Food Safety and the Kitchen of the Future

Provided by California Energy Wise (CEW), Southern California Edison
2 CEUs available

Description:

Meeting food safety requirements and regulations in restaurants is the highest priority of any operating kitchen. Many new pieces of equipment are designed with programmable, web-connected systems that are designed to help operators implement proper HACCP compliance - including reducing food handling, and generating automated reporting.
Learn about these new pieces of cooking, holding, and refrigeration equipment and find out how they save energy and reduce labor while simultaneously increasing food safety and HAACP compliance in commercial kitchens.

Participants will be able to:

1. Implement food safety staff training and operating procedures.
2. Utilize programmable and IoT-ready foodservice equipment to ensure food safety and code compliance.
3. Utilize utility programs and services to identify efficient, high-tech equipment that promotes food safety, and take advantage of utility rebates for qualified energy-efficient equipment.

Speaker:
Mark Duesler, Chef Consultant, Frontier Energy’s, Food Service Technology Center

To register, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566.