Select commercial equipment for various food service operations.

Selection should include

• identifying equipment needed for production in a specialty area
• identifying portion control tools (e.g., scoops, ladles)
• complying with Underwriters Laboratories (UL), American National Standards Institute (ANSI), and National Sanitation Foundation (NSF) standards
• explaining selection criteria for each piece of equipment.

Process/Skill Questions:

Thinking

• Why is selecting the proper equipment important?
• What type of equipment would a specialty business need?

Communication

• What specifications are needed from the manufacturer?
• What other factors should be considered when purchasing equipment?

Leadership

• What safety regulations apply to a food service facility?
• Who is responsible for safety training?

Management

• Why is equipment safety training important?
• What consequences may result from the improper use of equipment?
• Why are insurance requirements important when operating equipment?