173 lines
12 KiB
HTML
173 lines
12 KiB
HTML
<!DOCTYPE html>
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<html lang="en">
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<head>
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<meta charset="UTF-8">
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<meta name="viewport" content="width=device-width, initial-scale=1.0">
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<title>The Daily Pour — Health Dept & Certification Checklist</title>
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<link href="https://fonts.googleapis.com/css2?family=Playfair+Display:wght@500;700;900&family=Montserrat:wght@300;400;500;600&display=swap" rel="stylesheet">
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<style>
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:root{
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--espresso:#4B2E20; --blush:#E7B4B8; --gold:#D4AF37;
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--linen:#F7EFE6; --taupe:#A78A7A; --charcoal:#333333;
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}
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*{box-sizing:border-box;}
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body{
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font-family:"Montserrat",Helvetica,Arial,sans-serif;
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color:var(--charcoal); background:var(--taupe);
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margin:0; padding:0; line-height:1.6;
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}
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h1,h2,h3,.serif{font-family:"Playfair Display",Georgia,serif;}
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.wrap{max-width:900px; margin:24px auto; background:var(--linen); box-shadow:0 6px 24px rgba(0,0,0,.25); border-radius:12px; overflow:hidden;}
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header{background:var(--espresso); color:var(--linen); padding:38px 44px; border-bottom:5px solid var(--gold);}
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header .cup{font-size:2rem;}
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header h1{margin:6px 0 4px; font-size:2.1rem; font-weight:900;}
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header .sub{color:var(--blush); font-size:1rem; font-family:"Playfair Display",serif; font-style:italic;}
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header .meta{color:var(--taupe); font-size:.82rem; margin-top:14px; line-height:1.5;}
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.body{padding:32px 44px 48px;}
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.warn{background:#fbf3ef; border-left:4px solid var(--gold); padding:12px 16px; border-radius:0 6px 6px 0; font-size:.9rem; margin:0 0 28px;}
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h2.big{color:var(--espresso); font-size:1.6rem; text-align:center; letter-spacing:2px; text-transform:uppercase; margin:30px 0 22px;}
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.step{background:#fff; border:1px solid #e6dccd; border-radius:10px; padding:6px 22px 18px; margin:16px 0; position:relative;}
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.step h3{color:var(--espresso); font-size:1.25rem; margin:16px 0 8px; display:flex; align-items:center; gap:10px;}
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.badge{display:inline-flex; align-items:center; justify-content:center; min-width:30px; height:30px; padding:0 10px; background:var(--gold); color:var(--espresso); border-radius:20px; font-family:"Montserrat"; font-weight:700; font-size:.85rem;}
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.step .label{font-size:.72rem; letter-spacing:1.5px; text-transform:uppercase; color:var(--taupe); font-weight:600; margin:10px 0 3px;}
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.step p{margin:6px 0;}
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.step ul{margin:6px 0; padding-left:20px;}
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.step li{margin:5px 0;}
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a{color:#8a5a2b; text-decoration:none; border-bottom:1px solid var(--blush); word-break:break-word;}
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a:hover{color:var(--espresso); border-bottom-color:var(--gold);}
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.first-flag{display:inline-block; background:var(--blush); color:var(--espresso); font-size:.68rem; font-weight:700; padding:2px 10px; border-radius:20px; text-transform:uppercase; letter-spacing:.5px;}
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table{width:100%; border-collapse:collapse; margin:14px 0; background:#fff; border-radius:8px; overflow:hidden; font-size:.88rem;}
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th{background:var(--espresso); color:var(--linen); text-align:left; padding:9px 11px; font-weight:500;}
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td{padding:8px 11px; border-bottom:1px solid #eadfd2;}
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tr:nth-child(even) td{background:#faf5ee;}
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.contact{background:var(--espresso); color:var(--linen); padding:20px 24px; border-radius:10px; margin:22px 0;}
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.contact h3{color:var(--gold); margin:0 0 10px;}
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.contact a{color:var(--blush); border-bottom-color:rgba(231,180,184,.4);}
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.contact ol{margin:12px 0 0; padding-left:20px;}
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.contact li{margin:6px 0;}
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.good{background:#fbf6ef; border:1px dashed var(--gold); border-radius:10px; padding:14px 20px; margin:22px 0;}
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.good h3{color:var(--espresso); margin:0 0 6px; font-size:1.1rem;}
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.foot{text-align:center; font-size:.78rem; color:var(--taupe); font-style:italic; margin-top:30px;}
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@media print{ body{background:#fff;} .wrap{box-shadow:none; margin:0; max-width:none; border-radius:0;} a{color:var(--charcoal);} }
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</style>
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</head>
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<body>
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<div class="wrap">
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<header>
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<div class="cup">☕</div>
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<h1>Health Department & Certification Checklist</h1>
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<div class="sub">The Daily Pour — everything you need to legally serve coffee</div>
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<div class="meta">
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St. Joseph County · City of South Bend, Indiana<br>
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Governing rules: Indiana 410 IAC 7-24 / 7-26 (Retail Food Establishment Sanitation, updated 4/16/2025) + St. Joseph County Chapter 117.
