Restaurant Franchising, 3rd Edition

328 Restaurant Franchising

Sanitation and Safety

Sanitation and safety are primary considerations in purchasing any equip-

ment for a foodservice operation. Ease of cleaning and sanitation should be given

high priority when selecting equipment. No matter how sophisticated a piece of

equipment is, if it cannot be cleaned properly, it is not suitable for a restaurant

operation. All materials used in the manufacture of the equipment, particularly

food contact surfaces, should be made of nontoxic materials. Equipment used

in food production should be such that safe temperatures can be maintained

easily and at all times. Accessories such as lights ...