Basic Requirements for Opening a Restaurant or Commissary

This is a very condensed and easy to understand version of Chapter 290-5-14. This is not intended to replace Chapter 290-5-14 and as a potential or current restaurant owner you are responsible for following all the guidelines and rules presented in Chapter 290-5-14.

We are presenting this as a quick and easy BASIC outline for a new owner to start planning his or her restaurant or commissary.

Also here is a Sample Drawing and Equipment Schedule to show you an example of what the Center for Environmental Health needs to begin reviewing your plans.

Basic Requirements for Opening a Restaurant or Commissary

Temporary Food Service Establishments

Operational criteria for temporary food service establishments are somewhat different than a standard food service establishment. The Temporary FS Operation Criteria document covers the application procedure, rules and regulations, fees, and has a questionnaire that must be filled out prior to applying for a temporary food service permit.

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