Fax# 732-214-0969

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REQUIREMENTS FOR OPENING A RETAIL FOOD ESTABLISHMENT

1. Ensure compliance with the regulations of the following departments: Zoning, Construction Code and Police.

2. Submit kitchen/facility plans including 3 copies of floor and plumbing plans, 1 copy of all equipment specifications and 1 copy of proposed menu for approval to the Health Department. The Health Department has 30 days from receipt of a complete set of plans to review it. A fee for plan review is currently $100.

Food –All food items must be from an approved source and in compliance with Local, State, and Federal Regulations.

Equipment – Must be clean, in good condition, constructed of non-toxic materials, durable and easy to keep clean.

Water – Must be from an approved source. If water is from a well, regular testing will be required.

Washing & Sanitizing – A 3-compartment sink and/or dishwasher, and slop sink will be required as indicated.

Sewage Disposal – Public sewerage is required unless special approval has been granted.

Plumbing – Install according to Plumbing and Health Department requirements.

Rest Rooms – Must be adequate and convenient. Hand washing facilities must include hot and cold water, paper towels or hand drying devices (no common towels), and liquid soap dispensers. Self-closing devices are required on doors. Separate employee rest rooms and/or hand-washing facilities may be required.

Doors & Window – Must be in good repair, properly sealed and screened as to prevent rodent or insect entry.

Floors – Should be smooth, non-absorbent, durable, and easy to clean. Floor to wall junctures should be tightly sealed.

Walls & Ceiling – Should be light reflecting smooth non-absorbent and easy to clean.

Lighting – Adequate according to area, properly shielded in food areas, and recessed where possible.

Ventilation – Adequate according to area, properly shielded in food areas, and recessed where possible.

Housekeeping – Facilities must be provided for storage of employee clothing, personal belongings, cleaning equipment and supplies.

Storage Areas – Provisions should be made for proper storage of food items, 6” to 12”, off the floor and away from potential contamination.

Basements – Where permitted, it should be dry and clean. No storage is allowed beneath waste pipes.

Note: The above is only an overview. Comments specific to your establishment will be furnished subsequent to submission and review of plans. You will be required to attend a food handler’s training course within your first year of operation. You will be informed of dates as they are established.