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Ministry of Education New Zealand
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Kitchens

PF17 Kitchens inaccessible

  • A half door with a latch will help to ensure that the kitchen is inaccessible to the children (unless they are accompanied by an adult). Be aware that the 'lift out' style barriers that some services use may create a tripping hazard. This is because adults in a hurry step over them rather than lifting them out.
  • If a large centre is being designed with separate areas for infants and toddlers, it is a good idea to have a kitchenette in the infant area for the storage of bottles and heating of food. Make sure that you manage any hazards to children created by such facilities.
  • Alternatively, a moveable riser with a wide solid surface could be placed in front of the bench when children are helping with cooking. This will allow them to reach the bench safely.
  • If your service does not have a dishwasher and washes dishes in the sink, the water used in this sink must be at least 60°C.

For ECE services subject to the Food Act 2014 and the Food Regulations 2015

Food Regulations 2015 regulation 46

  • The design and construction of the place must enable food to be safe and suitable by ensuring there is adequate space for the food activities being carried out.
  • The design and construction of the place ensures that dirt, fumes and other contaminants are excluded, and pests are prevented from entering and remaining in the kitchen.
  • The design and construction of the place provides easy access for cleaning and maintenance.

Food Regulations 2015 regulation 57

  • There is adequate ventilation (either natural or mechanical) to minimise airborne contamination of food and remove fumes, smoke, steam and vapours.

Laundries

  • Many items at ECE 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, etc.
  • 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.

For ECE services subject to the Food Act 2014 and the Food Regulations 2015

Food Regulations 2015 regulation 61

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