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</div>
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</header>
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<div class="body">
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<div class="warn">
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⚠️ Requirements and fees change — always confirm current details with the SJC Health Department before paying. Links verified 2026-08.
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</div>
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<h2 class="big">Do This In Order</h2>
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<!-- STEP 1 -->
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<div class="step">
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<h3><span class="badge">1</span> Certified Food Protection Manager <span class="first-flag">Do this first</span></h3>
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<p><b>What:</b> Indiana requires <b>at least one Certified Food Handler/Manager per establishment</b> (since Jan 1, 2005). The rule is <b>exam-based</b> — you pass an accredited (ANAB/ANSI) exam. <b>ServSafe Manager</b> is the standard credential. This is a <em>person's</em> certification, not the business's.</p>
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<p><b>Who:</b> You (Samuel) AND Kiowa — and eventually your Location Manager. <b>Get at least 2 people certified</b> so the trailer is never operating without a certified person present.</p>
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<p><b>Cost:</b> ~$179 online bundle (course + proctored exam), or ~$75 in-person class (book/exam separate). Valid <b>5 years</b>.</p>
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<div class="label">Where to sign up</div>
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<ul>
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<li><b>ServSafe Manager</b> (online course + remote-proctored exam — fastest):<br><a href="https://www.servsafe.com/ServSafe-Manager" target="_blank">servsafe.com/ServSafe-Manager</a></li>
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<li><b>ServSafe Manager exam details:</b><br><a href="https://www.servsafe.com/access/ss/catalog/productdetail/ssmct7x" target="_blank">servsafe.com/…/ssmct7x</a></li>
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<li><b>In-person class + exam nearby</b> (MSU Extension, SW Michigan/Berrien, ~$75):<br><a href="https://www.canr.msu.edu/servsafe/" target="_blank">canr.msu.edu/servsafe</a></li>
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<li><b>Ivy Tech</b> (South Bend area) also offers ServSafe training — call the South Bend/Elkhart campus.</li>
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</ul>
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<p style="font-size:.85rem; color:var(--taupe);"><em>Do this FIRST — it's independent of the trailer, takes time to schedule/pass, and the knowledge helps you design the buildout correctly.</em></p>
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</div>
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<!-- STEP 2 -->
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<div class="step">
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<h3><span class="badge">2</span> Mobile Food Establishment Plan Review</h3>
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<p><b>What:</b> The SJC Health Department reviews your trailer's layout, water supply, waste system, sinks, handwashing, and refrigeration <b>before</b> 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).</p>
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<p><b>Why order matters:</b> Submit this BEFORE spending on the buildout/window cut — so they don't reject a layout you've already paid for.</p>
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<div class="label">Where</div>
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<ul>
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<li><b>SJC Health Dept — Food Services program & documents:</b><br><a href="https://www.in.gov/localhealth/stjosephcounty/food-services-and-pool-program/" target="_blank">in.gov/localhealth/stjosephcounty/food-services-and-pool-program</a></li>
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<li>Ask for the <b>"Mobile Food Establishment Plan Review packet"</b> and the <b>Commissary Agreement</b> form.</li>
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<li><b>Phone:</b> (574) 235-9721 · 227 W. Jefferson Blvd., 9th Floor, South Bend, IN 46601</li>
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</ul>
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<p><b>Cost:</b> Plan review fee (confirm current — budget ~$100–200).</p>
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</div>
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<!-- STEP 3 -->
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<div class="step">
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<h3><span class="badge">3</span> Build / Finish the Trailer to the Approved Plan</h3>
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<p>Build exactly to what plan review approved. Any change → re-confirm with the health dept.</p>
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</div>
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<!-- STEP 4 -->
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<div class="step">
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<h3><span class="badge">4</span> Mobile Food Establishment Permit + Inspection</h3>
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<p><b>What:</b> After the trailer is finished, SJC inspects it. Pass = your <b>Mobile Food Establishment permit</b> (your license to operate). Renewed <b>annually</b>.</p>
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<p><b>Cost:</b> ~$200 permit + ~$100 inspection (already in materials.csv). Confirm current fees.</p>
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<div class="label">Where</div>
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<ul>
