Kitchen Layout
(not an exhaustive list)
- The size of the kitchen needs to be suitable for the size of operation; what type of foods you are handling and what quantity of food you will be producing or handling. For example, is there sufficient room for sufficient storage facilities and washing facilities?
- Can clean and dirty work be separated? It is important that raw and ready to eat food handling can be adequately separated. Although there are other ways of achieving separation ideally there would be separate areas where raw and ready to eat foods could be stored and handled. Raw meat and vegetables may not be the only other 'dirty' or contaminated sources. Think about how laundry, sanitary facilities, deliveries and wash up areas should be positioned so they do not present a risk to 'clean' food areas. Chemicals must not be stored in areas where food is handled etc.
- Will the design of the kitchen present any health and safety risks? For example hot surfaces such as fryers and cooking ranges should not be located in an area which can become wet and slippery, for example by sinks (unless other suitable controls are in place to prevent slips and trips etc.). Gas and electrical appliances may need to be positioned in certain locations to ensure their safe use e.g. beneath ventilation.
- Consider what changing facilities will be required for the level of food handling.
Ventilation
A food room must have suitable and sufficient means of natural or mechanical ventilation. This will assist with keeping the premises clean, avoid odour and grease build up and to keep the room at a suitable temperature. Mechanical airflow from a contaminated area to a clean area must be avoided.
Insufficient ventilation can be a safety risk, especially in relation to gas safety. Poorly planned and installed ventilation can cause a nuisance.
Problems associated with nuisance odour and noise emissions from commercial kitchen exhausts are very common, particularly in urban areas where housing may be adjacent to or even immediately above catering premises. In terms of odour extract, it is important to establish what type of food is to be cooked and prepared and an appropriate extract system installed. Defra Guidance on the Control of Odour and Noise from Commercial Kitchen Exhaust will assist in determining what you should consider
Hand Washing Facilities
Suitable and easily accessible hand washing facilities must be provided within food rooms and toilets, including customer toilets. Suitable hand washing facilities include:
- Hot and cold, or appropriately mixed, running water
- Soap (ideally liquid soap)
- Hygienic hand drying facilities e.g. disposable paper towel or air dryer
- Efficient drainage of the water.
In a food room the wash hand basin should be designated for this purpose. Using the same sink as is used for food or equipment washing can present a risk of cross contamination of any equipment or food in that area.
Sanitary Facilities
- Toilets are not to open directly into rooms in which food is handled. Toilets can either open onto a ventilated lobby or a non-food room.
- Sanitary facilities must have adequate natural or mechanical ventilation.
- If seating is to be provided for customers to eat or drink, customer toilets and wash hand basins must be provided. Customers should not be required to walk through a kitchen (or other high risk area) to access the toilet.
- Contact Building Control to discuss requirements for disabled accessible toilets and facilities.
Waste Storage
In designing your food business consider where waste will be stored and how it will be transported through the premises and out for disposal. Waste disposal should:
- Be stored in such a way as to not encourage pests, e.g. in pest proof receptacles and in an area that can be kept clean
- Not be at risk of contaminating 'clean' areas, including during transport of waste around the site/premises.
- Be of sufficient size to deal with the various types of waste (general, recyclable, clinical etc.) that may be collected.
- It is worth considering the installation of a grease trap to any sinks. A build-up of fat in pipes can lead to blocked drains and overflowing sinks and toilets, either on the premises or in the neighbourhood. This can be costly to put right and you may even have to close while repair work is carried out. Businesses are also required by law to make sure their waste does not block or damage the sewer network. Grease traps can be fitted to kitchen drainage systems, preventing build-up of grease and fat in drains and sewers.
All businesses have a Duty of Care under the Environmental Protection Act 1990 to take all reasonable steps to keep waste safe and arrange for its legal disposal. For more information visit Business Water Legal Obligations.
Finishes and Equipment
When considering the fixtures and fittings of your food business make sure their design and location aid the cleaning of the premises. Surfaces in food rooms should be smooth, washable, corrosion-resistant, non-toxic and be kept in a condition which can be cleaned and disinfected.
Equipment that is easily moveable will help in keeping areas clean. Areas that are difficult to reach are more likely to not to be cleaned and can provide good places for pests to hide. The planning stage is also a good time to ensure that the design and finish of the food business will protect against pests entering the premises.
Other Considerations
When setting up a new food business you may also wish to contact one or more of the following teams/government departments for further information:
- Planning for any change of use of modifications to a building
- Trading Standards e.g. for advice on food labelling
- Licensing for alcohol sales, late night refreshment, gaming machines, street trading, outdoors table and chairs
- Building Control (for requirements for building alterations)
- Food Standards Agency (for certain food businesses e.g. cutting plants)
The Better Business for All website also has advice on regulatory authorities throughout Kent.
When planning and designing a new food business, whether a brand new build or a change of use, there are key things to remember.