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Advanced HACCP Certification for Regulators.doc
Plan Review            

Description

Effective plan review is a critical component to the success of the food establishment. It assures that food establishments are built and renovated according to current standards. This training program provides a comprehensive overview of the plan review evaluation process for new food operations, as well as for those undergoing changes to their facility, processes or equipment.

Key Topics

  • Understanding appropriate facility design
  • Application of the food operations plan review process
  • Identification and communication of plan review-related matters to affected individuals
  • Eliminating poor design elements

All presentations are customizable to meet specific national and local regulatory requirements.

Benefits

Develop expertise concerning the integral relationship between facility planning and design while meeting high standards of regulatory compliance and safe food handling procedures. Learn to build a better and safer future for your food operation. In addition, knowing the processes can help save the operation time and money when submitting a plan review by avoiding rejection and delays due to common plan review mistakes.

Desired Outcomes

Upon course completion, participants will be prepared to:

  • Read and evaluate blueprints for physical and operational components of a facility, plant or establishment.
  • Evaluate proposed menu items and food processes for associated physical establishment design.
  • Evaluate physical components required to ensure safe food handling.
  • Apply regulatory requirements and plan review standards in the planning and application review process in accordance with associated standard construction trade practices.
  • Identify and evaluate potential physical facility problems that may impact food safety using equipment on floor plans and diagramming specifications of electrical, mechanical and plumbing system components.
  • Communicate food safety hazards associated with facility design or construction with owners, managers, architects, contractors, and anyone associated with design, construction or operation of a food facility.

Materials Provided

  • Calculation tools for continual use in evaluation of food operations and facilities.
  • New FDA Food Code updates.
  • Physical materials used for equipment or facility construction.
  • Evaluation tools relevant to the manufacture, distribution, and use of equipment and food safety products.
  • PowerPoint and video presentations related to each primary topic of facility design.

Who Should Attend

  • State and local regulatory officials who are responsible for plan review of food handling facilities and operations
  • Architects, engineers, designers, construction trade representatives and others associated with construction or design of food operations
  • Food industry consultants, food industry equipment suppliers and quality assurance specialists

Prerequisite

Participants must have a working knowledge of food safety regulations and food safety risks and controls associated with preventing food borne illnesses.

Private Classes

Paster Training, Inc. would be pleased to conduct a training session at your location. The class can be customized to your specific requirements. Classes can be scheduled as one-, two, or three-day sessions depending on your regulatory requirements. Private classes require a minimum of 10 participants and a maximum of 24.

To schedule a private class, please contact Paster Training, Inc. for a training quote.


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