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A Guide for Planning and Construction of Public School Facilities in Georgia. School Food Service Facilities.

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Bibliographic Details
Title: A Guide for Planning and Construction of Public School Facilities in Georgia. School Food Service Facilities.
Authors: Georgia State Dept. of Education, Atlanta. Office of School Administrative Services.
Peer Reviewed: N
Page Count: 29
Publication Date: 1976
Document Type: Guides - General
Descriptors: Dishwashing, Educational Facilities Improvement, Elementary Secondary Education, Equipment Standards, Facility Guidelines, Facility Requirements, Food Handling Facilities, Lunch Programs, Performance Specifications, Safety, Sanitation, School Construction, School Planning, Space Classification
Geographic Terms: Georgia
Abstract: It is the purpose of this guide to provide established, well-tested guidelines for planning and constructing food service facilities. These guidelines attempt to get the most efficient and economical operation from a school's food service facilities by providing pertinent information for expanding and remodeling existing facilities, as well as planning and constructing new food service centers. General space requirements are listed for food service centers according to level and size of school. Specific guidelines concern the sanitation and space requirements for food storage, preparation, and serving; diswashing; and waste disposal. Specifications are provided for the placement and performance of kitchen equipment. (Author/MLF)
Entry Date: 1977
Accession Number: ED133850
Database: ERIC
Description
Abstract:It is the purpose of this guide to provide established, well-tested guidelines for planning and constructing food service facilities. These guidelines attempt to get the most efficient and economical operation from a school's food service facilities by providing pertinent information for expanding and remodeling existing facilities, as well as planning and constructing new food service centers. General space requirements are listed for food service centers according to level and size of school. Specific guidelines concern the sanitation and space requirements for food storage, preparation, and serving; diswashing; and waste disposal. Specifications are provided for the placement and performance of kitchen equipment. (Author/MLF)