Food, Beverage, and Lodging
Establishments
Food Service Construction Requirements
Plans Review Requirements and Specifications
The following is intended to assist in the submission of information for plan review.
For further assistance, please consult the Minnesota Food Code or contact the Minnesota Department of Health (MDH) FBL.
- Food Service Construction Guidance (PDF: 1.64MB/36 pages)
A full version of the Food Service Construction Guide.
On this page:
Submission of Fees and Applications Required
Food, Beverage and Lodging Plan Review Applications for new construction, remodel or addition and transient food service (mobile food unit, seasonal permanent food stand, seasonal temporary food stand, food cart). As of July 1, 2009
- Plan Review Application - New Construction (PDF: 836KB/6 pages)
- Plan Review Application - Remodel or Addition (PDF: 870KB/6 pages)
- Plan Review Application - Temporary Food Service (PDF: 208KB/4 pages)
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Instructions for Submittal of Plans for a Food Establishment
Minnesota Statutes, section 157.16 states “any person wishing to operate a place of business licensed in this section shall first make application, pay the required fee specified in this section, and receive approval for operation, including plan review approval. Minnesota Rule 4626.1720 requires that properly prepared plans, specifications and the required plan review fee be submitted to the regulatory authority for review and approval when a food establishment is newly constructed, extensively remodeled, or if an existing structure is converted into a food establishment before any work has begun.
The attached plan review application is provided for your use in meeting the statutory requirements. It is the Minnesota Department of Health’s (MDH) goal to facilitate the plan review process in the most timely and efficient manner. Some of the items on the list may not apply to your specific operation. If they are not relevant, please do not leave them blank. If you do so, it will be assumed that there is information that you have failed to provide. Rather, mark N/A or not applicable to those items that do not apply to your planned business operation.
When submitting plans to MDH, only one set is required. It is suggested that you make a copy of your application for yourself. Submit the application, plans and plan review fee to the address at the top of the page. Plan review fees are due and payable at the time you submit your plans. Plans are reviewed on a first come, first served basis. If your plans are not approved, a reason will be given in writing. Revisions will be needed either in the form of a new set of plans or revised individual sheets. Respond to all plan review questions from MDH in writing. Plan approval will also be issued in writing with a license application and contact information for the area inspector.
No changes or revisions in plans may be made after approval is given without notifying MDH. It is the permit holder’s responsibility to inform contractors and sub-contractors about MDH plan changes that may affect construction.
You will need to notify the appropriate MDH sanitarian at least 14 days in advance of the day you wish to open. A final construction inspection must be conducted by MDH staff to verify equipment and construction according to approved plans. You may not open until you have completed an application for your license, all fees have been paid in full, and the final construction inspection is completed.
Thank you and good luck with your future business endeavor! MDH looks forward to working with you!
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Equipment
-
All
food and beverage equipment must meet the applicable standards of NSF
International. Used equipment may be approved if it met NSF standards
when it was manufactured and has been properly maintained and not modified.
Used equipment must be approved by the inspector prior to use in an
establishment.
- All equipment must be installed so that it is easily cleanable; easily
movable; sealed in place; or installed so that there is sufficient
space surrounding the unit to clean it in place.
- Primary food preparation surfaces (tables and/or counters) must be
stainless steel and in compliance with Standard Number 2 of NSF International.
- Laminated plastic counters are not approved as food contact, cutting
or preparation surfaces. Laminated plastic counters are approved for
service counters, wait stations, and back bar storage.
- Adequate storage facilities shall be provided:
- All food, clean equipment, linen, and single service items must be stored at least six inches above the floor to protect from contamination and facilitate cleaning.
- All shelving must meet the applicable standards of NSF International. Wood and plastic laminate shelving is not approved in food preparation, food storage or utensil washing areas, except that it is approved for case lot storage and clean linen storage.
- Walk-in cooler shelving must be stainless steel or pre-coated
epoxy and must meet the applicable standards of NSF International.
Chrome plated shelving is not approved in coolers.
- Food shields must be provided on all self-service salad bars, buffets
and other areas where food is on display.
- Adequate freezer and refrigeration space must be provided. All refrigerators and freezers, including walk-in units, must meet applicable standards of NSF International. (Not all “commercial” refrigerators and freezers meet these standards.)
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Ventilation
- All food service equipment that generates vapors, condensate, odors,
fumes or excessive heat must be located beneath a mechanical exhaust
ventilation hood. The ventilation hood must extend six inches beyond
the equipment.
Construction
of exhaust ventilation hoods must meet the applicable standards of
NSF International. Ventilation systems must be installed in accordance
with the requirements of the State Building Code, the Uniform Fire
Code, the Uniform Mechanical Code and local building codes.
- Sufficient, tempered make-up air must be provided for ventilation
systems as required by the State Building Code.
- Approved grease baffles must be installed in ventilation hoods and
must be easily removable for cleaning. Mesh style grease filters are
not allowed.
- Stainless steel or equivalent materials must be installed on the wall surface behind the cook line. The stainless steel must extend the full width of the hood and from the bottom of the hood to the floor.
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Sinks
- A separate handwashing sink must be located where it is accessible
to all employees in the food preparation and dishwashing areas. More
than one sink may be required in large kitchens. Handwashing sinks
must be provided with:
hot
and cold running water;- hand cleanser;
- fingernail brush; and
- disposable paper towels or a cloth roll towel.
- A food prep sink is required if vegetables or other foods require
washing.
- A separate janitorial or mop sink must be provided in an easily accessible part of the building.
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Dishwashing Facilities
- Dishwashing facilities must be adequately sized to meet the anticipated
needs of the establishment. A minimum of a three-compartment sink or
a mechanical dishwasher must be provided. All dishwashing equipment
must meet the applicable standards of NSF International.
