Instructions for the Plan Review Questionnaire Form

The enclosed questionnaire was designed for the operator and/or architect to utilize in the plan review process.

Please feel free to contact your local health department for further assistance when completing the questionnaire.

The questionnaire is designed in 2 parts. Part one is the Standard Sanitary Operating Procedures (SSOP's). This part should be completed by the owner/operator of the facility. SSOP's are procedures that will help your operation to be in compliance with the Retail Food Establishment Sanitation Requirements Title 410 IAC 7-26. The referenced section numbers at the end of each question will help you in answering the questionnaire. The following bulleted items are the sections covered under part one:

Food (will the food be received in a safe and sanitary manner)

Food Preparation (limits/restricts the amount of pathogen growth in food)

Hot and Cold Holding (keeps pathogens from growing in food)

Sanitization (ensure the proper amount and application of sanitizer levels)

Poisonous or Toxic Materials and Personal Care Items (covers the storage and use of these items)

Miscellaneous (covers registration/permitting and food handling in the home)

Part two is the physical facility requirements. This part may need to be completed by the architect/contractor/engineer, since these requirements are more of a technical basis. The following bulleted items are the sections covered under part two:

Ware washing/Dishwashing (covers the proper use and capacity of your equipment)

Water Supply (is the water potable/drinkable)

Waste Water/Sewage Disposal (is the sewage system in compliance)

Plumbing (covers backflow, hot water capacity, hoses, and grease traps)

Handwashing/Toilet Facilities (quantity, door closure, and ventilation)

Room Finish Schedule (covers the interior of the kitchen and ensures that the materials are made to be smooth and easily cleanable)

Personal Belongings (prevents contamination of food from employees)

Equipment (requires all equipment materials be food-grade quality and approved for use in a commercial kitchen)

Insect and Rodent Harborage (prevents insects and rodent activity)

Reuse and Recyclables (covers the storage and disposal)

Lighting (minimum amount of light needed to conduct operations)

The Plan Review Application Form must be completed and submitted with the accompanying questionnaire.