12.1 General

12.1.1
Kitchen design must be professionally laid out and equipped. Wash hand basins required. Temperature gauges required on refrigeration equipment. Walk-in freezers to have internal door handles.

12.1.2
Back of house areas must be designed to facilitate on-premises/off-premises laundry flow, linen storage, housekeeping storage and lost and found storage.

In cases where an off-site contractor provides linen and laundry services, it is recommended that the location of the delivery and pick-up of these items should be incorporated within the general goods and service delivery area.

12.1.3
Space must be provided to allow for the routine maintenance of equipment. All maintenance areas must be clean and well organised and located away from guest areas.

12.1.4
Separate male and female staff toilets and locker facilities and employee break/dining facilities are required. These facilities must be located away from guest areas. Employee facilities must be well maintained, ventilated, clean and adequately lit. Staff dining area also required