Guide to Starting a Food Business Seneca County General Health District Environmental Health Division 71 S. Washington St., Suite 1102 Tiffin, OH 44883 (419) 447-3691
Every new or significantly altered facility serving or selling food or beverages must submit plans to the Seneca County General Health District (SCGHD) for review before a license can be issued. Many times, changing the menu, changing ownership or remodeling in the kitchen could also require a plan review. This guide will help you through the plan review process; when you need to submit plans, who you need to contact, and what the process and timeframes are. The SCGHD is here to work with you through this process. Starting a new business can be very stressful, but by planning ahead and submitting your plans in a timely manner, the process will go more smoothly. After we have received your plans, application, and payment for plan review, we will begin reviewing the plans. SCGHD has up to 30 days to do the review, but we will do our best to accomplish this sooner. However, there is no guarantee that the plans will be approved in less than 30 days. STEPS TO OPENING YOUR BUSINESS: SCGHD reviews facility plans to ensure that the design and equipment is adequate for what is being proposed to be done in the facility. Step 1: Plan Review Who must submit plans? New facilities: New construction and facilities that have never been licensed as a food operation in the past. Remodeled or altered facilities: Major changes or alterations such as expanding a kitchen or installing a walk-in-cooler. Change of business: Change in ownership/license holder or a facility is converted from a retail grocery store to a full service restaurant (for example). Closed facilities: Any facility that has been licensed before, but has been closed for more than a year, requires a plan review before it can be licensed again. 2
What is the fee? Your license fee is based upon the size of your facility and the extent of your menu and operation. See page 4 of the Plan Review Application for a checklist to determine your plan review fee and page 12 of this document for a fee schedule for plan review. What is the process? Step 2: Licensing After your set of plans, application and payment for plan review, have been submitted, SCGHD will begin reviewing the plans. Again, we have up to 30 days to do the review. If there are any questions regarding the plans or if additional information needs to be submitted, then you will be contacted. If you are notified that additional information is required, once this information is received, SCGHD again has another 30 days to review. Once the plans have been approved, you will be notified with a letter and/or by phone. After plans have been approved and all work is complete, you will need to contact our office for a pre-licensing inspection. Please schedule this inspection several days in advance to avoid any conflicts. The pre-licensing inspection will be conducted when all cleaning is complete, equipment is in place and functioning, and all of the required inspections from building, plumbing, electrical and fire agencies have been completed. The license will not be issued until copies of all approvals have been submitted. See pages 4 6 of this document, for a list of agencies that you will need to contact for approvals. Assuming that the facility passes the pre-licensing inspection, then a license application will need to be completed and the license fee paid. After that point, then the facility will be allowed to operate. PLANNING AHEAD Who do I need to contact besides the health department? Contacting the agencies below will ensure that your plans move along as planned. The following agencies will also need to approve your plans: 3
New construction: Approvals will need to be granted for structural, electrical, plumbing and fire agencies. Remodeled or altered facilities: If it is an existing building that has never been licensed before, then you will need to have approvals from the plumbing and fire agencies. If any electrical or structural changes are done, then approvals will be needed from those agencies. When a facility does extensive remodeling, approvals will be needed from the appropriate agencies. Change of business/ownership: When a facility changes ownership, any upgrades that would be needed would be required at that time. Depending on what was upgraded, could require approvals from structural, electrical, plumbing and/or fire. Depending on your location, the following agencies need to be contacted for plan approval and/or inspections: TIFFIN CITY & SENECA COUNTY For structural and electrical approvals/inspections: Richland County Building Department 99 Park Ave. East Mansfield, OH 44902 Phone: (419) 774-5517 For plumbing approvals/inspections: Ohio Department of Commerce Division of Construction Compliance 6606 Tussing Rd. P.O. Box 4009 Reynoldsburg, OH 43608-9009 Phone: 1-800-523-3581 Local fire department for a fire inspection For sewage disposal and water supply (only needed if on private water or private sewage): 4
