Building Program

A building program is the part of a food safety system that keeps the structure itself sound, cleanable and pest-tight, including floors, walls, ceilings, roofs, doors, windows, lighting, ventilation and plumbing.

  • Food safety
  • Facility & equipment design

The building program covers the physical plant. It defines how the facility is laid out and separated, which materials are used for floors, walls and ceilings, how doors, windows and other openings are sealed or screened, how lighting, ventilation and condensation are handled, and how damage is found and repaired. In the U.S., the requirements come mainly from 21 CFR 117.20 and 117.37 for FDA-regulated food plants and from 9 CFR 416.2 for USDA-inspected meat, poultry and egg product plants. A written program turns those rules into inspection schedules, checklists and repair records.

A leaking roof, cracked wall, gap under a door or dripping pipe can let in water, dust and pests or drop condensate onto product. FDA requires plants to have enough space for sanitary operations, to separate operations that could cause contamination or allergen cross-contact, to keep floors, walls and ceilings cleanable and in good repair, and to use shatter-resistant or protected glass over exposed food. A planned building program finds small defects before they turn into harborage or contamination sources.

Key facts

Handwashing and warewashing lighting (Food Code, cited by FSIS)
At least 220 lux (20 foot-candles)
Lighting where knives or saws are used
At least 540 lux (50 foot-candles)
Screens on openings left open (Food Code, cited by FSIS)
16 mesh to 1 inch
U.S. rules
21 CFR 117.20(b) and 117.37; 9 CFR 416.2

In a bakery or commercial kitchen

  • Walk the building on a set schedule to check roofs, walls, ceilings, doors and windows for leaks, gaps and damage
  • Keep exterior doors tight-fitting and self-closing, and screen any window or door left open for ventilation
  • Use shatter-resistant or shielded light fixtures over open product and ingredient areas
  • Control condensation from ducts, pipes and ceilings so drips never fall on dough, product or packaging
  • Separate allergen or raw-ingredient handling from finished goods by location, time, partitions or airflow control

For home and cottage bakers

  • Bake for sale in a clean, well-lit kitchen with screened windows and doors that close tightly
  • Fix leaks under sinks and around windows promptly, since moisture invites mold and pests
  • Store flour, sugar and packaging in sealed containers, off the floor and away from damp walls

Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 17, 2026.

  1. 21 CFR Part 117, Subpart B: Current Good Manufacturing Practice, Electronic Code of Federal Regulations (eCFR), National Archives
  2. 9 CFR Part 416: Sanitation, Electronic Code of Federal Regulations (eCFR), National Archives
  3. Sanitation Performance Standards Compliance Guide, USDA Food Safety and Inspection Service
  4. Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry (Draft), U.S. Food and Drug Administration