Figure 9 Flow chart of grocery ( source: NCHMET )
2.1.7 KITCHEN CONSIDERATIONS 2.1.7.1 SPATIAL PLANNING: SPATIAL REQUIREMENTS: A well planned kitchen should: Provide adequate storage for raw materials. Provide adequate space for food being prepared. Provide adequate space food awaiting service Provide adequate storage for equipment, utensils, crockery and cutlery. Be efficient and effective in terms of movement of staff, equipment, materials and waste management system in place Food, Oil & Grease (F.O.G) Provide an area for checking in stock. Work Flow: The premises shall be designed so that there is a continuous progression of food from delivery to storage, through to preparation and the finished product, with no cross over to avoid cross contamination. 2.1.7.2 FIXTURES, FITTINGS AND EQUIPMENT Walls & Floors: Practice of sanitizing walls can cause problems when disposing of the sanitizer as this should never go into the drainage. It has been documented that bacteria within three hours have re-colonized on these areas where organic matter has not been cleaned. The use of sanitizer is not recommended as a proper cleaning method, the areas should be thoroughly cleaned, removing all organic matter. Using sanitizer to clean floors and walls is not recommended. A cleaning agent that will remove all organic 13 | P a g e
