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Food Establishment Plan Review Guide - Introduction

Food and Drug Administration and Conference for Food Protection

2000

 

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.

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.

 

Plan Review Flow Chart

 

 

    
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