Kitchen Design
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Designing safe kitchens.
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Kitchen Design
- 2. Designing Kitchens to Reduce Risks Francine L. Shaw FMP, CP-FS
- 3. Beautiful But are they food code compliant? Safe? Food service friendly?
- 6. Plan Review • Internal staff • Consultant • Health departments Considerations • Menu • Projected sales volume • Experience/knowledge of team members TRAINING
- 7. Team Players • Owner • Architect • Designer • Food and beverage professional • Chef • Manager • Food Safety Consultant Current FDA Code - updates every 4 years - supplemental updates every 2 years Experienced working Health Departments (helpful)
- 8. Materials
- 9. Lighting • Menu • Location • Durability • Ease of cleaning Brightness requirements LUX Foot Candles Food storage and walk-in coolers 108 10 Self-service areas, reach-in coolers 215 20 Handstations, and ware-washing area and washing 215 20 Food preparation surfaces processing equipment 540 50
- 10. Walls • Menu • Durability • Color • Maintenance
- 11. Flooring • Safety • Color • Durability • Maintenance COVING
- 12. Floor drains
- 13. Equipment
- 14. Storage • Space • Location • Durability • Maintenance • FDA Food Code recommendations • Inventory
- 15. Storage • Space • Location • Durability • Maintenance • FDA Food Code recommendations • Inventory
- 17. Equipment must be commercial grade.
- 18. Soft-serve and milkshake machines have been linked to Listeria outbreaks. • Frequent thorough cleanings • Many parts (gaskets, o-rings) • Lubricant
- 19. Ice machines can spread disease. • Local water • Cleaning • Sales volume • Maintenance
- 20. Deep fryers • Vats (non-breaded, breaded, seafood) • Filtering machine
- 23. Handwashing stations must include: • Signage • Warm water (100˚F/38˚C°) • Soap • A method of hand drying - Air dryer vs. paper towels • Trash can with lid - Single use gloves
- 24. Meat slicers have been linked to Listeria and Salmonella outbreaks. • Blade guards at white plastic piece • Slicer handle (surfaces under handle can) accumulate food soil and debris
- 25. Hot water heaters • Size • Booster (personal hygiene, sanitation)
- 26. Floor mixers • Safety • Cleanability • Space
- 27. Utensils
- 28. Food Safety 101 Raw Meat Raw Fish Cooked Meat Salad/Fruit Vegetables Bakery/Dairy
- 29. Food Allergies and Intolerances If you build it they will come • Increased sales • Increased profits • Increased loyalty
- 30. The most effective way to prevent cross-contact during food preparation is to use separate prep areas and utensils for non-allergen foods; the use of a dedicated allergen-free area and tools will create a “safe space”
- 31. 160+ foods are known to cause allergic reactions.
- 32. ONLY 8 are responsible for 90% of adverse reactions.
- 33. Not to be used with any of the “Big 8” food allergens.
- 34. Gluten Must be taken seriously! • Toasters • Ovens • Grills • Unwashed/unsanitized surfaces • Fryers • Flour residue in the air Gluten-Free Certification
- 35. Thank you.
- 36. KEEPIN TOUCH. 22 N. Mulberry St., Suite 313 Hagerstown, MD 21740 855.644.3787 | savvyfs.com