# CTE Resource Center - Verso - Culinary Arts Specialization Task 307420341

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Maintain equipment used in production.


Maintenance should include

  • identifying the maintenance tasks to be done by food service workers for each piece of equipment
  • completing the identified tasks in accordance with the manufacturer’s guidelines.

Process/Skill Questions

  • Why is it important to have properly maintained equipment?
  • What does a red tag on equipment signify?
  • Why is it important to follow manufacturer's specifications?
  • How should equipment problems be reported?
  • Who should report equipment problems?
  • Why is pre-maintenance training important?
  • Who is responsible for maintaining equipment?
  • Who is responsible for putting red tags on equipment?

Other Related Standards

FCCLA National Programs

Career Connection: My Career


Career Connection: My Life


Career Connection: My Path


Career Connection: My Skills


Power of One: A Better You


Power of One: Working on Working


FCCLA: STAR Events (2019)

Check the national FCCLA portal.


Culinary Arts




Hospitality, Tourism, and Recreation


Professional Presentation


National Standards for Family and Consumer Sciences Education


Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.