Food Hygiene - Kitchen Design and Build

 

The design and build of your kitchen can assist in the level of hygiene you can achieve.

A well designed kitchen should provide as much space as possible and separating the clean and dirty operations.  Clean, airy storage spaces should also be available. 

Work surfaces

As they are generally in constant use they should be durable and easily cleaned, ideally stainless steel with hollow legs so that they can be moved easily (for cleaning).

Floors

A kitchen floor should be durable, easy to clean, non-absorbent and non- slip, it should also be resistant to acids, fats and grease.

The kitchen floor should be well maintained and kept free from cracks and crevices and covered at the angle at the wall.  This will stop food and debris from collecting in those areas that can be difficult to clean.

Walls

Walls should also be kept well maintained, kept free from cracks and be painted in a light colour so that they are easy to keep clean.  Tiled areas are suitable where water is going to be in frequent use i.e. around sinks
Ceilings should be smooth, light in colour and covered where they meet the walls.

Lighting and ventilation

Lighting and ventilation are very important in the food preparation/kitchen area and it is important that an effective ventilation system is in place to remove heat, steam, cooking odours and condensation.  A kitchen can be lit from either natural or artificial light as long as it is sufficient and appropriate; it is difficult to keep a kitchen clean if you can’t see what you’re doing!

Waste

Waste and other refuse should be disposed of in an efficient and hygienic manner to prevent the risk of pests and bacteria spreading.  Bins should be placed safely away from food and have lids, all waste should be taken out throughout the shift and kept in an appropriate place until collection.

Sinks and Restroom facilities

Separate sinks should be provided for the washing of food and also the washing of hands, it may also be necessary to have a separate sink for the washing of dishes.  Sinks should provide hot and cold water.
Restroom facilities should not lead directly onto the food preparation area and hand washing facilities should be provided and appropriate ventilation should be in place.

Note

Using wood in a commercial kitchen should be avoided wherever possible; this is

Finished? Try some sample test questions here. (Answers can be found in the download section)

So now that you have been through all the information and completed our workbook you are ready to complete the test. 

Good Luck!

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