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Food and Drug Administration
and
Conference for Food Protection
FOOD ESTABLISHMENT PLAN REVIEW GUIDE |
SECTION III
FOOD ESTABLISHMENT GUIDE FOR DESIGN, INSTALLATION, AND CONSTRUCTION RECOMMENDATIONS
Where non-municipal water supply and sewage disposal are utilized, the location of these facilities shall be noted on the plans and certification of compliance with state and local regulations shall be provided.
WATER SUPPLY
Enough potable water for the needs of the food service establishment shall be provided from a source constructed and operated according to law.
Potable water from a municipal water supply is appropriate for the needs of a food service establishment.
The pumping and storage capacities, as well as the frequency of testing of a non-municipal water supply must be specified.
WATER USE DATA GUIDE (Suggested Formula)
| - Pot sink = 49.399 gals.
for a total fill 49.399 x 4 fills per day |
= 197.596 gals. per day |
| - Floor wash = 12 gals. 12 x 3 fills per day |
= 36 gals. per day |
| - General sanitation | = 30 gals. per day |
| - Prep sink =15 gals 15 x 2 fills per day |
= 30 gals. per day |
|
- 3 Full time employees 3 x 30 gals. |
= 90 gals per day |
|
- Dishmachine 46.2 gals x 2 meal periods |
= 92.4 gals. per day |
| Total Daily Usage | = 476 gals. per day |
SEWAGE DISPOSAL
All sewage including liquid waste shall be disposed of by a public sewage system or by a sewage disposal system constructed and operated according to law. If used, a grease trap shall be located to be easily accessible for cleaning.