Issues K-12
foodservice directors
and nutritionists may
need advice on.
WINTER 2008 | FOOD EQUIPMENT CODES
Common Code Violations and How to Avoid Them
When building, remodeling or replacing kitchen equipment, it’s vital to customers that the project stays on schedule. Although keeping abreast of equipment regulations is a challenge, there are commonly occurring violations that can be prevented.
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FALL 2008 | PRODUCT CONSISTENCY
You Don’t Have to Be a Gourmet Chef to Cook Like One: New Barcode Scanner Ensures Consistent Results Every Time
Combi ovens are one of the most versatile pieces of foodservice equipment you’ll find in a K-12 kitchen. The barcode scanner makes cooking in a combi oven a snap.
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SUMMER 2008 | SCHOOL NUTRITION
Fresh Answers to Student Nutrition: Creative Solutions
Help Children See the Fun Side of Food
Telling children to eat their vegetables might work at home, but it takes a different approach to ensure kindergarten through 12th-grade students are eating healthy at school.
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