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The top documents tagged [manufacturer check equipment]
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Chapter 10 Sanitary Facilities and Equipment. Key Terms Coving NSF International UL Backflow Air Gap Potable Water
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9-2 DVD 9-3 Additional Content Floors, walls, and ceilings: Materials must be smooth and durable for easier cleaning Must be regularly maintained 9-4
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Objectives: Pick materials and equipment that are safe for use in foodservice operations Install and maintain equipment Avoid food safety hazards caused
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Chapter 10 Sanitary Facilities and Equipment. A well-designed kitchen will address: Workflow It must keep food out of the temperature danger zone as
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Chapter 11 Safe Facilities and Equipment. Objectives: Pick materials and equipment that are safe for use in foodservice operations Know the requirements
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