Kitchen layout

• What are the three essential qualities of a kitchen layout?

  Hygienic, safe, efficient
• Why is it important to have a hygienic kitchen layout?

  To avoid cross-contamination
• What is one reason for having separate hand washing areas in a kitchen?

  To avoid cross-contamination
• What is the purpose of hard-wearing and easy-to-clean surfaces in a kitchen?

  To maintain hygiene and safety
• What is the first stage of kitchen workflow?

  Delivery
• What are the stages of kitchen workflow?

  1. Delivery
  2. Storage
  3. Preparing
  4. Cooking
  5. Holding
  6. Serving
  7. Washing up
  8. Waste
• What should be checked during the delivery stage?

  Order accuracy and food temperature
• What is the correct temperature for frozen food during delivery?

  Below -18 °C
• What is the correct temperature for refrigerated food during delivery?

  Below 5 °C
• What should be done with damaged food upon delivery?

  Reject any damaged food
• What is the second stage of kitchen workflow?

  Preparing
• What are the requirements for the preparing stage in a kitchen?

  • Separate hot and cold food areas
  • Separate raw and cooked foods
  • Separate hand and food sinks
• What is the third stage of kitchen workflow?

  Holding
• What temperature should hot food be held at?

  Above 63 °C
• What temperature should cold food be held at?

  Below 5 °C
• What is the fourth stage of kitchen workflow?

  Washing up
• What are the requirements for the washing up stage in a kitchen?

  • Separate areas for dirty and clean items
  • Waste disposal away from food prep
  • Lids on bins to stop pests
  • Recycling bins
• What should be done with waste in the kitchen?

  Keep it away from food prep
• Why should bins have lids in the kitchen?

  To stop animal pests
• What is the storage requirement for dry goods?

  Store in a dry place
• What is the temperature requirement for storing frozen food?

  Below -18 °C
• What is the temperature requirement for storing refrigerated food?

  Below 5 °C
• What should be done with food that is not of good quality?

  Reject it
• What is the purpose of checking the order during delivery?

  To ensure accuracy