Category Archives: Food/Kitchen/Farm/Agriculture

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University Ave Pizza

Standards North Dakota

North Dakota

While there isn’t a universally standardized pizza that everyone agrees upon, certain types of pizza have become iconic and widely recognized. Some of these include:

Margherita Pizza: This classic pizza features tomato sauce, fresh mozzarella cheese, fresh basil, and a drizzle of olive oil. It’s named after Queen Margherita of Italy.

Pepperoni Pizza: Topped with tomato sauce, mozzarella cheese, and slices of pepperoni (a cured pork and beef sausage).

Margarita Pizza: Similar to the Margherita, but without the basil. It typically has tomato sauce, fresh mozzarella, and sometimes a drizzle of olive oil.

Neapolitan Pizza: This style originated in Naples, Italy. It has a thin, soft, and chewy crust with simple and fresh ingredients like San Marzano tomatoes, mozzarella, fresh basil, and olive oil.

New York Style Pizza: Characterized by its large, foldable slices with a thin and flexible crust. It’s often topped with tomato sauce and mozzarella cheese.

Chicago Deep-Dish Pizza: Known for its thick crust, this pizza has layers of cheese, toppings, and tomato sauce. It’s baked in a deep pan, resulting in a substantial and hearty pizza.

Sicilian Pizza: Square-shaped and thick-crusted, Sicilian pizza is often topped with tomato sauce, mozzarella, and various toppings.

California Pizza: Often associated with innovative and non-traditional toppings, California-style pizza might include ingredients like barbecue chicken, goat cheese, arugula, and more.

North Dakota doesn’t have one iconic, universally recognized “official” pizza style that the whole country talks about. The state is more known for hearty, loaded, comfort-food pizzas that reflect Midwestern tastes — generous toppings, practical portions, and creative local twists. Pizza here often leans toward heavily topped pies (think “the more toppings, the better”), with locals frequently praising places that pile on ingredients rather than keeping things minimalist.

Overall, North Dakota pizza is more about satisfying, no-fuss, topping-heavy eats that pair perfectly with cold winters than about rigid “style” rules.

Ivan’s Chili

Annual Report 2023-2024

2027: Dal plans new residence to meet growing student housing needs

Dalhousie University Facilities Management

CSA Group

The Deer Laboratory

Standards Alabama

Alabama A&M and Auburn University Extension

“The Monarch of the Glen” 1851 Sir Edwin Landseer:

Deer Laboratory Photos

Research Bibliography

Prélude à l’après-midi d’un faune

Dogs and Agriculture

Dogs have been bred for a variety of purposes throughout history, including as working animals to support agriculture. Dogs have been bred for specific traits that make them well-suited to work on farms, such as intelligence, obedience, strength, and endurance*.

History and Architecture | University of Oxford Estates Services

Supported by funding from the European Research Council and the Natural Environment Research Council, a large international team of scientists compared genetic data with existing archaeological evidence and show that man’s best friend may have emerged independently from two separate (possibly now extinct) wolf populations that lived on opposite sides of the Eurasian continent.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

* Here are a few examples of how dogs were bred to support agriculture:

Herding dogs: Dogs such as the Border Collie, Australian Cattle Dog, and German Shepherd were bred to help farmers manage livestock by herding them from one place to another. These dogs have a natural instinct to gather and control herds of animals, and they can be trained to respond to a farmer’s commands.

Hunting dogs: Many breeds of dogs, such as the Labrador Retriever, were originally bred as hunting dogs to assist farmers with hunting game for food. These dogs have a keen sense of smell and are skilled at tracking and retrieving prey.

Guard dogs: Certain breeds of dogs, such as the Great Pyrenees, were bred to protect livestock from predators such as wolves and bears. These dogs are fiercely protective of their flock and will guard them from any perceived threat.

Draft dogs: Some large breeds of dogs, such as the Bernese Mountain Dog and the Saint Bernard, were bred to pull carts and wagons on farms. These dogs are strong and muscular and can move heavy loads across long distances.

Overall, dogs have been bred for centuries to support agriculture in a variety of ways. Their intelligence, loyalty, and hardworking nature have made them invaluable assets to farmers and have helped to shape the course of human history.

Baked Potato Strips

Recipe Guide

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Maine Extension Homemakers Newsletter, January-February-March 2025


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Maine



https://standardsmichigan.com/category/kitchen/

Kitchens 300

United States Air Force Military Academy

Commercial kitchens in school cafeterias and college dormitories are designed to meet strict health and safety standards, accommodate high-volume food production, and provide nutritious meals to students in an efficient and organized manner.  Some common features:

  • Industrial-grade cooking equipment: This may include commercial ovens, grills, ranges, fryers, steamers, and other specialized cooking equipment designed for high-volume cooking.
  • Food preparation areas: These may include spacious prep tables, cutting boards, sinks, and other food preparation stations for washing, chopping, and assembling ingredients.
  • Walk-in refrigerators and freezers: These are used for storing large quantities of perishable food items at appropriate temperatures to maintain freshness and safety.
  • Food storage facilities: These may include shelves, racks, and cabinets for storing dry goods, canned goods, and other non-perishable food items.
  • Dishwashing area: This may include commercial dishwashers capable of handling a large number of dishes and utensils efficiently.
  • Serving stations: These may include counters, warming stations, and other facilities for serving food to students.
  • Ventilation and exhaust systems: These are essential for maintaining a clean and safe kitchen environment by properly removing smoke, steam, and odors generated during cooking.
  • Safety features: These may include fire suppression systems, emergency exits, and other safety measures to ensure compliance with local health and safety regulations.

