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Causes And Prevention Of Hazards In The Food Preparation Area
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Work surface areas should be adequate size for the
preparation process and should be designed such that the food hundler
has all equipments and utensils close at hand-kitchen are generally
divided into section based on the processes and these are:
· X Dry Areas: for stores
· X Wet Areas: for first preparation, vegetable, butchery and cold preparation
· X Hot Areas: for boiling, poaching and steaming.
The
size of a kitchen depends on the size of the establishment and its
target market, and design of equipment based on the market. There are
five types of kitchen layout to suit every operation.
1.
Shaped Kitchen: The flexibility of this layout design makes it popular
choice for firm that want work areas close to each other so that space
can be maximized. Major equipment can be conveniently installed and the
kitchen can be improved to create in island kitchens.
2.
Shaped Kitchen: This kitchen is popular as it create self contained
sections that discourages entry by non-author staff and can promote
efficient working with distances reduced between work stations.
3.
When planning the layout of a kitchen consideration needs to be given
to adequate space for access to equipments the menu, quantity of meals,
use of fresh or convenience foods and management policy. Above all the
health and safety of workers that would work in the environment to
adequate attain the objective of the management with a healthy.
4.
Single Wall Kitchen: This arrangement offers a very open and airy feel
to small premises. Equipments are sited along walls for easy use and
travel distance is reduced.
5. Gallery Kitchen: This kitchen
makes the most of a small space with not more than one cook in this
layout, equipments are sited close to one another giving the cook ample
space to maneuver.
Occupational hazards in food preparation area
CHAPTER ONE -- [Total Page(s) 4]
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