Who is responsible for ensuring the stoves and hoods are inspected to prevent potential fire hazards?

The food service captain holds primary responsibility for overseeing kitchen operations, including ensuring that stoves and ventilation hoods are regularly inspected to mitigate potential fire hazards. This role involves maintaining standards for food safety and sanitation, which directly includes the management of equipment that could pose a fire risk if not monitored properly.

By conducting inspections, the food service captain ensures compliance with safety regulations and protocols, fostering a safe environment for both staff and inmates. The captain’s expertise and training in food service operations equip them to identify and rectify any issues with kitchen equipment, thus preventing potential emergencies related to fire hazards.

While other roles, such as the facility manager or shift supervisor, may have responsibilities related to safety, the food service captain is specifically designated to manage the kitchen area, making them the key figure in this context.