Facilities and Capabilities

Abstract

A key business function of a food retail business is the development of the design and construction specifications of its retail units. These specifications are difficult to manage via a system (but should be documented and managed within the design and construction business function/department) simply because they likely change often due to cost (e.g., real estate, construction, materials), menu changes, local regulatory requirements (building codes), and interior design needs of the companies’ brands. These designs should be based on food establishment plan review requirements of the FDA and individual state food codes (which define the specifications for equipment and facility design) and ensure they include expected flow of food (from receiving to point of purchase), food preparation/separation, and storage needs specific to the retail food establishment’s menu. Equipment should be certified to safely cook, hold, prepare, and cool foods, and equipment placement should be a critical design in the flow of food within the facility. Another business function that is often assumed to be only a supplier responsibility is the design and flow of food in a food manufacturing facility to ensure the capacity and cleaning/sanitation requirements for the safe production of ingredients and products. This includes assurance on each facility’s food defense/security to ensure food under its control will not be subject to tampering or other malicious, criminal, or terrorist actions.