food establishment plan review manual · model numbers and listing of equipment that is certified...

1FoodEstablishmentPlanReviewManual


TABLEOFCONTENTSPreface..........................................................................................................................................................................4

Introduction.......................................................................................................................4Definitions..................................................................................................................................................................5ContentsandFormatofPlansandSpecifications..…………………………………………………….6MenuReviewandFOODFlow.........................................................................................................................7

MenuandFOODProcesses................................................................................................7PreventativeToolsfortheFOODEstablishment..............................................................11FacilitiestoMaintainProductTemperature....................................................................12RefrigerationStorageCalculations...................................................................................12Walk-inCooler/Freezer....................................................................................................13Reach-inRefrigerators......................................................................................................14Reach-inFreezers.............................................................................................................14BlastChillers/RapidChillUnits.........................................................................................14RefrigeratedWorktables..................................................................................................14RefrigeratedProcessingRooms.......................................................................................14DisplayStorageRefrigerators...........................................................................................14CustomerServiceDisplayUnits/ColdBuffetUnits...........................................................14IceMachines....................................................................................................................15GeneralCooking/HotHolding..........................................................................................15StovetopsandGrills.........................................................................................................15Ovens...............................................................................................................................15Combi-Steamer................................................................................................................16RiceCooker/Warmer........................................................................................................16Kettle................................................................................................................................16Rotisserie..........................................................................................................................16SmallAppliances..............................................................................................................16Fryers................................................................................................................................16HotTables........................................................................................................................16CustomerServiceDisplayUnits/HotBuffetUnits............................................................16

EquipmentandInstallation..........................................................................................................................17Floor-MountedEquipment..............................................................................................17Counter-MountedEquipment..........................................................................................18Other................................................................................................................................18

WarewashingFacilities..................................................................................................................................20ManualWarewashing.....................................................................................................20MechanicalWarewashing...............................................................................................21

Plumbing..................................................................................................................................................................21WaterSupply....................................................................................................................21HotWaterSupply.............................................................................................................22SewageDisposalGreaseInterceptors/Traps....................................................................22BackflowPrevention........................................................................................................22

HygieneFacilities................................................................................................................................................23


Handwashing...................................................................................................................23ToiletRooms....................................................................................................................24

Storage......................................................................................................................................................................25DryStorageCalculations..................................................................................................26PoisonousandToxicMaterialStorage.............................................................................26CleanEquipment,UtensilsandLinenStorage.................................................................26

Lighting.....................................................................................................................................................................26Intensity...........................................................................................................................26ProtectiveLightShielding.................................................................................................27

Finishes.....................................................................................................................................27Floors................................................................................................................................27Walls.................................................................................................................................27Ceiling...............................................................................................................................28Coving...............................................................................................................................28

PestControl............................................................................................................................................................29Building............................................................................................................................30Windows..........................................................................................................................30Delivery,CustomerandToiletRoomDoors.....................................................................30InsectControlDevices......................................................................................................31

MechanicalVentilation....................................................................................................................................31MechanicalVentilationRequirements.............................................................................31MechanicalHoodSystems...............................................................................................31

ModelPlanReviewApplication................................................................................................AppendixARegulatoryComplianceReviewList.......................................................................................AppendixBModelCalculations...........................................................................................................................AppendixCPlanReviewWeblinks..................................................................................................................AppendixD


PREFACETheFOODEstablishmentPlanReviewManualwasdeveloped toassist theREGULATORYAUTHORITY and architects, FOOD consultants and other interested professionals in theplan review process when proposing to build or remodel a FOOD ESTABLISHMENT.However, it does not establish regulatory requirements and the recommendationscontained herein are not intended to supplant, or otherwise serve as, the rules andregulationsapplicabletoFOODESTABLISHMENTsinagivenFederal,State,local,ortribaljurisdiction.

• ThisManualisintendedasatrainingtoolforindividualsresponsibleforconductingplan reviews and can be used in Food andDrugAdministration (FDA)-sponsoredtrainingcoursesonPlanReview.

• Is intendedtobeconsistentwiththerecommendationsoftheFDAascontainedinthe FDA 2013 Food Code. The FDA Food Code contains requirements forsafeguarding public health and ensuring FOOD is unadulterated and honestlypresentedwhen offered to the consumer. Terminologywith respect to theword“shall”isbasedontherecommendationswithintheFDAFoodCode.

• Was developed by the Conference for Food Protection’s 2014-2016 Plan ReviewCommitteetoupdatethe2008PlanReviewforFoodEstablishmentsDocument.

INTRODUCTIONTheplan reviewprocess presents a uniqueopportunity to discuss andprepare a properfoundation that will enable a FOOD ESTABLISHMENT to be successful, remain incomplianceovertime,andprotectpublichealth.Qualityplanreview,processimprovementand the dedication to providing excellent customer service are high priorities for thisManual. Plan review assists in providing greater uniformity, technical assistance, and isessential for customer success and avoiding future establishment problems. Poor design,repair, andmaintenance will compromise the functionality of the PHYSICAL FACILITIESanditsoperations.PlanreviewisintendedtoensurePHYSICALFACILITIESandproposedoperationalprocessesareproperlydesignedandsanitarypracticesimplementedinordertoservetheirintendedpurposes.TheplanreviewprocessprovidestheREGULATORYAUTHORITYwiththeopportunitytocomplete an effective evaluation of a FOOD ESTABLISHMENT’s ability to ensure thefollowing:

• Minimumstandardsaremetfortheprotectionofenvironmentalhealthandsafetyofthepublic.

• Preventionofenvironmentalhealthrelatedillnessandpromotepublichealth.• Minimumstandardsaremetforthesanitarydesign,facilitylayout,operationaland

product flow, menus, construction, operation and maintenance of regulatedestablishments,PREMISES,andsurroundings.

• FoodCodeviolationsareeliminatedpriortoconstructionorimplementation.• Conditionsarecorrectedandpreventedthatmayadverselyaffectpersonsutilizing


regulatedestablishments.• Technical assistance is provided to industry to establish organized and efficient

operations.• Meets consumer expectations for the safe operation of a permitted FOOD

ESTABLISHMENT.Noestablishment is tobeconstructedandnomajoralterationoraddition is tobemadeuntil detailed plans and specifications for such construction, alteration or addition havebeensubmittedtoandAPPROVEDbytheREGULATORYAUTHORITY.The REGULATORY AUTHORITY may impose specific requirements and provisions inaddition to the requirements contained in codes that are authorized by law that arenecessary to protect against public health hazards or nuisances. The REGULATORYAUTHORITY shall document the conditions that necessitate the imposition of additionalrequirementsandtheunderlyingpublichealthrationale.Thefunctionofplanreview,constructioninspections,pre-operationalinspections,andthepermitapprovalprocess is toprovideacomprehensiveoverviewofproposedoperationswithanemphasisoncontentsofplans,EQUIPMENTspecifications,architecturaldesign,andoperationalprocedures.Theendgoalof theplan reviewprocess is toprevent foodborneillness resulting from poor sanitary facility design and/or floor plans, and, whereapplicable,whentheprocessisbasedonmenu,FOODpreparation,andFOODproductflow.

DEFINITIONSThe following definitions as used in this document are intended to assist in theunderstandingofthismanual.Definitions found within the FDA Food Code have been identified in CAPS within thisdocument.AlinktotheFDAFoodCodeisincludedforyourreference.http://www.fda.gov/FOOD/GuidanceRegulation/RetailFOODProtection/FOODCode/ucm374275.htm“EasilyDisassembledEquipment”meansEQUIPMENTthatisaccessibleforcleaningandinspectionby: (1)Disassemblingwithouttheuseoftools,or (2)Disassemblingwith theuseof handheld tools commonlyavailable tomaintenanceand cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allenwrenches.“Flashing”meansanimpervioussheetofmaterialplacedinconstructiontopreventwaterpenetrationordirectflowofwater.“Service Sink”meansacurbedcleaningfacilityor janitorialsinkusedforthedisposalofmopwaterandsimilarliquidwastes.


CONTENTSANDFORMATOFPLANSANDSPECIFICATIONSProperplanreviewsubmittalwithEQUIPMENTlistedandlocatedonfloorplansaswellasspecificationsforfinishandplumbingscheduleswillhighlightpotentialproblemsonpaperwhile allowing for modifications to be made before costly purchases, installations, andconstructionareperformed.

