Setting Up a Food-Safe Preparation Area Jump to section
Each state and municipality has specific health and safety regulations for food preparation areas. To meet compliance, a designated food-safe area is required. This space must have:
Four enclosed walls and a door to prevent contamination.
Temperature control to ensure food safety.
Easy-to-clean flooring such as tile, epoxy, smooth concrete, or vinyl.
A handwashing sink and countertop space for handling and boxing pizzas.
Setting up a food-safe service area and obtaining the necessary permits involves several key steps. Below is a detailed, step-by-step guide for both processes:
How to Setup Food-Safe Service Area Jump to section
1. Understand Local Health Codes and Regulations Jump to section
Research local health department requirements for food establishments.
Review layout, materials, equipment, and sanitation guidelines.
2. Choose an Appropriate Location Jump to section
Ensure the location is zoned for food service.
Verify access to water, electricity, and waste disposal systems.
3. Design the Service Area Jump to section
Create distinct sections for food preparation.
Plan for proper ventilation, lighting, and pest control.
4. Select Food-Safe Materials Jump to section
Use stainless steel or other non-porous, easy-to-clean surfaces.
Ensure floors are slip-resistant, and walls are washable.
5. Install Necessary Equipment Jump to section
Include handwashing sinks, prep sinks, and food storage units.
Ensure all equipment meets NSF (National Sanitation Foundation) or equivalent standards.
6. Set Up a Cleaning and Sanitizing System Jump to section
Provide a 3-compartment sink for washing, rinsing, and sanitizing.
Stock approved food-safe cleaning agents and sanitizers.
Train staff on proper cleaning protocols.
7. Implement a Temperature Control System Jump to section
Use thermometers for refrigerators and freezers.
Have calibrated thermometers to check food temperatures.
8. Follow Food Safety Protocols Jump to section
Adhere to the Prepared Pizza Program Guidelines & Instructions.
Maintain strict personal hygiene, glove use, and cross-contamination prevention.
9. Provide Staff Training Jump to section
Train staff in food safety best practices.
Ensure all employees have necessary food safety certifications.
10. Conduct a Pre-Opening Inspection Jump to section
Perform a mock inspection to ensure compliance.
Address any deficiencies before the official health department inspection.
Obtaining Permits Jump to section
1. Contact Local Authorities Jump to section
Reach out to your local health department or licensing authority.
Obtain a checklist of required permits and inspections.
2. Register Your Business Jump to section
Choose a business structure (e.g., sole proprietorship, LLC).
Register with your state or local government for a business license.
3. Apply for Food Establishment Permits Jump to section
Submit an application to the health department.
Provide a detailed floor plan, equipment list, and menu.
4. Complete Food Handler Certifications Jump to section
Ensure the owner/operator and key staff complete required food safety certifications.
Submit certification copies as part of the application process.
5. Schedule Inspections Jump to section
Arrange for pre-operational inspections with the health department.
Ensure compliance with sanitation, safety, and structural standards.
6. Apply for Other Necessary Licenses Jump to section
Obtain zoning permits to ensure compliance with local land use regulations.
7. Pay Fees Jump to section
Submit all permit and inspection fees.
Keep receipts and proof of payment for your records.
8. Receive Final Approvals Jump to section
After passing inspections, obtain your final health permit.
Display the permit in a visible area at your service location.
9. Maintain Ongoing Compliance Jump to section
Schedule periodic re-inspections as required.
Stay updated on changes to food safety laws.
Tips for Success Jump to section
Start the permitting process early—it can take weeks or months.
Keep organized records of applications, certifications, and approvals.
Consult a professional if the permitting or setup process seems overwhelming.
Our team has years of experience doing this, and we can support you each step of the way.
Co-Packing & Food Storage Requirements Jump to section
Regulatory Requirements Jump to section
Health departments often require detailed information about:
Where the product comes from (manufacturer and USDA certification).
How the pizzas are transported and stored.
To speed up the approval process, it's best to start communicating with health authorities early.
Pizza Storage & Transportation Process Jump to section
Pizzas are shipped frozen and fully topped—no additional ingredients are added after production.
Each pizza is individually wrapped and stored at -18˚C to -20˚C (0.4˚F to -4˚F).
Frozen pizzas are removed from packaging, placed into pizza boxes, and transported in a refrigerated van set at -8˚C (17.6˚F) before loading into machines.
Pizzas are then loaded into the vending machine to begin the thawing and selling process.
By following these best practices for food safety and storage, operators can ensure smooth, compliant operations while maintaining high-quality pizza for customers 24/7.