The newly adopted CalOSHA Indoor Heat Illness regulations are meant to protect kitchen workers in high-heat environments, including commercial kitchens. These regulations require operators to take action, including documentation as well administrative and engineering controls. Failure to protect workers will result in penalties and legal liability. Learn the details of these new...
Keep Cool: CalOSHA Heat Illness Regulations and Electric Kitchen Design
Thursday, December 4th, 2025 10:00 am - 12:00 pm
The newly adopted CalOSHA Indoor Heat Illness regulations are meant to protect kitchen workers in high-heat environments, including commercial kitchens. These regulations require operators to take action, including documentation as well administrative and engineering controls. Failure to protect workers will result in penalties and legal liability. Learn the details of these new regulations, which design choices to avoid, and how to use electrification to help lower kitchen temperatures.
Participants will be able to:
Appraise an employee's indoor heat illness risk
Explain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization
Avoid design choices that might cause indoor heat to increase
Utilize utility incentives and resources to support kitchen heat reduction
Three Day Course, 8am to 4pm, December 8-10, 2025. The Professional Maintenance Certification Program for Natural Gas Foodservice Equipment is designed for individuals starting careers in the commercial and institutional foodservice industry who are responsible for equipment care and maintenance. This program focuses on the proper installation and upkeep of key...
IAPMO Preventive Maintenance Certification Program for Natural Gas Foodservice Equipment Level 1 [3 Day Course]
Monday, December 8th, 2025 8:00 am - 4:00 pm
Three Day Course, 8am to 4pm, December 8-10, 2025. The Professional Maintenance Certification Program for Natural Gas Foodservice Equipment is designed for individuals starting careers in the commercial and institutional foodservice industry who are responsible for equipment care and maintenance. This program focuses on the proper installation and upkeep of key equipment, with an emphasis on broilers, fryers, and griddles. Participants will learn basic safety protocols, troubleshooting techniques for various makes and models, and how to identify common parts requiring regular maintenance or replacement. The course also covers the tools and testing equipment essential for effective service, equipping professionals with the foundational knowledge to ensure reliable and efficient equipment performance.
IAPMO Instructor: Randy Lorge, Senior Director of Workforce Training and Development
This course is approved for 24.0 IAPMO CEUs
This program would be best suited for individuals currently employed in:
The commercial foodservice industry as maintenance personnel
Working for a commercial foodservice equipment dealer or vendor
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