All facilities, systems, processes, and menus, when applicable, will be evaluated todetermineminimumoperationalrequirements.RefertoAppendixAforacopyofthePlanReviewApplication.Thefollowingisasummaryofwhatshouldbeincludedintheplansubmittal:• Legibleplansatminimumof11x14inchesinsizedrawntoscale(scale-¼inch

=1foot)• Proposed menu, seating capacity, and projected daily meal volume for the FOOD

ESTABLISHMENT.• Provisionsforadequaterapidcooling,includingicebathsandrefrigeration,andforhot

andcold-holdingofTIME/TEMPERATURECONTROLforSAFETY(TCS)FOOD.• LocationofallFOODEQUIPMENT. EachpieceofEQUIPMENTmustbeclearlylabeled,

marked, or identified. Provide EQUIPMENT schedule that identifies the make andmodelnumbersandlistingofEQUIPMENTthatiscertifiedorclassifiedforsanitationbyanANSIaccreditedcertificationprogram(whenapplicable).ElevationdrawingsmayberequestedbytheREGULATORYAUTHORITY.

• Location of all required sinks: HANDWASHING SINKS,WAREWASHING sinks, UtilitySinkandFOODpreparationsinks(ifrequired).

• Auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/orcellarsusedforstorageorFOODpreparation.

• Entrances,exits,loading/unloadingareasanddeliverydocks.• Complete finish schedules for each room including floors, walls, ceilings and coved

juncturebases.• Plumbing schedule including locationof floordrains, floor sinks,water supply lines,

overhead waste-water lines, hot water generating EQUIPMENT with capacity andrecoveryrate,backflowprevention,andwastewaterlineconnections.

• Locationoflightingfixtures.• SourceofwaterandmethodofSEWAGEdisposal.• A color coded flow chart may be requested by the REGULATORY AUTHORITY

demonstratingflowpatternsfor:§ FOOD(receiving,storage,preparation,service);§ UTENSILS(clean,soiled,cleaning,storage);and§ REFUSE(servicearea,holding,storage,anddisposal).

• StorageofEmployeePersonalItems.• Ventilation.


MENUREVIEWANDFOODFLOWThemenu reviewand the flowofFOOD through theFOODESTABLISHMENTare integralpartsof theplan reviewprocess. Themenuora listingof allof theFOODandbeverageitems tobeofferedat theFOODESTABLISHMENTmustbesubmittedaspartof theplanreviewapplicationtotheREGULATORYAUTHORITY.

Aswiththeinspectionprocess,theplanreviewprocessshouldfocusontheFOODanditsflowthroughreceipt,storage,preparationandservice. ThesourceandquantityofFOODto be served should be reviewed along with the preparation and post-preparationoperations. It is imperative to have knowledge of this information so that a properassessmentofthePHYSICALFACILITIEScanbemade.The food that flows through retail FOOD ESTABLISHMENT operations can be placed into the 3 following processes:

• FOOD PROCESSES WITH NO COOK STEP o Receive – Store - Prepare – Hold – Serve (Other processes may occur, but there is NO cooking step) o Examples: Salads, deli meats, cheeses, sashimi, raw oysters

• FOOD PREPARATION FOR SAME DAY SERVICE o Receive – Store - Prepare - Cook – Hold – Serve (Other processes may occur, including thawing) o Examples: Hamburgers, fried chicken, hot dogs

• COMPLEX PROCESSES o Receive – Store - Prepare – Cook – Cool – Reheat – Hot Hold – Serve

(Other processes may occur, but the key is repeated trips through the temperature danger zone)

o Examples: Refried beans, leftovers

Knowledge of how the FOOD is intended to flow through theFOODESTABLISHMNET isvery useful since the CRITICAL CONTROL POINTS for each process remain the sameregardlessoftheindividualmenuingredients.

SpecialattentionshouldbegiventothereviewofcomplexFOODprocesseswhichinvolve: • Multipleingredientsbeingassembledormixed

• TIME/TEMPERATURECONTROLFORSAFETY(TCS)FOODs

• FOODswhichwillbepreparedorheldforseveralhourspriortoservice• FOODsrequiringcoolingandreheating


• Multiplestepprocessing(passingthroughtheTimeTemperatureDangerZone,135˚F-41˚Fmorethanonce)

The process approach can be described as dividing the many flows in a FOODESTABLISHMENTintobroadcategories,analyzingtherisks,andplacingmanagercontrolsoneachgroupingofFOODprocesses.Thesegroupingswillalsoimpactthefacilitydesign;FOODflow;andthenumbers,types,functionandplacementofEQUIPMENT.

The drawing above is an example of a fixture plan submitted for planreview.ItisahandytoolwhenfollowingtheFOODprocessasdescribedbytheFOODESTABLISHMENToperatorortheirrepresentative.


Layout, flow and menu (including FOOD preparation processes) should be majorconsiderationstohelpfacilitateanoperator’sActiveManagerialControl(AMC)of theriskfactorsforfoodborneillness.StrategiclayoutandplacingoffacilitiesandEQUIPMENTwillseparate different FOOD preparation processes, a major step towards preventingcontamination of FOOD that may result from poor personal hygiene, contaminatedEQUIPMENT,and improperholding temperatures. Adequateandconvenient storagewillalsoenhanceoperations. ThemenuforaFOODESTABLISHMENTdictatesthespaceandEQUIPMENTrequirementsforthesafepreparationandserviceofvariousFOODitems. Themenuwilldetermineiftheproposedreceivinganddeliveryareas, storagearea,preparationandhandlingareas, andthawing, cookingandreheatingareasareavailableandadequate tohandle the typesandvolumesofFOODsbeingpreparedandserved.Whenreviewingthemenu,itisimportanttoevaluatetheflowpatternsforthepreparationof theFOODtobesure that the lay-outof the facilityprovidesanadequateseparationofrawingredientsfromREADY-TO-EATFOODs,andthatthetrafficpatternsarenotcrossingpathswithwaste itemsandothersourcesof contamination. Cross contaminationcanbeminimizedwhentheflowofFOODisconsideredduringplanreview.

Withaproperunderstandingofthemenuandflow,theplansforFOODESTABLISHMENTScan be reviewed to help assure that the FOOD items being considered can be protectedduringallaspectsoftheFOODoperation.


FOODProcessandStepsRequired

Receive Store Prepare Cook Cool Reheat Hold Service

NOCOOK X X X X X

SAMEDAYSERVICE X X X X X X

COMPLEXPROCESSES X X X X X X X X

Receive Store Prepare Cook Cool Reheat Hold Serve

AnticipatedEQUIPMENTneeds

Thermometer DryStorage PreparationTables EQUIPMENT Preparation

Sink Fryers RefrigeratorsColdHoldingFacilities

RefrigeratedStorage

CuttingBoards Fryer IceBath Oven Ice UTENSILs

FrozenStorage UTENSILs Oven BlastChiller Grills ColdHolding

HotHoldingFacilities

Thermometer HandwashSinks Broiler ShallowPlans Burners HotHolding

PreparationSinks Grill Refrigerators Griddle FOOD

Warmers

Refrigerators CookTop ChillSticks Other Thermometer

Griddle Thermometer HandwashSink

HandwashSinks

Other HandwashSink

Thermometer PreparationTable

HandwashSink Other


PREVENTIVETOOLSFORTHEFOODESTABLISHMENTActiveManagerialControl(AMC)To effectively reduce theoccurrenceof foodborne illness risk factors, operators of FOODESTABLISHMENTs must focus their efforts on achieving active managerial control. Theterm"activemanagerialcontrol"isusedtodescribeindustry'sresponsibilityfordevelopingand implementingFOODsafetymanagementsystems toprevent,eliminate,orreduce theoccurrenceoffoodborneillnessriskfactors.ElementsofaneffectiveFOODsafetymanagementsystemmayincludethefollowing:

• Certified FOOD protection managers who have shown a proficiency in requiredinformationbypassingatestthatispartofanaccreditedprogram

• Standardoperatingprocedures(SOPs)forperformingcriticaloperationalstepsinaFOODpreparationprocess,suchascooling.

• RecipecardsthatcontainthespecificstepsforpreparingaFOODitemandtheFOODsafetycriticallimits,suchasfinalcookingtemperatures,thatneedtobemonitoredandverified.

• Purchasespecifications

HACCPHazardAnalysis and Critical Control Points (HACCP) plays a vital role in proper FOODESTABLISHMENTdesign.However,theriskmanagementtoolisnotconsidereda“stand-alone”FOODsafetysystem.Designandconstructionareessentialpre-requisitesandmustbeput inplacepriortotheimplementationandoperationofeffectiveFOODproductionpractices.ThepurposeofqualityplanreviewistoensurethatFOODESTABLISHMENTsaresafe,sanitary,andefficient.Properdesign,construction,andHACCPprinciplesworktoachievethesepurposesandminimizetheaforementionedhazards.Effective HACCP principles are essential to a successful FOOD ESTABLISHMENT andbeginwiththedesignand layoutof thefacility,monitoringtheFOODflowthroughoutthe establishment, from delivery, storage, preparation, cooking, service andconsumption. A well-designed progressive FOOD flow system will minimize cross-contaminationandmaximizeefficiencyinanestablishment.Good manufacturing policies or practices, standard operating procedures (SOPs), anddocumentation are essential to an establishment’s HACCP-based FOOD safety programandcontroloverpotentialhazards.HACCPpoliciesspecificallyaddressrequirementssetoutintheFDAFoodCode.Additionalstandardsorgoodretailpracticesarerequiredasfoundation for FOOD safety and are detailed in the FDA Food Code. Examples includeemployee hygiene, employee restriction or exclusion, general sanitation, design, etc.HACCP/VARIANCEunderthePlanReview&ConstructionProgramisresponsibleforthereviewofHACCPproceduresandVARIANCEapplicationsinorderforestablishmentstoconductspecializedoperations.


