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Hygiene and Sanitary Regulations for Restaurant Kitchens

When acquiring an existing restaurant business or opening a new one, it is essential to carefully plan the design of the kitchen. The requirements to be met are numerous, covering every aspect and depending on laws and regulations issued at local or national levels.

Below, we outline the fundamental hygiene standards for restaurant kitchens (also partially applicable to canteens or bars). These requirements include the kitchen’s shape and size, materials, surface dimensions, food storage, and management of other spaces connected to the kitchen.

Shape and Size of the Kitchen

First, the kitchen must be positioned to allow for the storage of incoming goods without crossing through it. This arrangement avoids logistical obstacles during transportation.

Similarly, the passage from the kitchen to the dining room must be seamless. Ideally, the kitchen should have two entrances: one leading to the dining area and the other to the pantry. The pantry should also be accessible from the outside to facilitate storage operations.

Regarding the kitchen’s shape, it should be as regular as possible, such as square or rectangular. This ensures:

  • No narrow or hard-to-clean corners.
  • Ease of meal distribution.
  • Rationalized spaces for various preparations.

The most critical factor is the kitchen’s size, directly proportional to the number of seats:

  • For up to 30 seats: a minimum kitchen area of 15 sqm, including the washing area.
  • For 30 to 100 seats: 0.3 sqm per seat (e.g., 100 seats require 30 sqm).
  • For over 100 seats: 0.2 sqm per seat (e.g., 200 seats require 40 sqm), plus a separate washing area.

These figures may vary based on regulations from local health authorities (ASL) and the Food Hygiene and Nutrition Service (SIAN), which may impose additional area requirements per seat. Always consult your local ASL to ensure compliance with all safety regulations.

For pizzerias, the kitchen must have a minimum area of 12 sqm, excluding the pizza oven.

Height, Surfaces, Tiles, and Ventilation

  • Height: The minimum kitchen height is approximately 3 meters if more than five staff members work there (otherwise, 2.7 meters is sufficient). Exceptions apply to historic buildings or specific structures, but the height must never be less than 2 meters.
  • Walls: Walls must be washable and disinfectable up to at least 2 meters. They should be white or very light-colored, with minimal grout lines between tiles to prevent dirt accumulation.
  • Flooring: Floors must be smooth, light-colored, and washable, with narrow grout lines. A slight slope towards a drain with a fine mesh grid is mandatory to allow cleaning with professional equipment.
  • Work Surfaces: Worktops must be easy to clean and disinfect. Stainless steel is the preferred material, with ceramic as an alternative.
  • Division of Work Areas: To avoid cross-contamination and protect customer health, separate spaces, utensils, and frequent sanitization are required for raw and cooked foods (especially meats and vegetables). Each area should have its own taps, ideally hands-free (e.g., sensor-activated).
  • Ventilation and Lighting: Adequate ventilation and lighting proportional to the kitchen’s size are necessary. Doors and windows should have mosquito nets and prevent rodent entry. Exhaust hoods venting to the roof or wall-mounted with activated carbon filters are required. Each cooking unit must have its own hood to prevent mold formation.

Food Storage

At least four separate refrigerators or cold rooms are required:

  1. One for cooked food, ready-to-eat dishes, or semi-finished products.
  2. One for raw meat and fish (ideally separated).
  3. One for fruits and vegetables.
  4. One for dairy, cured meats, and eggs.

Refrigeration systems must undergo regular temperature checks following HACCP guidelines to prevent and address malfunctions. Completing HACCP training and certification is necessary to manage these processes.

Frozen or deep-frozen food can be stored in a single freezer, provided items are properly packaged and protected. Regular defrosting and cleaning of ice and residue are mandatory.

Other Areas Connected to the Kitchen

Every kitchen must be connected to specific additional spaces, beyond the dining area:

  • Pantry: Stores refrigerators and freezers, potentially in a basement. It should connect directly to the kitchen and occupy a dedicated area.
  • Storage Room: Holds non-refrigerated items, including beverages. Requires washable, disinfectable shelves (preferably stainless steel) and may be separate from the restaurant.
  • Washing Area: A room (or space within the kitchen) for washing dishes and operating dishwashers. It must be appropriately sized for the number of seats and cannot be used for food preparation.
  • Changing Room: Provides staff with a space to change clothes, store items not allowed in the kitchen, and access sanitary facilities.

By adhering to these regulations, restaurant kitchens can ensure compliance with health and safety standards, maintaining high hygiene levels and customer trust.