Tag: kitchen design
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Cleaning floors, walls and ceilings
Floors Floors should be scrubbed by machine or by hand. When scrubbing manually, use two buckets – one with detergent and one to rinse the mop or scrubbing brush in. Rinse the floor with clean hot water after scrubbing. Clean all areas of the floor, paying particular attention to parts where residues of food particles…
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Cleaning the Work Place
The last chapter in this series of articles is about cleaning the work area and food hygiene and the law. The two main objectives of cleaning are to remove dirt and grease to destroy bacteria (this is referred to as disinfection) There are two ways in which cleaning should be approached. clean as you go…
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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…
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Toilets and washing facilities
There are some rules to follow for toilet and washing facilities: toilets must not lead directly onto food rooms toilets must be well ventilated and there must be facilities for washing and drying hands hand washing is less likely to be overlooked if the hand wash basins are situated by the exit a “Now Wash…
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Kitchen Design and Layout
In theory the design and layout of your kitchen can affect the standard of hygiene you can achieve, and a hygienic kitchen has plenty of space for work and storage. It’s all very well to say that – and this series of articles relates to the professional food handler rather than the home cook –…