The FDA Food Code requires an APPROVED HACCP PLAN to be in place for somespecializedprocessesnotlistedunder§3-502.11.AformalHACCPPLANreviewisrequiredand needs to be APPROVED prior to conducting these operations. For information oncreating a HACCP PLAN, contact the local regulatory plan reviewer or visit one of theseinformational hyperlinks: FDA Guidance to Implement HACCP Systems or USDAHACCPGuidelines.FACILITIESTOMAINTAINPRODUCTTEMPERATURERefrigerators and freezers are required tomaintainTCSFOODatorbelow41°F and0°F(frozen) respectively. It is recommended that refrigerators bemaintainedbetween36°Fand 38°F. All refrigeration unitsmust have numerically scaled indicating thermometersaccurate to +3°F. Sufficient refrigeration and freezers shall be provided to support theintended menu. Consideration must be taken with the placement and installation ofrefrigerationunitstoallowforadequateventilation.AircirculationwithinrefrigerationandfreezerunitsshouldnotbeobstructedandshouldallowforanevenandconsistentflowofcoldairthroughouttheunitsRefrigerationandfreezerstorageinvolvesfivemajorareas:1.Storageforshort-termholdingofperishableandTCSFOOD.2.Long-termstorage.3.StoragespaceforquickchillingofFOODs.4.SpaceforassemblingandprocessingofTCSFOOD.5.Displaystorageforcustomerservice.

IfTCSfoodsarepreparedadayormoreinadvanceofservice,arapidcoolingprocedurecapableofcoolingTCSfoodsfrom135°Fto41°Fwithin6hours(135°Fto70°Fwithin2hrs.)mustbeprovided. Thecapacityof therapidcoolingfacilitiesmustbesufficient toaccommodate the volume of food required to be cooled to 41°F within 6 hours. Thelocation of the rapid cooling facilities (e.g., sinks for ice baths, freezer storage for icewands,blastchillers)mustbe identified. Refrigeratorsandfreezersatworkstationsforoperations requiring preparation and handling of TCS foods should be considered. Forexample,itmaybenecessarytolocateafreezernearthefryerwherefrozenproductswillbe deep-fried. Refrigeration units, unless designed for such use, should not be locateddirectlyadjacenttocookingEQUIPMENTorotherhighheatproducingEQUIPMENTwhichmayadverselyimpactthecoolingsystem'soperation.

A. RefrigerationStorageCalculationsCalculatingtheamountofrefrigerationandfreezerspaceshouldbebasedonthemenuandexpectedFOODvolume.TheamountandlocationofrefrigerationandfreezerEQUIPMENTshould complement the FOOD flow of the operation from receiving, storage and FOODprocessing,tothepointofservice.


To plan refrigeration storage, the following items should be considered: menu, type ofFOODoperation,numberofmealsperday,numberofdeliveriesperweek, andadequateventilationintheareaswheretherefrigerationsystemswillbelocated.Whenassessingtherefrigeration needs, shelving space within the refrigeration and freezer units should bedesignedtopreventthecross-contaminationofFOODs.Separatingrawmeatsandpoultryfromready-to-eatFOODssuchasproduceandpreparedFOODitems.Thermometersmustbe conspicuously located in all units. Thermometer sensing elements should be locatednearthedoorFormulas canbeused to estimate refrigerated storage space. To calculate, youwill needinformationonnumberofmealsestimatedtobeservedperday,daysbetweendeliveriesandstorageareaavailability.LinkstoexamplecalculatorscanbefoundinAppendixC.B. Walk-inCooler/FreezerUnitsWalk-in units should meet an ANSI accredited certification or equivalent, or deemedacceptable by the Regulatory Authority. A walk-in beverage or beer cooler is notrecommended for FOOD storage. APPROVED flooring and integral covebases need to beprovided. Quarry tile, ceramic, and galvanized flooring are not recommended flooringmaterials forwalk-in units. All gaps, cracks, penetrations, seams, and plug holes shall beSEALEDSMOOTHandflushwiththesurfacematerial.Walk-inunitsshouldbeinstalledwhenthereisaneedforlong-termstorageofperishableandTCS FOODorwhen cooling space is needed for prepared and cooked FOODs. Thesecoolers should be located near delivery or receiving areas. EASILY CLEANABLE curtainstrips are recommended at walk-in doors. This not only helps in maintaining thetemperatureofthewalk-inbutalsoleadstoanenergycostsavings.Exterior walk-in unit locations shall be properly designed for exterior installation andconsiderationgivenvariedenvironmentalconcerns.Walk-inunitsshouldbedesignedwitharoof,APPROVEDoverheadwaterproofprotection,andwalkwaysshallbeprovidedforthetransportation of FOOD items. Walk-in units shall be APPROVED by the local buildingofficial and are evaluated and APPROVED on a case-by-case basis by the REGULATORYAUTHORITY.If thewalk-in floorswill bewater-flushed for cleaning or receive the discharge of liquidwasteorexcessivemeltwater,thefloorsshouldbeslopedtodrain. Ifthestructureofthewalk-inisintegralwiththebuilding,properlyinstalledfloordrainsmaybeinstalledinsidetheunit.Each walk-in unit shall be equipped with lighting that provides 10 foot candles of lightthroughouttheunitwhenitisfullofproduct.Lightsmustbeproperlyshieldedorshatterresistant.Condensate lines fromwalk-inunits shall drain toAPPROVED floordrains or alternative


methodAPPROVEDbytheREGULATORYAUTHORITY.Withoutpriorapprovalfloorsinksorfloordrainsinksshallnotbeinstalledinwalk-inunits.Allwalk-inunitsshallbeproperlyflashedoffandSEALEDtotheceilingandsidewalls.Walk-inunitsarenottobeconfusedwithrefrigeratedFOODprocessingrooms.RefertoItemG-RefrigeratedProcessingRooms.C. Reach-inRefrigeratorsTheseunitsareforshort-termstorageofperishableandTCSFOODs.Theseunitsshouldbeconsidered tomeet the daily storage demands of the kitchen operation. They are to beconveniently locatedatpointsofFOODpreparationandFOODassembly.TheseunitsarenottobeconsideredforthequickchillingofcookedandpreparedFOODs.D. Reach-inFreezersFreezersare for long-termstorage.Theyarenotdesigned tobeusedasquick-chillunits.TheseunitsshouldbelocatedneardeliveryandDRYSTORAGEAREAs.E. BlastChillers/RapidChillUnitsTheseunitsarerecommendedforusewhenhandling largevolumesofFOODthatrequirequickchilling.AblastchillerisanefficientcoolingmechanismforanyamountofFOODtobechilled,andwhererefrigerationcoolingspaceislimited.F. RefrigeratedWorktablesThese units are suggested when themenu includes assembling TCS FOODs. These unitsprovide easy access of FOODs from the top of the unit. These units are not designed forlong-termstorageofFOODorcooling.G. RefrigeratedProcessingRoomsThese areas (e.g. meat cutting rooms) should be considered when there is extensivehandlingofcoldTCSFOOD.APPROVEDhandsinksshouldbelocatedintheseareas.H. DisplayStorageRefrigeratorsTheseunitsaredesignedtodisplayTCSFOODunderrefrigeration.Examplesof theseunitsaredelidisplay,freshfish,andmeatandpoultrycases.I. CustomerServiceDisplayUnits/ColdBuffetUnitsTheseunitsaredesignedforholdingFOODunderrefrigeration forcustomeraccess.Theyaredesignedforshort-termdisplayandarenotdesignedforthecoolingofFOOD.BeveragedisplaycoolersarenotAPPROVEDforstoringopenTCSFOODs.


