tags showing that they came from approved harvest
sites. Retain shellfish tags for a minimum of 90 days. Discard any shellfish whose shells do not close.
Raw Eggs — Eggs must come from a supplier inspected by the U.S. Food and Drug Administration or the Iowa
Department of Agriculture and Land Stewardship. Raw, unpasteurized eggs can be used in ready-to-eat food
items (e.g. Caesar salad dressing, hollandaise, meringue) as long as a Consumer Advisory is present.
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APPROVED EQUIPMENT AND MAINTENANCE
All food service utensils and equipment must be approved for use in a retail food establishment.
Maintain regular cleaning schedules for equipment
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PESTS CONTROL
Control pests in the food service establishment by:
Using a professional exterminator
Using approved traps
Tightly sealing openings
Using screen doors
NEVER apply household pesticides in a food service establishment.
Using fly fans
Keeping equipment and the interior and exterior
of the facility clean
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EMERGENCIES
In the event of flood, fire, power outage, sewer backup, water shortage, or other emergency, potentially
health hazards may exist.
Fire
Water shortage
Power outage
Flood or sewer backup
IMPORTANT: If the facility experiences a large fire, a sudden water or power shortage, a flood, sewer backup,
or any other similar incident, immediately call Johnson County Public Health at 319-356-6040.
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FOOD SAFETY SELF INSPECTION
Self inspection form
A flashlight
Calibrated metal-stem thermometer
Test strips for sanitizer
Food safety self-inspections are a great tool for managers and staff to make sure their facility is following
good practices. Self-inspections also help facilities prepare for regular inspections by Johnson County Public
Health. For more information and a sample self-inspection form, visit:
www.johnson-county.com/dept_health.aspx?id=20321
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NOTE: The information provided in this manual is based on the 2013 FDA Food Code and Iowa Food Code,
but it does not represent all requirements of established regulations. To download a copy of the Iowa and
FDA Codes, visit our website at:
www.johnson-county.com/dept_health.aspx?id=20321, or contact us at 319-356-6040.
REFERENCES AND ADDITIONAL RESOURCES
1. Johnson County Public Health
https://www.johnson-county.com/dept_health.aspx?id=20321
2. Iowa State University Extension
https://www.extension.iastate.edu/topic/food-and-environment
3. Iowa Department of Inspection and Appeals
https://dia.iowa.gov/food-consumer-safety
4. Iowa Food Safety and Protection Task Force
https://ia.foodprotectiontaskforce.com/
5. The Centers for Disease Control and Prevention (CDC)
www.cdc.gov
6. U.S. Food and Drug Administration (FDA)
www.fda.gov
7. U.S. Department of Agriculture (USDA)
www.usda.gov
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Guide to Starting
a Food Business
JOHNSON COUNTY PUBLIC HEALTH
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Johnson County Public Health
CONTENTS
Understanding the Requirements ............................................................................................................................................... 5
Other Requirements ........................................................................................................................................................... 6
Creating Your Plan ....................................................................................................................................................................... 7
Start with the Menu and Procedures .................................................................................................................................. 7
Selecting Equipment ................................................................................................................................................................... 8
Preparation Tables .................................................................................................................................................................. 8
Food Shields ............................................................................................................................................................................ 8
Hot and Cold Holding Equipment ........................................................................................................................................... 8
Handwashing Sink ................................................................................................................................................................... 9
Food Processing Sink (Food Prep Sink) ................................................................................................................................... 9
Mechanical Warewashing Machine or 3-Compartment Sink ................................................................................................. 9
Utility (Mop or Service) Sinks ................................................................................................................................................ 10
Grease Interceptor (Grease Trap) ......................................................................................................................................... 10
Ventilation ............................................................................................................................................................................. 11
Dry Storage ............................................................................................................................................................................ 11
Chemical Storage .................................................................................................................................................................. 11
Employee Area ...................................................................................................................................................................... 11
Lighting .................................................................................................................................................................................. 11
Surfaces ................................................................................................................................................................................. 11
Toilet Facilities....................................................................................................................................................................... 11
Planning for Disease Prevention ............................................................................................................................................... 12
Employee Training and Illness Policy .................................................................................................................................... 12
Waste & Pest Control ............................................................................................................................................................ 12
Equipment Maintenance....................................................................................................................................................... 12
Water Service ........................................................................................................................................................................ 12
Storage .................................................................................................................................................................................. 12
Cleaning ................................................................................................................................................................................. 13
Fixed Equipment ................................................................................................................................................................... 13
Processes ............................................................................................................................................................................... 13
Submitting Your Plan for Review .............................................................................................................................................. 14
Applications ........................................................................................................................................................................... 14
Requirements ........................................................................................................................................................................ 14
Review Process and Timeline ................................................................................................................................................ 15
Fees ....................................................................................................................................................................................... 15
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uide to Starting a Food Establishment
Letter of Approval ................................................................................................................................................................. 15
Service ....................................................................................................................................................................................... 16
Department ........................................................................................................................................................................... 16
Planning for Your Opening Inspection ...................................................................................................................................... 17
Scheduling ............................................................................................................................................................................. 17
Requirements ........................................................................................................................................................................ 17
License Application and Fees ................................................................................................................................................ 17
Appendix A - Plan Review Application ...................................................................................................................................... 18
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Johnson County Public Health
We want you to have a successful business! This guide is for anyone involved in the planning and construction of retail food
service facilities, including architects, contractors, restaurant equipment suppliers, food service operators, and kitchen
designers.
