PLAN REVIEW, FD2007

Course Description: The purpose of this course is to provide a comprehensive overview of the plan review process with an emphasis on equipment and architectural design. The plan review process is based on menu and food preparation procedures with the end goal of reducing foodborne illnesses resulting from poor facility design.  Methods of instruction include lectures with hands-on group exercises and discussion to reinforce basic concepts.

Audience: State and local regulatory officials who are responsible for the plan review of food service establishments, retail food stores, and other food service operations.

Course Level: Intermediate to Advance

Objectives: Upon completion of this course, participants will be able to:

1.          Demonstrate an ability to read blueprints

2.          Apply requirements found in the Plan Review Guide to identify health hazards and make corrective recommendations related to ventilation, plumbing, finishing, lighting, equipment and storage

3.          Write stipulations and communicate hazards to facility managers through applying the requirements found in the Plan Review Guide

Course Duration: 3 days

Prerequisite: Must possess a working knowledge of the risks associated with foodborne illnesses and the necessary control measures.

Contact Hours: 17 hours
CEU Credits: 1.7 (Application pending approval)

Enrollment is limited to 40