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

Identification should include typical safety features of food production equipment and facilities, including safety requirements of the Occupational Safety and Health Administration (OSHA) and the U.S. Department of Labor, as well as UL ratings.

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?