Food Safety
- A Guide to Opening a Food Premises
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Equipment Plan
Show location of all equipment within the food premises:
- List all planned equipment.
- A three-compartment sink or commercial type dishwasher is required for dishwashing.
- Provide a sink large enough to clean your largest pots and/or pans.
- Arrange and install equipment to provide easy access for cleaning.
| Sample Equipment List |
1. Grill |
7. Work Table |
13. Pre-Wash |
2. Range and Oven |
8. Pan Rack |
14. Dishwasher |
3. Friers |
9. Vegetable Sink |
15. Clean Dishes |
4. Canopy Hood |
10. Salad Table |
16. Coffee Maker |
5. Handwashing Sink |
11. Under Counter Refrigeration |
17. Hand Sink |
| 6. Reach-In Refrigerator |
12. Utility Sink |
18. Wait Station |
Include a Brief Description of Your Proposed Operation
Menu
Provide a sample menu for your establishment. What you plan in your menu has an important impact on the layout of your facility and the equipment needed.
Your menu selection will determine:
- Type and number of refrigeration units needed
- Type and number of freezer units
- Hot holding equipment necessary for safe handling of foods to be served hot.
- Flow process of foods through your facility.
- Display units for ready-to-eat foods
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