Our goal is to provide guidance for designing and constructing food facilities to be efficient, easy to clean and maintain, in
order to support good food safety practices. Additional information and resources is available at: https://www.johnson-
county.com/dept_health.aspx?id=20326.
UNDERSTANDING THE REQUIREMENTS
Nearly every new or significantly altered facility serving or selling food or beverages in Iowa must submit plans to the local
health department before a license can be issued. Johnson County Public Health reviews plans for facilities to make sure that the
design and equipment in a facility are suitable for the safe storage, preparation, and service of the foods on the proposed
menu.
The following types of facilities must create and submit a plan to Johnson County Public Health. Applications for each type of
facility are available at: https://www.johnson-county.com/dept_health.aspx?id=20321.
New facility: New construction and facilities that have never been licensed as a food operation in the past.
Remodeled or altered facility: Remodeling or alterations to a facility includes:
Alterations requiring a building permit by local authorities.
Diminished capability to handle food and utensils in a sanitary manner, creating potentially hazardous conditions.
Significant changes in the menu.
Extensive equipment changes.
Change of Ownership: Retail Food Establishment licenses are non-transferrable. A Change of Ownership requires the
submission of a Food Establishment application prior to the new ownership operating.
Mobile Units and Pushcarts: Retail food facilities that are mobile and moved to the commissary location on a daily basis.
Events: are significant occurrences or happenings sponsored by a civic, business, governmental, community, or veterans
organization and may include an athletic contest. For example, an event does not include a single store’s grand opening or
sale. NOTE: Event Coordinators of events with more than 10 temporary vendors are required to submit an Events
application.
Temporary Event: Used in conjunction with a single event, and may be used up to 14 consecutive days in conjunction with
that event at a single location
An “event or celebration” is a significant occurrence or happening sponsored by a civic, a business, an educational, a
government, a community, or a veterans’ organization, or a flea market that operates periodically for no more than 14
days and may include athletic contents.
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OTHER REQUIREMENTS
Wholesale/Processor/Warehouse: These types of licenses are reviewed and licensed through the Department of
Inspection and Appeals (DIA). Please contact DIA at (515) 281-7102 with any questions regarding these types of licenses.
Cottage Foods: Iowa does not have a Cottage Foods Act, however, there are food products that are non-potentially
hazardous (i.e. do not require refrigeration for safety) that can be sold directly to consumers without licensing or
inspection. Click the “Food Managers Resources” tab on the following link for more information regarding these products:
https://ia.foodprotectiontaskforce.com/resources1/farmers-market/
NOTE: these unlicensed food items may not be stored, used, or sold in retail food establishments.
Home Bakery: A business on the premises of a residence that is operating as a home-based bakery where potentially
hazardous bakery goods are prepared for consumption elsewhere. Annual gross sales of these products cannot exceed
$35,000. “Home Bakery” does not include a residence where food is prepared to be used or sold by churches, fraternal
societies, or charitable, civic, or non-profit organizations. Residences which prepare or distribute honey, shell eggs, or
nonhazardous baked goods for pick-up by the customer (no delivery or shipping) are not required to be licensed.
Farmer’s Market: A marketplace which operates seasonally, principally as a common market for Iowa-produced farm
products on a retail basis for consumption elsewhere. A Farmer’s Market Food Establishment license can be obtained to
sell foods during these markets.
Please contact Johnson County Public Health with any questions regarding licensing or requirements.
