What: Indiana requires at least one Certified Food Handler/Manager per establishment (since Jan 1, 2005). The rule is exam-based — you pass an accredited (ANAB/ANSI) exam. ServSafe Manager is the standard credential. This is a person's certification, not the business's.
Who: You (Samuel) AND Kiowa — and eventually your Location Manager. Get at least 2 people certified so the trailer is never operating without a certified person present.
Cost: ~$179 online bundle (course + proctored exam), or ~$75 in-person class (book/exam separate). Valid 5 years.
Do this FIRST — it's independent of the trailer, takes time to schedule/pass, and the knowledge helps you design the buildout correctly.
What: The SJC Health Department reviews your trailer's layout, water supply, waste system, sinks, handwashing, and refrigeration before you finalize the build. This is where your self-contained fresh/gray/black tank + hand-wash + 2-comp sink setup gets approved (and where the "daily commissary return" question gets settled).
Why order matters: Submit this BEFORE spending on the buildout/window cut — so they don't reject a layout you've already paid for.
Cost: Plan review fee (confirm current — budget ~$100–200).
Build exactly to what plan review approved. Any change → re-confirm with the health dept.
What: After the trailer is finished, SJC inspects it. Pass = your Mobile Food Establishment permit (your license to operate). Renewed annually.
Cost: ~$200 permit + ~$100 inspection (already in materials.csv). Confirm current fees.
What: Basic food-safety cards for the rest of your staff (simpler than the Manager cert). Indiana's per-establishment requirement is met by the certified Manager (Step 1), but individual food handler cards for all staff are best practice and may be required for the mobile permit — confirm with SJC.
Cost: ~$10–15 per person, online, ~1–2 hours. ANAB-accredited.
When: Each staff member before their first shift.
| Step | Item | Cost | Valid | Timing |
|---|---|---|---|---|
| 1 | ServSafe Manager (×2 people) | ~$179 ea | 5 yrs | FIRST — before buildout |
| 2 | Plan Review | ~$100–200 | per build | Before finishing trailer |
| 4 | Mobile Food Permit | ~$200 | 1 yr | Before opening |
| 4 | Inspection | ~$100 | per inspection | Before opening |
| 5 | Food Handler cards (per staff) | ~$10–15 ea | 3 yrs | Before each hire works |
227 W. Jefferson Blvd., 9th Floor, County-City Building, South Bend, IN 46601
Phone: (574) 235-9721 · Fax: (574) 235-9497
Web: sjchd.org · Food Services program page
Call them first and ask three questions:
No raw meat, minimal cooking, mostly beverages + pre-packaged/bakery items = simpler plan review. Your main scrutiny areas: water supply/waste, handwashing sink, refrigeration temps, milk handling. Your equipment list already covers all four.
Compiled 2026-08. Indiana per-establishment certified-manager requirement per 410 IAC 7-24; food-handler-card specifics vary by county — confirm with SJC.