Each of the three topics below will have its own station set up with an instructor, a plan and any handouts or computer programs needed to review the plan. Presenters will provide participants with guidelines and examples they will then use to plan check a given restaurant. Participants are encouraged to ask questions and use critical thinking to review the given plan before changing stations to the next topic. Instructors will demonstrate how to use the FDA guidelines calculator for sizing a water heater (tank or tankless) and the Uniform Mechanical Code worksheet for determining exhaust requirements for ventilation hoods. By the end of this learning lab, participants will be able to plan check these 3 main aspects of a commercial food facility with speed, accuracy and confidence.
- Learn how to plan check hoods that are UL listed, standard type (canopy and
non-canopy) hoods and be able to identify which types of hoods are required for various pieces of equipment.
- Learn how to plan check plumbing requirements including water and waste lines, determine direct and indirect waste connections and size hot water heaters for electric, gas, tankless or tank.
- Learn how to review menu of proposed restaurant to determine the necessary equipment and the best location to ensure efficient flow of the food facility.
Sounds like a very informative class. I am not a plan reviewer/ checker but this class would be really useful when I am doing routine inspections. Often I have come across situations where the facility operator either add a new equipment or replace with another type of equipment and I am not sure if the current hood is enough to meet the new demand. This class would allow me to do a better assessment in the field and respond to the operator right there instead of calling into the office for advice or get back to the owner several days later.
ReplyDeleteAlways good to brush up on these skills!
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