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CREATING YOUR PLAN
Plans are reviewed to ensure that the equipment, facilities, and design will be suitable for the food items you plan to serve
and/or sell at the facility. Alterations to the plans are commonly required, and any construction started prior to approval
could result in unexpected costs and delays.
START WITH THE MENU AND PROCEDURES
Every business is unique. What will be required is based on the space and equipment needed to store, prepare, and serve
the foods on your menu safely. Retail stores such as a grocery may not need the facilities and equipment that a full-service
restaurant would need, just as small operations may not need as much equipment as larger operations would require.
Start by developing the menu and operational procedures including the type, amount, and variety of foods you’ll serve and
the operational procedures you’ll follow to store, prepare, and serve foods. This will determine the food preparation,
storage, refrigeration, and serving equipment needed and help you develop the ideal kitchen layout, including the floor
plan, equipment, and plumbing needed.
Adequate provisions will be necessary for handwashing, cooking, cooling, thawing, reheating, cold-holding, hot- holding,
and warewashing associated with the menu and operational procedures. Special processes such as sous vide or vacuum
packaging may require additional information and approval (contact the Department of Inspection and Appeals for more
information regarding specialized processes – (515) 281-7102).
IN GENERAL:
Plan for adequate space; do not sacrifice necessary food preparation, storage, and dishwashing space to provide “extra
room” for customers.
Plan for an orderly flow of food storage, preparation, and serving areas and for moving soiled and clean dishes and
utensils to and from the dishwashing area to minimize contamination throughout the facility.
Consider your entire floor plan. All areas of the facility used for the storage, preparation, or service of food or drink,
and areas used for other facility operations including storage of equipment, single-use items, and linens must meet the
requirements of the 2013 FDA Food Code and Iowa Food Code (Chapter 30 & 31). This includes attic spaces,
basements, outbuildings, restrooms, and other areas where storage and operations take place.
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SELECTING EQUIPMENT
This section outlines the equipment you may need to
open your food business. Please review the Food
Equipment Installation Guide for more detailed
information about equipment requirements.
All equipment used for a retail food operation should be
listed as commercial. This will ensure it is constructed of
materials designed and fabricated for food safety and
meets American National Standards Institute (ANSI)
standards or comparable design criteria.
PREPARATION TABLES
Preparation tables must be smooth, durable, and easily
cleanable and have moisture-proof surfaces. Cutting
boards must be made of approved materials.
FOOD SHIELDS
Display stands, buffets, and salad bars must have food
shields to prevent contamination by customers. Food
shields are intended to intercept the direct line between
the customer’s mouth and the food being displayed to
prevent contamination by the customer.
HOT AND COLD HOLDING EQUIPMENT
When determining the size and type of refrigeration units,
consider the food preparation and assembly processes.
Plan for enough hot/cold-holding units to store all
hot/cold foods during peak demand.
TIP
Beverage display refrigerators are
not designed for cold holding of
potentially hazardous foods. A data
plate will describe the type of food
and/or beverage the unit is designed
to hold.
PREPARATION TABLE
COLD HOLDING
EQUIPMENT
HOT HOLDING
EQUIPMENT
FOOD SHIELDS
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Johnson County Public Health
HANDWASHING SINK
All facilities are required to have hand washing sinks that
are easily accessible for employees involved in food
preparation and warewashing. Sinks must be equipped
with soap and disposable towels or hand dryers, and a
hand washing reminder sign. At minimum 100F water is
required at all hand sinks.
FOOD PROCESSING SINK (FOOD PREP SINK)
A separate sink may be required for the processing of
produce and other foods. Processing can include
washing, soaking, thawing, and using ice baths for
cooling.
MECHANICAL WAREWASHING MACHINE OR 3-
COMPARTMENT SINK
A mechanical dishwasher (high temperature or
chemical) or a 3-compartment sink is required in a
facility that sells or serves unpackaged food. A 3-
comparment sink is recommended to ensure the
largest equipment can be washed adequately. Consider
a 4-compartment sink to allow for presoaking.
Dishes
Wash
Rinse
Sanitize
MECHANICAL
WAREWASHING
3-COMPARTMENT
SINK
FOOD PROCESSING
SINK
HAND WASHING
SINK
Spray
Rinse
Towel
Spray
Rinse
Temperature
Gauge
Wash
Soiled
Dishes
Rinse
Sanitize
Clean
Dishes
Soiled
Dishes
Clean Dish
Table
Booster heater for high
temperature machines
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UTILITY (MOP OR SERVICE) SINKS
All facilities are required to have a utility sink designated
for cleaning mops and tools, and for disposal of mop
water. A curbed sink is the ideal option since they make
it easier to dump mop water and are a good storage
spot for the mop bucket when not in use.
