Safe Design of Commercial Kitchens - Introduction - Recommendations for efficient, safe and best practice

Oct 24, 2026

Information for the Safe Design of Commercial Kitchens provides hospitality industry guidance on implementing efficient, safe best practices for commercial kitchen design and operations. It covers precautions, processes, and recommendations to support uncontaminated, safe food production across premises of different sizes. The booklet applies to new kitchen design and renovations, aligning with current Australian legislation and referencing relevant codes, standards, and acts for practical compliance.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages97

Reading Time4 h 4 min

AccessFree to download

Introduction

Acknowledgements

Users Guide

References

Contents

1 Spatial planning

1.1 Spatial requirements

1.2 Work flow

1.3 Provisions for adequate space

INFORMATION FOR THE Safe Design of Commercial Kitchens Introduction 1 Welcome to Information for the Safe Design of Commercial Kitchens. This booklet has been written in conjunction with the University of South Australia to provide the hospitality industry (including managers, proprietors, designers and commercial kitchen users) with recommendations for implementing efficient, safe and best practice for the hospitality industry. Within each section are precautions, processes and recommendations that contribute to the efficient running of a commercial kitchen, whether it is for small, medium or large premises. The guidelines can be used when designing new kitchens or renovating existing commercial premises. They present the hospitality industry with standards and recommendations that will contribute to safe and efficient production of uncontaminated food. They are guidelines only. For further details refer to the reference material included in each section. The design of new commercial kitchens and changes made to existing commercial kitchens must comply with current legislation including the Building Code of Australia, the Occupational Health, Safety and Welfare Act (SA) 1986 and the Occupational Health, Safety and Welfare Regulations (1995) . Other documents referred to in this booklet such as Codes of Practice and Australian Standards provide practical guidance on how to comply with the legal requirements of specific acts and regulations. Angelo Mignanelli Chair, Hospitality Industry Occupational Health and Safety Committee 2 Acknowledgements This guide was developed in consultation with the following groups and their assistance is gratefully acknowledged. Australian Hotels Association (SA) Australian Liquor, Hospitality and Miscellaneous Workers Union Clubs SA Eurest Australia Hotel Motel and Accommodation Association of SA Institute of Hospitality in Healthcare Regency Hotel School Restaurant and Catering SA Stamford Group of Hotels Tourism Training SA WorkCover Corporation Workplace Services Also thanks to the following groups for their assistance in providing access to their kitchens for site visits. Adelaide Convention Centre Ashman Grove Aged Care Chloes Restaurant and Function Centre Christian Brothers College Churchill Court Aged Care Home Criterion Hotel Flinders Medical Centre Magill Estate Regency Hotel School Renmark Golf and Country Club The Marina Bistro Users Guide 3 | | Contents
List of the topics within each section that displays where each topic can be located. i. e. | | | | --- | --- | --- | --- | | | 1 | | 1 Spatial planning
1.1 Spatial requirements 8
1.2 Work flow 9
1.3 Provisions for adequate space 11
1.4 Work space dimensions 12 | | | Numbering system | | | | | The page number is located on the outside top of the ‘cross-hair’ and | | | | | in bold type. The section number is located on the inside bottom of | | | | | the ‘cross-hair’ and in light type. i. e. | | | | | Facing Pages | | | | | | | | | | Page 10 Page 11 | | | | | Section 1 Section 1 | | | | | Colour system
A colour system has been created to help navigate through this booklet. 16 colours correspond to the 16 sections. | | | | | Glossary
Can be found at the start of most sections. | | | | | Spot references
Throughout this booklet coloured spots are used to flag relevant codes and standards. i. e. | | | | | Draft of Design, Construction and Fit Out of Food Premises: |
AS/NZSDR01314 | This diagram contains
Colour coded spot
Name of code or standard Number of code or standard Description of code or standard | | | | | | 4 References | Australian Food Standards
AFS 3.2 Food Preparation
AFS 3.2.1 Food Safety Programs
AFS 3.2.2 Food Safety Practices and General Requirements AFS 3.2.3 Food Premises and Equipment
AFS/NZFS 322, 5.14 Handwashing Facilities | | | --- | --- | | Australian Standards
A

FAQs

Who is the booklet intended for?

The booklet targets the hospitality industry, including managers, proprietors, designers, and commercial kitchen users.

What is the scope of the recommendations?

It provides precautions, processes, and recommendations for efficient and safe operation, supporting the design of new kitchens and renovations of existing commercial premises.

What legal and standards framework does the guide reference?

It requires compliance with current legislation and points readers to related codes of practice and Australian Standards for practical guidance.

Oct 24, 2026

Uploaded by Olivia Brown