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Factors to consider when planning an institutional kitchen

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1.Floors and walls
• Must be made of washable, non-absorbent, non-toxic non-porous materials e.g. Terrazzo, tiles etc.
• Floors must not allow water to collect in pools and must have drains if water has to be spilt during food preparation.
• Walls must be smooth and cleanable up to a height where food is likely to splash during preparation (usually 1.80m)
2.Ceilings
• Must be smooth, washable, painted plaster.
• Must not allow accumulation of dirt, condensation, or moulds, and must not shed particles.
3.Windows
• Must be fitted with insect screens if they open directly into food rooms.
• Must not be opened during preparation if contamination by fumes, dust, and insects will occur.
4.Doors
• Should be swing doors with kick plates so that staff do not have to touch handles.
• Should be smooth, non porous and washable.
5.Work surfaces
• Must be made of smooth, washable, non- toxic, non-absorbent materials e.g. stainless steel, ceramics etc
• Continuous surfaces without joints will prevent accumulation of dirt.
6.Work surfaces
• Must be made of smooth, washable, non- toxic, non- absorbent materials e.g. stainless steel, ceramics etc
• Continuous surfaces without joints will prevent accumulation of dirt.
7.Cleaning tools and equipment
• Facilities for cleaning, draining, and drying should be easy to reach and use and sufficient for the size of the premises.
• Facilities must be hand- wearing and resistant to corrosion by cleaning chemicals.
8.Washing food
• Separate sinks for washing food and equipment should be provided if possible.

Titany answered the question on May 9, 2022 at 05:29

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Factors to consider when planning an institutional kitchen

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