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It outlines provisions and references to Chapter 511-6-1, specifying responsibilities, permit requirements, notification of menu changes, and conditions for when plans and HACCP plans are required. It instructs reviewers to analyze the menu to set priorities by identifying high-risk foods and processes, then to assess equipment, facility layout, and steps across receipt, storage, preparation, cooking, cooling, holding, and reheating.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/envhealthfooddesignmanaulsectionb-menu-review-and-food-process-flow-section-b/405083/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/envhealthfooddesignmanaulsectionb-menu-review-and-food-process-flow-section-b/405083.png","ImageObject",300,407,{"name":92,"@type":93},"McQueen","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-28",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the purpose of the Section B menu review and food process flow guidance?","Question",{"text":112,"@type":113},"It guides reviewers in assessing how food will be handled through the receipt, storage, preparation, cooking, cooling, holding, reheating, and service steps, using the menu as an integral part of the plan review process.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How does the menu list review help set plan review priorities?",{"text":117,"@type":113},"By identifying high-risk foods and high-risk food preparation processes, and by flagging operational steps needing further inquiry such as receiving, preparation, cooking, cooling, and reheating.",{"name":119,"@type":110,"acceptedAnswer":120},"How are establishments categorized by Risk Type during the plan review?",{"text":121,"@type":113},"Risk Type I includes no cooking of any food (may reheat commercial prepackaged precooked foods). Risk Type II includes onsite foods that are cooked and/or held and/or reheated. Risk Type III involves food processing requiring an HACCP plan, which must be jointly reviewed by the state environmental health branch and the county health department.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},405083,1791030550,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},5909890329169,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","This manual is to be used as a Guidance Document only and does not replace the actual Rules and Regulations as written in Chapter 511-6-1 for food service establishments.  \nSECTION B – MENU REVIEW and FOOD PROCESS FLOW 1  \nREFERENCES (Chapter 511-6-1)  \n.02 Provisions.  \n(1) (1) Permit (f) 2. and 3. Responsibilities of Permit Holder  \n(2) (1) Permit (g) Notification of Menu Change  \n(3) (3) Application for a Permit (b) Contents of Application  \n(4) (4) When Plans Are Required (b)&(c) Submission of Plans  \n(5) (5) When a HACCP Plan is Required (a) Categorization of Foods and (d) 1. Hazard analysis of menu items  \n.04 Food.  \n(1) (4) Protection From Contamination After Receiving (c) Packaged and Unpackaged Food – Separated, Packaging, and Segregation 1. (i) and (ii)  \n(2) (4) Protection From Contamination After Receiving (g) Washing Fruits and Vegetables 1.  \n(3) (4) Protection From Contamination After Receiving (t) Food Preparation  \n(4) (4) Protection From Contamination After Receiving (z) Miscellaneous Sources of Contamination  \n.05 Equipment and Utensils. Amended.  \n(1) (6) Maintenance and Operation (f) Warewashing Sinks, Use Limitation. 2.  \n.08 Special Food Service Operations.  \n(1) (2)Temporary Food Service Establishments (a) Operation, Permit Application, Responsibilities 3. Vendor Application (ii)  \n.10 Compliance Procedures  \n(2) Inspections (a) Risk Categorization  \nI.  Conducting a Menu List Review:  \n1. The menu is an integral part of the Plan Review Process. A menu delineating all of the food and beverage items to be offered at the food service establishment must be submitted by the applicant to the Health Authority with the submission of the Plan Review document.  \n1 References: Section 1 – Menu And Flow, 2008 FDA Plan Review for Food Establishments Guidance Document;  \nSection III – Food Establishment Guide For Design, Installation, and Construction Recommendations, Part 1 – Menu; Annex 4 Management of Food Safety Practices – Achieving Active Managerial Control of Foodborne Illness Risk Factors & Annex 5 – Conducting Risk-based Inspections, 2009 FDA Model Food Code; and  \nSection A – Flow Patterns In Kitchen Design – November/December 1980 article – 1995 FDA Plan Review Training Manual for Plan Review Training Course held at Georgia Mental Health Institute, Atlanta, Georgia.  \nConducting a review of the menu list also allows the reviewer to establish plan review priorities by identifying:  \nA. High-risk foods or high-risk food preparation processes; and  \nB. Operational steps requiring further inquiry such as receiving, preparation, cooking, cooling and reheating.  \n2. By identifying high-risk foods or high-risk food preparation processes, one can focus his or her attention on needed types of equipment and their arrangement along with the associated physical facilities as they relate to those foods or processes that will most likely cause, if uncontrolled, foodborne illness. These foods might include high-risk foods products like raw chicken that naturally carry a high pathogenic load. If such products are used in a facility, equipment design and arrangement related to cross-contamination and cooking should be a priority during the plan review. If there are foods that go through the temperature danger zone several times, equipment and facility arrangement relating to cooling, holding and reheating practices should be carefully reviewed. If the establishment is primarily a \"Cook and Serve\" operation, then time can best be spent on ensuring proper equipment design and arrangement to enhance adequate cooking of foods.  \n3. As with the inspection process, the plan review process should focus on the food and what will happen to the food as it flows through receipt, storage, preparation and service. The source and quantity of food to be served should be reviewed along with the preparation and post-preparation operations and the proposed storage practices. It is imperative to have knowledge of this information so that a","cbCaijPoRx3ZOMS2","https://ap.wps.com/l/cbCaijPoRx3ZOMS2","pdf",1860930,27,"English","# SECTION B – MENU REVIEW and FOOD PROCESS FLOW 1\n## References (Chapter 511-6-1)\n## Provisions\n## Food\n## Equipment and Utensils\n## Special Food Service Operations\n## Compliance Procedures\n## Conducting a Menu List Review","[{\"question\":\"What is the purpose of the Section B menu review and food process flow guidance?\",\"answer\":\"It guides reviewers in assessing how food will be handled through the receipt, storage, preparation, cooking, cooling, holding, reheating, and service steps, using the menu as an integral part of the plan review process.\"},{\"question\":\"How does the menu list review help set plan review priorities?\",\"answer\":\"By identifying high-risk foods and high-risk food preparation processes, and by flagging operational steps needing further inquiry such as receiving, preparation, cooking, cooling, and reheating.\"},{\"question\":\"How are establishments categorized by Risk Type during the plan review?\",\"answer\":\"Risk Type I includes no cooking of any food (may reheat commercial prepackaged precooked foods). Risk Type II includes onsite foods that are cooked and/or held and/or reheated. Risk Type III involves food processing requiring an HACCP plan, which must be jointly reviewed by the state environmental health branch and the county health department.\"}]","EnvHealthFoodDesignManaulSectionB - Menu Review and Food Process Flow (Section B) | PDF",1790554102,68]