IN.gov - Skip Navigation

Note: This message is displayed if (1) your browser is not standards-compliant or (2) you have you disabled CSS. Read our Policies for more information.

Indiana State Department of Health

Food Protection Home > Laws, Rules, and Regulations > 410 IAC 7-21 Section 38 - Physical Facilities and Grounds 410 IAC 7-21 Section 38 - Physical Facilities and Grounds

  1. The grounds surrounding a food plant under the control of the operator shall be kept in a condition that will protect against the contamination of food. The methods for adequate maintenance of grounds include, but are not limited to, the following:

  1. Properly storing or removing unnecessary equipment, removing litter and waste, and cutting weeds or grass within the immediate vicinity of the physical facility that may constitute an attractant, breeding place or harborage for pests.

  2. Maintaining roads and parking lots so that they do not constitute a source of contamination in areas where food is exposed.

  3. Adequately draining areas that may contribute contamination to food by seepage, foot- borne filth or providing a breeding place for pests.

  4. Operating systems for waste treatment and removal of liquid and solid waste at such a frequency that the waste does not constitute a source of contamination in areas where food is exposed.

  5. Constructing, if needed, an outdoor storage surface of nonabsorbent material, such as concrete or asphalt which shall be smooth, durable, and sloped to drain for refuse, recyclables, and returnables. Refuse, recyclables, and returnables shall be handled by:

  1. storing them in receptacles or waste handling units so that they are inaccessible to insects and rodents.

  2. keeping receptacles and waste handling units for refuse, recyclables, and returnables covered with tight-fitting lids or doors; and

  3. locating receptacles and waste handling equipment at a distance from the building that minimizes the entrance of pests and other vermin.

  1. (b) If the wholesale food establishment grounds are bordered by grounds not under the operator's control and not maintained in the manner described in subsection (a)(1) through (3), care shall be exercised in the plant by inspection, extermination, or other means to exclude pests, dirt, and filth that may be a source of food contamination.

  2. (c) Physical facilities shall be adequate in size, construction, and design to facilitate maintenance and sanitary operations for food manufacturing purposes. Methods for maintaining a sanitary operation include, but are not limited to, the following:

  1. Providing sufficient space for placement of equipment and storage of materials.

  2. Taking precautions to reduce the potential for contamination of food, food-contact surfaces, or food-packaging materials with microorganisms, chemicals, filth, or other extraneous material. The potential for contamination shall be reduced by adequate food safety controls and operating practices or effective design, including the separation of operations in which contamination is likely to occur, by one or more of the following means: location, time, partition, air flow, enclosed systems, or other effective means.

  3. Locating areas designated for employees to eat, drink, and use tobacco so that food and
    equipment are protected from contamination.

  4. Prohibiting a person from living or sleeping in a room used for food-handling or in a room opening directly into a wholesale food establishment. If living or sleeping quarters are located on the premises, such as those provided for security personnel, it shall be separated from rooms and areas used for wholesale food establishment operations by complete partitioning and solid self-closing doors.

  5. Protecting food in outdoor bulk fermentation vessels by any effective means, including, but not limited to, the following:

  1. Using protective coverings.

  2. Controlling areas over and around the vessels to eliminate harborages for pests.

  3. Checking on a regular basis for pests and pest infestation.

  4. Skimming the fermentation vessels, when necessary.

  1. Constructing facility in such a manner that:

  1. floors, walls, and ceilings may be adequately cleaned and maintained in good repair;

  2. drip or condensate from fixtures, ducts and pipes does not contaminate food, food contact surfaces, or food-packaging materials; and

  3. aisles or working spaces are provided between equipment and walls and food products and walls and are adequately unobstructed and have adequate width to permit employees to perform their duties and to protect against contaminating food or food-contact surfaces with clothing or personal contact.

  1. Providing sufficient lighting in handwashing areas, dressing and locker rooms, toilet rooms and in all areas where food is examined, processed, or stored and where equipment or utensils are cleaned. Light bulbs shall be protected in the following manner:

  1. Shielded, coated, or otherwise shatter-resistant in areas suspended over exposed food in any step of preparation and over clean equipment, utensils and linens.

  2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages if:

  1. the integrity of the packages cannot be affected by broken glass falling onto them; and

  2. the packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

  1. Providing adequate ventilation or control equipment to minimize odors and vapors, including steam and noxious fumes, in areas where they may contaminate food; and locate and operate fans and other air blowing equipment in a manner that minimizes the potential for contaminating food, food-packaging materials, and food-contact surfaces. To comply:

  1. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

  2. ventilation systems may not create a public health hazard or nuisance or unlawful discharge, if vented to the outside.

  1. Protecting outer openings against the entry of insects, rodents or other vermin by:

  1. filling or closing holes and other gaps along floor, walls and ceilings;

  2. closed, tight-fitting windows;

  3. solid, self-closing, and tight-fitting doors, except emergency exit and dock doors do not need to be self-closing; and

  4. using screening, air curtains or other effective means, when appropriate.