Kitchens Undergoing Renovations : Tips & Advise

New or renovated kitchen design tips

For clients opening new units or renovating/rethinking existing units, below are some tips to ensure common “startup” design issues are addressed before facilities go into operation.

These are issues commonly found out during the first audits, after the facilities have been signed off and are in full operation, where we have to penalise the issues due to the risk they pose to food safety.

These issues will mostly be facilities and purchases based, as per the list below:

  • Digital probe thermometers should be obtained for all temperature checking requirements. The Infra-red/Laser thermometers are discouraged as they are less accurate.
  • There should be fully covered light bulbs in all production areas and near food service areas. No grid covers should be installed.
  • All fridges and freezers must be set to the correct temperatures from the time of installation.
  • All walk-in fridges AND freezers to have entrance curtains. The plastic drop curtains are highly recommended.
  • All ware-washing machines must be fitted with calibrated wash and rinse cycle gauges and the machines must be set to operate at the correct temperatures. Alternatively, you will need to keep daily records using your digital probe thermometer.
  • To keep up with normal hot water requirements throughout the operating hours, large geysers should be installed. It is recommended that 300L or larger geysers are installed.
  • The manual scullery/potwash should be outfitted with two large dedicated scullery sinks. One for wash and the other for rinse. A third sanitiser basin would be the most ideal. But not required.
  • Separate, dedicated hand washing basins and separate dedicated preparation basins should be installed in addition to the manual scullery basins.
  • There should be hand washing basins with all amenities in all separated production areas, satellite production areas and production serveries.
  • All receiving areas and lifts must be totally segregated from the refuse handling operations and transport.
  • The dry stores must be supplied with ventilation.
  • Sufficient back up warmers should be obtained to keep all back up food above 60 degrees Celsius after production and while waiting to be displayed.
  • Sufficient hot holding display facilities should be installed to keep all hot displayed food above 60 degrees Celsius.
  • Sufficient cold display facilities should be installed to keep all cold displayed food below 7 degrees Celsius for Fruits & Juices (4 degrees Celsius for  high-risk items). Ice wells filled with crushed ice are highly recommended for this application.
  • Portable hot holding facilities and ice wells should be made available for temporary function services.

We suggest these are taken into account during the planning and development phase to ensure the facility complies once in operation.

Feel free to contact us for any further information required on this or any details on the services we provide :

Hygiene Audits / Legionella Risk Evaluations / SANAS Accredited Microbiological Testings / Food Chemistry Testing / Organoleptic (Taste Tests)

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