Food Service Design, Installation and Construction Manual
Full Manual
(large file size; 312 pages)
View by section, for smaller file sizes, faster download times
and direct links:
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