CFESA's 11-point checklist shows foodservice operators what to look for when identifying possible service needs.
Given that a new year is upon us, now is probably a good time for foodservice operators, their service agents or other members of the supply chain to conduct a brief inspection of various pieces of equipment to identify wear and tear issues that could compromise safety, performance or both. On its website, the Commercial Food Equipment Service Association offers the following list as a good starting point:
- Are hinges, handles, knobs, grates, etc. all in good condition?
- Does the gas-fired equipment burn a steady blue flame?
- Are motors noisy or don't turn at all?
- Are temperatures within +/- 5 degrees of the desired setting?
- Are door gaskets worn or torn?
- Is water feed equipment de-limed on a periodic basis?
- Is the hood system operating?
- Are hood filters clean?
- Is the fire suppression system operational?
- Has the fire suppression system been inspected recently?
- Are all utilities confirmed on and resets checked?
CFESA also advises when a technician diagnoses a piece of equipment, the foodservice operator should take the time to see the problem and the cause.
These steps may seem simple to some but they are easily overlooked in the hustle and bustle of most foodservice operations. But taking these steps can help with food safety, energy efficiency and other general safety issues. So it is important to invest the time periodically to make these checks.
