A good kitchen will have to have its blueprints exquisitely planned out. Safety of staff and cleanliness of kitchen are 2 major points to take note of. Thus the dimensions of the kitchen, together with the materials used for the floor, walls and ceiling are crucial in promoting the most conducive environment to work in.

I will be sharing some insights on the appropriate designs and type of materials suitable to be part of the kitchen. Starting with the area size, materials used for the floor, the walls, ad followed by the ceiling.

Building

It involves the effectiveness in floor planning that ensures maximum usage of space for equipment, storage without compromising the efficiency of work and operations.

layout of an Asian kitchen in Temasek Polytechnic

This organisation of the kitchen equipment, storage areas together with the work areas are planned out in such a way that it maximises the space to fit everything while providing a walkway that allows staff to move around easily. There can be many ways of organising your kitchen, so long as it is able to fit all the equipment you need without introducing unnecessary hazards and it is user friendly, your kitchen layout  can be carried out.

Materials Used: Flooring, Interior Walls, Ceiling

The materials used for kitchens are very important as accidents due to the designing of the floor, walls or ceiling is the last thing we want to happen.

Materials in general:

• materials for the interior structure of the kitchen should be easy to clean and maintain
• resistant to absorption of moisture and grease
• reflects light

Reasoning of the types of materials used regarding to kitchen hygiene *important*:

• Mainly to prevent molds and bacteria to grow and accumulate in the kitchen so that kitchen hygiene will not be compromised- no or little cracks and corners for the interior design of kitchen(walls and floors)
• Prevent build up of harmful microbes, grease, dust- kitchen should be easy to clean, and must be cleaned regularly(mainly walls)
• Prevent breeding/presence of pest- as pests carry many microbes which can contaminate food items, seeing any signs of pest should result in calling the pest control over to deal with the situation and measures should be taken against them
• Ceilings should not have ornaments or designs of any kind that can lead to the build up of dust as they can fall into the food below

Flooring:

The kitchen floor is often exposed to sudden increase in high temperatures and damage from corrosive chemicals. Also, frequent washing, moisture make kitchen floors susceptible to damages like cracks.

The kitchen floor should be

• strong, durable and easy to clean
• seamless to avoid mold, germs and bacteria from growing in small cracks. (molds and bacteria can accumulate in small cracks which can be hard to clean) e.g. E. Coli & S. Aureus
• moisture resistant to prevent mold and dangerous microbes from building up

* There should also be covings, a curved, sealed edge placed between the floor and the wall to eliminate sharp corner or gap, for easy cleaning of the kitchen.*

The interior walls should be:

• impervious to grease, food particles and water.
• smooth and even (should not be any buckles, ledges or exposed fixings)
• easy to clean

The ceiling should be:

• of an average height of more than 2400mm (including all preparation and storage areas)
• smooth, with no perforation or exposed joints, cracks or crevices
• free of suspended acoustic tile ceilings in food preparation areas or where food is displayed or served

The design of the flooring, walls and ceiling are in such a way that it ensures the cleanliness of the kitchen. Grease, dirt and dust should be easily spotted and cleaned with detergents to prevent food contamination. Ceilings should not have any pipes of any sort that could habour pests.

Of course the above guidelines may not be absolute, and they are also just some of the many points we can all take note of when designing a kitchen plan and it's interior design.

Ventilation

In the industrial kitchen, the temperature can get hot easily because there are no open windows unlike the kitchen in our homes. With the ventilators, it helps to maintain indoor air quality. Since there are no open windows to remove odors and gases, it is important to have ventilators to suck in the impurities in the air given off while cooking. It also prevents molds and dirt from accumulating in the kitchen premises. It is able to inhale grease and fumes present in the air which can give way to contamination. It also helps to balance incoming cool air and extracted hot air effectively to prevent kitchen from becoming hot.

These ventilators are fixed around the kitchen and especially found above the stove/cooking area. It is advised that the ventilators are to be cleaned at least once a month to remove the grease and dirt to continue the regulation of clean air. 

