FSS8 – Facility Management
Illustration of the outside and inside of a supermarket.
Facilities and equipment are a basic part of a well-designed food safety system. It starts with decisions made during the design of the facility as well as cleaning and sanitizing practices that are put in place. The best way to prevent food from being contaminated is to keep your establishment clean and sanitary.
This course has the following objectives:
• Identify facility design considerations.
• List kitchen equipment requirements and considerations.
• Identify facility maintenance procedures and guidelines.
Course Duration: 19m
FSS8 – Facility Management
Illustration of the outside and inside of a supermarket.
The importance of proper cleaning can be appreciated when you realize that another major reason for foodborne illness is contaminated equipment. There are many cleaning operations in food retail. Each cleaning process is usually specific to the type of cleaning that needs to be done.
This course has the following objectives:
• Identify facility design considerations.
• List kitchen equipment requirements and considerations.
• Identify facility maintenance procedures and guidelines.
Course Duration: 15m