Facility and Equipment

1. Copyright 2023, Hawkes, Stine

3. Focaccia Bread
This week’s recipe from the
Student Workbook is:
Focaccia bread is an Italian-
style, high-hydration bread. It
can be used to create delicious
sandwiches, pizzas, and
flatbreads. “High hydration”
indicates its significant water
content which creates a tacky
texture and delicate dough that
must not be overworked.
Chapter Recipe

4. Physical Facilities

5. Architectural Design Process
The design of a new restaurant
can vary greatly but must always
involve a professional
architectural design team to
create construction documents
(CDs) which are required
drawings and specifications
depicting the final building or
operation.
Physical Facilities

6. Certificate of Occupancy
• During construction, only the contractor has unrestricted access to
the site.
• For safety and insurance reasons, visitors, the owner, architect, and
engineers must check in with the contractor when visiting the project
during construction.
• Once construction is complete and the building and health
departments sign off on the project, a certificate of occupancy is
issued, and the owner may start using the building.
Physical Facilities

7. Permit to Operate a Food Establishment
• In addition to the certificate of occupancy, the owner must apply for a
permit to operate as a food establishment.
• Prior to receiving this permit, the business may not function as a food
establishment.
• This is typically done with the county health department but can vary
depending on location.
• Once open, the restaurant is subject to surprise inspections, and
serious violations could result in the suspension of the permit to
operate, especially for any serious health risks.
Physical Facilities

8. Layout and Circulation
The layout of spaces, and the flow of food, must be carefully
considered to ensure a smooth operation that limits the potential for
cross-contamination.
Physical Facilities

9. Construction Requirements
The Food Code has several requirements related to the construction
and materials used in a food operation.
Floors, walls, and ceilings must be smooth, durable, and easily
cleanable.
Physical Facilities

10. Building Systems (MEP)

11. Approved source of water:
• A public water system
• A private water system
• Water transport vehicles
• Water containers
Water
Water is critical to any food operation. It is used to wash hands and
dishes, as an ingredient in food, to cook food, and as a beverage.
Therefore, the building’s water supply must be drinkable (potable) and
have adequate pressure for the intended use and capacity of the
operation.
Building Systems (MEP)

12. Plumbing - Handwashing Sinks
There must be at least one sink, but enough
for convenient use by staff; or the minimum
number required by local ordinances,
building code, or law.
Water temp: 85°F (29.4°C).
Building Systems (MEP)
Each handwashing sink or group of handwashing
sinks must have:
1. Hand cleaning liquid, powder, or bar soap (one per
two sinks minimum)
2. Hand-drying provisions
3. Waste receptacle (if disposable towels are used)
4. Handwashing signage (one per sink)

13. Plumbing - Backflow Prevention
• The building’s plumbing system must be designed
to prevent backflow, which can contaminate the
water supply.
• Backflow prevention is accomplished with a
backflow prevention device or an air gap.
• An air gap is the only fail-safe way to prevent
backflow between the building’s water supply
and the sewage piping.
Building Systems (MEP)

14. Electrical - Lighting
In spaces where a consumer selects food
(e.g., a buffet or salad bar) and areas in
which food is prepared (e.g., working
with a knife), there must be enough light
to see and safely operate.
Building Systems (MEP)

15. Foodservice Equipment

16. Standards
Under normal conditions, food equipment must be safe, smooth,
durable, easy to clean, and ANSI-certified (e.g., NSF logo).
Foodservice Equipment

17. Elevation Requirements
Fixed floor-mounted
equipment must be raised a
minimum of 6 inches (15 cm)
above the floor or sealed tight
to facilitate cleaning and
prevent bacterial growth.
Foodservice Equipment

18. Elevation Requirements
Because it is easier to access,
fixed counter-mounted
equipment must only be raised
4 inches (10 cm) above the
countertop.
Foodservice Equipment
A container previously used to store
poisonous or toxic materials may not be
used to store, transport, or dispense
food, equipment, utensils, linens,
single-service, or single-use articles.