Build to the standards in the Food Service Design and Construction Manual
The Food Service Design and Construction Manual was created to help you build a facility that is constructed to meet the food safety standards of Chapter 26 of the McLean County Revised Code from the ground up. The code requires a plan review for the construction or remodel of a building to be used as a food establishment.
The Food Service Design and Construction Manual is intended for use by:
Food service equipment dealers
Food service operators
Other interested professionals
How Can This Manual Help My Project Succeed?
Designing and constructing your food service facility according to these recommendations can help prevent delays in opening your business due to complications. Building a compliant structure from the start also helps keep building costs to a minimum. Basically, the layout and design of your plan should be based on Hazard Analysis Critical Control Point (HACCP) quality assurance concepts.
And don't forget, your food menu is a core focus of the plan review process.