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32 / BUILDING DIALOGUE / JUNE 2017
A s culinary design consultants, every project
we work on involves the health depart-
ment in one way or another. Due to our
inevitable crossover, we encounter many miscon-
ceptions and questions: “I’monly adding an espres-
so machine. Do I need to submit paperwork for
that? I’ve heard the process takes years; can we skip
it? Do we really need their approval?” The answer is,
yes, you really do need their approval, and working
with the health department is not nearly as painful
as it’s built up to be.
There are many factors at play when you’re
working with the health department; every
project is unique and should be dealt with on a
case-by-case basis, but, in general, here are some
suggestions and helpful tips that if followed will
make your next project with the health depart-
ment run smoother than ever.
Understand What’s Required
Knowing is half the battle – andwith government
entities, this couldn’t reign more true. At the start of
a project, head directly to the project’s city or coun-
ty government-run websites. The majority of these
sites now have, at the very least, downloadable forms
and health department review packets and/or check-
lists. Others have visual charts or guides that walk you
through the process. Some even offer form submission
portals or updates to your status online. No matter
what your project is, starting here will lead you down
a good path until the application has been approved.
After you have the information packet, save it, and
share it with the team. Continually dig it out at project
milestones to keep the requirements at top of mind
and avoid anything slipping through the cracks.
Give Yourself Extra Time
Many government offices are juggling responsibil-
ities with a limited staff and can only dedicate one
day per week to review submissions, while others have
full-time employees filling this role. The ambiguity
here can be frustrating, but as long as you know what
you have to submit and compile it earlier rather than
later, you can almost always avoid further delays.
Due to newdata, new laws or other factors, the health
department has the right to make changes at any time
– sometimes even after the first round of comments.
Nothing is set in stone, so, again, adding in buffer time
can be immensely helpful, especially when working
within tight deadlines.
Is your client utilizing other outlets such as a food
truck or side catering business? Youmight need to sub-
Al Moller,
LEED AP
Principal,
Ricca Design
Studios
Lona
Homersham
Project
Director,
Ricca
Design
Studios
ELEMENTS Culinary Design
Sinks, floor mats, wall finishings and lighting are all hot targets for the health department.