Food equipment definition

Food equipment means all stoves, ranges, crock pots, microwaves, hoods, tables, counters, cabinets, refrigerators, freezers, sinks, dishwashing machines, and other items used in the preparation, reheating, and serving of food, with the exception of utensils.
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Food equipment means stoves, ovens, ranges, hoods, slicers, mixers, meatblocks, tables, counters, refrigerators, sinks, dishwashing machines, steam tables, and similar items other than utensils, used in the operation of a kitchen.
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Food equipment means an article that is used in the operation of a marijuana-infused food establishment such as a freezer, grinder, hood, icemaker, meat block, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, and table, temperature-measuring device for ambient air, vending machine, or ware washing machine. Equipment may be defined as a food-contact surface or non-food contact surface. "Equipment" does not include apparatuses used for handling or storing large quantities of packaged foods that are received from a supplier in a cased or overwrapped lot, such as hand trucks, forklifts, dollies, pallets, racks, and skids.
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Examples of Food equipment in a sentence

  • Food equipment maintained and stored in a sanitary manner and out of the reach of children.

  • Food equipment, tableware, and utensils used to prepare food must be washed and sanitized on-site, except when a caterer is used and the caterer is responsible for warewashing as evidenced by a written agreement.

  • Storage Facilities: Food, equipment and utensils and single service items should be protected from environmental contaminants and stored off the ground on pallets or shelving.

  • In relation to 6.3 above i.e. finances, the Acts covered in the section headed finances includes: 7.1. the application of monies in the renewal, extension and improvement of works and conveniences for the purposes of the undertaking, 7.2. the provision of funds for working capital or the provision of funds under Schedule 13 of the 1972 Local Government Act (this schedule largely repealed so requires clarification).

  • Food handlers should wash their hands after handling raw PHFs. Equipment/Utensils/Food Contact Surfaces: Food equipment must be food grade and easily cleanable.

  • Food equipment – All stoves, ranges, crock pots, microwaves, hoods, tables, counters, cabinets, refrigerators, freezers, sinks, dishwashing machines, and other items used in the preparation, reheating, and serving of food, with the exception of utensils.

  • Food, equipment bags, and cleats shall remain outside the training rooms.

  • Food equipment, tableware and utensils used to prepare food must be washed and sanitized on-site, except when a caterer is used, and the caterer is responsible for dishwashing as evidenced by a written agreement.

  • Food equipment, tableware and utensils used to prepare food must be washed and sanitized on-site except when a caterer is used, and the caterer is responsible for dishwashing as evidenced by a written agreement.

  • Food equipment sanitation technology that reduces the logistics of cleaning and sanitizing cookware by reducing water, reducing fuel required to heat water, treating and recycling the water, novel disinfectants and sanitizers, or other forms and processes for waterless sanitation.


More Definitions of Food equipment

Food equipment means all food preparation, cooking and holding equipment; exhaust hoods and hood fire protection systems; general storage layout; refrigerators and freezers (including coils, condensers and compressors); ice-making, beverage dispensing and other food and beverage equipment; dishwashing equipment (except any glass washer included in Housekeeping Equipment); and all other similar items required for a complete food and beverage service of the Project.
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Food equipment means items, other than utensils, that are used in the food service operation of the bed and breakfast establishment such as freezers, grinders, ventilation hoods, ice makers, meat blocks, mixers, ovens, refrigerators, sinks, slicers, stoves, tables, dishwashing machines, counters or water heaters.
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Food equipment means all stoves, ranges, crock pots, microwaves, hoods, tables,
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Related to Food equipment

  • Designated Equipment means either: (i) a server identified by serial number, or host I.D. on which the Licensed Materials are stored; or (ii) a computer or workstation, as identified by its serial number, host I.D. number or Ethernet address; to which the Licensed Materials are downloaded and Used only upon the issuance of a License Key. The Designated Equipment shall be of a manufacture, make and model, and have the configuration, capacity (i.e., memory/disk), operating software version level, and pre- requisite and co-requisite applications, prescribed in the Documentation as necessary or desirable for the operation of the Software.

  • Fixtures and Equipment means, with respect to any Person, all of the furniture, fixtures, furnishings, machinery and equipment owned or leased by such Person and located in, at or upon the Assets of such Person.

  • Movable equipment means a hand-held or non-hand-held machine or device, powered or unpowered, that is used to do work and is moved within or between work sites.

  • Equipment is all “equipment” as defined in the Code with such additions to such term as may hereafter be made, and includes without limitation all machinery, fixtures, goods, vehicles (including motor vehicles and trailers), and any interest in any of the foregoing.

  • Customer Equipment means hardware, software, systems, cabling and facilities provided by you and used in conjunction with the Equipment that we supply to you in order to receive the Services;