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SUMMARY:Heat Illness\, California Regulations and the Kitchen of the Future
DESCRIPTION:Course description\n\n\n\n\n\nThis is an ONLINE class being offered via GoTo Webinar. \nIf you would like to attend this class IN-PERSON at the Food Service Technology Center in Pleasanton\, CA click HERE. \nBy enrolling in this course\, you agree to receive text message course reminders. Upon receiving your first message you will have the option to opt out by replying “STOP”. \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 dish rooms.
URL:https://efficiencyfirstca.org/event/heat-illness-california-regulations-and-the-kitchen-of-the-future/
LOCATION:Online
CATEGORIES:Pacific Gas & Electric
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