CREJ

JUNE 2017 \ BUILDING DIALOGUE \

mit additional forms for that, instantly doubling the amount

of work and adding onto the timeframe. Being realistic and

building in buffer time can help with unexpected deviations.

Be Flexible with the Design

Ask questions and collaborate with your kitchen designer.

Understanding intentions, whether they be legal, personal

preference or something else influential, before asking for

revisions will save everyone time in the long run. Trust us –

we don’t just all love hand sinks so much that we all want to

place them everywhere; it’s required.

Flooring, walk-ins, sinks, janitorial areas, exhaust hoods

and food shields – their placement and finishes all are con-

sidered hot areas when it comes to pleasing the health de-

partment. Review and re-review them with your kitchen

consultant. This will not only ensure they are correct, but

also will help you feel comfortable with the decisions and

confident enough to discuss them with the health depart-

ment if questions arise.

If there are any changes or modifications that come up in

a first-round review with the health department, make sure

to share those with the team and get them taken care of im-

mediately. Nothing’s worse than having to wait for another

round of changes because the first ones weren’t properly dealt

with.

Don’t forget that it’s not just food service areas! Personal be-

longing storage, water heating systems, lighting – these are all

examples of extra areas that the health department may need

to approve.

Going back to our first point, understandingwhat’s required

and avoiding simplemistakes during the submission will end

up making you the hero.

ELEMENTS

Culinary Design

Don’t assume health department guidelines are the same

within a state; they vary from county to county. Be sure to

review a copy of the correct one when starting your project