Kitchen Equipment and Work Surfaces
There is no substitute for good quality stainless steel work surfaces which are easy to clean and sanitise, hard-wearing and non-absorbent.
Extensive use of melamine-faced (Formica topped) chipboard work-tops is diminishing as people appreciate the durability and cleanability of stainless steel. Of course, stainless steel is expensive in the first place but it is considerably cheaper in the long term.
Many food establishments now use mobile work surfaces with lockable wheels. This not only simplifies cleaning worktops and adjoining walls and floors; it also permits relocation of work surfaces to improve workflow. Cooking equipment is also wheel-mounted for the same reasons.
Wash-hand Basin
A wash hand basin which is serviced with a constant and instant supply of hot and cold water, liquid bactericidal soap with dispenser, a nail brush and hand-drying facilities should be located at the kitchen entrance and within or immediately adjacent to food preparation areas. Wash-hand basin water supplies should preferably be foot or knee operated.