By Tracy Overstreet
tracy.overstreet@theindependent.com

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Independent/Barrett Stinson Central District Health Department environmental health specialist Mike Hackworth takes notes while inspecting one of the walk-in coolers at Annabelle¹s Ice Cream Shop & Deli on Friday. Nonprofit organizations selling food that includes ³potentially hazardous foods,² such as meat products or items containing animal by-products like milk and eggs, must now prepare their food in an already licensed establishment that already has a food permit; or an existing kitchen set up for large groups, such as a church, school or meeting hall. Independent/Barrett Stinson After each inspection, Central District Health Department environmental health specialist Mike Hackworth logs his notes onto a form on a laptop computer. Hackworth also carries a portable printer to print out a copy of the finished form before leaving the inspection site. Independent/Barrett Stinson One aspect of inspections is making sure refrigeration units are working at the proper temperature to keep food from spoiling. Click Thumbnails to View

"This will help us define what a nonprofit is, and it tells us where a nonprofit can sell food and what requirements will be looked upon," said Jeremy Collinson, the environmental health supervisor at the Central District Health Department.

Collinson said the new code, which was approved by the Grand Island City Council Tuesday, is more about putting current practice into writing than it is a change.

"We get a lot of people wanting to sell food they've prepared at home that's not allowed," Collinson said.

For several years, nonprofits have been prohibited from preparing "potentially hazardous foods" in home kitchens, but it wasn't a written prohibition.

"Potentially hazardous foods" are ones that can spoil quickly if not heated or cooled properly, Collinson said. They include meat products or items containing animal by-products such as milk and eggs.

Instead of home kitchens, "potentially hazardous foods" must be prepared in a licensed establishment that already has a food permit; or an existing kitchen set up for large groups, such as a church, school or meeting hall.

Under the new section of the code, a non-profit is defined as "an organization holding a certificate of federal tax exemptions under Section 501 of the Internal Revenue Code or an organization that conducts its major activities for charitable or community betterment purposes."

The following nonprofit activities don't require a permit:

* Bake sales not including potentially hazardous food.

* Sales of manufactured, prepackaged food prepared in an approved food preparation facility, except potentially hazardous food.

* Food service limited to the members and guests of an organization.

Food service by an approved catering operation.

Food service on the organization's own premises or at a location where a permanent food service facility is located and used by said organization. Permanent food service shall mean a kitchen facility located at a church, school, meeting hall, or other place of public assembly that is specifically equipped for food service to large numbers of people.

"Nonprofit organizations that sell food to the public at a location where there is no permanent food service facility shall obtain a temporary food service permit," the regulation stated.

"If they are going to make burritos to sell for a fundraiser, that's going to be allowed. But they need to prepare those or make those burritos in an establishment that is already permitted or is set up for a commercial- type kitchen, like a church," Collinson said.

Cafeterias were also added to the food regulations. Collinson said the department's environmental health specialists have been inspecting cafeterias, specifically school cafeterias, and issuing permits, but it has never been included in city code.

Food sales, even those exempted from having a permit under the new code, are still obligated to use safe food handling practices, the code stated.