Vegetable Wash
- Vegetable wash could be located within the vegetable store but if this is not possible the wash and preparation area should at least be close to the store to prevent unwashed vegetables contaminating clean areas.
- The vegetable preparation area should be identifiable from the rest of the premises, although any separating walls need not necessarily be to ceiling height. However, the area should be designed so that it can be hosed down during cleaning.
- Washing or storing vegetables besides other foods will result in bacteria from vegetables contaminating those other foods, as well as work-tops and equipment with which vulnerable foods come into contact.
Pastry and Dessert Preparation Area
A pastry and dessert preparation area with its own work surfaces should be provided in one of the cooler parts of the kitchen. Desserts, creams etc. are very vulnerable high-risk foods and provide an ideal medium for germs to grow quickly under suitable conditions.