Does Anyone Know about Kitchen Requirements please?

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pippawright

  • #1
    Hello - I've got a space that is 3m 60 x 3m 60 in an old Victorian dairy that I want to convert into a kitchen area from which I can make things to sell in my online shop. I've trawled the web, but can't seem to find out much. I don't suppose anyone is up on the health and safety / hygiene requirements for a kitchen that is going to be used for business use. Obviously it would be made a really clean area, but I was just wondering if there was anything I should consider to do with planning / layout to fit in with what an inspector would want to see.
    Many thanks indeed.
     
    J

    Jayne

  • #3
    Hi,

    You will need a none slip floor which is easy to clean. Walls and celling have to be smooth and washable. They prefer stainless steel work areas and an extractor fan over all cookers, griddles etc.

    I'm just going for my dinner, i'll go into more detail later :D

    Jayne
     
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    bwglaw

    bwglaw

    Free Member
    Apr 8, 2005
    4,567
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    Richmond, Surrey
  • #5
    if there was anything I should consider to do with planning / layout to fit in with what an inspector would want to see.
    Click to expand...

    Have you actually consulted Building Control at your Planning Dept on the conversion? Planning permission may be sought if you are going to change the building's purpose i.e. A1, A2, A3 etc

    Once you have this and the refurbishment is complete I am sure your local Environmental Health can do an inspection. They will be supportive especially if you are looking to get it to a required standard before starting.
     
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    H

    Hayles

  • #6
    Jayne said:
    Hi,

    You will need a none slip floor which is easy to clean. Walls and celling have to be smooth and washable. They prefer stainless steel work areas and an extractor fan over all cookers, griddles etc.

    I'm just going for my dinner, i'll go into more detail later :D

    Jayne
    Click to expand...

    Agree with all Jayne's comments. Remember they'll also require 'good' fridges (they prefer commercial ones but stick to your guns and you can get away with domestic). You'll need to record temps 2/3 times a day. Although they do prefer stainless steel work surfaces, it's much cheaper to use normal work tops. We've got them and they passed fine. You also have to have a separate hand washing basin.

    You don't have to have commercial ovens, domestic are fine.

    You and your employees will have to have Health & Hygiene certificates (although I'm sure you know that, sorry!)

    Also, don't forget you'll have to get the premises registered with the council and there may be issues with the legal use of the premises ie. what it has permission to be used for.

    Our environmental health dept at the council are really friendly and helpful and came out to do a site visit when we were setting our kitchen up. Perhaps contact your local council?

    Feel free to PM me if I can help at all
    Hayles :D
     
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    thekitchendesigner

    thekitchendesigner

    Free Member
    Dec 5, 2005
    1,651
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    Wiltshire
  • #12
    Urban Space said:
    Ermm thekitchendesigner comes on here sometimes, try asking her. And as for hygene, I think it has to have at least one room between it and a toilet.

    Liam
    Click to expand...

    Thanks Liam. Just one thing - i is a him, not her !! :D

    i have a few people in mind i can ask about health & safety and with ref to what you are using the kitchen for.

    as for layout, then as you may have guessed by the user name, i am more than willing to help out with planning, visualising even ordering if ness.

    feel free to PM me if you'd like some more help.

    Cheers!
     
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