Cold buffets and salad bars are designed for short-term display. They should bemechanicallyrefrigerated,andhaveAPPROVEDsneezeguardswithsidepanelprotection.J. IceMachinesIf ice is tobeusedasacoolingmedium forFOODandbeverage items theunit shouldbeadequatelydesignedandsizedtomeetalloperationalneedsinanAPPROVEDlocation.Icemachines designed for outdoor dispensing will need NationalAutomaticMerchandisingAssociation(NAMA)certificationK. GeneralCookingandHotHoldingCookingandhotholdingunitsaredesignedtoheatFOODtoarequiredtemperaturewithinarequiredamountoftimeforFOODsafety.Cookingandreheatingtemperatureshavebeendeterminedusingscientificanalysis.Thetimeandtemperaturerequirementsarebasedonthe pathogens that are likely to be present on the product. It is recommended that theunitsarecommercialgradeandmeetNSF/ANSIstandards. Considerationmustbe takenwith the placement and installation of cooking/reheating/hot holding EQUIPMENT toensurethatproperventilationandsanitationcanoccur.ConstructionoftheseunitsshouldbedurableandEASILYCLEANABLENOTE:Thecommercialappliancesdescribedinthissectionareplacedunderaventhoodtoevacuategrease,steam,andfumes,whichcouldposeapotentialfireorhealthrisk.Refertothe topic on Ventilation of this Manual or your REGULATORY AUTHORITY for specificrequirements.UnitsusedtoheatFOODaredividedintotwocategories:

1. Cooking/Reheating2. HotHolding

AllunitsinusemustbeabletomeettheminimumrequiredheatedtemperaturesoutlinedintheFDAFoodCode,Chapter3-4DestructionofOrganismsofPublicHealthConcern.http://www.fda.gov/FOOD/GuidanceRegulation/RetailFOODProtection/FOODCode/default.htmL. StovetopsandGrillsGas,electric,orwood-burningstovesareusedtocookandreheatproductinpotsorpans.AgrillissimilartoastovewiththeabilitytoplacetheFOODdirectlyovertheflame.M. OvensOvensarethermallyinsulatedchambersusedforcookingorreheatingFOODs.Theycanbegas,electric,orwood-burningunits.


N. CombinationOven/Steamer(CombiOven)ACombioven/steamerissimilartoaconvectionovenwiththeabilitytoproducedryheat,moistheat,oracombinationofthetwo.O. RiceCooker/WarmerTheunitisanelectricappliancethatiscapableofcookingriceandthenhotholdingthericeat135°Forabove.Scoopsorladlesforservingmaybestoredinarunningdipperwell.P. KettleKettles are cooking pots used to boil large quantities of FOOD products. The units aregenerallyclean-in-placeandshouldhavethenecessarytoolsforsanitation.Adequatefloordrainsmustbepresentfordisposalofspentwater.Q. RotisserieRotisseries are self-contained units that include a heat source and racks for skewers orspits. Beef, pork, or poultry is rotated over the fire to cook the FOOD to the requiredtemperature.R. SmallAppliancesSmall appliances (table top) include microwaves, Panini press, broilers, and toasters.TheseunitsareusedtoheatFOODtotherequiredcookorreheattemperaturedependingontheapplication.S. FryersFryersarecookingdevicesthatuseoilheatedtoahightemperature.Thehotoilhasaflashpoint that can result in a fire. Follow the manufacturer’s instructions for operation,maintenanceandcleaningtopreventafireincident.T. HotTablesHot tables are gas or electrically heated units that are design to maintain temperature.They should never be used to cook or reheat TCS FOODs. The design should allow fordisassemblyanddeepcleaningofinteriorsurfaces.Theseunitsmustbeabletomaintainaminimumtemperatureof135°F.U. CustomerServiceDisplayUnits/HotBuffetUnitsThesearegasorelectricallyheatedunitsthataredesignedtomaintaintemperature.TheyshouldneverbeusedtocookorreheatTCSFOODs.Theyshouldbeconstructedofdurableand EASILY CLEANABLE materials. The design should allow for disassembly and deep


cleaning of interior surfaces. The design should protect FOOD from contamination thatcould occur from the environment or customers by using sneeze shields or covers. Theunitsmustbeabletomaintainaminimumtemperatureof135°FEQUIPMENTANDINSTALLATIONAll EQUIPMENT in a FOOD ESTABLISHMENT must comply with the design andconstructionstandardscontainedinChapter4oftheFDAFoodCode.FOODEQUIPMENTthat is certified or classified for sanitation by anANSI accredited program is deemed tocomplywithParts4-1and4-2oftheFDAFoodCode.EQUIPMENT including ice makers and ice storage EQUIPMENT, shall not be locatedunder exposed or unprotected sewer lines, open stairwells or other sources ofcontamination.ThefollowingEQUIPMENTinstallationrecommendationswillhelpensureproperspacingandsealingallowingforadequateandeasycleaning.A. Floor-MountedEquipment

EQUIPMENT should be mounted on APPROVED lockable casters, gliders or wheels tofacilitateeasymoving,cleaning,andflexibilityofoperationwheneverpossible.MoveableEQUIPMENT requiring utility services such as gas or electrical connections should beprovided with easily accessible quick-disconnects or the utility service lines should beflexible and of sufficient length to permit moving the EQUIPMENT for cleaning. If aflexible utility line is used, a safety chain that is shorter than the utility line must beinstalled.Checkwithlocalfiresafetyandbuildingcodestoensurethatsuchinstallationsareacceptable.Floor-mountedEQUIPMENTthatisnotmountedonwheelsorcasterswiththeaboveutilityconnectionsshouldbe:1. Permanently SEALED to the floor around the entire perimeter of the EQUIPMENT.

The sealing compound should be pliable and non-shrinking. It should retain itselasticityandprovideawater-andvermin-tightjoint;or

2. Installedonasolid,SMOOTH,non-absorbentmasonrybase.Masonrybasesandcurbsshouldhaveaminimumheightof2"andbecovedatthejunctionoftheplatformandthefloorwithatleasta1/4"radius.TheEQUIPMENTshouldoverhangthebasebyatleast1"butnotmorethan4". SpacesbetweenthemasonrybaseandtheEQUIPMENTmustbeSEALEDasabove;or

3. Elevatedonlegstoprovideatleasta6"clearancebetweenthefloorandEQUIPMENT.Thelegsshallcontainnohollowopenends.

4. For EQUIPMENTnot readilymoveable by one person, spacing between and behindEQUIPMENT must be sufficient to permit cleaning under and around the unit.EQUIPMENTshallbespacedtoallowaccessforcleaningalongthesides,behindandabove.Atleast6"ofclear,unobstructedspaceundereachpieceofEQUIPMENTmust


beprovidedorEQUIPMENTmustbeSEALEDtothefloor.5. IfEQUIPMENTisagainstawallandisnotmovable,theEQUIPMENTmustbejoinedto

and/orSEALEDtothewallinamannertopreventliquidwaste,dustanddebrisfromcollectingbetweenthewallandtheEQUIPMENT.

6. When EQUIPMENT is joined together, or spreader plates are used betweenEQUIPMENT, the resultant jointmust be SEALED to prevent liquidwaste, dust anddebrisfromcollectingbetweentheEQUIPMENT.

Unobstructed and functional aisle and working spaces must be provided. A minimumwidthof36"isrequiredbyfireandbuildingcodes.AllutilityandservicelinesandopeningsthroughthefloorandwallsmustbeadequatelySEALED.Penetrationsthroughwallsandfloorsmustbeminimized. Exposedverticalandhorizontal pipes and lines must be kept to a minimum. The installation of exposedhorizontalutilitylinesandpipesonthefloorisprohibited.AnyinsulationmaterialsusedonutilitypipesorlinesintheFOODpreparationordishwashingareasmustbeSMOOTH,non-absorbent,andeasytoclean. Electricalunitswhichareinstalledinareassubjecttosplash from necessary cleaning operations or FOOD preparation should be water-tightandwashable.B. Counter-MountedEquipmentCOUNTER-MOUNTEDEQUIPMENTisdefinedasEQUIPMENTthatisnotportableandisdesigned to be mounted off the floor on a table, counter, or shelf. All COUNTER-MOUNTEDEQUIPMENTshallbe:• SEALEDtothetableorcounter;or• ElevatedonAPPROVEDlegstoprovideat leasta4"clearancebetweenthetableor

counterandtheEQUIPMENTtofacilitatecleaning.C. OtherEQUIPMENTthatisopenunderneath,suchasdrainboards,dishtables,andothertablesthat are not moveable should be spaced to allow for ease of cleaning or should beSEALEDtothewall.Non-FOOD contact surfacesof EQUIPMENT that are exposed to splash, spillage, or otherFOODsoilingorthatrequirefrequentcleaningshallbeconstructedofcorrosion-resistant,non-absorbent,andSMOOTHmaterial.LegsofallEQUIPMENTshouldnothavehollow,openends.Ifrunningwaterdipperwellsareinstalled,methodsforfillinganddrainingtheunitsmustbeidentified.


Equipmentsealedtofloor

MobileKitchenequipmentmountedonCastor

FlexibleGasConnectionwithSafetyChain

HoldingCabinet&aReach-inRefrigerator

Nohollowopenends

Elevateequipmentforeffectivecleaning.

