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P2 Section Title Introduction .. Page 4 Work Space Dimensions .. Page 5 Kitchen Flow Chart .. Page 6 Kitchen Equipment requiring Grease Management Systems .. Page 7 1 Spatial Planning Spatial requirements .. Page 8 Work Flow .. Page 8 Provisions for adequate space .. Page 9 2 Food Safety Temperature Measuring Devices .. Page 10 Food handling .. Page 10 3 Water Supply and Drainage Water supply .. Page 11 Drainage .. Page 11 - 21 4 Fixtures, Fittings and Equipment General requirements .. Page 22 Installation .. Page 22 Specific requirements .. Page 23 Materials .. Page 23 Cleaning sanitizing and maintenance.
Design points for Commercial Kitchens developed from our experience in kitchen design commercial ... There should be a separate pick-up point for chilled food such as desserts to be held in a refrigerated cabinet. The ... food display, food packaging and transportation of food, as well as food handling. Glossary
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