List of Foods to be Served (Menu)

  • Having an idea of the types of foods that are to be prepared and served will help in determining the types of equipment needed. 
  • Providing a list of foods to be served or a menu is a part of the application process.

 


Food Handling Procedures and Processes


Once the types of foods to be prepared and served are determined, the next step is to decide how each food item will be handled to include preparation, storage, cooking, heating, cooling, refrigerating, and displaying.  


Descriptions, including specific areas of the food service establishment where food is handled, will provide a guide to planning the layout of food equipment. This will also assist in determining the types and quantities of food equipment needed.

Knowing the processes used to prepare foods will assist in determining the types and quantities of food equipment needed.  


Anticipated Volume of Food


Having an idea of the number of meals to be served/sold will help with determining the size of the food preparation area needed, the types and quantities of cooking and refrigeration equipment, the size of the dry storage area and/or frequency of supply deliveries needed. 


Special Process or Procedure 


A retail food establishment whose operation involves a special process or procedure such as smoking, curing, sushi rice, ROP (for storage, sous vide, or cook/chill) may submit in writing a request for modification or waiver to the Department, for review and approval. 


  • Written submittal must include all documentation that supports the safe use of the special process or procedure.

When a special process or procedure applies (variance, HACCP plan, SOP, etc.), it is a part of the application process.


 Consumer Advisory 

When animal-derived foods are served raw, undercooked or not otherwise processed to eliminate pathogens, a disclosure and reminder must be provided using menu advisories, table tents, placards or other effective written means.


  • Disclosure must be provided by one of the following methods:
    •  Describe animal-derived foods offered (e.g. raw eggs Caesar salad, oysters on the half-shell (raw oysters), hamburgers can be cooked to order). 
    • Asterisking the identified animalderived foods to a footnote that state that the food items are served raw, undercooked or contains raw or undercooked ingredients.
  • Reminder must:  
    • Include asterisking the animal-derived food requiring disclosure to a footnote regarding the safety of the food item(s).
    • Footnote must state that written information is available upon request.
  • Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
  • Point of sale placard must be provided for packaged raw milk.
    • Packaged raw milk must meet the requirements of R. 61-34, Raw Milk for Human Consumption.
    • Identifying whether a consumer advisory is required is a part of the application process.