What are the requirements for equipment used in commercial food establishments?
Equipment used in retail food establishments must fabricated of safe materials, and be of commercial design meeting American National Standards Institute (typically, National Sanitation Foundation or Underwriters Laboratories Commercial approved). Domestic equipment is not allowed except in very limited circumstances, as it does not hold up under the heavy use in a commercial kitchen.

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1. Do I need a Retail Food license?
2. Are retail food licenses transferable?
3. How do I open a restaurant or grocery store?
4. Do plans need to be submitted for the construction of a retail food establishment?
5. What is a potentially hazardous food?
6. Are retail food workers required to have a food handler card?
7. How do I report a food-borne illness?
8. Do I need a license to roast and sell chilies?
9. How do I report a dirty kitchen, restroom, dining room, or unsanitary conditions or practices?
10. Is it a violation for a restaurant employee to handle money and then handle food without washing their hands in between?
11. Can I rent time in someone else’s approved kitchen?
12. What are the requirements for equipment used in commercial food establishments?