The objectives of an effective kitchen ventilation system are to: 
■ remove cooking fumes at source, e.g at the appliance
■ remove excess hot air and bring in cool, clean air, so the working environment is comfortable. Inadequate ventilation can cause stress, contributing to unsafe systems of work and high staff turnover; 
■ make sure that the air movement in the kitchen does not cause discomfort, e.g from strong droughts
■ provide enough air for complete combustion at fired appliances, and prevent the risk of carbon monoxide accumulating; 
■ be easy to clean, avoiding build-up of fat residues and blocked air inlets, which lead to loss of efficiency and increased risk of fire; 
■ be quiet and vibration free

The ventilation system design needs to take account of the:
■ cooking load
■ amount of cooking equipment used
■ layout and shape of the kitchen 
■ number of staff 
■ need for easy cleaning and maintenance

Ventilator above stove area

Ventilator surrounding kitchen area

Waste Disposal


Just like in our homes, every kitchen has a garbage. We work with food everyday and there are instances whereby we have to dispose food packaging, trimmings or expired food. 

Garbage container must be :

1.Leak proof
2.Water proof
3.Pest proof
4.Easy to clean
5.Durable
6.Frequently cleaned inside and out (especially when leaving kitchen)

The garbage must be removed from food preparation areas as soon as possible. Always separate plastic, glass and paper from each other for easier recycling. If the garbage bag is half full, clear it and replace a new one so that the garbage bag does not tear due to heavy load and spillage of rubbish onto the floor. Failure to clear rubbish will attract pest into the kitchen, also leaving rubbish in the kitchen overnight results in foul smell throughout the kitchen.

Disposal bins outside of kitchen

Disposal bin inside kitchen

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!

 

Hygiene Aspect of Food Premises

Food Storage is a domestic skill as well as importantly used in industries. It is essential to store the right ingredients in the right place and to keep the place according to keep dry goods safe, wholesome and nutritious for as long as possible 

 

 

Dry Store Room  

 

The dry storeroom is used for foods and ingredients that do not require refrigeration or freezing. Generally food that is stored in the dry storeroom are canned food, Flour, Sugar, Salt, Rice and cereal. Some Fruits and vegetables such as potatoes and bananas can also me place in the dry storeroom.

 

1. The Dry storeroom should be able to be cleaned easily to provide convenience.

 

2. Rotation
Effective use of a dry storeroom would be rotation. All the food items and containers containing food should be dated.The first food in should be the first food out,hence placing the  older food on the outer area of the shelf and the newer ones on the inner area of the shelf.


Shelf life of canned food by preparedness advice blogger.
@http://preparednessadvice.com/food_storage/shelf-life-of-canned-foods/

Also items removed from the original container, such as Flour and rice must be contained in an air tight container which are meant for food storage and labelled accordingly

3. Shelves

 

All the shelving should be corrosion resistant metals or food Grade plastic for the shelving, table tops and bins. 

 

 

Examples of the shelves used.

 

4. Temperature and ventilation

 

Dry Storerooms are required to be cool, dry and well ventilated. In order to reduce the increase of temperature in the storeroom, Any windows should have frosted glass or shades to prevent sunlight from entering which may damage the food items as well as sunlight promotes oxidation to take place and the subsequent loss of the food`s nutritional quality. The screens for the windows and doors must not contain any holes or tears.

 

For humidity the ideal humidity should be 15% or less.

 

 

Doors of the dry storage room should be the self closing ones,in order to prevent any pest from entering.

 

RESTROOM

In the industries, the restrooms used by the employees should be strictly separated from the one used by customers. Properly maintained toilet facilities besides personal hygiene can help in preventing contamination of utensils, food and equipment from faecal contamination that  may be carried by employees, pest or even customers, hence good hygiene of the bathroom can minimize foodborne illnesses

 

 

Toilet Facilities 

1. Sanitary Fitments

 

The washroom should always be maintained in a clean and sanitary condition, it is to be ensure that the toilet is dirt-free and that no unpleasant odour can be smelled. The fitments should be in working condition which are free from crevices, cracks or even choking of toilet bow.

 

Flushing of the toilet bow should be in good condition and should have adequate water for flushing/

 

Surface of the walls and floor surfaces should be free from any form of cracks, crevices and not have any grease or moisture on its surface. It must be ensured that the surfaces are cleaned frequently using water and detergent and to be kept dry at all times.

 

 

 

 

Each toilet cubical should always have sufficient amount of toilet paper at all times.

 

WASH HAND BASIN

 

 

The sink should always be in well working condition supplying sufficient water for use and liquid soap contained in dispersers should always be in adequate amount. Also there should be hand- drying facilities such as the use of paper towels or even electrical dryers to fry your hands after washing

 

DUSTBINS

 

Every washroom should have a bin for waste materials such as used paper towels. Also female bathrooms should be provided with sanitary bins with covered receptacles to dispose of sanitary napkins.

