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This course covers aspects of facility design, including layout and recommended materials for flooring, walls, and ceilings. In addition, there are specific requirements for certain areas such as restrooms or storage areas. Part of facility design is also choosing appropriate equipment and maintaining it. The goal of all these principles is to minimize foodborne illness and injury.
Facility design is an important, yet often overlooked, topic in keeping food safe. Learn how to layout a facility efficiently to prevent foodborne illness. Also learn how to select, install, and maintain foodservice equipment.