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<li>Same SJC Health Dept contact as Step 2:<br><a href="https://www.in.gov/localhealth/stjosephcounty/food-services-and-pool-program/" target="_blank">in.gov/localhealth/stjosephcounty/food-services-and-pool-program</a></li>
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</ul>
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</div>
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<!-- STEP 5 -->
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<div class="step">
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<h3><span class="badge">5</span> Food Handler Cards for Staff</h3>
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<p><b>What:</b> 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 — <b>confirm with SJC</b>.</p>
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<p><b>Cost:</b> ~$10–15 per person, online, ~1–2 hours. ANAB-accredited.</p>
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<div class="label">Where to sign up</div>
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<ul>
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<li><b>StateFoodSafety — Indiana Food Handler course:</b><br><a href="https://www.statefoodsafety.com/food-handler/indiana-courses" target="_blank">statefoodsafety.com/food-handler/indiana-courses</a></li>
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<li><b>ServSafe Food Handler (basic):</b><br><a href="https://www.servsafe.com/ServSafe-Food-Handler" target="_blank">servsafe.com/ServSafe-Food-Handler</a></li>
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<li><b>Indiana Dept. of Health — food handler requirements:</b><br><a href="https://www.in.gov/health/food-protection/retail/certification-of-food-handler-requirements/" target="_blank">in.gov/health/food-protection/retail/certification-of-food-handler-requirements</a></li>
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</ul>
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<p><b>When:</b> Each staff member before their first shift.</p>
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</div>
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<!-- QUICK REF -->
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<h2 class="big">Quick Reference — Costs & Timing</h2>
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<table>
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<tr><th>Step</th><th>Item</th><th>Cost</th><th>Valid</th><th>Timing</th></tr>
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<tr><td>1</td><td>ServSafe Manager (×2 people)</td><td>~$179 ea</td><td>5 yrs</td><td>FIRST — before buildout</td></tr>
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<tr><td>2</td><td>Plan Review</td><td>~$100–200</td><td>per build</td><td>Before finishing trailer</td></tr>
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<tr><td>4</td><td>Mobile Food Permit</td><td>~$200</td><td>1 yr</td><td>Before opening</td></tr>
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<tr><td>4</td><td>Inspection</td><td>~$100</td><td>per inspection</td><td>Before opening</td></tr>
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<tr><td>5</td><td>Food Handler cards (per staff)</td><td>~$10–15 ea</td><td>3 yrs</td><td>Before each hire works</td></tr>
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</table>
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<!-- CONTACT -->
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<div class="contact">
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<h3>Key Contact — St. Joseph County Health Department</h3>
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<p style="margin:0;">227 W. Jefferson Blvd., 9th Floor, County-City Building, South Bend, IN 46601<br>
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<b>Phone:</b> (574) 235-9721 · <b>Fax:</b> (574) 235-9497<br>
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<b>Web:</b> <a href="https://www.sjchd.org" target="_blank">sjchd.org</a> · <a href="https://www.in.gov/localhealth/stjosephcounty/food-services-and-pool-program/" target="_blank">Food Services program page</a></p>
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<p style="margin:14px 0 0;"><b style="color:var(--gold);">Call them first and ask three questions:</b></p>
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<ol>
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<li>"For a mobile coffee trailer, do you require food handler cards for all staff, or just one certified manager?"</li>
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<li>"Can I get the Mobile Food Establishment Plan Review packet and the Commissary Agreement?"</li>
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<li>"With self-contained water/waste tanks on board, can I operate without daily return to a commissary?"</li>
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</ol>
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</div>
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<!-- GOOD NEWS -->
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<div class="good">
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<h3>☕ Coffee = low-risk (good news)</h3>
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<p style="margin:0;">No raw meat, minimal cooking, mostly beverages + pre-packaged/bakery items = simpler plan review. Your main scrutiny areas: <b>water supply/waste, handwashing sink, refrigeration temps, milk handling.</b> Your equipment list already covers all four.</p>
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</div>
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<p class="foot">Compiled 2026-08. Indiana per-establishment certified-manager requirement per 410 IAC 7-24; food-handler-card specifics vary by county — confirm with SJC.</p>
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</div>
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</div>
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</body>
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</html>
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