VENTILATION

Toilets should all be well ventilated and ventilation facilities should be in goof condition. They should also be cleaned and checked regularly to ensure that they are functioning well.

TOLIET DOOR



Toliet doors should be the self-closing designed to prevent any contamination into the area outide the toilet premises.





 

 

Hand-washing Station

 

Hand washing sink at the back of the Asian Kitchen

It is important to keep the hand-washing station clean and hygienic as mentioned from ‘Personal Hygiene’ that we need to wash our hands properly before going in the kitchen. Thus, the hand-washing station serve as a ‘bridge’ in maintaining personal hygiene to prevent cross contamination during food preparation. 



Hand washing station at the entrance of the kitchen.

 It has to make sure that it is equipped with warm and cold running water and liquid soap. Also we should have either a disposable paper towel or a warm air dryer. A common cloth for drying hands should never be shared as it may cause bacteria to grow and cause cross contamination to happen.
One of the bacteria that could be found on the common cloth is Staphyloccus Aureus which could be commonly found on the hands and human skin. It may also cause symptoms like e.g. abdominal pain and vomiting when it contaminate your food. Thus, it is important to use only disposable paper towel or warm air dryer to dry your hands to be more hygienic and reduce the risk of bacteria accumulating and multiplying on the common cloth for drying your hands, as the bacteria would be further pass on to contaminate the food you are preparing.

Food pieces and debris in the sink that could attract unwanted pests e.g. cockroaches, rats, etc. The pests or insects carry bacteria or germs that could contaminate the food during preparation or even your hands when you are washing your hands. E.g. Listeria (which could be found in the environment or insects that will cause mild flu or even miscarriage in pregnant women) Thus, we should clean off soil, dirt or food debris with detergent regularly to prevent attract unwanted pests.  

Some bacteria that could be found on the surface of the hand washing station are e.g. Salmonella, E.coli 0157 that could lead to severe food poisoning.
Thus to reduce the risk of food poisoning, it is important to keep the station clean. It should be free from dirt, soil and food debris. Thus, by cleaning it regularly with detergent (alkaline, acid or degreaser detergents) to clean away all the oil, dirt and grease that may attract pests which may carry germs and microbes (e.g. Listeria). Also to further clean it, we can use sanitizers to reduce the amount of disease- causing microbes to a safe level.

 

Adequate resources to facilitate practice of good hygiene:

• liquid soap, paper towel
• hand basin at the entrance of the kitchen.

Good Examples:

They sink should be clean from time to time with no food debris or pieces


 

Bad Examples:

many food debris are stuck at the filter/ bottom of the sink could easily attract pest or insects that could carry germs and bacteria which may lead to cross contamination.

Food Contact Station

The food contact station in the kitchen is a long metal bench located near both sides of the stoves for food preparation.

The food contact station should be kept clean, tidy and hygienic at all times. If there is any sauce spills or food pieces on the food contact table, it should be cleaned immediately or after you have finish the task.

Although it is a food contact station, the station should be wipe with only a yellow cloth as food should not be placed directly on the station but in a plate, chopping board or an insert.

If there is food debris or pieces or sauces on the food contact station that is not clean off and was left there till the next day, it will attract pests or insects.

The pests and insects will carry germs and bacteria e.g. Listeria which will contaminate the food contact station. And this will in turn contaminate the chopping board or utensils placed on the table and lastly cross contaminate the food. This might cause food poisoning, food borne illness or even death. Thus, it is very important to clean and/or sanitize the station between tasks or after the whole day to keep the environment safe and hygienic.

Since it is a food preparation table, we will be handling with vegetables, meat, poultry, milk products, dried products and more. Thus, many types of bacteria could be found on the surface of the food contact station. Some examples are Bacillus Cereus, Campylobacter, Clostridium Perfringens, Salmonella and more!
Thus it should be regularly sanitized and clean with detergents and sanitizers, similar to the hand washing station to maintain the cleanliness and hygiene of the station to prevent any cross contamination when handling or preparing food. Also, it is important to separately prepare cooked food and raw food.

 

Bad Example:

Food pieces and vegetables peels were left on the table and the cloths were not placed properly.
 

Good Example:

The station should be neat and clean after the day or even between tasks, keeping it tidy to prevent cross contamination.



The appropriate food contact station should be

• safe
• durable
• corrosion - resistant
• non-absorbent
• smooth
• easy to clean / maintain

It has to also be sufficient in weight and thickness to withstand repeated cleaning. It has to be able to resistant to scratches, scoring, pitting, etc.