Whenever you start a new food service operation or remodel an existing one, there is an 8-step plan review process to complete. All of the following items must be completed and compiled into a single package before review will begin. Submit your plan review package to the Environmental Health Bureau.

The Environmental Health Bureau has the authority to issue a stop work order when construction begins before plans are approved.

8-Step plan review process The following items are Adobe Acrobat PDF documents. In order to view them, Adobe Acrobat Reader is required.

1. Application
2. Plan Review Fees
3. Plan Review Worksheet (13 pages)
   • The Plan Review Manual (72 pages) gives instructions on how to complete the Worksheet.
4. Standard Operating Procedures (SOP's) (13 pages) included in the Plan Review Manual.
   • Complete the Standard Operating Procedures Worksheet or supply your own equivalent procedures. This document helps the person doing plan review understand how you will safely handle food.
   • The Food Safety Information Sheets help with understanding food safety and can be used when completing the Standard Operating Procedures (SOP's)
5. Menu
   • Include a copy of your proposed menu.
   • If serving raw or undercooked eggs, chicken, meats, seafood, etc., provide information on Consumer Advisory.
6. One Complete Set of Plans (Provide scaled plans ¼" per foot is a normal, easy-to-read scale.)
   • Show on the Plans:
   • Proposed layout, with equipment identified. Label sinks and prep tables with their intended use.
   • Mechanical plan (i.e. make-up air systems, air balance schedule and cooking ventilation systems, including hood, duct and exhaust fans).
   • Plumbing: hand sinks, food preparation sink, dish washing sinks and machines, water supply piping, hot water equipment, sewer drains, grease traps, and floor sinks.
   • Construction materials of such items as custom cabinets and any other built-in items.
   • Interior room finish schedules.
   • Lighting plan, indicating which lights are shielded.
   • Site Plan, including a) Details of outside garbage storage area and containers, as well as exterior storage areas, b) on-site water well and sewage disposal system data when applicable.
7. Equipment Specifications
   • Include manufacturer's specifications for each piece of equipment. Minimum information for each piece of equipment includes the following (Note: the manufacturer's specification or "cut" sheet typically provides most of this information):
     1. Type
     2. Manufacturer
     3. Model Number
     4. Dimensions
   • Tell us how equipment will be installed (i.e. on legs or wheels, fixed or flexible utility connections).
   • Tell us which items are used equipment and what equipment has third party certification (e.g. NSF or UL).
   • Include any available cleaning and maintenance instructions for food processing, cutting and grinding equipment.
8. Building Permits (if required by your local building authority)
   • Include copies of all permits issued by local building authority.
   • Your local building authority must approve all ventilation hood exhaust systems.
   • Local building authority must issue a Certificate of Occupancy and/or final mechanical inspection before Kalamazoo County Health and Community Services will grant final approval.