Ohio EPA Northwest District Office 347 N. Dunbridge Rd. P.O. Box 466 Bowling Green, OH 43402 Phone: (419) 352-8461 FOSTORIA CITY For structural, electrical and plumbing approvals/inspections: Wood County Building Department 1 Courthouse Square Bowling Green, OH 43402 Phone: (419) 354-9190 Local fire department for a fire inspection For sewage disposal and water supply (only needed if on private water or private sewage); Ohio EPA Northwest District Office 347 N. Dunbridge Rd. P.O. Box 466 Bowling Green, OH 43402 Phone: (419) 352-8461 INCORPORATED VILLAGES For structural, electrical and plumbing approvals/inspections: Ohio Department of Commerce Division of Construction Compliance 6606 Tussing Rd. P.O. Box 4009 5
Reynoldsburg, OH 43608-9009 Phone: 1-800-523-3581 Local fire department for a fire inspection For sewage disposal and water supply (only needed of on private water supply or private sewage): Ohio EPA Northwest District Office 347 N. Dunbridge Rd. P.O. Box 466 Bowling Green, OH 43402 Phone: (419) 352-8461 What equipment, or other items, will I need? Hand washing sinks: All facilities must have adequate employee hand washing sinks. The hand washing sinks need to be conveniently located in each food prep area, bar, restroom and dishwashing area, which means that many facilities may require several hand washing sinks. All hand washing sinks must be equipped with soap and disposable towels or hand dryers and hot water with a temperature of at least 100 F. These sinks are required to have signs posted reminding employees to wash hands. The hand washing sink can only be used for that purpose and not for anything else. Commercial equipment: All equipment used must be listed as commercial and must be certified by a recognized testing agency (NSF, ETL, UL, etc.). No household equipment is allowed. Check with the manufacturer before purchasing to ensure that the equipment meets these requirements, or request a specification sheet. Dry storage space: Adequate space must be provided for storage of dry goods, dishes and equipment. All food items must be stored at least 6 off of the floor. Single service items (napkins, plastic silverware, foam to go containers also need to be stored 6 off of the floor. Raw wooden shelves are not acceptable. Bins for bulk containers (rice, flour, sugar, etc.) must be made of food grade material. Trash cans, garbage bags and non-food grade containers are not acceptable for food storage. 6
Chemical storage: Chemicals must be stored below and/or away from food items, equipment and utensils to prevent contamination. Employee area: There needs to be a designated area provided for employee belongings (coats, purses, cell phones, keys, etc.). This area needs to be away from food prep and storage areas. Mop/utility sink: All facilities are required to have a sink designated for cleaning of mops and cleaning tools, and for disposal of mop water. This sink must include a faucet and drain. Adequate lighting: Lighting must be sufficient throughout the facility. Plans should include type of fixtures, locations of fixtures and whether using shields or shatterproof bulbs. The lighting intensity requirements are as follows: 50 footcandles: cooking areas, food prep areas, food service areas 20 footcandles: customer self-service areas, inside equipment (reach-incoolers), handwashing and dishwashing areas, utensil and equipment storage and restrooms 10 footcandles: walk-in-coolers and freezers, dry storage, and other areas Smooth and cleanable surfaces: All floors, walls and ceilings must be smooth, cleanable and non-absorbent. Examples of acceptable surfaces include: 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 3-compartment sink and/or dishwasher: Any operation that uses dishes or utensils must have either a 3-compartment sink and/or a dishwasher. The sink must have 3 bins for washing, rinsing and sanitizing. The sink should also have 2 drainboards, one for the collection of dirty dishes and one for clean dishes to air dry. Each compartment of the sink must be large enough to submerge the largest piece of equipment used. The dishwasher must also be large enough to fit the largest piece of equipment used. The dishwasher must, 1.) automatically dispense detergents and sanitizers; and 2.) incorporate a visual means to verify that detergents and sanitizers are delivered (or) a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the warewashing and 7
