Design Your Kitchen With Modern Ideas: Food Premises Layout Preparation From Your Drafts

The Layout is most important to success your dream. This part is doing with many attention. According to your land and design, your food premises' layout is drafted. However, layout of premises buildup step by step. You can read here to get ideas…… Construction & Layout Of Food Plant Premises…… It is better to try for your own setup by including my ideas too.

The correct design and layout can help streamline work practices, reduce cleaning, maintenance and prevent cross contamination. As my guiding, "The onward flow principle" is important in future works ( Purchasing → Receiving →Storage →Preparation →Packaging/Serving → Transportation → Marketing/Retailing). There should be linear flow in one direction or traffic control within the flow to minimize cross contamination from raw to finished products. If you plan to get quality certificates or system certificate to your products or services, at that point easy to achieve any goals without any difficulties. So, always try to keep your dream in targeted way, towards the goals.

Properly designed and constructed food premises minimize the probability of contamination of food arising from needless movement of food and workforce within the premises, or the probability of unsanitary operations being in close immediacy to sanitary operations.

The layout of food premises should be designed with adequate spaces, which are provided for food preparation, food storage, storage of equipment / utensils and installation of sanitary equipments. As well, food or cleaned utensils are not moved through an open space or open yard.

There are many other tricks should be considered while converting your drafts into the layout. Such as;

unsuited areas (such as washrooms or toilets) are completely isolated from food preparation rooms.
Any individuals do not have to pass through a food preparation rooms while going to the toilets or wash rooms.
Must plan to allow each and every places or things to adequate cleaning and good hygiene practices.
Moveable equipment is suggested to facilitate cleaning but is not required by regulatory rules.
Separation of vegetable preparation area and storage area for root vegetables should be made available. If such an area is not made available, then per-prepared vegetables should be used in the food preparation operations. (As well, separation of areas for the preparation of raw meats/fish and for dish or pot washing to prevent contamination of foodstuffs)
Adequate working space should be supplied.
Separate storage facilities for dry goods should be added.
Foot bath should be applied in proper manner.
Separation for emergency place to accidental situations…,etc.

Some other countries' (not strictly in Sri Lanka for layouts) food premises layout should be approved by the standard body before construction. They consider some requirements to give license to construct it. An approved layout plan must be included:

Space allocated to food handling and cooking, food storage and seating adjustments.
Sanitary fitments, open spaces, washrooms.
All means of exit and entry points.
All screened windows and automatic ventilating systems.
Sitting of all furniture and equipment of a considerable and permanent nature.
Types of fuel for heating equipment.

However, a food business license will be issued only if the layout is in strict conformity with the final layout plan and all licensing requirements in respect of health, ventilation, gas safety, building structure, means of runoff and fire safety are fully conformed with approved one.

Deviation of approved layout without prior approval may cause risks to health, building and fire safety. The layout of food premises, other than changeable furniture, should be kept in strict conformity with that made known in the final approved plan. No amendments or adding up should be made without the prior approval of that standard body.

Finally, you need to ensure the following facts are included on the layout and drawings for your dream food premises;

Finishes to floors, walls and ceilings
Layout of all equipments, benches, fittings and fixtures, lightning sources, safety systems, package of facilities and mechanical ventilation systems
Door and window openings
Available for dining places and the number of persons to be provided for in particular areas
Customer and staff toilets (if detached, provide the distance to the facilities and the number available for use),…etc.

I know your dream is building a food premises. That is why, I try to give some informative articles to you with important tips & tricks. I have given those as follow;