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COVID’s impact on hygiene and kitchen design

Thanks to more frequent hand washing and other measures to reduce the risk of spreading COVID-19, Australia has seen a reduction in food-borne illnesses since the pandemic began.

Beyond good hygienic practice of staff, the design of a commercial kitchen or food processing facility is key. Drainage is an often forgotten, yet crucial, contributor to the overall level of hygiene.

If drains are not specified at the design stage, the product selection decision is often left to the contractor, who (without guidance) might choose products like this:

Whilst these products may have a cheaper upfront cost, the on-going maintenance and replacement costs across the lifecycle of the facility can make these ‘cheap’ solutions a real drain on time and money (sorry – we couldn’t help ourselves!).

At ACO, our aim is to constantly improve every aspect of operational safety, hygiene and functional performance to meet and exceed the standards for food preparation and processing.

If you’re working on a project, or are interesting in learning more – get in touch, we’d love to hear from you!

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