[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-496017-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-496017-en":131},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","food-plan-review-guidance-document","FOOD PLAN REVIEW GUIDANCE DOCUMENT","","FOOD PLAN REVIEW GUIDANCE DOCUMENT outlines the requirements for submitting and receiving approval for food service operation and retail food establishment plans in Jefferson County General Health District. It explains timing for review within thirty days, conditions for approval or disapproval, and that licenses are not transferable. Guidance covers risk-level licensing based on menus and procedures, required plumbing and equipment specifications, prerequisites for related agency inspections, and pre-licensing inspection readiness and operational requirements.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/food-plan-review-guidance-document/496017/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/food-plan-review-guidance-document/496017.png","ImageObject",300,407,{"name":42,"@type":43},"Well Done","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-06","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",12,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"When must food operation plans be submitted to the Jefferson County General Health District?","Question",{"text":63,"@type":64},"Plans must be submitted when planning construction, building, remodeling, or installing new facilities and/or equipment for newly proposed or currently or previously licensed operations.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How does plan approval timing work?",{"text":68,"@type":64},"Plans are acted on within thirty days after receipt. If plans are incomplete or insufficient, approval can take longer than 30 days.",{"name":70,"@type":61,"acceptedAnswer":71},"What determines the risk level used for plan approval?",{"text":72,"@type":64},"Risk level is based on the menu and food preparation procedures. Simpler menus and procedures generally qualify for a lower risk level.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},496017,1791307529,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":124,"slug":126},10,"Lifestyle","lifestyle",{"id":128,"doc_module":4,"doc_module_name":25,"category_name":129,"show_sort_weight":97,"slug":130},19,"General","general",{"code":4,"msg":82,"data":132},{"doc_id":79,"user_id":133,"nickname":42,"user_avatar":134,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":55,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":113,"preview_page_count":4},5909892210082,"https://ap-avatar.wpscdn.com/avatar/56001069da27c9f41e8?x-image-process=image/resize,m_fixed,w_180,h_180&k=1789614185077863061","FOOD PLAN REVIEW GUIDANCE DOCUMENT  \nEvery newly proposed food operation and every currently or previously licensed operation must submit plans to Jefferson County General Health District (JCGHD) whenever planning construction, building, remodeling, or installation of new facilities and/or equipment. Additionally, as licenses are not transferable, no license can be issued until plans have been submitted and approved when a change of ownership is planned. This guidance document is intended to assist you in preparing your plans and is based on the Ohio Uniform Food Safety Code. As an operator, you are encouraged to obtain a copy of the Ohio Uniform Food Safety Code for specific provisions. This code is available online at [www.odh.state.oh.us](www.odh.state.oh.us) and is Chapter 3717-1 Ohio Administrative Code (OAC). Additionally, Marion Public Health can provide with a copy of the Ohio Uniform Food Safety Code at no cost.  \nYou are required by law to obtain approval of your food plans prior to starting construction (or remodeling, or installing/providing equipment) of the job. Please allow time for the plan review. Plans will be acted upon within thirty days after the date of receipt. Please note that if plans are incomplete or insufficient, it can take longer than 30 days for plans to become approved. When plans are approved/disproved you will receive a letter stating what is still needed or that you are approved and ready for a pre-license inspection.  \nPlan approval is based on the Risk Level of your proposed operation. There are four risk levels which are based on your menu and food preparation procedures. The simpler the menu and procedures, the less likely the opportunity for inadvertently causing a foodborne illness and consequently your operation will be licensed at a lower Risk Level. The risk levels are: I. II. III. IV. And mobile  \nThe Plumbing system is an important part of your food facility. All facilities must have a hand sink, mop sink, 3 compartment sink, grease trap, backflow prevention device, and a prep sink, with some exceptions. Please note that all hand sinks in the food prep area and restroom that do not have a combination faucet, must have a mixing valve. There must be air gaps on dishwashers, ice machines and prep sinks, etc. Any plumbing work must be done by a state certified plumber.  \nPrior to a Food Service Operation or Retail Food Establishment License being issued, you will be required to provide copies of inspections/approvals from other agencies as follows:  \n1. If your building is not connected to a public water supply, you will need to provide approval of your transient public water system from the Ohio Environmental Protection Agency, Division of Drinking and Ground Water.  \n2. If your building is not tapped into a public sewer system, you will need to provide approval of your sewage treatment disposal system from the Ohio Environmental Protection Agency, Division of Surface Water.  \n3. Verification of Level I and Level II food training. Any new facility (Risk Level I, II, III, and IV) opening after March 1, 2010 will need to have at least one person-in-charge certified in food protection training at all times of operation.  \nAs of March 1, 2017 each risk level III and risk level IV food service operation and retail food establishment will be required to have one employee, who has supervisory and management responsibility and the authority to direct and control food preparation and service, with the level two certificate.  \nYou must have your plans approved, fees paid, and pass a pre-licensing inspection prior to issuance of your Food Service Operation or Retail Food Establishment License. Please note that the Jefferson County General Health District may place restrictions or conditions on a license. At the pre-licensing inspection, your facility must be in operable condition. Food is not required on the premises, however hot and cold holding equipment must be operating. If you have any ques","cbCaikdhodqCYYfk","https://ap.wps.com/l/cbCaikdhodqCYYfk","pdf",690976,"English","# Plan submission and approval process\n## Risk levels and licensing basis\n## Plumbing and facility requirements\n## Additional agency approvals\n# Contents and format of plans and specifications","[{\"question\":\"When must food operation plans be submitted to the Jefferson County General Health District?\",\"answer\":\"Plans must be submitted when planning construction, building, remodeling, or installing new facilities and/or equipment for newly proposed or currently or previously licensed operations.\"},{\"question\":\"How does plan approval timing work?\",\"answer\":\"Plans are acted on within thirty days after receipt. If plans are incomplete or insufficient, approval can take longer than 30 days.\"},{\"question\":\"What determines the risk level used for plan approval?\",\"answer\":\"Risk level is based on the menu and food preparation procedures. Simpler menus and procedures generally qualify for a lower risk level.\"}]","FOOD PLAN REVIEW GUIDANCE DOCUMENT | PDF",1790926203]