Plan Review

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

  • Understand procedures, goals, and objectives of the plan review
  • Understand appropriate facility design
  • Recognize and eliminate poor design elements
  • Identify regulatory compliance as it relates to the facility
  • Define the application process
  • Recognize the plan review approval process
  • Learn how to apply the plan review process
  • Identify and communicate plan review-related matters to affected individuals


All presentations are customizable to meet specific federal, state, and local regulatory requirements.


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 facility design.
  • Evaluate physical components required to ensure safe food handling.
  • Integrate submission requirements related to prerequisite programs and Hazard Analysis and Critical Control Point (HACCP).
  • 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


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

Recommended Schedule

  • Day 1 – 8 a.m. – 5 p.m.
  • Day 2 – 8 a.m. – 5 p.m.
  • Day 3 – 8 a.m. – 5 p.m.


  • Individual enrollment is available for all courses.
  • Minimum capacity: 10 participants for all private classes
  • Maximum capacity: 24 participants


Contact Paster Training, Inc. for a training quote.