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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
The following is a list of reference materials that users of the Plan Reveiw Guide may find useful to more fully understand the complexities of facility plan review. These references contain suggested formulas in addition to the ones included in the preceding plan review guide.
- Baraban, Regina S. and Joseph F. Durocher,
Successful Restaurant Design, New York , NY: Van Nostrand Reinhold.
- Barnes, James D., Manual of Recommended Practice for Ventilation in Food
Service Establishments, National Environmental Health Association.
- Birchfield, John C., Design and Layout of Foodservice Facilities, New York, NY: Van Nostrand Reinhold, 1984.
- Food and Drug Administration, Food Code 1999, National Technical Information Service, Springfield, VA.
- Kazarian, Edward A., Foodservice Facilities Planning, Third Edition, Copyright Van Nostrand-Reinhold, New York, 1989.
- NAFEM, National Association of Food Equipment Manufactures, Introduction to the Food Service Industry (Kitchen Design).
- North American Association of Food Equipment Manufactures, An Introduction to the Foodservice Industry, First Edition, 1996.
- Salvato, J. A., Environmental Engineering & Sanitation, Fourth Edition, Copyright John Wiley & Sons, Inc., United States and Canada, 1992.
- Scrieven, Carl and James Stevens, Food Equipment Facts, Troy, NY: Conceptual Design , 1980 or latest printing (or equal publication).
- Stipanuk, David M. and Roffman, Harold Hospitality Facilities Management and Design, American Hotel & Motel Association, Educational Institute, 1992.