Plan Review for Food Establishments

1 plan Review for food Establi shments 2008 As recommended by the Conference for food Protection, plan Review Committee Prepared by the US food & Drug Administration, Division of Human Resource Development, Rockville, MD 20852 2008 Version plan Revie w for food Est ablishments TABLE OF CONTENTS PAGE 1 2 MODEL 10 REGULATORY AUTHORITY COMPLIANCE Review 26 SECTION 1 MENU AND .. 31 SECTION 2 FACILITIES TO MAINTAIN PRODUCT 35 SECTION 3 FACILITIES TO PROTECT .. 42 SECTION 4 HYGI ENE .. 46 SECTION 5 WATER SUPPLY AND SEWAGE .. 49 SECTION 6 EQUIPMENT AND.

2 65 SECTION 7 DRY .. 71 SECTION 8 WAREWASHING FACILI .. 74 SECTION 9 FINISHES - FLOORS, WALLS, CEI .. 75 SECTION 10 PEST .. 79 SECTION 11 LI .. 80 SECTION 12 .. 81 SECTION 13 .. 83 REFERENCES AND .. 85 1 INTRODUCTION This document is intended to assist regulatory health authorities responsible for the Review of food est ablishment plans. food establishment plan Review is reco gnized as an important component of a retail food protecti on program that: ensures food Establishments are built or renovated according to cu rrent rules and regulations;. enhances food safety and sanitation by promoting efficient layout and flow of food based on the menu and food preparation processes; and helps prevent co de violations by addressing potential layout and desi gn issues prior to constructi on.

3 This document: Describes effecti ve proce sses for reviewing plans for the design and constructi on of new food Establishments , as well as the redesign, remodel or conversion of su ch Establishments . It contains useful references to nationally reco gnized standards for the proper design, inst alla tion and constructi on of food preparation and display facilities in su ch Establishments . Is intended as a training tool for individuals responsible for conducti ng plan reviews and is use d in FDA-sp onsored training course s on plan Review procedures. This document may also help facility designers, plan developers, and est ablishment operators better understand the expectations of plan Review officials.

4 However, it does not establish regulatory requirements and the recommendations contained herein are not intended to supplant, or otherwise se rve as, the rules and regulations applicable to food Establishments in a given Federal, State, loca l or tribal jurisdiction. Was developed by the Conference for food Protecti on s plan Review Committ ee and the FDA. It is intended to be consistent with the reco mmendations of the FDA as contained in the FDA food Code. The FDA food Code co ntains model requirements for safeguarding public health and ensu ring food is unadulterated and honestly prese nted when offered to the co nsumer. 2 food establishment plan Review DEFINITIONS Portions of this se ction are writt en in italics.

5 These provisions are not requirements, but are provided to co nvey relevant information about specific exceptions and alternative means for compliance. Acceptable food equipment means food equipment that is deemed to be in co nformance with food Code provisions such as equipment that is ce rtified or classified for sanitation by an American National Standards Institute (ANSI)-accredited ce rtification program. Such equipment is deemed to comply with Parts 4-1 and 4-2 of the food Code. Under ANSI document CA-1 ANSI Policy and Criteria for Accreditation of Certification Programs, it has been sti pulated that: For food equipment programs, st andards that establish sanitation requirements shall be sp eci fied government standards or standards that have been ratified by a public health approval step.

6 ANSI shall verify that this requirement has been met by co mmunicating with appropriate standards developing organizations and governmental public health bodies. The term ce rtified is use d when an item of food equipment has been evaluated against an organization s own standard. The term classified is used when one organization evaluates an item of food equipment against a standard developed by another organization. Air Break means a piping arrangement in which a drain from a fixture, appliance , or device discharges indirectly into another fixture, rece ptacle or interce ption at a point below the flood level rim. The connecti on does not provide an unobstructed vertic al dist ance and is not solid ly connected but precludes the possibility of backflow to a potable water source Air Gap means the unobstructed vertic al dist ance through the free atmosphere between the lowest opening from any pipe or outlet su pplying fixture, or other device, and the flood level rim of the receptacl e.

7 The vertic al physical separation shall be at least two times the insi de diameter of the water inlet pipe above the flood rim level but shall not be less than one inch. Approved means acceptable to the regulatory authority base d on a determination of co nformity with principles, practi ces, and generally reco gnized standards that protect 3 public health. Corrosion-resistant material means a material that maintains acceptable su rface cleanability characteristics under prolonged influence of the food to be co ntact ed, the normal use of cleaning co mpounds and saniti zing so lutions, and other conditions of the use environment.

8 Easily Disassembled Equipment means equipment that is accessible for cleaning and inspection by: (1) Disassemblin g without the use of tools, or (2) Disassemblin g with the use of handheld tools commonly available to maintenance and cleaning perso nnel such as screwdrivers, plie rs, open-end wrenches, and Alle n wrenches. Easily Movable means: (1) Portable; mounted on ca sters, gliders, or rolle rs; or provided with a mechanical means to safely tilt a unit of equipment for cleaning; and (2) Having no utility connection, a utility connection that disconnects quickly, or a flexible utility connection lin e of sufficient length to allo w the equipment to be moved for cleaning of the equipment and adjacent area.

9 Equipment (1) "Equipment" means an article that is used in the operation of a food est ablishment such as a freezer, grinder, hood, ice maker, meat block, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, table, temperature measuring device for ambient air, vending mach ine, or warewash ing mach ine. (2) "Equipment" does not incl ude apparatuses use d for handling or storing large quantiti es of packaged foods that are rece ived from a su pplie r in a case d or ove rwrapped lot, su ch as hand trucks, forklifts, dollies, pallets, racks, and skids. Facility See Physical facilities food Employee means an individual working with unpackaged food , food equipment or utensils, or food -contact su rfaces food establishment (1) food establishment " means an operation that: 4 (a) stores, prepares, pack ages, se rves, vends, food directly to the consumer, or otherwise provides food for human consumption su ch as a rest aurant; sa tellite or catered feeding loca tion; ca tering operation if the operation provides food directly to a CONSUMER or to a conveyance use d to transport people; marke t; vending loca tion; conveyance use d to transport people; institution; or food bank.

10 And (b) relin quishes possession of food to a CONSUMER directl y, or indirectly through a delivery se rvice su ch as home deliv ery of groce ry orders or restaurant take out orders, or deliv ery se rvice that is provided by co mmon ca rri ers. (2) " food establishment " includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending loca tion or satellite feeding loca tion unless the vending or feeding loca tion is permitt ed by the REGULATORY AUTHORITY; and (b) An operation that is conducted in a mobile, st ationary, temporary, or permanent facility or loca tion; where consumption is on or off the PREMISES; and regardless of whether there is a charge for the food .