Guidelines for Design, Installation, and Construction of North Carolina Food Establishments

  1. Table of Contents
  2. Section 1 Facilities to Maintain Product Temperature.
  3. Section 2 Facilities to Protect Food
  4. Section 3 Dry Good Storage
  5. Section 4 Handwashing 
  6. Section 5 Water Supply and Sewage Disposal
  7. Section 6 Food Equipment and Installation
  8. Section 7 Dishwashing Facilities
  9. Section 8 Hot Water Supply Requirements
  10. Section 9 Finish Schedule - Floors, Walls, Ceiling
  11. Section 10 Toilet Facilities
  12. Section 11 Plumbing and Cross Connection Control.
  13. Section 12 Grease Interceptors
  14. Section 13 Insect and Rodent Control
  15. Section 14 Lighting
  16. Section 15 Ventilation
  17. Section 16 Can and Mop Cleaning Facility
  18. Section 17 Garbage and Refuse Storage Facilities
  19. Section 18 Dressing and Locker Rooms
  20. Appendix A-1 Reach-in Cold Storage Charts
  21. Appendix A-1 Walk-In Refrigeration Cold Storage Charts
  22. Appendix A-3 Dry Storage Charts
  23. Appendix A-6 Sneeze Guard Design and Installation.
  24. Appendix A-19 Food Service Plan Review Application