Professional Food Manager: Facilities and Equipment


Overview/Description
Target Audience
Expected Duration
Lesson Objectives
Course Number


Overview/Description
The design and physical structure of a food premises can greatly affect its sanitation, and understanding how design impacts food safety is important for managers and staff members who work in environments where contamination might be possible. By restructuring, maintaining, or repairing the physical structures that comprise the premises, such as plumbing, drainage, ventilation, lighting and garbage, hidden threats or possible dangers can be reduced or eliminated. This course explains the concept of food premises design and focuses on how poorly structured kitchens can lead to contamination of food as a result of pests, insufficient cleaning, unhygienic behavior, or negligence. It also focuses on the key methods of countering these risks, which helps maintain a high level of sanitation and cleanliness in a kitchen, creating a safe environment for food preparation employees.

Target Audience
This course is targeted toward a diverse range of health and safety workers, catering staff, restaurant managers, and staff members for whom food safety, particularly as it relates to facility design, food contamination, employee safety, and kitchen equipment and maintenance, is of importance

Expected Duration (hours)
1.0

Lesson Objectives

Professional Food Manager: Facilities and Equipment

  • describe how the proper design, construction, and layout of your premises can reduce the risk of contamination and itemize the requirements for hand washing stations
  • list the areas of a food establishment that need to use nonporous, resilient flooring and name characteristics common to all food establishment walls and ceilings
  • list regulatory requirements mandated for private water supplies, describe the action to take after repair work to a potable water line, and list uses of non-potable water permitted in a food service facility
  • define cross-connections, prevent backflow, and describe appropriate drainage systems
  • explain the role of ventilation screens in preventing foodborne disease and list functions of properly working exhaust hoods
  • name the minimum lighting level for different areas of a food establishment
  • apply disease prevention practices for internal and external garbage receptacles
  • list which materials are suitable for food service equipment construction, outline standards for placing and cleaning movable and stationary equipment, and review the types of temperature measuring devices available for kitchen use
  • Course Number:
    mind_28_a06_sh_enus