Food Service Design, Installation and Construction Manual
Full
Manual
(large file size; 312 pages)
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Part I - Administrative Guidance
Section
A - Definitions
Section
B - Menu Review and Process Flow
Section
C - Contents and Format of Plans and Specifications
Section
D - Facilities to Maintain Product Temperature
Section
E - Facilities to Protect Food
Section
F - Handwashing Facility
Section
G - Water Supply and Sewage Disposal
Section
H - Food Equipment and Installation
Section
I - Dry Storage
Section
J - Warewashing Facilities
Section
K - Hot Water Supply Requirements
Section
L - Finish Schedule-Floors, Walls, Ceilings
Section
M - Toilet Room Handwashing Facility
Section
N - Plumbing and Cross-Connections
Section
O - Insect and Rodent Control
Section
P - Lighting
Section
Q - Ventilation
Section
R - Utility Facilities
Section
S - Dressing Rooms and Lockers
Section
T - Garbage and Refuse Storage
Section
U - Special Food Service Operations
Part II - Appendices
Appendices
A - Food Service Applications, Variances and Waivers
Appendices
B - Health Authority Compliance Review List
Appendices
C - Example of a Molluscan Shellfish Life Support
Appendices
D - Checklist to Validate Contents of a HACCP Plan
Appendices
E - Temperature Logs Thermometer Calibration
Appendices
F -Examples of Molluscan Shellfish Life-Support
Appendices
G Menu Flow Analysis Process Worksheet
Appendices
H - Sample Plans and Specifications Review Response
Appendices
I - Water Heating System Sizing Verification Record
Appendices
J - MOU Non-Public Water Supplies
Appendices
K - Equipment Specification Reference Sheet
Appendices
L - Plan Review Specification Sheet
Appendices
M - Well Head Protection
Appendices
N - Interpretation of MOU Non-Public Water Supplies
Appendices
O - Grease Traps
Appendices
P - EPD District Map and Office Contact Information
Appendices
Q - Hand Washing Sign
Appendices
R - Plumbing and Cross-Connection Control