4.1.17  Kitchen/Servery

Main kitchen facilities and equipment shall be provided to allow fresh meals to be cooked on the premises.

Kitchen deliveries shall be kept separate to avoid cross contamination with other areas.

Kitchen facilities and equipment shall be provided and equipped in accordance with Regulatory Authority guidelines. Kitchen equipment is to be provided in accordance with the Zone Data Sheets.

A dry store is to be provided for the storage food stuffs, positioned in a convenient location for deliveries.

Suitable provision shall be made for the storage of kitchen waste prior to collection.

A separate office for the administration of the kitchen and Restaurant shall be provided. Associated with the office are to be separate changing facilities and sanitary accommodation for kitchen staff as part of infection control procedures.