Kitchen Work Flow

Organising the kitchen into separate areas for separate tasks lies at the heart of hygienic kitchen design. The exact layout depends on the size of the kitchen as well as what type of meals are to be prepared there. The objective is to facilitate a smooth work flow:

DELIVERY >> STORAGE>> PREPARATION>> SERVICE

It’s all quite logical really.

Storage rooms, refrigerators and freezers should be near delivery areas.

Vegetables and fruit should be prepared near their place of storage, away from other food preparation areas. Be careful not to spread bacteria from any soil that might be present in the fruit and vegetables.

Raw meat and poultry must be dealt with away from other foods.

Organising the kitchen in this way reduces the risk of cross-contamination of food.

This is Chapter Five, Part Three in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Chapter Six: Temperature Control
Return to the start of Chapter Five