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INSTALLATION, AND CONSTRUCTION RECOMMENDATIONS  \nFOOD ESTABLISHMENT GUIDE  \nFOR DESIGN, INSTALLATION, AND CONSTRUCTION RECOMMENDATIONS  \nSTATEMENT OF PURPOSE  \nThis technical reference is intended to provide guidance and assistance in complying with nationally recognized food safety standards. It includes design, installation and construction recommendations regarding food equipment and facilities. This document can be used by both the Regulatory Health Authority and the food establishment applicant.  \nThe goal of this document is to promote the uniform design and construction standards for food facilities which are not only conducive to safe food handling and sanitary facility maintenance but which encourage both.  \n*****  \nAll equipment in food establishments should comply with the design and construction standards of appropriate nationally recognized standards and/or code requirements and bear the certification mark of an ANSI accredited organization (e.g. NSF,UL, ETL) .  \nTABLE OF CONTENTS  \nPAGE  \nPART 1 MENU..................................................................................… 29  \nPART 2 FACILITIES TO MAINTAIN PRODUCT TEMPERATURE.… 31  \nPART 3 FACILITIES TO PROTECT FOOD.....................................…. 41  \nPART 4 HANDWASHING.................................................................…. 45  \nPART 5 WATER SUPPLY AND SEWAGE DISPOSAL.................…. 47  \nPART 6 FOOD EQUIPMENT AND INSTALLATION......................…. 48  \nPART 7 DRY STORAGE CONSIDERATION ...................................…. 56  \nPART 8 WAREWASHING FACILITIES.............................................… 79  \nPART 9 HOT WATER SUPPLY REQUIREMENTS.............................. 85  \nPART 10 FINISH SCHEDULE-FLOORS, WALLS, CEILINGS............... 103  \nPART 11 TOILET FACILITIES...............................................................… 107  \nPART 12 PLUMBING AND CROSS CONNECTION CONTROL..........… 108  \nPART 13 INSECT AND RODENT CONTROL......................................... 117  \nPART 14 LIGHTING.............................................................................…. 118  \nPART 15 VENTILATION.......................................................................… 119  \nPART 16 UTILITY FACILITY................................................................…. 132  \nPART 17 DRESSING AND LOCKER ROOMS.....................................… 134  \nPART 18 GARBAGE & REFUSE STORAGE ……………....................… 135  \nREFERENCES..........................................................................................… 136  \nPART 1-MENU  \nThe menu is an integral part of the Plan Review Process. The menu or a listing of all of the food and beverage items to be offered at the food service establishment must be submitted by the applicant to the regulatory authority with the submission of all other Plan Review application documents.  \nAs with the inspection process, the plan review process should focus on the food and what will happen to the food. 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.  \nFood preparation processes should be evaluated to determine the types and volumes of foods to be prepared. Special attention should be given to the review of complex food processes which will involve:  \n-multiple ingredients being assembled or mixed  \n-potentially hazardous foods  \n-foods which will be prepared or held for several hours prior to service  \n-foods requiring cooling and reheating  \n-multiple step processing (passing through the critical temperature zone, 1􀀖􀀘EF to 41EF more than once) .  \nThe style of food service should also be reviewed. The style of food service may be cook-to-order (cook-serve), self-service (buffet or salad bar), service of pre-packaged foods, service of large volumes of food, food preparation requiring multiple steps and handling, etc.  \nA suggested system of menu ev","cbCaigewhUgt54B0","https://ap.wps.com/l/cbCaigewhUgt54B0","pdf",1123125,119,"English","# Part 1 - Menu\n# Part 2 - Facilities to Maintain Product Temperature\n## Refrigeration Facilities Sizing and Design","[{\"question\":\"Who is this Food Establishment Guide intended for?\",\"answer\":\"The guide is intended for use by both the regulatory health authority and the food establishment applicant during the plan review process.\"},{\"question\":\"What role does the menu play in the plan review process?\",\"answer\":\"The menu is an integral part of plan review and must be submitted with other plan review application documents, focusing on what will happen to the food, including source, quantity, preparation, and post-preparation operations.\"},{\"question\":\"Why should facility layout be evaluated when reviewing the menu?\",\"answer\":\"To ensure adequate separation of raw ingredients from ready-to-eat foods and to prevent traffic patterns from crossing paths with waste items and other contamination sources.\"}]","Food Establishment Guide - For Design, Installation, and Construction Recommendations | PDF",1790537070]