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Chelsea Buns

These square, spiraled buns originated in early 18th-century London at the Chelsea Bun House, a royal-favored spot selling spiced, fruit-filled yeast buns to Georgian nobility. They cut a foodway path across Britain as an indulgent treat, settling at “Fitzbillies Bakery” on Trumpington Street eventually making first landfall in North America at Penn State University as “Grilled Stickies”.

https://x.com/acambridgediary/status/1901914588813066507

University of Cambridge

Food Safety Management

Pennsylvania

Onward State: “Make Your Own Grilled Stickies”

Penn State Berkey Creamery: Ye Olde College Diner Stickies

Cinnamon Roll Stickies

Border Collie Optimization

Border Collie Optimization

University Institute of Technology, Burdwan, India
CHRIST (Deemed to be University), Bengaluru, India
Sukanta Mahavidyalaya, Jalpaiguri, India
FEECS, VSB-Technical University of Ostrava, Ostrava, Czech Republic

 

Abstract:  In recent times, several metaheuristic algorithms have been proposed for solving real world optimization problems. In this paper, a new metaheuristic algorithm, called the Border Collie Optimization is introduced. The algorithm is developed by mimicking the sheep herding styles of Border Collie dogs. The Border Collie’s unique herding style from the front as well as from the sides is adopted successfully in this paper. In this algorithm, the entire population is divided into two parts viz., dogs and sheep. This is done to equally focus on both exploration and exploitation of the search space. The Border Collie utilizes a predatory move called eyeing.

This technique of the dogs is utilized to prevent the algorithm from getting stuck into local optima. A sensitivity analysis of the proposed algorithm has been carried out using the Sobol’s sensitivity indices with the Sobol g-function for tuning of parameters. The proposed algorithm is applied on thirty-five benchmark functions. The proposed algorithm provides very competitive results, when compared with seven state-of-the-art algorithms like Ant Colony optimization, Differential algorithm, Genetic algorithm, Grey-wolf optimizer, Harris Hawk optimization, Particle Swarm optimization and Whale optimization algorithm. The performance of the proposed algorithm is analytically and visually tested by different methods to judge its supremacy. Finally, the statistical significance of the proposed algorithm is established by comparing it with other algorithms by employing Kruskal-Wallis test and Friedman test.

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Dietary Supplements

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Water Towers

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Home Economics

Today at the usual hour we review the standards, codes, regulations and best practice literature for the safety and sustainability of facilities for teaching skills needed for supporting families.

Inglenook

Salutariness | Fashion

Commercial Kitchens

Life Safety Code

Electrical Safety

Energy Standard for *Sites* and Buildings

Current Issues & Recent Research

What the University of Michigan has done to reduce the life cycle cost of the real assets of educational settlements in the USA

What is Happening to the Family, and Why?

Home Economics Graduate Diploma

Braes High School Home

Queen Margaret University | East Lothian

Scotland

Fashion Technology

Art presents a different way of looking at things than science; 

one which preserves the mystery of things without undoing the mystery.

— Sir Roger Scruton






Garment Industry Standards

Gallery: School Uniforms

Textiles

Art, Design & Fashion Studios

Food Safety

Overdoor, France, ca. 1825; | Smithsonian Design Museum

Education communities have significant food safety responsibilities.  Risk gets pushed around global food service counterparties; a drama in itself and one that requires coverage in a separate blog post.*

Since 2013 we have been following the development of food safety standards; among them ANSI/NSF 2: Food Equipment one of a constellation of NSF food safety titles whose provisions cover bakery, cafeteria, kitchen, and pantry units and other food handling and processing equipment such as tables and components, counters, hoods, shelves, and sinks.  The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment.

