In Australia, there are a number of laws and regulations pertaining to the safe operation of commercial kitchens. And whether you're about to renovate your kitchen or you're setting up a brand new commercial kitchen be it for a a new restaurant, in a care facility, medial setting or in an educational environment you need to fully understand the exactly how the Food Standard Australia New Zealand rules apply to your kitchen so you can be confident you're setting things up correctly form the get go.
With this in mind lets take a look at ways to build a food-safe, durable commercial kitchen.
Set Correct Working Heights and Load Capacity for workstations
Incorrect bench heights will massively hinder how your staff work and introduce issues such as injuries and lower standards in your kitchen.
If staff are leaning forward to compensate or raise their arms to work, they'll not only risk injury, but they'll also work more slowly, and control will be compromised.
Load capacity can also introduce concerns here, too. Benches take constant weight from use. It's the stacking of equipment, loading of food, and pressure from food prep when working, etc., and if there's any flex, it'll affect the stability, which can also lead to the problems mentioned above.
However, investing in surfaces such as a stainless steel kitchen benchtop means you can introduce stability to your kitchen. You can invest in the right height surface and deliver a functional, durable option that works with your kitchen team to improve safety and standards all at once.
Integrate Backsplashes and Wall Junctions to Prevent Build-Up
It goes without saying that nowhere in your kitchen should be a safe haven for bacteria or a buildup of food debris. But all too often, poorly designed kitchens become just this.
Adding backsplashes to your walls means you have a surface that is easy to clean and reduces build-up that can lead to staining, odours, or hygiene issues over time. Stainless steel is optimal here.
But not only this, you need to ensure that the junctions are sealed correctly and there are no gaps or uneven joins that can create hiding spots for splashes, etc. to settle in and be allowed to linger.
Ensure Underside Access for Cleaning Beneath and Around Benches
It’s not just the wall you need to be aware of when it comes to hygiene standards in commercial kitchens; it’s underneath workstations, too. Food can be dropped, liquids spilled and dirt will be tracked in people's shoes as they move around the kitchen, go outdoors and come back or move from the front of house to the kitchen.
This is to be expected, but if you're blocking access under counters, then it's going to be harder to clean, and things will be more likely to build up and remain dirty.
When designing your commercial kitchen, leave spaces for easy access to the floor and work surfaces so you can ensure full cleaning, and you can easily reach under to remove debris, brush and mop to maintain standards across all areas, not just where food touches.
