Why should you analyze flow?
The flow of food through a central preparation/commissary facility and a mobile food Unit can greatly affect food safety. Contamination of ready-to-eat (RTE) foods can occur with poor food flow, such as when raw meat and seafood are prepared on the same table that is used to assemble sandwiches. Soil and bacteria from a dirty dish or seafood processing area can also be moved to other areas when employees must routinely enter these areas. Your plan reviewer needs to understand how the menu will be prepared in both the central preparation/commissary facility and the mobile food unit proposed. Flow may be in a straight "assembly" line format or be organized to move food through departments that perform different functions. A well laid-out flow provides safer and more efficient food preparation. Mapping out your proposed flow may help you better identify problems with your layout.
What do I need to do? You are being asked to be ready to discuss the flow of food from delivery through service.
Depending upon the complexity of your menu, your plan reviewer may schedule a consultation to discuss
food flow with you. Use your floor plan layout to think through your food production processes.
How will this information be used in the review process?
A plan reviewer not only reviews whether the physical facilities comply with the food code, but also visualizes the number and types of food being prepared, along with how food and people will move through the facility. The reviewer can help you determine food code violations that will or may be created by the proposed layout.
In analyzing food flow, the plan reviewer will:
When areas of concern are found, one of the following may occur: