Following is the current text of the Americans with Disabilities Act of 1990 (ADA), including changes made by the ADA Amendments Act of 2008 (P.L. 110-325), which became effective on January 1, 2009.
The ADA was originally enacted in public law format and later rearranged and published in the United States Code. The United States Code is divided into titles and chapters that classify laws according to their subject matter. Titles I, II, III, and V of the original law are codified in Title 42, chapter 126, of the United States Code beginning at section 12101. Title IV of the original law is codified in Title 47, chapter 5, of the United States Code. Since this codification resulted in changes in the numbering system, the Table of Contents provides the section numbers of the ADA as originally enacted in brackets after the codified section numbers and headings.
Education communities are stewards of hundreds of commercial-class kitchens in which the proximate risk of electrical energy must be managed — water spills and grease, fires, worn electrical cords on countertop equipment, faulty wiring or equipment, damaged outlets or connectors, and improperly used or damaged extension cords among them. The safety and sustainability rules for this occupancy class is identified as Assembly Group A-2 in Section 303 of the International Building Code
We explore recent transcripts of expert committee activity in NEC Article 210 and provide links to video commentary.
Public comment on the First Draft of the 2026 NEC is open until 28 August 2024. We typically coordinate our effort with the IEEE Education & Healthcare Facilities Committee. The workspace set up for generating proposals can be found in the link below.
We examine transcripts to track technical specifics that apply to student accommodation kitchens (on and off campus), university-affiliated hospital kitchens and sport arenas.
Ensuring safety and sustainability in small kitchenettes is crucial for the well-being of individuals and the environment. While specific standards may vary by location and regulations, here is a general list of safety and sustainability standards that are commonly applicable to small kitchenettes:
Specific requirements may vary based on the size of the kitchenette, its location, and the intended use. There are state, municipal and organizational variants on the nationally developed standards.
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)
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:
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
We encourage subject matter experts in food enterprises in the education industry to communicate directly with John Dixon at IKCEA ([email protected]) or Elizabeth Franks, (215) 320-3876, [email protected], 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.
Food, food preparation, food services, food economy and food politics are fairly emotional subjects in the home — in the education industry — as it is everywhere. The safety and sustainability of school cafeterias; student dormitory dining halls; food storage warehouses; hospital patient, visitor and medical staffs food services; athletic venues; as well as a expanding number of academic and business units with their own food service enterprises depend upon a continually moving set of local, national and international standards.
The food supply chain continually crosses national boundaries. Regardless of college town insurgencies to “buy local”, the practical reality is that food safety systems must be inter-operable in the #WiseCampus because blockchain technology will make it so.
Among the standards we follow are the ISO 22000 family of food safety management standards that help organizations identify and control food safety hazards. As many of today’s food products repeatedly cross national boundaries, regardless of town-and-gown insurgencies to grow and buy local, the practical reality is that food safety systems need to be inter-operable in the emergent #SmartCampus because of blockchain technology. Attention to international Standards are needed to ensure the safety of the local the global food supply chain.
The global Secretariat for ISO TC/24 is Groupe Afnor. The business plan is linked below:
Stakeholders in the US education industry with an interest in the US position on titles developed by ISO TC/24 are encouraged to communicate with ASABE directly:
The food domain is occupied by product-oriented manufacturers; ranging from agricultural equipment to kitchen safety and sustainability. We give priority consultations relevant to food preparation enterprises in education communities and maintain the work of this committee is a standing item on our Global and Food colloquia. See our CALENDAR for the next scheduled online meeting.
Issue: [15-126]
Category: Food safety
Colleagues: Mike Anthony, Christine Fischer, Jack Janveja
The development of standard definitions, specifications, test methods, and performance requirements for food service equipment. This Committee will coordinate its activities with other ASTM Committees. Where appropriate, standards developed by other nationally recognized organizations will be adopted and referenced.
“Food service equipment is apparatus intended for use in commercial and institutional establishments for handling, storage, preparation, cooking, holding, display, dispensing, and/or the serving of food which, at the time of serving, is ready for direct consumption on or off the premises. Also included are cleaning, sanitation and ancillary items associated with food preparation and service.”
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
