When asked to imagine a commercial kitchen, most people envision a restaurant style stainless steel food preparation space. A non-restaurant commercial kitchen would be defined as a professional food preparation area established in an organization whose primary purpose is something other than serving restaurant customers. For example, a hospital kitchen, a daycare kitchen, a school cafeteria. The kitchen is not the main purpose of these types of establishments, however, they would be seriously strained without one. Although these kitchens serve different purposes than restaurants, they are held to the same standards when it comes to food safety, sanitation, organization, and operational efficiency. 

There are various purposes for non-commercial kitchens from one corporation to another and in order to stay in operation they all share a common goal: Preparing and serving food in an efficient, safe and sanitary manner. Proper kitchen organization and day-to-day operations directly impact staff productivity, food quality, and the health and wellbeing of those on the receiving end of the meals produced by the kitchen. Understanding the proper protocols and procedures of a commercial kitchen as well as equipping staff with the proper training can help organizations create these commercial kitchens that are both functional and compliant with food safety standards and procedures.

To help organizations meet these demands, we’ve assembled some best practices for you to think about. Designing an efficient kitchen layout, prioritizing food safety, staying organized, accounting for allergies and limited diets, investing in high quality equipment, training seminars and routine maintenance.

 To start, designing an efficient kitchen layout. For organizations that rely on a single cook or a small staff crew, every design choice matters. Without an efficient layout you risk wasting staff time. An efficient layout allows the cook to flow seamlessly between prep and clean up, reducing unnecessary walking between workstations, or wasted prep time instead of more time spent preparing quality meals. Positioning every area in a logical sequence helps meals reach where they need to go on time while reducing fatigue on the staff members and improving productivity along the way.

While reading, you may find that these practices go hand-in-hand. With an efficient kitchen layout comes prioritizing food safety. Food safety is arguably the most important responsibility when it comes to running any commercial kitchen no matter who the kitchen serves; whether its hospital patients or an elementary school lunchroom, proper food safety regulations should always be followed to a T. The proper food handling procedures help prevent the creation of foodborne illnesses, allergen exposure, or cross contamination. This includes but is not limited to separating ready-to-eat foods from raw foods, maintaining proper food temperatures, following hand washing procedures and routinely following a cleaning and sanitizing schedule daily. Without clear rules and procedures in place, a well designed kitchen could not operate properly unless staff understood and had clear guidelines on proper food handling and cleaning procedures. In a non-commercial kitchen, staffing can be very limited highlighting the importance of having clear set expectations for staff with the kitchen's food safety system. Having organized and labeled storage areas, handwashing sinks and a set-in-stone cleaning procedures help staff maintain safe practices throughout their day, turning guidelines into everyday routine. It's vital for these organizations serving vulnerable populations such as hospital patients, senior citizens or daycare children to remember that these procedures are not only best practice but essential for everyone's well being.

Food safety and organization also go side by side. With an organized kitchen, you minimize the breaking of food safety rules, preventing mistakes which allows staff to work more efficiently. Creating consistent organization systems, like labeled shelving with properly stored ingredients, allow staff to effectively locate what they need each day while reducing mistakes or cross contamination during rush periods. To give an example, in an organization where there is one cook responsible for the preparation, cooking, serving and cleaning of every meal, organization almost becomes the top priority after safety. Storing frequently used ingredients together as well as commonly used equipment within easy reach reduces unnecessary movement so the cook can keep an eye on the stove while blending, keeping the cook focused on preparing the meal safely and efficiently. 

Having a properly organized kitchen helps keep inventory afloat. With proper storage you reduce the amount of food waste. Using “first in, first out”, aka the FIFO method ensures the oldest products are used before the new inventory helping maintain a regular cycle of product, reducing waste costs and promising fresh ingredients with every meal. Having clear labeled ingredients with expiration dates in airtight containers in the proper storage location makes it easier for any staff member to monitor inventory levels and identify what ingredients need to be purchased or replaced.

With general organization, non restaurant kitchens have to account for dietary restrictions or any possible allergies that their customers may have, making proper labeling and organization a key factor in maintaining a safe environment. For example, a school cafeteria may have a separate menu for kids with allergies or food restrictions, keeping those ingredients/meals separate from the main menu. In a daycare setting the cook may use color coded plates or utensils, or clearly labeled containers to avoid accidental allergen exposures. Proper communication between the kitchen and staff members as well as the proper sanitary preparation when it comes to foodborne illness/allergies is the number one priority when it comes to food safety.

There's more to maintaining rigorous rules in a non-restaurant kitchen, it also requires the right equipment to maintain every day-to-day operation. Commercial kitchens should be designed with durable, easy to maintain/clean equipment that supports the daily operations and can withstand daily use. There's a saying, “buy once, cry once.” It sounds harsh, but it highlights the importance of investing in equipment that can withstand a high-use environment. Choosing the cheaper equipment may sound better to start, however it leads to future repairs that you may not have the capacity or budget for. Let's say that a piece of equipment breaks down during meal preparation-that doesn't only create an inconvenience, it could also be an immediate concern for food safety, delay of service and would put added stress onto kitchen staff. When purchasing kitchen equipment, you should base it off of the exact needs for that facility rather than choosing the first/cheapest options available. You should look for durability, the ease of cleaning and how that piece of equipment fits in with the workflow of the kitchen. Commercial grade stainless steel appliances, following proper guideline storage solutions, and the equipment designed for everyday use. For example, a kitchen that serves dozens of meals each day needs the proper refrigeration equipment that maintains safe temperatures consistently with adequate shelving that allows the proper rotation of food, as well as preparation equipment that can be cleaned and sanitized between each meal served.

Investing in high quality equipment not only helps proper workflow in the kitchen, it also reduces long term costs associated with fewer repairs, allowing staff more time to focus on the preparation of meals and maintaining proper cleanliness in the kitchen. A well designed kitchen is not just about having the right equipment. It's also about creating a system of safety and consistency for staff daily.

Buying the right equipment seems to be the last step, however even the highest quality kitchen cannot perform right without properly trained staff. Kitchen staff should be educated properly on proper food handling procedures, sanitation practices, equipment operation, temperature monitoring, storage organization, and the importance of following safety guidelines. A well trained staff creates consistency in daily operations ensuring that every staff member understands their exact responsibilities and the standards expected from them. Property trained staff reduces the risk of any possible mistake, prevents possible broken equipment and helps to identify issues before they begin. Regular training monthly or casual refresher courses are important because rules and staff can change overtime.

A successful non-restaurant kitchen is more than just preparing food. Maintaining the proper procedures like food safety, organization, rigorous sanitation, training and the proper equipment can help support employees and the people they serve.