On what basis do FSS managers create their preventative maintenance plans?

FSS (Food Service Specialist) managers formulate their preventative maintenance plans based on usage and manufacturer guidance. This approach ensures that maintenance schedules are tailored to how equipment is actually used within the facility, which can vary depending on operational demands, volume of service, and specific types of dishes prepared. Manufacturer guidance provides important insights into the optimal maintenance practices that are necessary for the longevity and efficiency of the equipment. This combination helps to prevent breakdowns, extend equipment life, and ensure food safety standards are upheld.

While other factors may influence maintenance planning, such as leasing agreements, federal guidelines, or management-set criteria, these alone do not comprehensively address the specific needs and context of the equipment used in daily operations. Thus, relying on usage patterns along with manufacturer recommendations ensures the most effective and relevant maintenance strategies are employed.