There are many guidelines and regulations that should be adhered to, both when installing a commercial kitchen and operating a commercial kitchen.
Installations of commercial kitchens are required to meet specific standards and compliance. For example, all gas installations within a commercial kitchen should be completed by a qualified engineer who is on the Gas Safe register, and suitably qualified for commercial kitchen installations rather than domestic.
Other regulations such as WRAS dictate elements of the installation that safe guard against the contamination of cold water supply with backflow prevention. Appliances such as commercial dishwashers should be WRAS approved with built in type ‘A’ air gaps preventing the backflow of water and contamination. Other ancillary items such as taps and pre-rinse guns should also be WRAS approved and abide by local authority water bylaws.
Operators of commercial kitchens are expected to operate within a suitable environment and satisfy local authority environmental health inspections. Failure to satisfy such inspections can result in the business or premises being issued with a notice and could ultimately lead to closure unless standards are raised.
The Food Standards Agency
Commercial kitchens operators should also work to guidelines set out by the FSA (Food Standards Agency), who have a statutory objective to protect public health and consumers. The Food Standards Act 1999 gives the FSA the necessary powers to act in the consumer’s interest at any stage in food production or the supply chain. All businesses with commercial kitchens should read The Food Safety Act 1990 which is a guide for food businesses. The FSA also regulates in partnership with other local authorities, The Food Hygiene Rating Scheme which helps consumers to choose where to eat and shop and gives them information on the hygiene standards of each takeaway, restaurant or shop.
Read the guide for businesses below
The Food Safety Act 1990: A Guide for Food Businesses
Ventilation guidelines & regulations
One area that the HSE helps to regulate is Ventilation of commercial kitchens in catering environments. These guidelines set out by the HSE address the importance of installing an adequate commercial ventilation system, setting out objectives and offering consideration to design and performance. Heating and Ventilation Contractors Association also created guidelines DW172 which is a specification for kitchen ventilation systems and goes into great detail covering specific requirements relating to design and specification that should be considered.
Please see links below
Specification for Kitchen Ventilation Systems
HSE Information Sheet