GREASE INTERCEPTOR (GREASE TRAP)
A grease trap is a device that is attached to sinks and/or
drains to prevent fats, oils, and grease from flowing to
the sewer system. Grease traps are not required to
comply with health regulations; however, some local
jurisdictions may require them. When installed, they
must be easily accessible for cleaning.
Floor
Indirect
Connection
Outlet
Grease
Trap
Sewer
Outlet
GREASE TRAP
UTILITY SINK
TIP
Grease traps must be cleaned
periodically to keep them working
properly. An indoor grease trap may
need to be cleaned monthly or
quarterly, while a larger outdoor
unit may only need cleaning once or
twice per year.
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VENTILATION
Sufficient ventilation must be installed to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious
odors, smoke, and fumes. Contact your local Fire Department or city building inspector to evaluate when, where, and
which type of exhaust hoods (Type I or Type II) must be provided.
DRY STORAGE
Enough designated space must be available for storage of food, dishes, and equipment, including bulk foods, cans, and
other items. All food items must be stored at least 6” off floor to prevent contamination.
CHEMICAL STORAGE
Chemicals must be stored below and/or away from food items, equipment, and utensils to prevent contamination.
Chemicals cannot be stored above the ‘clean side’ dishwashing sink.
EMPLOYEE AREA
Lockers, shelving, or a designated area must be provided for employee belongings. Personal belongings such as coats,
purses, cigarettes, and phones cannot be kept in food areas.
LIGHTING
Lighting must be bright enough to allow for safe work conditions and to facilitate cleaning. It must also be shielded when it
is above food or food preparation areas to prevent contamination in the event of breakage.
SURFACES
All floors, walls, and ceilings in food areas (service, storage, or preparation) must be smooth and easily cleanable. Carpet is
allowed only in areas for packaged food storage but must be tightly woven. Every facility must submit a finish schedule
with plan review. Below are approved surfaces that are commonly used.
Floors: quarry tile, ceramic tile, sealed concrete, poured epoxy
Walls: stainless steel, FRP, glossy painted drywall, painted concrete block
Ceilings: vinyl coated ACT (drop ceiling), glossy painted drywall
Base Coving: tile, rubber
NOTE: Complete Plan Review Application if the establishment is a new build or remodeling (See Appendix A)
TOILET FACILITIES
Conveniently located toilets must be provided that are accessible to employees and patrons without allowing patrons
access to food preparation areas, storage areas, or warewashing or utensil storage areas. If the establishment is serving
alcohol two separate toilet facilities are required.
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PLANNING FOR DISEASE PREVENTION
The Centers for Disease Control estimates that every year in the U.S. 76 million people get sick, more than 300,000 are
hospitalized, and 5,000 die from foodborne illnesses. To ensure food is safely prepared and does not bring illness to your
customers, include the following items in your plan; you may be asked about them during future inspections.
EMPLOYEE TRAINING AND ILLNESS POLICY
The top three causes of foodborne illness are attributed to poor personal hygiene, improper holding temperatures, and
improper cooling procedures by food service workers. Training food handlers in food safety is the best way to reduce
foodborne illness. If available, include in your plan:
How you will train your staff about food safety.
The food safety practices that will be covered during staff orientation.
An overview of your employee health policy, including how you will handle sick workers and how you will let
employees know about your policy.
WASTE & PEST CONTROL
Waste and pest management is critical to operating a safe and clean business. Include in your plan:
Who will provide your waste pickup.
How you will handle grease waste and cleaning your grease interceptor.
Who will provide certified pest control, if needed.
How you will secure your facility and food supplies are safe and ensure you are using approved suppliers with food
from approved sources.
EQUIPMENT MAINTENANCE
Include in your plan who will:
Clean your hood system and/or fire suppression system.
Provide support and maintenance for your dishwasher.
WATER SERVICE
Ensure you have enough hot water capacity for the busiest time of day.
STORAGE
Make sure you have the storage you need to keep foods safe. Ensure you have:
Enough storage space for dry goods.
Space needed to expand the operation, if needed.
Enough space in coolers and freezers to allow for air circulation.
Storage to keep hot foods hot (135˚F or greater) and cold foods cold (41˚F or less) and thermometers for all coolers
and for food.
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CLEANING
There are several things you can do to prevent the amount of future maintenance necessary for your facility and provide
ease of cleaning.
