The kitchen in food businesses is divided into different sections, according to the Ministry of Health’s regulations. The point is to prevent cross-contamination. A kitchen is planned as one-way only, meaning that raw/unprocessed food comes in one end, and ready-to-eat food comes out the other. The main division in the kitchen is the complete separation between the “clean” and “dirty” zones. An example of something that might lead to a contamination hazard is using the same appliances in the storage of unwashed vegetables (dirty) and washed ones (clean). The danger is the passage of bacteria between products, and in this case, between the raw and clean vegetables.
What Constitutes Clean/Dirty Area?
The kitchen’s floorplans and division must be done in accordance with the restaurant’s menu. For this purpose, the business owner should consult with a highly experienced professional. The data we will bring here should be considered as golden rules, which are important for a holistic understanding of how to conduct oneself in a proper kitchen. The division is as follows:
“Clean areas”: hot kitchen, salad preparation station, serving station, daily storage, refrigerators for prepared food, etc.
“Dirty areas”: vegetable washing compartments, primary processing of meat and chicken, fish section, storage, etc.
Please remember! An important rule of thumb in managing a food-related business: one single case of food poisoning in a kitchen defined as a contaminating factor will severely damage the business’ reputation. This might lead to serious fines and sometimes even to the shutting down. Make sure you work properly and in the correct sequence and always keep the kitchen clean. Your livelihood depends on this!
So What Can You Do to Maintain a Proper Workflow?
Keep proper working conditions in the kitchen, as well as proper storage conditions. The rules are quite simple, and our experience demonstrates that they maintain food safety and keep it culinarily fresh, a fact that increases the client’s experience.
Our firm accompanies many businesses from the initial planning phases. We are very meticulous and provide our clients with the tools for maintaining hygiene and proper sanitation conditions in the kitchen. We enable purchasing an hour bank that allows the business owner to receive feedback from a licensed environmental health officer, who will explain the method and principles of working in a kitchen.
For a free initial phone consultation and a price quote for planning your business’ kitchen, call us today!