Module 11: Facility and Equipment

Designing a successful commercial foodservice operation and selecting the proper equipment involves focusing on food sanitation, workflow, efficiency, safety, and sustainability.  Along with the assistance of the local regulatory authority, design, construction and maintenance of the facility and equipment should be a priority of the management team to ensure overall success of the business.  The FDA's List of American National Standards for Food Equipment is a resource that establishes minimum standards for material safety, design, construction and product performance.  

 Upon completion of this module, students will:

1. Evaluate construction materials and equipment for durability, cleanability, functionality, capacity, and maintenance.
2. Outline the requirements for a building's systems, including plumbing, HVAC, electrical, and waste, regarding food safety.
3. Explain the importance of protecting food and food contact surfaces from pesticides and other toxic materials
4. Utilize digital technologies to access course materials, complete activities, and accomplish learning tasks.

To achieve these objectives: 

1. Read the Module 11 Introduction
2. Read Chapter 11: Facility and Equipment in the Food Safety and Sanitation textbook 
3. View the Myth or Fact
4. View Facility and Equipment Presentation 
5. Participate in the Discussion Forum
6. Practice the Flashcards
7. Practice the Key Points for Thermometers
8. Take the Practice Quiz
9.  Take the Quiz
10. Explore the Extra Resources

Note the check boxes to the right that help you track your progress: some are automatic, and some are manual. 

Module Pressbooks Resources and Activities

You will find the following resources and activities in this module at the Pressbooks website. Click on the links below to access or complete each item.