§ 46.1121. Facility and operating plans.

 (a)  When plans are required. A food facility licensing applicant or food facility operator shall have plans and specifications reviewed by the Department or licensor and will submit these properly prepared plans and specifications (as described in subsection (b)) to the Department or licensor for review and approval (using the procedure described in §  46.1142 (relating to application procedure for appropriate license or registration)) before any of the following:

   (1)  The construction of a food facility.

   (2)  The conversion of an existing structure for use as a food facility.

   (3)  The remodeling of a food facility (including installation and use of any new major food equipment for heating, cooling and hot and cold holding food) or a change of type of food facility or food operation if the Department or licensor determines that plans and specifications are necessary to ensure compliance with this chapter.

   (4)  A change of ownership of a food facility.

 (b)  Contents of the plans and specifications. The plans and specifications for a food facility shall include (as required by the Department or licensor based on the type of operation, type of food preparation and foods prepared) the following information to demonstrate conformance with this chapter:

   (1)  Intended menu and consumer advisory intentions, if a consumer advisory is required under §  46.423 (relating to consumer advisory required with respect to animal-derived foods that are raw, undercooked or not otherwise processed to eliminate pathogens).

   (2)  Anticipated volume of food to be stored, prepared and sold or served.

   (3)  Proposed layout, mechanical schematics, construction materials and finish schedules.

   (4)  Proposed equipment types, manufacturers, model numbers, locations, dimensions, performance capacities and installation specifications.

   (5)  Source of water supply, means of sewage disposal and refuse disposal.

   (6)  An HACCP plan, if required under §  46.1122 (relating to HACCP plans).

   (7)  Other information that may be required by the Department or licensor for the proper review of the proposed construction, conversion or modification of a food facility, and requested by the Department or licensor in writing.

   This section cited in 7 Pa. Code §  46.1122 (relating to HACCP plans); 7 Pa. Code §  46.1123 (relating to confidentiality of trade secrets); 7 Pa. Code §  46.1143 (relating to issuance); and 7 Pa. Code §  46.1144 (relating to conditions of retention: responsibilities of the food facility operator).