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 will deal primarily safety — fire, shock hazard, sanitation, floors, etc.

Kitchens 300 will deal with sustainability criteria in large commercial kitchens common in school cafeterias, dormitories, sports venues and hospitals.

Williams P. Clements Jr. University Hospital

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 will deal primarily safety — fire, shock hazard, sanitation, floors, etc.

Kitchens 300 will deal with sustainability criteria in large commercial kitchens common in school cafeterias, dormitories, sports venues and hospitals.

Relevant catalogs:

3-A Sanitary Standards

American Gas Association

AGA Response to The Atlantic Article about Natural Gas Cooking

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

International Building Code Sections 303 Commercial Kitchens

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.

Related:

Kitchen Flooring Standards

Food 500

 

Kitchen Exhaust

 

God walks among the pots and pans.

— Saint Teresa of Ávila c.1582

 

One of the concentrated risk aggregations in any school district, college, university and technical school, athletic venues and university-affiliated healthcare systems, rests in the food preparation units.  On a typical large research university there are hundreds of kitchens in dormitories, student unions, athletic venues, hospitals and — to a surprising degree — kitchen facilities are showing up in classroom buildings.  Kitchens that used to be located on the periphery of campus and run by private industry are now moving into instructional spaces and operated by private food service vendors. 

Food preparation facilities present safety challenges that are on the same scale as district energy plants, athletic concession units, media production facilities and hospital operating rooms.   There are 20 accredited standards setting organizations administering leading practice discovery in this space.  Some of them concerned with fire safety; others concerned with energy conservation in kitchens, still others concerned with sanitation.    The International Kitchen Exhaust Cleaning Association is one of the first names in this space and maintains an accessible standards development home page; linked below:

IKCEA Standards

The IKECA catalog of titles establish a standard of care for cleaning activity that fills gaps in related ASHRAE, ASME, ICC and NFPA titles.  For example:

IKECA I10 Standard for the Methodology for Inspection of Commercial Kitchen Exhaust Systems

IKECA C10 Standard for the Methodology for Cleaning Commercial Kitchen Exhaust Systems

Hazards posed by un-maintained exhaust systems are covered in the NFPA Report: Structure Fires in Eating and Drinking Establishments

Princeton University Teaching Kitchen

We encourage subject matter experts in food enterprises in the education industry to communicate directly with John Dixon at IKCEA (jdixon@fernley.com) or Elizabeth Franks, (215) 320-3876, information@ikeca.org, International Kitchen Exhaust Cleaning Association, 100 North 20th Street, Suite 400, Philadelphia, PA 19103.   

We are happy to get specific about how the IKECA suite contributes to lower education community cost during our Food  teleconferences.  See our CALENDAR for the next online meeting; open to everyone.

Issue: [18-24]

Category: Facility Asset Management

Colleagues:  Larry Spielvogel, Richard Robben

LEARN MORE:

Dormitories, Fraternities, Sororities and Barracks

Keele University “Look When You Cook”

Commercial Kitchen Ventilation

Traps, Interceptors and Separators

Workspace / IKCEA

 

Commercial Kitchens

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

Ventilation for Commercial Cooking Operations

Kitchen cooking ranks high as the causes of fire hazard in the built environment. ASHRAE 154 provides design criteria for the performance of commercial cooking ventilation systems.  Education communities have hundreds of food preparation enterprises in school districts, residence halls, hospitals and athletic venues. It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama regarding the competing requirements of fire safety and sustainability among subject matter experts.  The stabilized version is dated 2022.

“Dutch Kitchen” / Artist Unknown

A noteworthy title in the ASHRAE standards catalog is ASHRAE 154 Ventilation for Commercial Cooking Operations.  Food preparation enterprises in school districts, residence halls, hospitals and athletic venues and central features in education communities.   Access to the 2022 edition is linked below:

FREE ACCESS ASHRAE 154

The purpose of ASHRAE 154 is to provide design criteria for the performance of commercial cooking ventilation systems.  It covers kitchen hoods, exhaust systems and replacement air systems,   It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama between partisans of air movement controls and energy conservation interests.  Fire safety and the sustainability advocates are well funded voices.

There are no open consultations at the moment; but you may track release of any at the link below:

Public Review Draft Standards / Online Comment Database

Titles in the ASHRAE catalog move swiftly; many of them consultations lasting less than 45 days.

Interior environmental air safety is a concern that cuts across many professional disciplines.  Accordingly, we maintain this title on the standing agendas of several colloquia — Mechanical Engineering, Energy and Housing.  Starting 2022 we will break out this the subject of a separate, dedicated colloquium   See our CALENDAR for the next online meeting; open to everyone.

Issue: [14-92]

Category: Mechanical, Electrical, Energy, Facility Asset Management

Colleagues:  David Conrad, Richard Robben, Larry Spielvogel

Kitchen cooking ranks high as the causes of fire hazard in the built environment. ASHRAE 154 provides design criteria for the performance of commercial cooking ventilation systems.  Education communities have hundreds of food preparation enterprises in school districts, residence halls, hospitals and athletic venues. It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama regarding the competing requirements of fire safety and sustainability among subject matter experts.  The stabilized version is dated 2022.

Midnight Breakfast

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Alabama

Kitchens 100

 

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