Transcription of COMMERCIAL KITCHEN GUIDE - misadocuments.info
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COMMERCIAL KITCHEN GUIDE - misadocuments.info
1 COMMERCIALKITCHEN GUIDE2 Minnesota Institute for Sustainable Agriculture411 Borlaug Hall1991 Buford CircleSt. Paul MN Korslund, University of Minnesota Humphrey School of Public AffairsGreg Schweser, University of Minnesota - Regional Sustainable Development Partnerships Rachel Grewell, University of Minnesota - Center for Urban and Regional Affairs, Summer 2013 Contributors: Editor: Jane Jewett, Minnesota Institute for Sustainable Agriculture (MISA)Project Team: Kathryn Draeger, University of Minnesota - Regional Sustainable Development PartnershipsDavid Fluegel, University of Minnesota - Regional Sustainable Development PartnershipsRachel Grewell, University of Minnesota Center for Urban and Regional AffairsKaren Korslund, University of Minnesota Humphrey School of Public AffairsHelene Murray, Minnesota Institute for Sustainable AgricultureBrent Olson, The Inadvertent Cafe, a subsidiary of Big Stone Products, LLCGreg Schweser, University of Minnesota - Regional Sustainable Development PartnershipsReviewers.
with inspectors how the kitchen is set up to minimize cross-contamination. In the example kitchen layout in Appendix A, the dirtiest equipment is located in one corner of the kitchen (three-compartment sink, garbage, mop sink, and hand washing sink) while the cleanest equipment areas are located in the opposite corner of the kitchen
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