It is a relatively stable standard; developed to support conformance revenue for products.  A new landing page seems to have emerged in recent months:

Food and Beverage

https://www.nsf.org/testing/food

 

You may be enlightened by the concepts running through this standard as can be seen on a past, pre-pandemic agenda:

NSF 2 Food Safety 2019 Meeting Packet – Final Draft

NSF 2 Food Safety 2019 Meeting Summary – August 21-22 Ann Arbor NSF Headquarters

NSF 2 Food Equipment Fabrication Agenda – FEF – TG – 2021-01-12

Not trivial agendas with concepts that cut across several disciplines involving product manufacture, installation, operation and maintenance.  We find a very strong influence of organizations such as Aramark and Sodexo.   More on that in a separate post.

Ranchview High School Cafeteria / Irving, Texas

This committee – along with several other joint committees –meets frequently online.  If you wish to participate, and receive access to documents that explain the scope and scale of NSF food safety standards, please contact Allan Rose, (734) 827-3817, arose@nsf.org.   NSF International welcomes guests/observers to nearly all of its standards-setting technical committees.   We expect another online meeting hosted by this committee any day now.

Keep in mind that all NSF International titles are on the standing agenda of our Nourriture (Food) colloquia; open to everyone.  See our CALENDAR for the next meeting.

University of Indiana

Issue: [13-113] [15-126]

Category: Facility Asset Management, Healthcare, Residence Hall, Athletics

Colleagues: Mike Anthony, Tracey Artley, Keith Koster, Richard Robben

*See “Food Safety Risk Management: Evidence-Informed Policies and Decisions, Considering Multiple Factors, Food and Agriculture Organization of the United Nations”

LEARN MORE:

ANSI Blog | Changes to NSF 2 Food Safety Equipment Standard

NSF International Food Safety 2018 Meeting Summary – 2018-08-22 – Final Draft

2017 Food Code | US Food & Drug Administration

Hygiene Requirements For The Design Of Meat And Poultry Processing Equipment

ARCHIVE: NSF 2 Food Safety

Commercial Kitchens

2026 PUBLIC COMMENT AGENDA | Complete Monograph 2087 Pages

2025 GROUP B PROPOSED CHANGES TO THE I-CODES: Complete Monograph (2630 pages)

Quick View of Results

36 kitchen related proposals were reviewed during our precious sesssion

2024 GROUP A PROPOSED CHANGES TO THE I-CODES: Complete Monograph (2658 pages)

Commercial kitchens offer several benefits, such as efficient food preparation and large-scale production, allowing businesses to meet high demand. They provide professional-grade equipment and ample space, enabling chefs to explore culinary creativity. Commercial kitchens also promote hygiene and food safety standards, with dedicated cleaning protocols and inspections. However, hazards can arise from the high-temperature cooking equipment, sharp tools, and potentially hazardous substances. There is also a risk of burns, slips, and falls, emphasizing the importance of proper training and safety measures. Adequate ventilation and fire safety systems are vital to prevent accidents and maintain a healthy working environment.

The International Code Council is re-configuring its code development process in nearly every dimension. While that situation stabilizes let us review the back-and-forth on this topic during the previous revision cycle (linked below):

2021 International Building Code Section 306 Factory Group F Moderate Hazard

2021 International Fire Code Section 606 Commercial Cooking Equipment and Systems

The International Code Council has recently re-configured its code development calendar:

2024/2025/2026 ICC CODE DEVELOPMENT SCHEDULE

Public hearings on the proposed changes happen in Orlando, April 7-16.

This is a summary of the actions taken on the 2024 Comments on Proposed Changes to the ICC International Codes at the October 23-28, 2024 Committee Action Hearings #2 held at the Long Beach Convention Center, Long Beach, California.  Balloting of local building code officials is now underway.

 

Commercial kitchen electrical power wiring requirements are covered extensively in Article 210 through Article 215 of the National Electrical Code.  Standards action in this domain is referred to IEEE Education & Healthcare Facility Committee.

ASHRAE International: Calculating Airflow Rates, Cooking Loads in Commercial Kitchens

Related

International Mechanical Code: Chapter 10 Boilers, Water Heaters and Pressure Vessels

AGA Response to The Atlantic Article about Natural Gas Cooking

Thomas Edison State University: Undergraduate Certificate in Gas Distribution

International Fire Code

 

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