The layout of a commercial kitchen must be planned around an efficient and systematic flow of foods from receipt of good to the service of meals.The kitchen must ensure a cross over of food and cross -contamination is avolded. Worktop area of the kitchen should be adequate in size for the preparation,cooking and serving process.That is why kitchen should be designed in such a way that the food handlers have all equipment close to hand.But the kitchen staff should not hamper each other by having to cross each other"s track. .

Details concerning hot and cold water supply ,proper drainage,fuet supply point fluorescent lighting and naturals ventilation are important to any well-designed kitchen.Its floor must be built of hards flooring e,g.granite and it must be non-slippery ,impervious,easy to clean ,and resistant to heat damage and stains from food and cleaning agents.Tiled wall up to 5112ft. high from floor level of any kitchen must be considered.Exhaust/extractor fax and hoods should be fitted in correct position.A space of about 4112ft.from heavy equipment is desirable.Aisles must be adequate to enable staff to move safely.