Construct floors, walls and ceilings with smooth, durable, and easily cleanable materials.
Consider stainless steel on the walls around the grill line, and behind and around grease producing equipment.
Place heavy equipment on casters, so it can be easily moved. Every other piece of equipment, especially at the grill line,
should be on casters. This makes it easier to clean behind and between equipment.
Seal sinks to walls as this makes it easier to clean around three compartment sinks, dishwashers, etc.
FIXED EQUIPMENT
Install all fixed equipment to allow for easy cleaning by allowing space from nearby equipment or avoiding sealing to
walls or equipment.
Seal table mounted equipment to the table or use moveable legs.
Seal all floor mounted equipment (in kitchen areas) that is not easily movable to the floor or elevate it on 6 inch legs.
PROCESSES
To be sure food remains safe, make sure you have processes to:
Date mark ready-to-eat food products.
Ensure that a ‘first in, first out’ system is used for foods.
Ensure foods are properly thawed by making sure there is enough cooler space to allow for overnight thawing.
Properly cool large amounts of leftover food by using shallow pans, ice wands, or other necessary cooling equipment.
Monitor hot and cold temperatures, including when temperatures will be taken, how they’ll be recorded, and who will be
responsible.
Monitor food is being cooked to the required temperatures (i.e. chicken – 165F)
Ensure foods are properly reheated for hot holding.
Avoid bare hand contact with ready to eat foods by using gloves, tongs, utensils, deli paper, or other tools.
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Guide to Starting a Food Establishment
SUBMITTING YOUR PLAN FOR REVIEW
Nearly every new or significantly altered facility serving or selling food or beverages in Iowa must submit plans to the local
health department before a license can be issued. Johnson County Public Health reviews plans for facilities to make sure
that the design and equipment in a facility are suitable for the safe storage, preparation, and service of the foods on the
proposed menu or food list.
APPLICATIONS
Applications differ based on the type of food operation you are proposing. Visit https://www.johnson-
county.com/dept_health.aspx?id=20321 and select the appropriate license type for your business.
REQUIREMENTS
The plan review application includes instructions for what must be included for review. Missing information will delay the
plan review process. Information to include when submitting your plans:
a) Plan review application form.
b) Food Establishment License Application
c) Menu or list of foods prepared on the premises. Plans cannot be approved without submission of a menu or list of
foods.
d) Floor plan drawn to scale consisting of equipment and fixtures. The set of drawings should be approximately to ¼ inch
scale or larger. Floor Plan
e) All areas of the facility used for the storage, preparation, or service of food or drink, and areas used for other facility
operations including storage of equipment, single-use items, and linens must be included with the floor plan.
f) Equipment list showing make and model numbers, and installation methods.
g) Water test (if applicable)
h) Appropriate fee
i) Certified Food Protection Manager certificate
j) Procedures for clean-up of bodily fluids
k) Employee Illness Reporting Policy
l) Finish schedule detailing materials for all floors, wall, ceilings, counters, shelves, etc.
m) Employee hygiene plan.
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Johnson County Public Health
REVIEW PROCESS AND TIMELINE
Johnson County Public Health will notify you within 30 business days after receiving your application packet to inform you
if your plans were approved. The inspector will contact you if more information or changes are needed.
If your plans are not approved you will need to submit revised
plans. Review of revised plans may take up to 14 additional
business days.
If your plans are approved, you must schedule an opening
Inspection at least five business days before the planned
opening date.
(See “Planning for your opening inspection” section.)
NOTE: If your plans change after they’ve been approved you are required to submit revised plans and approval by the
department shall be communicated before changes occur.
Approval of plans does not constitute acceptance of the completed structure. It also does not waive the responsibility of
the owner or contractor to make necessary changes that may be required if the facility is not in compliance with the
applicable requirements.
FEES
License fees vary depending on the type of license required for your establishment. The plan review fee is collected when
the plan review application is submitted. The license fee is collected at the opening inspection when the facility is approved
and the licensing paperwork is completed. See license fee schedules on page 9 of the application.
LETTER OF APPROVAL
A new establishment, or establishment under significant remodeling, shall not operate until you have received a written
letter of approval from Johnson County Public Health. The letter will include any requirements and stipulations required
prior to operating; be sure to notify others involved in the project, especially the construction manager, of these
requirements and stipulations.
While this guide has been developed by Johnson County Public Health, contacting the local building department will be
required if construction is taking place. All required permits must be obtained before Johnson County Public Health can
issue a retail food establishment license. The next page includes contact information for agencies that you may need to
contact to ensure that you have taken all needed steps and obtained all required permits.
