Plan Review Orientation
Effective plan review is a critical component to the success of food service and retail operations. It ensures that these facilities are built and renovated according to current standards. The process eliminates code violations and prevents costly changes and delays. This orientation program provides a basic overview of the plan review evaluation process for food operations.
- Understand procedures, goals, and objectives of the plan review
- Identify regulatory compliance as it relates to the facility
- Define the application process
- Recognize the plan review approval process
Develop effective plan submissions that receive timely regulatory approvals. Learn to build a better, safer, and more efficient food operation. Know the processes and help save the operation time and money when submitting a plan review by avoiding rejection and delays due to common plan review mistakes.
Upon course completion, participants will be prepared to:
- Manage plan submission expectations, especially as they relate to facility design features and equipment.
- Understand the importance of menu development and planning as it relates to operational food handling information needed in a plan submission.
- Integrate submission requirements related to Hazard Analysis and Critical Control Point (HACCP) prerequisite programs and plans.
- Gather and integrate information from the diverse individuals and resources that may be involved in the plan review process.
- Understand variance requests from code requirements and their associated information and documentation requirements.
- Sample documents that are submitted for review.
- Calculation tools for planning space requirements and equipment capacity features for food 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.
Who Should Attend
- State and local regulatory officials who are responsible for plan review of food handling facilities and operations
- Owners, managers, and operators
- 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 should have a working knowledge of food safety regulations and food safety risks and controls associated with preventing foodborne illnesses.
8 a.m. – 12 p.m. or 1 p.m. – 5 p.m.
- Individual enrollment is available for all courses.
- Minimum capacity: 10 participants for all private classes
- Maximum capacity: 50 participants
Contact Paster Training, Inc. for a training quote.