Title: Identify the safety design and construction features of food production equipment and facilities.
Course: Culinary Arts II (16052-II) > Section: Examining Kitchen Safety and Sanitation

Identification should include typical safety features of food production equipment and facilities, including safety requirements and/or ratings from

- Occupational Safety and Health Administration (OSHA)
- U.S. Department of Labor
- Underwriters Laboratories (UL)
- American National Standards Institute (ANSI)
- National Sanitation Foundation (NSF).

Process/Skill Questions:

Thinking

- Why should equipment and facilities be easy to clean?
- Why does OSHA have specific safety requirements for the operation of equipment and tools?
- Why should the government have guidelines and safety policies?
- Whose interests do food safety procedures and requirements serve?

Communication

- What are some sources for OSHA publications?
- What information is needed for the selection of food service equipment?
- What resources are needed for selecting efficient, safe, and economical equipment?

Leadership

- What local agencies need to approve facilities during construction or remodeling?
- Why is it important to follow safety procedures and requirements when selecting and using food production equipment?

Management

- What equipment is needed for efficient, safe, and economical food production?
- What are the procedures and requirements for operating and maintaining food production equipment?
- What skills are needed to select, use, and maintain food production tools and equipment?
- What criteria should be developed for cleaning and sanitizing food production equipment?