SanitaryLegExample

RefertoyourLocalRegulatoryAuthorityforGasCodeRequirements

FoodEstablishmentPlanReviewManual 20

EquipmentSpacing

RecommendedEQUIPMENTspacing;providedaccessisavailablefrombothends:

EQUIPMENTLength(A) SpaceFromWallsandAdjacentEQUIPMENT(B)

4'orless 6"4'-8' 12"8'ormore 18

WAREWASHINGFACILITIESTheminimum requirement forWAREWASHING in a FOOD ESTABLISHMENT is a three-compartmentsink.AmechanicalWAREWASHINGmachinemaybeinstalledinadditiontothethree-compartmentsink.A. ManualWarewashingFor manual WAREWASHING, a stainless steel sink with no fewer than threecompartmentsmustbeprovided,withtheexceptionthata two-compartmentsinkmaybeallowedbytheREGULATORYAUTHORITYundercertainconditions.

A

B


• Thesinkcompartmentsshallbelargeenoughtocompletelyimmersethelargestpot,panorpieceofEQUIPMENTtobeusedintheestablishmentthatwillnotbecleanedin-place.

• Each compartment shall be supplied with adequate hot and cold potable runningwater,temperatureofthewashsolutionshallbemaintainedatnotlessthan110°F,orthetemperaturespecifiedonthecleaningagentmanufacturer’slabelinstructions.

• Drainboards,UTENSILracksortableslargeenoughtoaccommodatecleanandsoiledUTENSILsshallbeprovided.Thedrainboardsshallbeself-draining.

• Adequate facilities for pre-flushing or pre-scrapping EQUIPMENT and UTENSILsmustbeprovided.

• IfhotwaterisusedtosanitizeEQUIPMENTandUTENSILs,themeansforheatingthewater to 171°F in the 3rd compartment must be identified. The racks for theimmersionofEQUIPMENTandUTENSILmustbespecified.

B. MechanicalWarewashingWAREWASHING machines shall be installed in accordance with the manufacturer’srecommendationsandapplicablecoderequirements. Ifused,thehotwaterboosterforWAREWASHINGmachinesmustbeidentifiedduringplanreview.AdequatefacilitiesshallbeprovidedtoairdrywashedEQUIPMENTandUTENSILs.Drainboards,UTENSILracksortablesmustbelargeenoughtoallowproperandsufficientairdryingofEQUIPMENTandUTENSILs.Storage facilities shall be provided to store cleaned and sanitized UTENSILs andEQUIPMENTatleast6"abovethefloor;protectedfromsplash,dust,overheadplumbingorothercontamination. TheplanmustspecifythelocationandfacilitiesusedforstoringallUTENSILsandEQUIPMENT.PLUMBINGA. WaterSupplyTheprimaryconcernsrelativetothewatersupplyinaFOODESTABLISHMENTare:1. Ensure the facility is supplied with a safe and adequate water supply, including

adequatesupplyofhotwater;and2. Verifythatthewatercanremainsafewhileitisinthefacility.SafeSource:Startatthewatersource.Determineifthewaterispotableornon-potable.TheavailabilityofanAPPROVEDpublicwatersupplymustbeverified. Anyuseofanon-publicwatersource(wellwater)shallcomplywith local,state,and/orfederal laws,andconstructionandtestingstandards.Sufficientpotablewater:Potablewatershallbeprovidedfromasourceconstructedand


operated according to law that meets the peak water demands of the FOODESTABLISHMENT.B. HotWaterSupply:Thehotwatersupplyshallbesufficient tosatisfypeakhotwaterdemandsof theFOODESTABLISHMENT. Hotwater for handwashing andmost FOODESTABLISHMENT usesshallbeatleast100°F. HotwaterformechanicalWAREWASHINGmustbeboostedupto150°F-165°F for washing and 165°F-180°F for sanitizing or according to themanufacturer’s data plate on the machine. The temperature of the wash solution forspray-typewarewashersthatusechemicalstosanitizemaynotbelessthan120°F.The temperatureof thewashsolution formanualWAREWASHINGmustbemaintained tonotbelessthan110°F. Thewatertemperatureformanualhotwatersanitizationmustbeatleast171°F.Tanklesswaterheatersshallbeinstalledandusedinaccordancewiththemanufacturer’srecommendations.For guidance on calculating Hot Water Requirements see Appendix C – ModelCalculationsC. SewageDisposal,GreaseInterceptors/TrapsAllSEWAGE including liquidwasteshallbedisposed intoapublicSEWAGEsystemoranindividual SEWAGE disposal system constructed and operated according to law. WhereindividualSEWAGEdisposalsystemsareutilized, the locationshallbenotedontheplansandcertificationofcompliancewithstateandlocalregulationsshallbeprovided.A grease trap/interceptor is a chamber designed for wastewater to pass through andallow any grease to float to the top for retention as the remainder of thewastewaterpassesthrough.Ifused,agreasetrapshallbelocatedtobeeasilyaccessibleforcleaning;FOODsolidsenteringthegreasetrap/interceptorshouldbeminimized.It isrecommendedthatwastewater fromfixturesordrainswhichwouldallowfats,oils,and grease to be discharged be directed to a grease trap/interceptor. Localmunicipalities/jurisdictions will determine the number and size of grease traps, greaseinterceptorsorcatchbasins.Ifinstalled,greasetrapsshallbeproperlyspacedsotheyareeasilyaccessibleforservicingandcleaning.Refertothelocalmunicipality/jurisdictionfortheinstallationrequirements.D. BackflowProtectionPlumbing shall be sized and installed according to applicable codes. There shall be nocross connections between the potable water supply and any non-potable system or asystem of unknown quality. Where non-potable water systems are permitted forpurposes such as air conditioning and fire protection, the non-potable water must not


contactdirectlyorindirectly:FOOD,potablewaterorEQUIPMENTthatcontactsFOODorUTENSILs. Thepipingofanynon-potablewatersystemshallbedurablyidentifiedsothatitisreadilydistinguishablefrompipingthatcarriespotablewater.Aconnectiontoasewerlinemaybedirectorindirect.Adirectconnectionmaynotexistbetween the sewerage system and any drains originating from EQUIPMENT in whichFOOD, portable EQUIPMENT, or UTENSILs are placed, except if otherwise required bylaw. WhenaWAREWASHINGmachineislocatedwithin5feetofatrappedfloordrain,thedishwasherwasteoutletmaybeconnecteddirectlyontheinletsideofaproperlyventedfloordraintrap.Anindirectconnectionmaybeoneoftwotypes,airgaporairbreak:1. Forapotablewatersupply,anairgapmeanstheunobstructed,verticalairspacethat

separatesapotablesystemfromanon-potablesystem.2. Anair break is awaste line from a fixture that discharges usedwater or liquid

wastetoadrainwherethewaistlineterminatesbelowfloodlevel.

AIRGAPAIRBREAKAconnectiontoasewerlinemaybedirectorindirect. Adirectconnectionmaynotexistbetween the sewerage systemandanydrainsoriginating fromEQUIPMENT inwhich FOOD, portable EQUIPMENT, or UTENSILs are placed, except if otherwiserequired by law. When a WAREWASHING machine is located within 5 feet of atrapped floor drain, the dishwasherwaste outletmay be connected directly on theinletsideofaproperlyventedfloordrain.HYGIENEFACILITIESA. HandwashingHandwashing is a critical factor to prevent contamination of FOODs. Properhandwashing reduces the amount of pathogens that can be transmitted via cross


contamination from raw FOODs to READY-TO-EAT-FOODS. It is imperative to haveadequatenumbersandconvenientlyplacedHANDWASHINGSINKStoensureemployeesarewashinghands.ItisimportantthathandwashingbedoneonlyatproperlyequippedHANDWASHINGSINKS tohelpensure that employeeseffectively clean theirhandsandminimizecontaminationofFOODandFOOD-CONTACTSURFACES.A HANDWASHING SINK, hand drying device or disposable towels, hand cleanser andwaste receptacle shall be located for convenientusebyemployeeswhowork inFOODpreparation,FOODdispensing,andWAREWASHINGareas.NothingmustblocktheapproachtoaHANDWASHINGSINK.HANDWASHINGSINKSmustalsobelocatedinorimmediatelyadjacenttotoiletrooms.HANDWASHINGSINKSshallbeofsufficientnumberandconvenientlylocatedforusebyallemployeesinFOODpreparation,FOODdispensing,andWAREWASHINGareas.HANDWASHINGSINKSshallbeeasilyaccessibleandmaynotbeusedforpurposesotherthanhandwashing.SinksusedforFOODpreparation,washingEQUIPMENTorUTENSILs,orservice(mop)sinksshallnotbeusedforhandwashing.Eachhandwashingsinkshallbeprovidedwithhotandcoldwatertemperedbymeansofamixingvalveoracombinationfaucettoprovidewateratatemperatureofatleast100˚F.Ifused,self-closing,slow-closingormeteringfaucetsshallbedesignedtoprovideaflowofwaterforatleast15secondswithouttheneedtoreactivatethefaucet.Splash from use of a handwashing sink may not contaminate FOOD, FOOD-CONTACTSURFACES,cleanEQUIPMENTorUTENSILs.Awashablebaffleorbarriermaybeneededifthe handwashing sink is located next to a FOOD preparation area, UTENSIL orEQUIPMENT storage, or FOOD-CONTACT SURFACE and if the space between thehandwashing sink and FOOD, FOOD preparation, FOOD-CONTACT SURFACES, and cleanUTENSILsandEQUIPMENTdoesnotprovideadequateprotection.Similarly,thelocationofsoapandpapertoweldispensersatHANDWASHINGSINKSmustbe reviewed during plan review so that their use does not contaminate FOOD, FOOD-CONTACT SURFACES, UTENSILs and EQUIPMENT. In addition, the distance thatemployees would have to reach the faucet handles, soap and paper towels must bereviewed during plan review to assure that they will have proper access to theHANDWASHING SINKS andwill not have to reach across dirty surfaceswhile washingtheirhands.B. ToiletRoomsProperlyfunctioningtoiletfacilitiesmustbeaccessibletoemployeesatalltimes.If requiredbyfederal,state, localor tribal lawsandregulations, toilet facilitiesmustbe


