KITCHEN DESIGN FOR FOOD SAFETY

Question 1

Key Principles of Safe Kitchen Design

Answer 1

Efficient Workflow (Zoning):
A kitchen’s layout must keep tasks separate—receiving/storage, food prep (raw, ready-to-eat), cooking, serving, and cleaning areas. This setup reduces cross-contamination, keeps everything organized, and improves food safety.

Easy-to-Clean Surfaces-
Walls and floors must be:
• Non-absorbent
• Smooth (no cracks where bacteria can hide)
• Stainless steel is often used for countertops.

Prevents buildup of food particles and bacteria — improves hygiene and reduces pests.

Adequate Lighting-
Bright, shatterproof lighting ensures staff can see dirt, pests, and unsafe conditions. Helps ensure food is visually inspected properly.

Pest Prevention-
• No cracks or holes in walls of floors.
• Mesh on windows and doors.
• Waste disposal areas kept separate and covered.

Question 2

Legal Requirement

Answer 2

Under the Food Safety Act 1990, food premises must be designed so that they:
• Prevent contamination
• Can be cleaned effectively
• Allow staff to follow hygiene procedures