Heat Illness, California Regulations and the Kitchen of the Future

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

Description:

This class covers two different commercial kitchen challenges: high heat environments and the many kitchen water wasters that can be readily fixed. The first half explains the newly adopted CalOSHA Indoor Heat Illness regulations. These regulations are meant to protect kitchen workers but, they also apply to equipment service professionals who might be working in those kitchens. Learn the details of these new regulations, how to help operators lower kitchen temperatures, and how to come into compliance with these laws. Likewise, new California laws require that all water utilities follow strict conservation guidelines in both dry and wet years - which could impact water costs. The second half of the class provides training on how to spot and mitigate common water-wasting leaks and wasteful operating practices in kitchens and dishrooms.

Participants will be able to:

1. Appraise an employee's indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations
2. Explain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization
3. Employ corrective techniques to reduce water waste in commercial kitchens and dishrooms.

Speaker:
Richard Young, Director of Educatioln, Frontier Energy’s, Food Service Technology Center

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