ERIC Number: ED101419
Record Type: RIE
Publication Date: 1974-Jul
Reference Count: 0
Equipment Guide for On-Site School Kitchens. Program Aid No. 1091.
Food and Nutrition Service (USDA), Washington, DC. Div. of Child Nutrition.
This guide is designed to assist Federal and State agencies, local school authorities, and other personnel concerned with planning or equipping school food service facilities. The document indicates the minimum quantity of equipment needed to efficiently operate a school food service by specifying the type, size, and quantity of equipment required for various size operations ranging from 100 to 1,500 Type A lunches per day. In addition, it identifies the facilities required at work stations. lists desirable equipment features, and includes representative layouts of individual equipment. Planners are advised that because of the many variables associated with food service, judgment should be exercised in selecting equipment. In addition, when one is maintaining or expanding food service operations, he should keep in mind that equipment should be compatible with the existing food service equipment and should meet the State and local health, fire, and safety codes. (Author/MLF)
Descriptors: Dining Facilities, Dishwashing, Equipment Standards, Facility Guidelines, Facility Requirements, Food Handling Facilities, Lunch Programs, Performance Specifications, School Planning, Space Classification
Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402
Publication Type: Guides - General
Education Level: N/A
Authoring Institution: Food and Nutrition Service (USDA), Washington, DC. Div. of Child Nutrition.
Note: Supersedes PA No. 292