- Three-compartment sinks must meet the following requirements:
- The bowls of the sink must be sized to allow complete immersion of the dishes and utensils to be cleaned. Bar glass washing sinks may only be used at a bar and are not acceptable for food utensil washing and sanitizing.
- Integrally attached drain boards must be provided at both ends
of the three-compartment sink.
- Mechanical dishwashers may use hot water or chemical sanitizers in
the final rinse. All dishwashers must be provided with a ventilation
hood to remove condensate unless an under counter dishwasher is used.
- Adequate drain boards or drying racks must be provided. Hot water
sanitizing machines must have drying space for at least three racks;
chemical sanitizing machines must have space for at least five racks.
- When chemical sanitizers are used, a chemical test kit must be provided. The test kit must be the correct type for the type of sanitizer being used.
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Floors
- Floors in food/beverage preparation areas, dishwashing areas, food
and equipment storage rooms, behind bars, and in toilet and dressing
rooms must be smooth, durable, non-absorbent and easily cleanable.
Approved floor coverings include:
- Quarry tile;
- Ceramic tile;or
- Pre-approved epoxy or resin surface installed on a
smooth concrete surface.
- Floors within three feet from the edge of wait stations, salad bars
and buffet areas must meet the same requirements as in food preparation
areas (above).
- Floors in walk-in coolers and freezers must be provided with one
of the following:
- Factory provided, fabricated stainless steel;
- Quarry or ceramic tile;
- Pre-approved epoxy or resin surface installed on a smooth concrete surface; or
- Sealed concrete for "beer storage only" coolers.
- Floors must be provided with a four-inch or higher base coving along
the entire floor/wall juncture in all food/beverage preparation, dishwashing, storage areas, toilet rooms and janitorial areas.
- Carpeting, including carpeted runners, is prohibited in all food/beverage
preparation areas, dishwashing areas, food and equipment storage rooms,
behind bars, and in toilet and dressing rooms. Closely woven and easily
cleanable carpeting may be used in customer seating areas.
- Floors in dry storage rooms with only closed case lot storage may have sealed concrete as a floor covering
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Walls
- Walls in food/beverage preparation areas, dishwashing areas,
food and equipment storage rooms, janitorial rooms and in toilet and
dressing rooms must be light colored, smooth, easily cleanable and
nonabsorbent to the highest level of splash or spray.
- Drywall painted with gloss enamel paint meets the minimum requirements
for dry storage and non-splash areas.
- Splash zones or high moisture areas such as in dishwashing, handwashing or janitorial sink areas, or in bar splash zones, must be provided with durable, non-absorbent surfaces such as ceramic tile, fiberglass reinforced plastic panels or equivalent materials.
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Ceilings
Ceilings in food/beverage preparation areas, dishwashing areas, food and equipment storage rooms and toilet rooms must be light colored, smooth, easily cleanable and nonabsorbent. Drop ceilings are approved but tiles must not be fissured, perforated or textured.
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Lighting
All lighting fixtures located in food/beverage preparation areas, dishwashing areas, food and equipment storage rooms and walk-in coolers and freezers must be effectively shielded to prevent glass breakage into food, food contact surfaces or equipment.
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Employee Toilet Rooms
- Conveniently located toilet facilities must be provided for employees.
The number of toilet facilities must comply with State Building Code
requirements.
- Toilet facilities must include a minimum of a toilet with adjacent
handwashing sink. Handwashing sinks must be provided with hot and cold
running water, a supply of hand cleanser, disposable towels or roll
towel or hand dryer, and a fingernail brush.
- Toilet rooms must be provided with a nonabsorbent, covered waste
receptacle.
- Toilet rooms must be mechanically ventilated.
- Toilet room doors must be self-closing and tight fitting.
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Employee Area
Individual lockers or adequate space for personal items must be provided. The employee area must be separate from food handling and clean equipment storage areas.
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Plumbing
- All plumbing must be installed in accordance with the Minnesota
Plumbing Code. Complete plans and specifications must be submitted
to and approved by the Minnesota Department of Labor and Industry (DLI) prior to installation of the plumbing. A
separate bulletin covering the details of submitting plumbing plans
is available. More information at Plumbing
Plan Review.
- A licensed plumber must install all plumbing. Plumbing contractors throughout Minnesota are required to carry a $25,000 plumbing code compliance bond.
- The proper administrative authority, which may be the local building or plumbing inspector or DLI plumbing inspector, must approve all plumbing installations.
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Water Supply
A private well must be located, constructed and operated in accordance with the requirements of the Minnesota Well Code (see: Well Management: Laws and Rules). An inspection of an existing well may be required prior to approval.
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Sewage Disposal
- All sewage and other liquid waste must be disposed of in an approved
public sewage treatment plant or an individual sewage disposal system
that is sized, constructed, maintained and operated in accordance with
Minnesota Rules, Chapter
7080, Sewage Treatment Systems.
- Plans and specifications for on-site sewage treatment systems must
be approved prior to construction. Approval of an on-site system will
be done by the local sewer authority.
- All on-site sewage treatment systems must be designed by a licensed sewer designer and installed by a licensed sewer installer.
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Minnesota Clean Indoor Air Act
A food establishment shall meet the requirements of the Minnesota Clean Indoor Air Act, Minnesota Statutes, sections 144.411 to 144.417, and rules adopted under those sections.
Refer to the “Freedom to Breathe in Bars and Restaurants (PDF: 49KB/2 pages)” fact sheet. Other fact sheets regarding the statutes can be found on the Minnesota Clean Indoor Air Act Web page.
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