Food Service Design, Installation and Construction Manual

Download this pdf file.Full Manual  (large file size; 312 pages)


View by section, for smaller file sizes, faster download times

and direct links:


Part I - Administrative Guidance

 

     Download this pdf file.Section A - Definitions

     Download this pdf file.Section B - Menu Review and Process Flow

     Download this pdf file.Section C - Contents and Format of Plans and Specifications

     Download this pdf file.Section D - Facilities to Maintain Product Temperature

     Download this pdf file.Section E - Facilities to Protect Food

     Download this pdf file.Section F - Handwashing Facility

     Download this pdf file.Section G - Water Supply and Sewage Disposal

     Download this pdf file.Section H - Food Equipment and Installation

     Download this pdf file.Section I - Dry Storage

     Download this pdf file.Section J - Warewashing Facilities

     Download this pdf file.Section K - Hot Water Supply Requirements

     Download this pdf file.Section L - Finish Schedule-Floors, Walls, Ceilings

     Download this pdf file.Section M - Toilet Room Handwashing Facility

     Download this pdf file.Section N - Plumbing and Cross-Connections

     Download this pdf file.Section O - Insect and Rodent Control

     Download this pdf file.Section P - Lighting

     Download this pdf file.Section Q - Ventilation

     Download this pdf file.Section R - Utility Facilities

     Download this pdf file.Section S - Dressing Rooms and Lockers

     Download this pdf file.Section T - Garbage and Refuse Storage

     Download this pdf file.Section U - Special Food Service Operations

  


Part II - Appendices


     Download this pdf file.Appendices A - Food Service Applications, Variances and Waivers

     Download this pdf file.Appendices B - Health Authority Compliance Review List

     Download this pdf file.Appendices C - Example of a Molluscan Shellfish Life Support

     Download this pdf file.Appendices D - Checklist to Validate Contents of a HACCP Plan

     Download this pdf file.Appendices E - Temperature Logs Thermometer Calibration

     Download this pdf file.Appendices F -Examples of Molluscan Shellfish Life-Support   

     Download this pdf file.Appendices G Menu Flow Analysis Process Worksheet

     Download this pdf file.Appendices H - Sample Plans and Specifications Review Response

     Download this pdf file.Appendices I - Water Heating System Sizing Verification Record

     Download this pdf file.Appendices J - MOU Non-Public Water Supplies

     Download this pdf file.Appendices K - Equipment Specification Reference Sheet

     Download this pdf file.Appendices L - Plan Review Specification Sheet

     Download this pdf file.Appendices M - Well Head Protection

     Download this pdf file.Appendices N - Interpretation of MOU Non-Public Water Supplies

     Download this pdf file.Appendices O - Grease Traps     

     Download this pdf file.Appendices P - EPD District Map and Office Contact Information

     Download this pdf file.Appendices Q - Hand Washing Sign

     Download this pdf file.Appendices R - Plumbing and Cross-Connection Control