Hygienic approaches in industrial kitchen design

In this thesis study, industrial kitchen designs in university kitchens in the Aegean Region were compared by making on-site observation and measurement. According to the results obtained; Various suggestions have been presented in terms of determining the roadmap to be followed in terms of hygienic design. As a result of the research, it was seen that 2 of the 4 State Universities had insufficient kitchen area, while the other 2 Universities produced under their capacity compared to the kitchen area. When the number of existing personnel and daily production amounts were evaluated, it was determined that 2 university kitchens produced more than their capacity. The existence of kitchen sections, separation of sections, availability of staff facilities and general kitchen layout were compared using the scoring method. The presence of kitchen departments was calculated as 100% in 2 universities, 85% in 1 university and 57% in 1 university. When the floors, walls, ceilings, windows and doors of the kitchens were examined, it was seen that 2 universities were above 50% and 2 universities were below 50%. It was determined that the lighting of the university kitchens was insufficient in 65%, 93%, 62% and 50% of the existing departments in 4 universities, respectively. It has been observed that the hood exhaust flow is sufficient in 50% of the kitchens. The ergonomic evaluation of kitchen equipment, its suitability for electricity, gas, plumbing and waste management were compared with the scoring method. The ergonomic suitability of the equipment was found to be 92% in 2 universities, 100% in 1 university and 85% in 1 university. Electricity, gas and water installations were found to be 100% suitable in only 1 university (25%). It was observed that all 4 universities had inadequate practices in terms of waste management.