Indianapolis Catering Company Food Safety Compliance Guide

Marion County Licensing & Food Handler Requirements

All catering operations in Indianapolis must obtain a Food Service License from the Marion County Public Health Department (MCPHD). This requires a completed food service license application, proof of a certified food protection manager (ServSafe or equivalent), and evidence of proper food storage and handling facilities. Each catering location—including satellite kitchens, prep facilities, and off-site service areas—requires separate licensing. Indiana State Board of Health regulations mandate that at least one person per shift holds valid food protection manager certification. Licenses must be renewed annually and displayed visibly during operations.

Marion County Health Department Inspection Process

The MCPHD conducts both announced and unannounced inspections of catering facilities, typically at least once per year, with risk-based facilities inspected more frequently. Inspectors evaluate compliance with Indiana's Food Code across temperature control, cross-contamination prevention, equipment sanitation, pest control, and employee hygiene. Critical violations—such as food held in the temperature danger zone (41°F–135°F) or evidence of chemical contamination—result in immediate corrective action orders. Minor violations receive written notices with compliance deadlines. Failing inspections or repeated violations can lead to license suspension or revocation by the Marion County Board of Health.

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