Plan Review Requirements

New construction or renovations to an existing building will require a plan review prior to beginning construction.

Alabama law 34-2-32 requires plans and specifications to be prepared by a registered architect for all buildings that are 2,500 square feet or more.

The Plan Review Application and documents should be submitted to [email protected] at the Bureau of Environmental Services, Manufactured Food Processing Program for review.

Hard copies of the Plan Review Application, drawings/plans, and documents can be mailed to:

Bureau of Environmental Services
ATTN: Manufactured Food Processing Branch
201 Monroe Street, Suite 1250
Montgomery, AL 36104

Facility Design Guidance

Good Manufacturing Practices (GMPs) provide insight on how to design a facility centered on food safety. A well planned flow of food through the facility helps maintain its safety. Thinking of your processes and how foods will be handled allows you to design a building that works for you.

The guidance below mirrors GMPs and details the information necessary to complete a plan review. For more details about plan review requirements, see Chapter 420-3-20.08 in the Administrative Code Chapter 420-3-20 Food Processing Establishment Sanitation.

Grounds

• Site plans that show the location of the building on the property, dumpsters/trash, receiving, and shipping loading docks, water source, sewage disposal

• Sized adequate for the operation and volume of production anticipated
• Process Flow considered in the layout of the interior of the facility and equipment
• Floor plans drawn to scale, to include:
  • Receiving
  • Storage (raw materials, finished products, and containers)
  • Production Lines and Equipment
  • Handwashing Sinks
  • Warewashing Area (if applicable)
  • Quality Assurance Lab (if applicable)
  • Employee Breakroom
  • Restrooms
  • Shipping
  • Finish schedule of materials used for floors, walls, cove base, and ceilings
  • Construction details showing elevation drawings, onsite built equipment, and cabinetry
  • Door schedule identifying door closures, hardware, and pest protection
  • Equipment schedule labeling each piece of equipment
  • Mechanical plans to include air conditioning & heating units, vent locations, fan installation locations, and restroom recirculating fans
  • Lighting plans showing locations of light fixtures, indicate light intensity, and shielding
  • Plumbing plans indicating the location of wastewater lines, freshwater lines, grease trap (if applicable), water heater, fixtures, drain design (direct or indirect), floor sinks, and floor drains

• Equipment specification sheets for each item installed showing the dimensions, make, and model number.
  • Customized equipment should be included in the plan’s construction details.
  • Food contact surfaces must be corrosive-resistant, non-toxic, designed for easy cleaning, and able to withstand its intended use.
  • Specification sheets for thermometers, pH meters, and water activity meters should be included.
• Food Safety Plan
  • Identify Hazards
  • Process Controls or Critical Control Points (CCP’s)
• Standard Operating Procedures (SOP’s) addressing these following items:
  • Personnel
  • Employee Sick Policy
  • Hygienic Practices
  • Education and Training
  • Flow of Food
  • Source
  • Receiving
  • Storage
  • Preparation
  • Cooking
  • Cooling
  • Packaging
  • Sampling
  • Storage
  • Transport & Distribution
  • Allergen Cross-Contact
  • Cleaning and Sanitizing
  • Pest Control
  • Sanitary Processes and Controls
  • Warehousing and Distribution
  • Supply Chain
  • Recall Process
  • Reportable Food Registry (RFR)
• Labels and Packaging for Each Item Manufactured
• Distribution Plan
• Special Processes Documentation (if applicable)

Next: Permitting