made available to the customers. If the public toilet facilities are used by employees,separate toilet facilitiesmaynothave tobe installed for theemployees. Toilet facilitiesmustbemadeaccessibleinaccordancewiththeAmericanswithDisabilitiesAct(ADA)of1990.Thefloors,walls,andceilingintoiletroomsshallbeSMOOTHandEASILYCLEANABLE.Thewalls around toilets, urinals, toilet paperdispensers, soapdispensers, andpapertoweldispensersshouldbewaterresistantanddurableforfrequentcleaning.Theminimumrequirementsfortoiletfacilitiesshallinclude:• Toilet:Atleastonetoiletandnotfewerthanthenumberoftoiletsrequiredbylawshall

beprovided. If authorizedby law,urinalsmaybe substituted foradditional toilets inmen’stoiletrooms.

• HANDWASHINGSINK:EachHANDWASHINGSINKshallbeprovidedwithhotandcoldwatertemperedbymeansofamixingvalveoracombinationfaucettoprovidewaterata temperature of at least 100˚F. If used, self-closing, slow-closing ormetering faucetsshallbedesignedtoprovideaflowofwaterforatleast15secondswithouttheneedtoreactivatethefaucet.

• Handwashing cleanser: Each HANDWASHING SINK or group of two adjacentHANDWASHING SINKS shall be providedwith hand cleaning liquid, powder, foam orbarsoap.Adispensershallbeprovidedforhandwashingcleanserprovidedinliquidorpowderform.

• Handdryingfacility:EachHANDWASHINGSINKorgroupofadjacentHANDWASHINGSINKSshallbeprovidedwithindividual,disposabletowels;acontinuoustowelsystemthatsuppliestheuserwithacleantowel;heated-airhanddryingdevice;orhanddryingdevicewithair-knife,highvelocityairatambienttemperatures.

• Toiletpaper:Asupplyoftoiletpapershallbeprovidedinadispenserateachtoilet.• Wastereceptacle: Ifdisposabletowelsareused,awastereceptacleshallbelocatedat

eachsinkorgroupofsinks.Atleastonecoveredwastereceptacleshallbeprovidedintoiletroomsusedbyfemales.

• Ventilation:Toilet roomsmust bevented to theoutside.MechanicalVentilationshallbe installed in toilet rooms according to law. If allowed by law, operable screenedwindowsmaybeusedinlieuofmechanicalventilationdevices.

• Toiletroomdoors:Toiletroomdoorsshallbetight-fittingandself-closing.• Lighting:Atleast215lux(20footcandles)shallbeprovidedintoiletrooms.STORAGEA. DryStorage-The dry storage space needed depends on the menu, number of meals served betweendeliveries,frequencyofdeliveries,andtheamountandtypeofSINGLE-SERVICEARTICLEStobestored. ThelocationofdrystorageshouldbeadjacenttotheFOODpreparationarea


andconvenienttoreceiving.Adequateventilationshouldbeprovided.FOODshouldnotbestoredunderexposedsewerlines.Similarly,acabinetthatisusedforthestorageofFOOD,shall not be located under exposed or unprotected sewer lines, open stairwells or othersourcesofcontamination.Stationaryshelvingneedstohaveaminimum6”floorclearance.Shelving,dollies, racks,palletsandskids shallbe corrosion-resistant,non-absorbentandSMOOTH. Pallets, racks and skids used for bulk cased or overwrapped items shall bedesignedtobemovedbyhandorbyconvenientlylocatedhandtrucksorforklifts.Shelving,dollies,racks,palletsandskidsshouldbespacedawayfromwallstoallowforcleaningandpestmonitoring/inspection.APPROVEDFOODcontainerswithtight-fittingcoversanddolliesshouldbeusedforstoringbulkFOODssuchasflour,cornmeal,sugar,driedbeans,riceandsimilar.B. DryStorageCalculationsFormulascanbeusedtoestimatetheamountofdrystoragespacethatmaybeneeded.Todetermine,youwillneedinformationonnumberofmealsestimatedtobeservedperday,daysbetweendeliveriesandstorageareaavailability.LinkstoexamplecalculatorscanbefoundinAppendixC.C. PoisonousorToxicMaterialsStorageDesignateanarea forPOISONOUSORTOXICMATERIALstorage that is away fromFOODandcleanUTENSILs.Theseincludedetergents,sanitizers,relatedcleaningordryingagentsand caustics, acids, polishes and other chemicals. Install cabinets, cages, or physicallyseparateshelvesforstoringchemicals.D. CleanEquipment,UtensilandLinenStorage

Designate areas for clean cooking UTENSILs, cutting boards, glassware anddishware.Store themat least6-inchesoff the floor inaclean,dry locationwheretheywillbeprotectedfromdustandsplash.LIGHTINGA. IntensityThe light intensityshallbeat least108lux(10footcandles)atadistanceof75cm(30inches) above the floor, inwalk-in refrigeration units and dryFOOD storage areas androomsduringperiodsofcleaning.The light intensity shall be at least 215 lux (20 foot candles) at a surface FOOD isprovidedforconsumerself-servicesuchasbuffetsandsaladbarsorwherefreshproduct


or packaged FOODS are sold or offered for consumption; inside EQUIPMENT such asreach-in andunder-counter refrigerators; at a distanceof 75 cm (30 inches)above thefloorinareasusedforhandwashing,WAREWASHING,andUTENSILstorage,andintoiletrooms.Thelightintensityshallbeatleast540lux(50footcandles)atasurfacewhereaFOODEMPLOYEE isworkingwithFOODorworkingwithUTENSILsorEQUIPMENTsuchasknives,slicers,grinders,orsawswhereemployeesafetyisafactor.B. ProtectiveLightShieldingShieldingsuchasplasticshields,plasticsleeveswithendcaps,shatterproofbulbsand/orother APPROVED devices shall be provided for all artificial lighting fixtures located inareas where there is exposed FOOD; clean EQUIPMENT, UTENSILs, and LINENS; orunwrappedsingle-serviceandsingle-usearticles.Heat lamps shall be protected against breakage by a shield surrounding andextendingbeyondthebulb,leavingonlythefaceofthebulbexposed.FINISHESA. FloorsExamplefloormaterialsareasfollows:

• Quarrytile,ceramictile• SEALEDcurbedconcrete• Seamlesspoured epoxyminimum3/16-inch thick.• Commercial-gradesheet vinyl (no felt backing)• Commercial-gradevinylcompositiontile(VCT)

Pre-approval from the REGULATORY AUTHORITY should be obtained prior to use ofcarpetand/orwood.

B. WallsExamplewallmaterialsareasfollows:

• Stainlesssteel• Ceramictile• Aluminum• Fiber-glassedreinforcedpanels(FRP)• SEALEDConcreteblocksorbricks• Epoxyorglazeddrywall


C. CeilingsExample ceiling materials may include wall finish material listed above along with thefollowing:

• EASILYCLEANABLE,non-absorbentceilingtiles• Painteddrywall

D. CovingCoving is the floor material found at the base of walls (wall/floor junctures) and isrequiredinmostareasoftheFOODESTABLISHMENT,suchas:FOODpreparation,storage,handling,andpackagingareas

• UTENSILwashingandstorageareas• Interiorwastedisposalareas(garbage,REFUSE,grease)• Restrooms• Handwashingareas• Janitorialfacilities• Walk-inrefrigeratorandfreezerunits(insideandoutside)• Bars(employeeside)• Customer self-serve areas where non-individually prepackaged FOODs or

beveragesaresoldordispensed(e.g.,saladbars,buffets,bulkFOODsales,beveragestations)

• Employeechangeandstorageareas• Waitstations

Coved flooring material should extend integrally up the walls. Integral coving is notrequiredinareasusedexclusivelyfordining,point-of-sale,orthestorageofUTENSILsorFOODs contained in the originalun-openedcontainerFloorInstallationDiagrams

Exampleofquarrytilecovebase.


