The Kitchen Plan & Hands-On System

Define Success From Start to Finish

A kitchen plan is a timely convergence of many disciplines to meet a single goal, expressed in a kitchen layout. That single goal is safe food which, in turn, meets all the other operationally distinctive criteria.

The food service consultant is uniquely important in designing the optimum kitchen layout that supports the importance of food safety in the hand hygiene process. Qualified consultants understand how detrimental a foodborne illness can be to the operator, not only in terms of image retention but also the cost to uphold the public's trust and confidence in food preparation and processing techniques. A professional consultant understands the risk involved when active hygiene control is not designed into the operational process and implemented under strict management control.

A Hand Hygiene Control Process is crucial to the success of any food service operation [read white paper; Active HACCP (Word Document)]. It must carry the "signature" of the owner and be supported by the design team, the operator, and local health department personnel. It must support the Person-In-Charge (PIC) for each and every shift. Visit: Hands-On Plan

GETTING STARTED with less than the ideal facility?

Don't despair. Review the Best Practices Getting Started tab on this website and develop remedial steps that work. Less than ideal situations can often be improved dramatically with minimal investment.

The Kitchen Design Checklist:

1. Identify and enlist the services of food service experienced consultants.

2. Agree a written project objective, timetable, design cost.

3. Review customer profile, menu, labour pool and conduct Risk Assessment.

• Visit: Self Assessment of Risk

• Use Self-Assessment worksheet to review/evaluate alternatives and set standards with designer/consultant.

4. Establish written standards for hand hygiene.Visit: Written standards

5. Review design concept layout within context of written standards and risk assessment.

• Include specifications for Hand Hygiene Stations. Contact Handwashingforlife for assistance.

6. Review & agree Final Plans

• Include key managers/staff including PIC (Person in Charge) of Kitchen.

7. Build to the agreed design.

8. On-site sign off with Chef and PIC.

9. Implement the HFL "Hands-On" program to insure process excellence.

10. Verify performance. Document, report and celebrate success!

Leadership Companies:

If you have a leadership product or service in this category, please contact us for details on gaining Handwashing For Life Institute endorsement: