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UID:10001156-1758189600-1758193200@fcsita.org
SUMMARY:Water treatment in Commercial Foodservice Operations
DESCRIPTION:Provided by Pentair/Everpure\n1.0 CEU available \nWebinar on Water treatment in Commercial Food Service Operations using pre approved FCSI training module. \nContact Keith for a link to the webinar:\nKeith.pennison@pentair.com \n337-304-0188
URL:https://fcsita.org/event/water-treatment-in-commercial-foodservice-operations/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Eddie Garmon":MAILTO:eddie.garmon@pentair.com
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DTEND;TZID=America/Los_Angeles:20250918T120000
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LAST-MODIFIED:20250408T192024Z
UID:10000946-1758189600-1758196800@fcsita.org
SUMMARY:Heat Illness\, California Regulations and the Kitchen of the Future
DESCRIPTION:Provided by California Energy Wise (CEW)\, Southern California Edison\n2 CEUs available \nDescription: \nThis 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. \nParticipants will be able to: \n\nAppraise an employee’s indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations\nExplain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization\nEmploy corrective techniques to reduce water waste in commercial kitchens and dishrooms.\n\nSpeaker:\nRichard Young\, Director of Educatioln\, Frontier Energy’s\, Food Service Technology Center \nTo register\, contact Gwen Yamasaki at gwen.yamasaki@sce.com or\n626.812.7566.
URL:https://fcsita.org/event/heat-illness-california-regulations-and-the-kitchen-of-the-future-2/
LOCATION:6050 N. Irwindale Ave\, Suite E\, 6050 N. Irwindale Ave\, Suite E\, Irwindale\, CA\, 91702\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Gwen Yamasaki":MAILTO:gwen.yamasaki@sce.com
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