PageFood/Kitchen/Farm/Agriculture Archives - Page 13 of 20

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Egg Industry Center

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More than 4,000 cadets gather for lunch inside Mitchell Hall at the U.S. Air Force Academy in Colorado Springs, Colo., Aug. 10, 2009. A staff of 200 food service professionals prepare nearly 13,000 meals per day for cadets throughout the academic year. (U.S. Air Force photo/Ann Patton)

Commercial Kitchens

Kitchens 100

“The Crèche” 1890 Albert Anker

Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia — Kitchens 100, Kitchenettes 200, and Kitchens 300.

Kitchens 100 will deal with fire safety and ventilation

Kitchenettes 200 will deal with small multi-appliance installations in commercial occupancies; typical in education communities

Kitchens 300 will deal with sustainability criteria. Kitchens 100 will deal primarily safety.

Today we explain the results of our status check on kitchen safety literature; starting with US-based standards developers; among them:

3-A Sanitary Standards

American Gas Association

AGA Response to The Atlantic Article about Natural Gas Cooking

American Society of Agricultural and Biological Engineers

ASHRAE International

Ventilation for Commercial Cooking Operations

ASTM International

Institute of Electrical and Electronic Engineers

Noteworthy Research:

Design Application of Smart Kitchen for Aging Based on Interactive Behavior Analysis

A Futuristic Kitchen Assistant – Powered by Artificial Intelligence and Robotics

Environmental analyses of waste cooking oil recycling and complete use practices in Bogor, Indonesia

IAPMO International

Prefabricated Gravity Grease Interceptors

International Code Council

National Fire Protection Association

National Electrical Code

Standard for the Installation of Air-Conditioning and Ventilating Systems

NSF International

The Association for Packaging and Processing Technologies

We will also review federal and state-level regulatory action. Open to everyone. Use the login credentials at the upper right of our home page.

Kitchen Flooring Standards

How You Can Help Earthquake Victims and Families in Turkey and Syria

Sunday Brunch

Michigan Central

Sunday Brunch

Kitchens 300

MSU Infrastructure Planning & Facilities

Laboratory of Tropical Crop Improvement

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Preserving the Maine Harvest: Freezing Rhubarb and Greens

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Bud Break

This event is part of a series that keeps cold climate grape growers up to speed on what tasks to do at key points in the growing season. Each session will review timely management steps, highlight a topic, and then open the floor to questions and discussion. This week, the focus topic is comparing bird control options, in response to high demand for this topic. However, there will be plenty of time to talk about critical bud break tasks as well.

The speaker is Annie Klodd, Fruit Extension Educator at UMN Extension. Additional fruit specialists from UMN Extension and UW Madison, including Leslie Holland and Jed Colquhoun, will be in attendance to answer questions and lead discussion.