How to Create a Kitchen Design That Ensures Food Safety?

Food contamination is a serious and important issue for food businesses. A restaurant will be forced to shut its doors if it fails to keep its food safe. Safety of the food products should always be a priority because you cannot run a food business if you do not have delicious food to offer. The food safety starts with the kitchen design because the food is prepared, stored and cooked in the kitchen. If the commercial kitchen does not have proper safety precautions in place then the food will be vulnerable to food contamination. You need to make sure that the design of the kitchen allows you to keep the food safe from contaminants.

It is important to keep food safety in mind while planning and designing a commercial kitchen. Here are a few essential things you need to remember to create an efficient and safe design.

Think About the Flow:

A commercial kitchen is a busy place and there are a lot of people moving around to get the work done. If the kitchen design does not allow easy traffic flow then it will have a negative impact on the quality of service. Make sure that there is enough space for people to move around so that the kitchen staff can carry out daily tasks easily. A design that offers easy flow will make sure you are able to offer a good and impressive service and save time and money in the process.

Invest in The Best Equipment:

The kitchen design needs to consider the equipment the kitchen needs. A kitchen is not functional; without the equipment, so make sure that you invest in the ones that you can easily fit in the available kitchen space. If you are going to invest in a glass door chest freezer then make sure that it belongs and fits in the kitchen space that you have. Only invest in equipment that is essential for the food service so that you do not waste any floor space.

Consider Small Details of The Kitchen Design:

No detail is too small when it comes to creating a perfect kitchen design. Make sure that the design does not have any vulnerability that can compromise the safety of the food products. If there is any chipping or cracks in the walls or ceiling of the kitchen space then it should be fixed otherwise it can lead to bacterial growth. The non-porous grout material is an excellent choice as it prevents bacterial growth.

The size of the equipment should be suitable for business requirements. You do not want to run out of food or hot water for washing dishes in the middle of the service.

Keep Different Food Products Separate:

The kitchen design should make sure that the cross-contamination is avoided. You need to have a separate preparation and washing area for raw meat and other food products. Washing meat, vegetables, and fruits in separate sinks will make the food less vulnerable to cross-contamination. the equipment and preparation areas should be clean and germ-free as well.