PESTCONTROLAll openings to the outside shall be effectively protected against the entrance of insectsandrodents.Allrollerdoors,slidingorbi-folddoors,orsimilarmovablewallsystemsthatarenotself-closingandcreateacontinuousopeningtotheexteriormusthaveaneffectivemeansofpestcontrol.Someexamplesof effectivebarriersinclude:• Solid,tightfitting,self-closingdoors.• Fixedorself-closingscreensof#16meshorfiner.• Effectiveaircurtains.

Exampleofquarrytilecovebaseflushwithfloor.

Exampleofquarrytilecovebaseintegralto

floor.

Examplecovebase;cabinettoe-kick

Exampleofquarrytilecovebaseintegraltoconcretefloor.


ExampleAirCurtain

ThismaynotapplyifaFOODESTABLISHMENTopens into a larger completely enclosedstructure such as a coliseum, arena, warehouse, shoppingmall, superstores, airport, orofficebuilding,wheretheouteropeningsfromthelargerstructureare protected againsttheentryof insectsandrodents.A. BuildingAll masonry or cement foundations must be rodent proof. Seal all openings into thefoundationandexteriorwalls,includingopenings&penetrationsaroundwallandceilingpenetrations.Cover all building ventswith aminimum#16mesh screen. Effectively seal all air ducts,skylight,transoms,andotheropeningstotheoutside.B. WindowsWindows that open to the outside must be properly protected with minimum #16meshscreen,withtheexceptionofservicewindows.Drive-thru andwalk-up servicewindowsmust have effectivemeans to prevent pestentry, to include minimum #16 mesh screens, properly designed and installed aircurtains, or other effectivemeans such as self-closing devices (spring-loaded, bumppad,electronicopener,orgravityoperated).C. Delivery,Customer,andToiletRoomDoorsExteriordoors: Alloutsidedoorsshallbeself-closingandtightfitting.Installadoorsweepandweatherstrippingtopreventtheentranceof insectsandrodents.Note:Daylightshallnotbevisiblearoundtheperimeterof thedoor.GarageDoors,RollerDoors,andLoadingDocks:Garageandrollertypedeliverydoorsmustbeprotectedagainstpests.Loadingdocksshallhaveproperlyinstalledtight fittingdocksealsatallloadingbays.If thelocationof oneof thesedoorsexposesthekitchenorotherFOODservice,aircurtainswillberequired.


Toilet Room (Restroom) doors: All toilet rooms located in or adjacent to a FOODESTABLISHMENT shall beprovidedwithtightfitting,self-closingdoors.ThisrequirementdoesnotapplytoatoiletroomthatislocatedoutsideaFOODESTABLISHMENTanddoesnotopendirectly into theFOODESTABLISHMENTsuchasa toiletroomthat isprovidedbythemanagementofashoppingmall.D. InsectControlDevices,DesignandInstallationInsectcontroldevicesthatareusedtoelectrocuteorstunflyinginsectsshallbedesignedtoretain the insect within the device. These devices must not be located above FOODpreparation areas and installed to prevent the contamination of exposed FOOD, cleanEQUIPMENT,UTENSILs,andLINENS,frominsectfragments

MECHANICALVENTILATIONA. MechanicalVentilationRequirements

CommercialcookingordisplayEQUIPMENT,whichproducessmoke,steam,grease,mists,particulatematter,condensation,vapors,fumes,odors,orcreatesanitationorindoorairqualityproblems,willrequireahood.Hoodsshallbedesignedandinstalledtopreventgreaseandcondensationfromcollectingonwalls,ceilings,anddrippingintoFOODorontoFOODcontactsurfaces.AllhoodsshouldcomplywiththecurrentInternationalMechanicalCode(IMC)and/oralllocalbuildingandfiresafetycodes.Balancingoftheexhaustandmake-upairmustbeensuredsothatthesystemcanbeoperatedefficiently.B. MechanicalVentilationHoodSystemsTypeIhoodsarerequiredoverEQUIPMENTthatproducegrease,smoke,excessivesteam,heat,condensation,particulatematter,odors,orcreateindoorsanitationorindoorqualityproblems.Examplesofequipmentrequiringinstallationunderahoodinclude:Kettles,pasta cookers, hotplates, salamanders,Mongolian-style grills, gas cookingEQUIPMENT,tableside cooking EQUIPMENT, such as Teppanyaki-style cooking, Tandoori ovens,rotisserieunits,Paninigrills,etc.


TypeIHoodoverCookLine

Greasefilters

Firesuppressionsystem

TheNationalFireProtectionAssociationprovidesaresourceforFOODESTABLISHMENTSto reduce thepotential firehazardof commercial cookingoperations.Refer to theNFPAlinkbeloworyourlocal/StateFireProtectionregulations.

http://www.nfpa.org/codes-and-standards/document-information-pages?mode=code&code=96

Type II hoods shall be installed over EQUIPMENT that produce steam, heat, mists,condensation,fumes,vapors,andnon-greaseladenFOODs.

TypeIIHoodoverWAREWASHINGMachine

Vaporhood


Vent less Hood Systems or ventilation systems integral to the cooking EQUIPMENTneedtobereviewedandAPPROVEDbythelocalmechanicalcode,andotherapplicablefiresafetycodes.

AppendixA

AppendixA-MODELPLANREVIEWAPPLICATIONFORFOODESTABLISHMENTS

TYPEOFAPPLICATION:�New�Remodel�Conversion

ProjectedStartDate:_____________________ProjectedCompletionDate:_____________________

TYPEOFFOODOPERATION:�Restaurant�Institution�Daycare�Retailfoodstore�Other:_________________

FOODESTABLISHMENTINFORMATIONNameofEstablishment:EstablishmentAddress:

City: State: ZIP:

OWNERSHIPINFORMATIONNameofOwner:

Address:

City: State: ZIP:

Email:

PhoneNumber:

APPLICANTINFORMATION(e.g.,ARCHITECT/ENGINEER)ApplicantName:

ContactPerson:

ApplicantMailingAddress:

City: State: ZIP:

Email:

PhoneNumber:

FOODOPERATIONINFORMATIONHours/DaysofOperation¨ Sun:________________¨ Mon:_______________¨ Tues:_______________¨ Wed:_______________¨ Thurs:______________¨ Fri:_________________¨ Sat:_________________

RestaurantSeatingCapacity#ofIndoorSeats:_________#ofOutdoorSeats:________SquareFeetofFacility:___________________

TypeofService(checkallthatapply)¨ On-siteconsumption¨ Off-siteconsumption¨ Catering¨ Single-useutensils¨ Multi-useutensils¨ Other:_______________

EmployeesMaxpershift:____________Maximummealstobeserved¨ Breakfast_____________¨ Lunch________________¨ Dinner_______________

Thefollowingdocumentsmustbesubmittedalongwiththisapplication:¨ Proposedmenuorcompletelistoffoodandbeveragestobeoffered(includingseasonal,cateringandbanquetmenus)–

StandardOperatingProceduresorHACCPplansmayberequired.¨ Plansmustbeclearlydrawntoscale(minimum11x14inchesinsize)andincludetheseitemsbelow:

• Thefloorplanmustidentify:foodpreparation,servingandseatingareas,restrooms,office,employeechangeroom,storage,warewashing, janitorial and trash area. Include location of any outside equipment or facilities (dumpsters, well, septicsystem-ifapplicable).

• Provideequipmentlayoutandspecifications,clearlynumberedandcross-keyedwiththeequipmentlist.ElevationdrawingsmayberequestedbytheRegulatoryAuthority.

• Identifyhandwashing,warewashingandfoodpreparationsinks.• Provide plumbing layout showing the sewer lines, cleanouts, floor drains, floor sinks, vents, grease trap or grease

interceptor,hotandcoldwaterlines,anddirectionofflowtosanitarysewer.• Provideexhaustventilationlayoutincludinglocationofhoodandmake-upairreturnsandducts,ifapplicable.• Lightingplan,indicatingtheexactfootcandlesforeachareaasrequiredbytheFDAFoodCode(§6-303.11).• Finishscheduleshowingfloor,covedbase,wallandceilingsforeachareashownontheplans.

