10.03 Food Establishment Plan Review Guidelines, 129 pages

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KITCHEN MANUAL

 

FOOD ESTABLISHMENT

 

 

PLAN REVIEW GUIDELINE

 

 

 

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TABLE OF CONTENTS

 

INTRODUCTION 

 

SECTION I.

OPERATOR_S APPLICATION DOCUMENTS

– (pg. 1-20)

 

SECTION II.

REGULATORY AUTHORITY COMPLIANCE REVIEW LIST

– (pg. 21-25)

 

SECTION III.

FOOD ESTABLISHMENT GUIDE FOR DESIGN, INSTALLATION, & CONSTRUCTION

RECOMMENDATIONS

– (pg. 26-136)

 

SECTION IV.

PLAN REVIEW OUTLINE OF APPLICABLE 1999 FOOD CODE SECTIONS

– (pg. 137-140)

 

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INTRODUCTION

 

This food establishment Plan Review document has been developed for the purpose of

assisting both regulatory and industry personnel in achieving greater uniformity in the plan review process.

Plan review of food service establishments, retail food stores, and all other food

operations, must be maintained as a high priority by all regulatory food agencies for both

new and existing facilities.

 

This document has been developed to serve as a guide in facilitating greater uniformity

and ease in conducting plan review whether your position is a regulator or an industry

person wishing to build or to expand. You need not be an expert to effectively complete

this process.

 

A good review of plans helps to avoid future problems. By listing and locating equipment

on floor plans and diagramming specifications for electrical, mechanical and plumbing

systems, potential problems can be spotted while still on paper and modifications made

BEFORE costly purchases, installation and construction.

 

Food establishment plan review is recognized as an important food program component

that allows:

– Regulatory agencies to ensure that food establishments are built or renovated

according to current regulations or rules.

– Industry to establish an organized and efficient flow of food.

– Regulatory agencies to eliminate code violations prior to construction.

 

The 1999 Food Code (which contains the recommendations of the United States Public

Health Service, FDA and consists of model requirements for safeguarding public health

and ensuring food is unadulterated and honestly presented when offered for sale to the

consumer), is used as a reference in completing this guide.

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Questions to Consider:

 

1. *Will the menu offer food that requires extensive preparation (washing, cutting, mixing, etc.)?

The number and placement of hand sinks becomes more important with more

complex food preparation. A culinary sink is needed for washing fruits and  vegetables and for other preparation.

 

2. *What hours will the food service be open?… lunch and dinner?… 24 hours per day?

Increased equipment capacity and storage space should be considered for establishments with extended hours of operation.

Highly durable floor, wall and ceiling finishes should be considered.

 

3. *How much food will be cooked and immediately served, or prepared in advance for later service?

Preparing food in advance requires more refrigeration space for thawing foods, cooling hot foods, and storing of cold foods.

 

4. *How often will supplies be delivered?

The delivery frequency is important in determining the amount of refrigerated, frozen and dry food storage space.

 

5. *What is the maximum number of employees working on one shift?

The number of employees is necessary to determine work/aisle space and the number of lockers to provide.

 

6. *Have you or any of your employees been trained in food safety or Hazard

Analysis Critical Control Point (HACCP) concepts?

Training in both food safety principles and HACCP principles provides you and your employees with insight into the numerous hazards

encountered in a food establishment

 

Specific Instructions to Applicants:

 

1. Fill out Section I.

 

2. Provide blueprints & equipment specification sheets.

 

3. Include proposed menu.

 

4. Provide site plan.

 

5. Keep copy for personal records.

 

6. Submit to Regulatory Authority for review

 

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PLAN REVIEW PROCESS FLOW CHART
New Food Establishment/New Owner/ Major Renovations
Applicant Initiates Contact with Regulatory Authority to obtain Food Establishment Plan Review Application Package
Plan Submission & Review by Regulatory Authority & Other Agencies
Approval	Disapprove
	Resubmitted with acceptable revision to the Regulatory Authority
	Approval
Applicant contacts Regulatory Authority for construction inspections before final plumbing and after equipment installation
Applicant contacts Regulatory Authority for a preoperational inspection at least 5 days prior to operation

 

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