Kitchen design#

In your kitchen, you must be able to:

• keep perishable food at or below 5 degrees Celsius
• keep all foods protected from pests
• cook or heat food to safe temperatures
• hygienically wash dishes.

Your kitchen must have:

• a sink connected to a hot water supply
• adequate and suitable storage for food, utensils, and equipment, and
• food preparation surfaces that are easily maintained in a hygienic condition.

See the kitchen facilities licensing criterion.

PF115 Kitchen facilities

The Food Act 2014#

If you provide food at your service, your kitchen needs to comply with the Food Act 2014 and its regulations.

The Food Act 2014 – New Zealand Legislation

Design, construction and location

The design and construction of the kitchen must allow for food to be safe and suitable by making sure:

• there is adequate space for the food activities being carried out
• the movement of staff, visitors and food flow in a way that prevents or manages the risk of contamination of food or food-related accessories
• dirt, fumes and other contaminants are excluded, and pests are prevented from entering and remaining in the kitchen
• easy access for cleaning and maintenance
• materials used for construction and surfaces cannot contaminate the food.

See the relevant kitchen design regulation.

Food Regulations 2015, Regulation 46 – New Zealand Legislation

Air quality and ventilation

There must be adequate ventilation (either natural or mechanical) to:

• minimise airborne contamination of food
• remove fumes, smoke, steam and vapours
• control condensation or humidity.

See the relevant air quality and ventilation regulation.

Food Regulations 2015, Regulation 57 – New Zealand Legislation

Kitchens in large centres#

If you are designing a large centre with separate areas for infants and toddlers, it is a good idea to have a kitchenette in the infant area for storing bottles and heating food. Make sure you manage any hazards created.

Kitchen safety#

Kitchen and cooking facilities or appliances are designed, located or fitted with safety devices to make sure children cannot access them without adult assistance or supervision.

There are several ways you can do this, such as:

• creating a separate space
• closing kitchen or cooking facilities off with a full or half door that can be child locked
• fitting all appliances with safety devices.

PF116 Kitchen safety

Dining areas#

You must have clean and safe places for children to sit while eating. This could be a separate room or in the activity space. 

When choosing dining spaces, think about how many children you have, the layout of your service and any cultural needs.

See the dining areas licensing criterion.

PF114 Dining facilities

Laundries#

Many items at early childhood services need prompt, regular washing. For example: 

• kitchen laundry
• bibs
• dress-up clothes
• baby toys
• towels and cloths used for art and messy play.

Having a washing machine and drying facilities on site has benefits. Linen can be cleaned promptly. This is very useful if children are sick, wet a bed, and so on.

It is a good idea to have a door leading directly from the laundry to the outside area so staff can access the washing line without walking through the centre.

If the laundry facilities are not separate from the kitchen, they must be designed so that laundry activities and products do not contaminate food.

Food Regulations 2015, Regulation 61 – New Zealand Legislation

HS102 Laundering