Note:A color coded flow chartmaybe requestedby theRegulatoryAuthoritydemonstrating flowpatterns for: food (receiving, storage,preparation,service);dishes(clean,soiled,cleaning,storage);trash(servicearea,holding,storage,disposal).Signature:

Date:

PrintName:

Title:

AppendixB-RegulatoryComplianceReviewList 1

AppendixB–REGULATORYCOMPLIANCEREVIEWLISTFOODPREPARATIONPROCEDURES

FOODDELIVERY1. Howoftenwillfrozenfoodsbedelivered?□Daily□Weekly□Other:_________________

2. Howoftenwillrefrigeratedfoodsbedelivered?□Daily□Weekly□Other:_________________

3. Howoftenwilldryfoodsorsuppliesbedelivered?□Daily□Weekly□Other:_________________

FOODSTORAGE*-Identifyamountofspace(incubicfeet)allocatedfor:DryStorage_________________;RefrigeratedStorage(41°F)___________________;FrozenStorage__________________;UtensilStorage_______________*Identifyonplanswherestoragewillbelocated.

INSTRUCTIONS:Describethefollowingwithasmuchdetailaspossible.IndicateNotApplicable(NA)asappropriate.

PROCESS IDENTIFYFOODITEMS INDICATELOCATIONANDEQUIPMENT MEETSCRITERIA(RAtocircleandInitial)

WashingFDAFoodCode§3-302.15

YES/NO

ThawingFDAFoodCode§3-501.13

YES/NO

CookingFDAFoodCode§3-401

YES/NO

HotHoldingHotfoodmaintainedat135°F

YES/NO

CoolingTime/TemperatureControlforSafetyfoodwillbecooledto41°Fwithin6hours;135°Fto70°in2hours

YES/NO

ReheatingFoodmustbereheatedtoatemperatureof165°for15secondswithin2hours

YES/NO


FINISHSCHEDULEINSTRUCTIONS:Indicatewhichmaterials(quarrytile,stainlesssteel,fiberglassreinforcedpanels(RFP),ceramictile,4”plasticcovedmolding,etc.).IndicateNotApplicable(NA)asappropriate.

ROOM/AREA FLOOR FLOOR/WALLJUNCTURE

WALLS CEILING MEETSCRITERIA(RAtocircleandInitial)

FoodPreparation YES/NO

DryFoodStorage YES/NO

WarewashingArea YES/NO

Walk-inRefrigeratorsandFreezers

YES/NO

ServiceSink YES/NO

RefuseArea YES/NO

ToiletRoomsandDressingRooms

YES/NO

Other:Indicate YES/NO

Identifythefinishesofcabinets,countertops,andshelving:


PHYSICALFACILITIESINSTRUCTIONS:Explainthefollowingwithasmuchdetailaspossible.IndicateNotApplicable(NA)asappropriate.

TOPIC MINIMUMCRITERIA MEETSCRITERIACircleandInitial)

Handwashingfacilities • Identifynumberofthehandwashingsinksinfoodpreparationandwarewashingareas:______FoodPreparation_______WarewashingArea

• Typeofhanddryingdevice?Disposabletowels€Hand-dryingdevice€

YES/NO

WarewashingFacilities MANUALDISHWASHING• Identifythelength,width,anddepthofthecompartmentsofthe3-compartmentsink:__________________________________________

• Willthelargestpot/panfitintoeachcompartmentofthe3-compartmentsink?□Yes□NoIfNo,whatwillbetheprocedureformanualcleaningandsanitizingofitemsthatwillnotfitintosinkcompartments?______________________________________

• Describesize,locationandtype(drainboards,wall-mountedoroverheadshelves,stationaryorportableracks)ofairdryingspace:

________________________________________________________________________• Whattypeofsanitizerwillbeused?□ChemicalType:____________□HotWaterMECHANICALDISHWASHING

• Identifythemakeandmodelofthemechanicaldishwasher:______________________

• Whattypeofsanitizerwillbeused?□ChemicalType:____________□HotWater

• Willventilationbeprovided?Yes€No€

YES/NO

WaterSupply • Isthewatersupplypublicornon-public/private?public€non-public/private€

o Ifprivate,hassourcebeenapproved?Yes€*No€

o Attachcopyofwrittenapprovaland/orpermit.

• Isicemadeonpremisesorpurchasedcommercially?Madeon-site€Purchased€

• Willtherebeanicebaggingoperation?Yes€No€

Whatisthecapacityandlocation*ofthewaterheater? _Gal.□CheckifTank-less*Identifylocationonplan.Providespecificationsforthewaterheater

YES/NO


SewageDisposal • Isthesewagesystempublicornon-public/private?public€non-public/private€Ifprivate,hasthesewagesystembeenapproved?Yes€*No€Attachcopyofwrittenapprovaland/orpermit.

• Willgreasetraps/interceptorsbeprovided?Yes€*No€*Identifylocationonplan.

YES/NO

BackflowPrevention • Willallpotablewatersourcesbeprotectedforbackflow?Yes€No€

• Areallfloordrainsidentifiedonthesubmitfloorplan?Yes€No€

YES/NO

ToiletFacilities • Identifylocationsandnumberoftoiletfacilities:_____________________________• Hotandcoldwaterprovided?Yes€No€

YES/NO

DressingRooms • Willdressingroomsbeprovided?Yes€No€

• Describestoragefacilitiesforemployeepersonalbelongings_________________________________________________________

YES/NO

Linens • Willlinensbelaunderedonsite?Yes€No€Ifyes,whatwillbelaunderedandwhere?____________________________________Ifno,howandwherewilllinensbecleaned?__________________________________

• Identifylocationofcleananddirtylinenstorage:_______________________________• Howoftenwilllinensbedeliveredandpickedup?

YES/NO

Poisonous/CleaningStorage

• Identifythelocationandstorageofpoisonousortoxicmaterials• Wherewillcleaningandsanitizingsolutionsbestoredatworkstations?_____________________________________________________________________

• Howwilltheseitemsbeseparatedfromfoodandfood-contactsurfaces?______________________________________________________________________1. Identifythelocationofthefacilitiesforcleaningofmopsandothercleaningequipment?

YES/NO


PestControl • Willalloutsidedoorsbeself-closingandrodentproof?□Yes□No□NA

• Willscreensbeprovidedonallentrancesleftopentotheoutside?□Yes□No□NA

• Willallopenablewindowshaveaminimum#16meshscreening?□Yes□No□NA

• Willinsectcontroldevicesbeused?□Yes□No□NA

• Willaircurtainsbeused?Ifyes,where?___________________________Note:Allpipesandelectricalconduitchasesmustbesealedtopreventrodentaccess.

YES/NO

Refuse,Recyclables,andReturnables • Willrefuse/garbagebestoredinside?□Yes□NoIfyes,where__________________

• Identifyhowandwheregarbagecansandfloormatswillbecleaned?________________________________________________________________________

• Willadumpsteroracompacterbeused?□Dumpster□Compactor

• Identifylocationsofgreasestoragecontainers:_________________________________

• Willtherebeanareatostorerecyclables?□Yes□NoIfyes,where_____________________________________________________________

• Willtherebeanareatostorereturnabledamagedgoods?□Yes□NoIfyes,where_____________________________________________________________

YES/NO

AppendixC–ModelCalculations 1

AppendixD–PlanReviewWebLinks

AppendixDPlanReviewWebLinks TheselinksareexamplesofresourcesavailabletotheFoodEstablishmentApplicant.Therequiredplan,specificationsandinformationmustbeapprovedbytheRegulatoryAuthoritytoreceiveapermittooperateafoodestablishment.MichiganDepartmentofAgricultureandRuralDevelopmenthttp://www.michigan.gov/mdard/0%2c4610%2c7-125-50772_45851-59764--%2c00.html

WisconsinDepartmentofSafetyandProfessionalServiceshttp://www.dsps.wi.gov/Plan-Review

U.S.FoodandDrugAdministrationFoodEstablishmentPlanReviewGuidehttp://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm101639.htm

NorthCarolinaPublicHealth,EnvironmentalHealthSectionhttp://ehs.ncpublichealth.com/faf/food/planreview/app.htm

MinnesotaDepartmentofAgriculturehttp://www.mda.state.mn.us/food/business/plan-review.aspx

ConferenceforFoodProtection,PlanReviewforFoodEstablishmentshttp://www.foodprotect.org/guides-documents/plan-review-for-food-establishments-2008/

PublicHealth–SeattleandKingCountyhttp://www.kingcounty.gov/healthservices/health/ehs/foodsafety/FoodBusiness/permanent.aspx

HarrisCountyPublicHealthandEnvironmentalServiceshttp://www.hcphes.org/divisions_and_offices/environmental_public_health/training_and_resources/information_for_food_establishments/food_establishment/

FloridaDepartmentofHealthinVolusiaCountyhttp://volusia.floridahealth.gov/programs-and-services/environmental-health/food-hygiene/food-guide.html

food establishment plan review manual · model numbers and listing of equipment that is certified...

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