Hygiene Aspect of Food Premises: Equipment Layout and Product Flow

In order for the kitchen to work efficiently, one must have a well-designed kitchen. A well-designed kitchen makes it easier to maintain hygiene and reduces the chances of cross contamination of food. 

 Kitchen Remodeling @ Centreville, VA by Ellen Choi at https://www.flickr.com/photos/90832744@N05/8286394616 CC

Here are some factors for a well designed kitchen

          1. Work flow 

It means that we have to minimize the number of times food is handled and staying in the temperature danger zone (5°C to 60°C)

This is to ensure that micro organisms stay inactive in the low temperatures and
 would not cause food spoilage by multiplying.

IMG_2934_tortilla_soup by sriram bala at
 https://www.flickr.com/photos/sriram/244653442 CC

Yogurt Dessert Shrikand by qlinart at
https://www.flickr.com/photos/qlinart/2817602967

Hot foods should be kept hot and cold foods cold.

Some examples would be 
Locating the storage area near the receiving area to prevent delays 
in storing food. 

By allowing the food to enter into the storage areas as soon as possible
from the delivery van such as the chiller or the fridge, there would be a
minimum change in the temperature of the food, hence reducing the
chances of condensation on the surface of food and causing spoilage.

Placing preparation tables near the refrigerator and the freezer to 
prevent delays in storing foods.
By allowing the food to be exposed to air the least amount of time 
as possible, this reduces the chances of spoilage.

          2. Contamination

It means that Our kitchen layout has to minimize the risk of cross 
contamination of food. 

For example, 

Do not place a food preparation sink next to a dirty-soiled utensil
 table. 
This is a given where germs from the dirty table can easily get into
 the food if for example if we were to wash a chicken beside a table 
that is full of soap.There is a high chance whereby the soap gets 
into the chicken and it would cause diarrhea if its eaten.

There must be a proper division between the product and non-product 
areas. 
Product areas: Cooking and preparation area (food contact areas)
Non-product areas: Storeroom, offices, restrooms.
 (non- food contact areas)

          3. Equipment accessibility 

The layout has to ensure that the equipment is accessible for cleaning
In addition, the placement of the equipment has to to be so that it does 
not obstruct the product flow.  

Product flow and equipment layout are also very important factors to
 consider when designing a kitchen as to reduce the chances of cross 
contamination with dirty items. 

This is an example of a good kitchen layout. Note how there are no 
cross paths so as to reduce the chance of cross contamination of food, 

Here is another example of a good product flow. 

This is an example of a poor product flow, note how there is 
a cross in paths which induces the chances of cross contamination.

Here is another example of poor product flow, 
note how the paths are so close together. 

In conclusion, it depends mostly on the layout of the kitchen
 that enables the staff to work smoothly and efficiently. Therefore, 
do think carefully on your kitchen layout so as to maximize the 
space and reduce the chances of cross contamination!