What regulates the operation of food service establishments in terms of design and construction?

The operation of food service establishments regarding design and construction is primarily regulated by the Department of Health. This department establishes guidelines and standards to ensure that food establishments are constructed and maintained in a manner that promotes safety and hygiene. Their regulations often cover aspects such as kitchen layout, equipment sanitation, plumbing, and ventilation, all of which are vital to preventing foodborne illnesses and ensuring the safety of the food served to the public. The Department of Health plays a crucial role in monitoring compliance with these regulations through inspections and permits, thereby safeguarding public health in food service environments.

Other entities, such as the Department of Labor and the Food Safety Administration, focus on different aspects related to food service operations, such as labor laws and overall food safety standards, but they do not specifically govern the construction and design elements of food service establishments. The State Regulatory Agency might also have a role, but it typically acts in alignment with the health department's standards. Thus, the Department of Health is the primary authority here.