For what purpose must food preparation areas in educational facilities be designed?

Food preparation areas in educational facilities must be designed primarily to comply with health codes. This is crucial because ensuring the safety and wellbeing of students and staff is the top priority. Health codes dictate specific requirements that address sanitation, food storage, cooking, and overall hygiene practices to prevent foodborne illnesses and ensure a safe environment for food preparation.

While state standards, NFPA guidelines, and building codes can play roles in the overall construction and safety of the facility, they are not specifically focused on the health and safety practices necessary for food preparation. Building codes deal mainly with structural integrity and safety of the building itself, NFPA guidelines pertain to fire safety, and state standards vary widely without a specific focus on health as mandated by health codes. Hence, the design of food preparation areas in educational facilities is fundamentally about adhering to health regulations to protect public health.