Under the standards set forth in the Grade “A” Pasteurized Milk Ordinance, for construction, reconstruction, or extensive alteration of a milk facility, a person shall submit to the Department: Plans and specifications before: Constructing, reconstructing, or extensively altering a milk facility; Converting or remodeling an existing building or structure for use as a milk facility; Adding, replacing, relocating, or modifying a milk facility process; or Adding, modifying, or replacing a clean-in-place (CIP) or other washing system or any part of a clean-in-place or other washing system; Plans and drawings bearing the name of a professional engineer or a representative of the company performing the work. Contact information for the facility, including: The full name, title, and telephone number of each applicant; The name of the plant; The mailing address; The location; and Directions to the site; A narrative describing the scope and purpose of the project, including a projected time line from start to completion; An estimate of finished product output per day; Sample product labels for each product; A list of: All products to be produced; Raw cream and skim, condensed, or any other milk or milk products to be sold; and Single service container sources; A scale drawing showing the layout and arrangement of areas within and around the milk facility, including areas for: Processing; Chemical storage; Dry storage; Ingredient and product storage; Receiving; Load out; Laboratories; Offices; Restroom facilities; Lockers or a facility for the storage of personal items; and Employees to eat and drink beverages; A scale drawing showing the location of all equipment, including: Pasteurizers and sterile systems; Milk processing equipment; Fillers; Raw and pasteurized tanks and silos; Clean-in-place (CIP) systems; Glycol water tanks; Recirculating cooling water tanks; Boilers; Boiler makeup tanks; Culinary steam systems; and Blow mold systems; A scale drawing showing the location of plumbing and plumbing fixtures, including: Water lines; Sewer lines; Hand sinks; Toilets; Utility sinks; Utensil washing sinks; Floor drains; Floor sinks; Hose stations; and All back flow prevention devices; A legend for each drawing; Specifications for: Ventilation including, but not limited to, the type and location of: An air filter; An air pump; and A compressor; Construction materials for the building and interior finishes; and Pasteurizer plate coolers, if separate from the pasteurization system; A list and description of all boiler, glycol, and recirculating water additives and water treatment; A description of the: Type of disposal for wastewater and sewage; Source and system for the facility’s potable water supply; Lighting fixtures and placement; and Recirculating cooling system; Specification sheets, including manufacturer and model number of all milk facility equipment; A document that lists the flow for all products through the plant, grouped in categories, identifying each functional piece of equipment and each process used in processing and packaging, including: Reclamation systems; Standardization procedures or formulation procedures, or both; Vitamin addition protocol; and Draining of product lines; Plans, specifications, drawings, and flow diagrams for each high temperature short time (HTST) and higher heat short time (HHST) system, showing each functional component; Clean-in-place (CIP) flow diagrams from the makeup tanks through all equipment; Information and drawings on how separation from product lines will be accomplished, if applicable; Written step-by-step standard operating procedures for: Receiving, processing, storing, and packaging of each project; Drug residue testing; Cleaning and sanitization for all equipment; Cleaning and sanitization for the facility; Product trace back, inclusive of production or make sheet; and Product recall; A pest control program; and Employee training and personal hygiene practices.