| name | 0.5.6-understand-facility_design |
| description | [0.5.6] physical layout and construction features enabling effective cleaning and sanitation |
understand-facility_design
CALL NUMBER: food_safety_and_compliance.facility_design : defined(3), facilities_and_equipment(2)
DEFINITION: physical layout and construction features enabling effective cleaning and sanitation
Invoke this skill to understand facility_design down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- air_quality (d2): The condition of air in a restaurant including ventilation and cleanliness.
- bare_hand_contact_prevention (d3): Food safety rule requiring gloves or utensils when handling ready-to-eat food.
- environment (d6): The overall atmosphere and setting of the restaurant including decor and noise level.
from facilities_and_equipment
- three_compartment_sink (d1): sink with three basins for washing rinsing sanitizing
- probe_thermometer (d5): oven safe thermometer with wire probe for monitoring roasting
from food_safety_and_compliance
- buffer_zone_requirement (d1): specified distance between food preparation areas and potential contamination sources
- cross_contamination_prevention (d1): practices preventing transfer of harmful microorganisms from one surface or food to another
- drain_maintenance (d1): upkeep of floor drains to prevent backup and pest harborage
- equipment_condition (d1): physical state of kitchen equipment affecting sanitation and food safety
- food_storage_standards (d1): requirements for proper organization labeling and condition of stored food items
- handwashing_station (d1): designated area with soap hot water and drying facilities for proper hand hygiene
- ventilation_system (d1): air circulation and exhaust system maintaining air quality in food preparation areas
- allergen_management (d2): systematic approach to prevent allergic reactions through proper handling and labeling
- color_coded_cutting_boards (d2): cutting boards coded by color to prevent cross contamination between food types
- glove_usage (d2): use of disposable gloves to prevent bare hand contact with ready to eat foods
- handwashing_procedure (d2): proper technique for washing hands including duration soap use and drying
- raw_meat_storage (d2): designated storage area or method for uncooked meat products separate from ready to eat foods
- condensate_drain_cleaning (d2): service of refrigeration unit condensate collection and discharge systems
- pest_control (d2): measures to prevent and eliminate insects rodents and other pests from food establishment
- equipment_sanitizing (d2): sanitization procedures specific to kitchen equipment and machinery
- maintenance_record (d2): documentation of equipment repairs and preventive maintenance activities
- chemical_storage (d2): secure designated area for storing cleaning supplies and chemicals away from food
- date_marking_procedure (d2): labeling of prepared foods with preparation date to ensure timely use or disposal
- fifo_rotation (d2): first in first out inventory method ensuring older stock is used before newer stock
- sanitation_procedure (d2): systematic cleaning and sanitizing protocols for kitchen surfaces and equipment
- contact_time_requirement (d2): duration sanitizer solution must remain on surface to achieve effective sanitization
- sanitizer_concentration (d2): level of sanitizer solution required to effectively kill pathogens on surfaces
- hood_vent_cleaning (d2): regular maintenance of kitchen exhaust hoods and ductwork to prevent fire and grease buildup
- allergen_training (d3): specialized training for staff on identifying and properly handling food allergens
- cross_contact_prevention (d3): preventing transfer of allergen proteins between foods through equipment or surfaces
CONSUMERS (what needs this)
backflow_prevention, chemical_storage
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
