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

Identification should include typical features of food production equipment and facilities that allow for thorough cleaning and sanitation.

Process/Skill Questions:

Thinking

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

Communication

- 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 when selecting and using food production equipment?
- What are the consequences of not selecting equipment that is efficient, safe, and economical?

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?