In addition to the Retail Food Establishment Plan review application and fee, submit all of the below items that are applicable to your facility. Your operation will dictate the associated items that will be required. 

Equipment List Form:

The equipment list should include all equipment related to food preparation, warewashing, cooking, storage, and display. The list should also include any sinks in the facility and their purpose, along with water heater information. Please include the make and model for each equipment item listed. The more detailed the list, the faster the review process can be completed, as it reduces the number of questions MDA staff will have for the applicant. 

Equipment Specification Sheets:

An equipment specification sheet should accompany each piece of equipment on the equipment list. Equipment specification sheets can be obtained online, from the food equipment supplier or directly from the manufacturer. They are generally 1-3 pages and include information regarding the dimensions, construction materials, features, and certification details. The equipment that is submitted will be reviewed based on its intended use so it is important to plan ahead for all of your facility's needs. 

Descriptions and Photographs of Used or Existing Equipment:

A written description of the intended use of the equipment and photographs of used or existing equipment should be included in your application. Include photos that show each entire piece of equipment. Also include a photo that clearly shows the details on the equipment's information plate and any applicable certifications. Equipment that is damaged or in disrepair will not be approved during the review process. 

Room Finish Schedule:

Provide details regarding the materials and finishes for floors, cove bases, walls, and ceilings for all of the rooms in the facility. This includes, but is not limited to, walk-in coolers, walk-in freezers, storage rooms, restrooms, and utility rooms. All food preparation and warewashing areas must be smooth, durable, and easily cleanable.  Please refere to the Retail Food Construction Guide for further details regarding room finishes. 

Cabinetry and Countertop Information:

Provide elevation drawings and the finish materials of all cabinets and countertops used in food preparation, storage, or display. The finish of the cabinet or countertop is based on the food operation that is taking place. Typical cabinet materials include stainless steel and NSF #35 high pressure plastic laminate or equivalent. Typical countertop materials include stainless steel, NSF #35 high pressure plastic laminate and NSF #51 solid surfaces. Cabinets should be installed on six-inch stainless steel legs or a solid masonry base with an approved cove base. Enclosed hollow bases are not permitted. Please refer to the Retail Food Construction Guide for further details regarding cabinet and countertops. 

Floor Plan/Layout:

The floor plan is the layout of all the rooms in the facility. Floor plans can be submitted as blue prints of the facility or a drawing to scale. The floor plans must include the locations of all equipment, hand-washing sinks, warewashing sinks, food preparation sinks, storage areas, mop sinks, restrooms, and floor drains. 

Menu and/or List of Food Sold: 

A menu must be included with all plan review applications to determine if the equipment you plan on purchasing will meet your needs. Menus may be a general list of food items that will be sold and should include a brief summary of any preparation that will be done for that food item. The menu also includes and grocery items or pre-packaged product sold. 

Hazard Analysis and Critical Control Point (HACCP):

Depending on your menu, a Hazard Analysis and Critical Control Point (HACCP) plan may be required and will need to be reviewed by the MDA. A HACCP plan is required when preparing food using specialized processes including:

  • Reduced Oxygen Packaging (ROP)
  • Operation of live molluscan shellfish storage display tanks
  • Smoking or curing food, except for smoking done for the purpose of imparting flavor only and not as part of the cooking process.
  • Drying of fish, meat, or poultry
  • Fermentation of sausages
  • Using food additives or adding components, including vinegar, to preserve food or as a method to render a food so that it is not potentially hazardous.