75 Chapter 11 Summary
Key Takeaways
Proper facility design and equipment selection is paramount to ensuring safe food handling practices. Before construction even begins, the management team should evaluate the space with food safety in mind in addition to workflow, efficiency and sustainability. From construction materials to location to maintenance, safety should be prioritized above cost and ease. The management team should always seek the guidance of the local regulatory authority as well as selecting equipment that is certified according to the FDA’s American National Standards. The building’s systems should be capable of handling the needs of the business and provide a safe working environment for employees.
Discussion Questions
- Explain the relationship between food safety and providing equipment that is:
- Sufficient in number and capacity.
- Properly designed, constructed, located, installed, operated, maintained, and cleaned.
- Identify the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections.
Exercises/Activities to Expand Knowledge
- Visit a local foodservice operation and ask for a tour of the back of the house. Evaluate the physical facility and identify potential issues with cleanability, durability, sufficiency, functionality or safety. Discuss your findings.
- Pick a common piece of equipment used in a commercial kitchen. Search online for three different brands then compare and contrast the utility needs, space, capacity and design of the equipment.