Unit 4: Construction, Design and Facilities

You must first complete Unit 3: Operation of a Food Premises: Approvals, Permits and Enforcement before viewing this Lesson
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Objectives What is the difference between commercial and residential kitchens Identify and discuss factors that should be considered when designing a food establishment including temporary food premises and mobile vending: design and layout (considering types of food volumes, processing needs and equipment) floors, walls and ceiling lighting ventilation storage areas – food supplies, non food …

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