Workspaces

• Having the correct signage in workspaces is very important. It makes employees aware of all hazards, and reminds them of the necessary steps to take to maintain hygeine. Signage may include warning signs for hazards such as wet floors, hot surfaces or dangerous machinery; washing signs for seperate areas such as hand, food or utensil washing and labels on food commodities stating use by dates or allergens in foods.
• The design of a kitchen is important to workflow and crucial to preventing contamination. Kitchens should be divided into seperate areas for each stage of production, from delivery to service, with further seperate ideas for the preparation and cooking of different commodities. It is especially important to prepare meat with seperate equipment to prevent the spread of bacteria.
• All kitchen waste should be disposed of efficiently and properly to prevent contamination and to prevent it from attracting pests such as rats or flies. Kitchens may also use colour coded bins and should have a distinct area for waste so that no contamination occurs. Where possible, food waste should be composted and packaging recycled to reduce negative impacts on the environment.