Safety requirements for your Commercial Kitchen | NWCE Food Service Equipment
Folds Road, Bolton, BL1 2SB
Safety requirements for your Commercial Kitchen

Safety requirements for your Commercial Kitchen

So if you're thinking of upgrading your current kitchen set up, or planning on having a brand new commercial kitchen fabricated to your bespoke needs, carry on reading this article as we are going to cover some of the main requirements of what you need to be include in a commercial kitchen. 

When it comes to commercial kitchens, there are a huge amount of rules and regulations that need to be adhered too. These rules are in place to keep staff and customers safe as well as to make sure you can provide an enjoyable experience for all. 

So if you’re thinking of upgrading your current kitchen set up, or planning on having a brand new commercial kitchen fabricated to your bespoke needs, carry on reading this article as we are going to cover some of the main requirements of what you need to be include in a commercial kitchen. 

Commercial Kitchen Fabrication

  • Odour and noise pollution 

To get planning permission, there are a few plans that you need to have in place for the council to check over. One being an odour control and another bring nuisance and noise control. 

These controls are taken very seriously by the council and by the local authorities. These rules and regulations fall under the Environmental Protection Act 1990. That’s why it’s incredibly important to make sure a everything is put into place to make sure your kitchen adheres to these acts. 

Having some sort of odour control is important as you don’t want to be releasing smoke, grease, and other into the air and into the local community. So you’ll need to have some control measures in place in order to control what you expel out into the air. These measures will be checked by your local authority to make sure they satisfy the communities needs. 

Many extraction and ventilation systems are installed with the job or reducing the amount of grease, smoke and debris that is let out into the surrounding areas. These systems use filters to help clean and purify the air as it leaves the kitchen.  

As you can expect, noise control is something that is taken extremely seriously by your local council, especially if your premises is close to a residential area. You will have to work with the local authorities in order to make sure that your business won’t be disrupting whatever or whoever is in the area close by. That’s why it’s important to install a number of noise reducing measures in your kitchen. You can get noise cancelling systems actually installed in your commercial kitchen and your premises which will help to lower the amount of noise. But it’s important to check that the system itself doesn’t make any excess noise. 

During your commercial kitchen fabrication process, its worth making a note of where you want these units to be added for them to be more efficient.  Extra noise attenuators can sometimes be added to reduce the noise levels further if needs be.

  • Temperature control

You are legally required to make sure that you prove your kitchen and all of it staff with safe, adequate ventilation. This system will be used in order to make sure that the kitchen remains a safe temperature to work in. Commercial kitchen have the capabilities to reach high temperatures during busy times, so it’s imperative that you invest into a ventilation system that can keep your kitchen workable. 

Other considerations

There are other key factors that you will need to consider when planning a brand new, bespoke commercial kitchen fabrication. Each of these factors will work together towards ticking all the boxes when it comes to the health and safety of your commercial kitchen, whilst providing a pleasant place to work and dine in, too.

  • Food Prep Areas 

Different food groups will need different prep areas to avoid any chance of cross contamination. It’s also key to making sure that you maintain the health and safety standards when it comes to deal with raw meat, raw fish and pre cooked food. To ensure that all regulations are been adhered too, the council will send Environmental Health Officers to inspect the kitchen and make sure all staff are working to a safe standard. It’s suggested that the prep areas should be design and installed in a way which makes them separate to the cooking areas, again to avoid any cross contamination. All prep and work areas should be fabricated out of stainless steel as it is hard wearing, easy to clean and easy to maintain. It also isn’t porous which means it doesn’t store any harmful bacteria. 

  • Storage

Whilst designing the kitchen, make sure to include enough storage space to keep all the ingredients stored away correctly, to avoid all cross contamination and make sure everything is kept at the right temperature. If you planning on having a brand new kitchen created and installed by a fabrication company, they will be able to work around the square footage that you have available. 

  • Multiple Sinks 

Similar to having separate areas to avoid cross contamination, separate sinks need to be used for separate food prep. Again, this is something that your kitchen design team will take into account when creating your bespoke commercial kitchen. 

These are only some of the requirements that you need to take into account when planning a commercial kitchen. The planning of a commercial kitchen is a big job with a huge list of health and safety procedures to take into account. If you are planning on creating a brand new kitchen, it’s worth hiring the skill of a professional catering equipment company such as NWCE Foodservice Equipment. Their Projects and Design team are able to deal with the entire job from beginning to end. That includes the CAD designs, the entire fabrication of the kitchen and even the final clean down so that your kitchen is ready to use. Using commercial kitchen equipment installers gives you the peace of mind knowing that your kitchen will be up to the highest of standards. Then the rest is up to you and the training and capability of your kitchen staff. 

 

Related Posts