TIP
Arrange for a pre-opening
inspection 7 days in
advance of the date of the
intended inspection. Allow 5
working days to schedule
an opening inspection.
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Guide to Starting a Food Establishment
SERVICE
DEPARTMENT
PHONE NUMBER
Building Permits and Inspections
Johnson County (PD&S)
(319) 356-6085
(319) 356-6083
City of Coralville
(319) 248-1700
City of Iowa City
(319) 356-5230
City of North Liberty
(319) 626-5713
City of Solon
(319) 624-3755
City of Tiffin
(319) 545-2572
Towns not listed please contact your
local City Hall
Sales Tax Number Issuance
Iowa Department of Revenue
(515) 281-3114
Liquor Licenses
Iowa Alcoholic Beverage Division
(515) 281-7375
Wholesale/Processor/Warehouse
Iowa Department of Inspections and
Appeals
(515) 281-7102
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Johnson County Public Health
PLANNING FOR YOUR OPENING INSPECTION
An onsite inspection of the facility shall be conducted by Johnson County Public Health prior to final approval. If the facility
is approved at the opening inspection, the paperwork will then be completed to issue the retail food license. Retail food
facilities, once approved and operating, must maintain ongoing compliance with regulatory requirements.
SCHEDULING
Arrange for a pre-opening inspection seven days in advance of the date of the intended inspection. Please allow five
working days to schedule an opening inspection.
REQUIREMENTS
The following is required prior to the opening inspection of a retail food operation:
Complete construction/Installation: All construction/installations must be complete and in full compliance with the
Iowa Food Code, 2013 FDA Food Code, and all applicable local regulations. Multiple inspections may be required to
ensure full compliance prior to approval.
Fully Operational Equipment: All refrigeration units must be fully operational and be able to maintain the required cold
holding temperature. Dish machines must provide adequate sanitizer concentration and/or reach minimum final
sanitizing rinse temperature. Sanitizer must be provided for all manual cleaning and wiping cloths.
Test Equipment: All required test equipment must be provided, including accurate thermometers for refrigeration
units, hot holding units, and mechanical dish machines; an accurate metal stem food thermometer with a 0°F to 220°F
temperature range; and appropriate test kits for sanitizer.
Operational Sink Areas: All hand washing sinks must be provided with hot and cold water, soap, paper towels, and a
trash can.
Clean and Operational: Establishment must be clean and operational. This means all construction must be completed
and the establishment should be free of all construction debris.
No Food Stocked or Prepared. No food stocking or preparation is allowed until approval from Public Health has been
attained.
Certificate of Occupancy paperwork should be available upon request.
LICENSE APPLICATION AND FEES
The license is renewable annually and is valid for one year from the date or opening.
Fees are non-transferable for new establishments.
A separate license is required for each facility/unit.
Fees are payable by check, money order, or cash (debit/credit cards are accepted at the front desk) and vary
depending on gross sales and number of licenses. The license fee schedules are available on page 9 of the Food
Establishment License application.
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Inspection Report Item 2:
Certified Food Protection Manager
Code References: lAC 481.31.1(2),
FDA Food Code 2-102.12(A)
At least one employee that has supervisory and management responsibility and the authority to direct
and control food preparation and service shall be a certified food protection manager who has shown
proficiency of required information through passing a test that is part of an accredited program. The
following in BOLD are ANSI Accredited Programs from www.ansica.org
360training.com, Inc.
x Learn2Serve Food Protection Manager Certification Program
x On-line Food Manager course, in person exam proctored by a 3
rd
party testcenter
AboveTraining/StateFoodSafety.com
x Certified Food Protection Manager (CFPM) Exam
x On-line Food Manager course, in person exam proctored by a 3
rd
party test center
x On-line exam available (see website for details)
x Courses available in English and Spanish
x Website and resources available in multiple languages
National Registry of Food Safety Professionals
x Food Protection Manager Certification Program
x On-line Food Manager course, in person exam at a Pearson Vue testing center
x International Certified Food Safety Manager courses available
National Restaurant Association
x ServSafe Food Protection Manager Certification Program
x On-line Food Manager course, in person exam proctored by a 3
rd
party testcenter
x On-line classes in multiple languages
x In person classes and exams offered through the Iowa Restaurant Association and through many
local County Extension offices and ISU Extension.
Prometric Inc.
x Food Protection Manager Certification Program
x On-line course, in person testing at a proctored location
61 of 61
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