Proper storage practices and food contact surface design are critical to prevent contamination and enhance food safety in a commercial kitchen. Store food separately from non-food items like cleaning supplies or pesticides to avoid chemical contamination, and keep all food at least 15 cm/6 inches off the floor to protect against spills or pests. Shelving units must be made of durable, non-absorbent materials like stainless steel, positioned 5 cm/2 inches from walls for cleaning and inspection, as unsealed wood absorbs moisture and risks mold.

Avoid storing food or non-food items in areas like soiled linen rooms, washrooms, garbage rooms, or near chemicals. Keep employee belongings like phones away from food prep areas, and protect recyclables from pests. Floors, walls, and ceilings must be smooth, non-absorbent, and easily cleaned, with broken tiles or damaged ceiling panels repaired to prevent microbial growth. Food contact surfaces like counters and cutting boards should be durable, smooth, and non-absorbent.

Use small, multi-colored plastic cutting boards (example, red for meats, green for vegetables) for easy cleaning and to prevent cross-contamination. Wooden cutting boards are allowed if free of grooves or cracks, refinished with food-grade sealers if needed. These measures—strategic storage, hygienic surfaces, and specialized cutting boards—safeguard customer health by minimizing pathogen, chemical, and pest risks in a clean, efficient kitchen.

 

---

 

Read more About the lesson (Optional)

Welcome to the second lesson in Module 8 | Construction Design and Facilities of the Safe Food Handler Certificate course! In this lesson, you’ll learn how proper storage practices and food contact surface design prevent contamination and enhance food safety in a commercial kitchen. Let’s dive in!

Storage Design and Practices

Proper storage design prevents contamination and supports food safety:

• Separate Storage: Store food separately from non-food items (e.g., cleaning supplies, pesticides) to avoid chemical contamination.
• Elevated Storage: Keep all food at least 15 cm/6 inches off the floor to prevent contamination from spills or pests.
• Shelving Design: Shelving units must be:
  • At least 5 cm/2 inches from the wall for visual inspection and cleaning.
  • Made of durable, non-absorbent, easily cleaned materials (e.g., stainless steel). Unsealed wood is unacceptable as it absorbs moisture and can grow mold.
• Prohibited Storage Areas: Do not store food or non-food items in:
  • Areas with soiled linens, locker rooms, washrooms, garbage rooms, mechanical rooms, or under exposed sewer lines.
  • Near chemicals or pesticides.
• Employee Belongings: Keep personal items like phones away from food and food prep areas to avoid contamination.
• Recyclables: Protect recyclables (e.g., bottles) from pests to maintain hygiene.

Floors, Walls, and Ceilings

Surfaces in the kitchen must be designed to prevent microbial transfer:

• Floors: Must be smooth, tight-fitting, and non-absorbent. Repair broken tiles or missing patches to ensure easy cleaning.
• Walls and Ceilings: Must be easily cleaned. Replace water-damaged or broken drop ceiling tiles to prevent mold and contamination.

Food Contact Surfaces

Food contact surfaces (e.g., counters, cutting boards, backsplashes, tables) must be:

• Durable, Smooth, Non-Absorbent: Ensure easy cleaning and sanitizing.
• Cutting Boards:
  • Use small, multi-colored cutting boards (e.g., red for meats, green for vegetables) to prevent cross-contamination and allow easy cleaning in dishwashers or sinks.
  • Plastic cutting boards are preferred over wood for durability and ease of cleaning.
  • Wooden cutting boards are allowed if free of deep grooves or cracks. If food collects in grooves (e.g., when running a fingernail across), replace or refinish the board. Use food-grade sealers for wooden boards.

Why This Matters

Proper storage and surface design prevent contamination from pathogens, chemicals, and pests, reducing foodborne illness risks. Durable, cleanable materials and strategic layouts ensure a hygienic kitchen environment. Check course resources for more guidance on safe food handling and facility design.

Key Takeaways:

• Store food 15 cm/6 inches off the floor, separate from non-food items, using durable, non-absorbent shelving kept 5 cm/2 inches from walls.
• Floors, walls, ceilings, and food contact surfaces must be smooth, non-absorbent, and easily cleaned to prevent microbial transfer.
• Use small, multi-colored plastic cutting boards and maintain wooden boards to avoid cross-contamination.