sanitizing cycle. Keep in mind, if there is only a dishwasher in the facility and the dishwasher is not working, how will the dishes and utensils be washed and sanitized? It could cause you to use single-service/disposable dishes and utensils or possibly close temporarily. Prep sink (vegetable sink): A separate sink is required for the processing of produce and other foods. This can include washing, soaking, thawing, and/or using ice baths for cooling. A hand sink or 3-compartment sink may not be used for a prep sink and this sink can only be used for prepping food. If a prep sink is not available, a limitation will be placed on the license allowing only prewashed produce. A food prep sink must have an indirect drain (air gap) to prevent backflow from a sewage system into equipment in which food is placed. It is also a good idea to install a prep sink with an integral drainboard, which provides a food prep surface for items washed in the sink. Ice cream dipper well: A running water dipper well must be provided if serving hand-dipped ice cream. Ventilation hoods: A ventilation hood is required at a grill line, or where other cooking equipment and high temperature dish machines are located, to prevent the accumulation of grease, heat, condensation, smoke and vapors. Contact the appropriate building department concerning regulations and requirements. Fire suppression system: Depending on your facility and operation, a fire suppression system may be required. Contact the appropriate building department concerning regulations and requirements. Grease trap: A grease trap is a device that is attached to sinks and/or drains to collect fats, oils and grease in order to prevent accumulation in the sewer system. Grease traps are connected to dishwashing sinks, some floor drains and some dishwashers. You may or may not be required to install a grease trap, contact the plumbing department or city sewer department for clarification. Sneezeguards: If a buffet, salad bar, or self-service area is going to be provided, then sneezeguards or other means to protect the food from consumer contamination must be provided. Will my staff or I need to be certified in food safety? Food Safety Certification: The Ohio Uniform Food Safety Code has required that a Person-In-Charge (PIC) be present during all hours of operation of a food business. The PIC must understand basic food safety concepts and demonstrate knowledge by compliance with the food code. This person must 8
make sure that safe food handling practices are followed to lower the risk of foodborne illness. As of March 1, 2010 the Ohio Revised Code requires at least one person in charge per shift of a food service operation or retail food establishment, regardless of what risk level, must have attended the level one training or an equivalent approved training. The Ohio Department of Health website has a list of current providers that are certified to give this test. These employees will need to be certified, with documentation provided, before the facility will be licensed. How do I determine what risk level my facility will be? In the Plan Review Application packet is a checklist for you that will help determine what risk level your facility may be. The information that you submit and the extent of food prep that is going to be done, is what determines your class risk and license fee. 9
How do I know when I am ready for a final inspection? Have you completed all items on this checklist? If yes, you are ready! I have read the Starting a Food Business guide. I submitted plans, application and plan review fee to Seneca County General Health District (SCGHD). I submitted plans to all of the required agencies (building, plumbing, electric, and EPA). I received plan approval from SCGHD. All items listed on the plan approval letter are complete. I received plan approval from all other required agencies. All construction or remodel work is complete. I have a certificate of occupancy and/or I have final approval for any work performed, including inspections and sign offs. The fire inspection has been completed and approved. All required employees have completed the Food Safety Training. I have contacted SCGHD for a pre-licensing inspection. 10
Before the scheduled pre-licensing inspection: Kitchen/food areas are clean, organized and ready to use. All hand sinks are stocked with soap and paper towels. Hot water is available at all sinks. Refrigerated equipment is running at 41 F or below. All refrigerators and freezers have thermometers. The dish machine (if applicable) is in operation. If using a chemical sanitizer, the proper test kit is available. If using a 3-compartment sink, sanitizer and the proper test kit are available. Metal stem thermometers are available. A digital thin-tip thermometer needs to be provided if cooking thin foods. I have copies of all sign-offs and approvals on site. I have copies of certificates of employees who took the Food Safety Training. Payment for the license fee is available. 11
2015 SENECA COUNTY FSO/RFE LICENSE FEES Please make checks payable to Seneca County General Health District The plan review fee must be submitted with the plan review application. See page 4 of the Plan Review Application to determine what your plan review fee will be. Class 1 or 2 Licenses (Commercial and Non-Commercial) - $200.00 Class 3 or 4 Licenses (Commercial and Non-Commercial) - $250.00 The license fee will be collected at the pre-licensing inspection. Your licensing risk level is determined from the information submitted for plan review. FSO and RFE Commercial Non-Commercial LICENSE FEES < 25,000 > 25,000 < 25,000 >25,000 square feet square feet square feet square feet Class 1 $166.28 $229.18 $83.14 $114.59 Class 2 $184.14 $239.90 $92.07 $119.95 Class 3 $329.28 $786.80 $164.64 $393.40 Class 4 $410.78 $832.56 $205.39 $416.28 12