Having a fully functional commercial kitchen can be very important. This will typically involve having a kitchen with the right cooking equipment in Sydney or elsewhere. Having a kitchen that features an efficient layout could exert a considerable amount of influence on the success of your venture. In many houses in Australia, the kitchen has become the centrepiece. People use their kitchens not merely for cooking. They also use the kitchen for dining and entertaining, among other things. In this scenario, having an inefficiently designed kitchen could well be a bane. However, it can be worth highlighting that in the average household, not more than two individuals will end up working in the kitchen at the same time. In contrast, commercial kitchens often feature several people working in the same space at the same time. It goes without saying that each worker will be dealing with specific chores or tasks. Despite this, the chances for accidents and collisions can be quite high in case the kitchen features an inefficient layout. To obviate such occurrences, placing an emphasis on the safety features of the kitchen can be of immense importance.
No commercial kitchens can operate if they do not obtain various certifications from the local regulatory authorities. Some certifications pertain to the quality of the food served at the facility. Others could take into account various measures to mitigate the risks that workers and customers alike might encounter in certain situations. So, owners of commercial kitchens cannot make do with a commercial kitchen that features a splendid design but doesn’t offer much in terms of safety features. Establishments in the food service sector can be quite fast paced. In addition, the hectic environment can induce careless or avoidable mistakes from the staff. By focusing on various safety aspects at the design stage itself, you could end up with a safer facility for your clients and staff alike.
Some aspects to consider for enhancing the safety of your commercial kitchen include:
- Designing the kitchen in a way that follows the flow of food i.e. from receiving and storing food at the rear of the kitchen to preparing and serving meals at the front
- Providing sufficient space in your preparation and storage areas to eliminate the risks of cross-contamination of food
- Installing an ample number of lights throughout the kitchen to enable your workers to read labels properly, spot physical hazards and observe signs of stale and poor-quality food
- Opting for splashbacks, equipment and food contact surfaces made of stainless steel because of its smoothness, durability and easy to clean features
- Ensuring that the coolers and Sanden refrigeration units in your Sydney facility have ample space for functioning without limiting air flow or impeding the movements of your workers
- Providing a personal storage space for your employees to keep their personal belongings in such as purses, backpacks etc.
- Designating ample space for multiple trash cans throughout the facility – especially near the sinks, handwashing stations and the food preparation areas
For more information, contact Channon today.