USU FSSM KITCHEN EVALUATION WORKSHEET

FSSM KITCHEN EVALUATION WORKSHEET

Instructions:

  1. Using the following worksheet, evaluate on school kitchen in your district. This evaluation will look at many aspects, including equipment, spacing, materials used, efficiency, safety, etc.You may need to refer to your undergraduate texts or class materials, the suggested texts for the FSSM rotation, or find resources on your own to adequately complete the evaluation.
  2. Within each section that is evaluated, briefly summarize elements you think are working well, and those that could be improved and how you might improve them if you were the food service manager in this district.
  3. Submit the following as a PDF file via Canvas:
  4. This worksheet

Kitchen Evaluation

The goal of any school nutrition program layout is to have an efficient system that minimizes material handling. This requires consideration of motions required, distances traveled, type of equipment needed, quality/quantity of food prepared, scheduling, costs, number of meals served, type of service system, storage space requirements, and workspace needed.

Kitchen Summary
School Name:
Grades served:
Approximate number meals served daily:
Maximum number student served in one serving period:
Number of serving lines:
Type of Kitchen (check one) / Traditional System (e.g., self-contained, conventional, or on-site kitchen)
Satellite System (e.g., food is prepped at one location and transported for serving)
Other (describe):
Line System used (check one) / Traditional system (students line up and are served by food service staff)
Scatter/Scramble system (students move freely between counters)
Combination system (students line up for some items, pick up other items on own)
Self-Serve system (students serve themselves)
Other (describe):
Receiving and Waste Disposal
The receiving area should be large enough and in a location that allows deliveries to run as smoothly as possible. These feature are even more important during disruptive time such as mealtime. Receiving is the service entrance to the kitchen. It begins at the back door where food and non-food products are delivered from trucks and includes the interior space for checking orders, as well as the can washing area, dumping area, and loading dock, if one exists.
Evaluation Item / Yes / No / N/A / Comments
  1. Does your school have a loading dock?

  1. Is there adequate space for delivery trucks (rule of thumb: there should be space for two trucks for school serving 300 or less meals per day)?

  1. Is the loading dock covered to provide protection from weather?

  1. Is the loading dock floor level at the same level as the kitchen, to facility easy delivery of equipment, food, and supplies?

  1. Is the door leading from the receiving area into the kitchen wide enough to accommodate passage of equipment and supplies (at least 42” wide)?

  1. If there are double doors, is there no center post between doors to allow for moving large cartons and equipment?

  1. Is there adequate space inside the kitchen to check in supplies?

  1. Does the back door to the kitchen have a bell or other way for staff to request access when the door is lock?

  1. Is there a window (recommended unless break-ins are of concern) or a peephole (if a window is not an option) in the back door?

  1. Is there a kick plate on both sides of the back door?

  1. Is there adequate space in the receiving area to use and store hand trucks and portable carts?

  1. Other considerations regarding receiving and waste disposal that are specific to this kitchen:

  1. What do you think is working well in this kitchen regarding the receiving and waste disposal?

  1. What changes would you recommend making to the receiving and waste disposal if you were the food service manager here?

Storage Areas: Dry Food/Paper Goods, and Fridges/Freezers
Dry food and paper goods storage should provide a clean, secure, vermin-proof room for the storage of cans, jars, and sacks. Adequate refrigeration should be provided for both bulk storage (walk-ins), as well as reach-in or work center refrigerators
Evaluation Item / Yes / No / N/A / Comments
  1. Is the dry storage space accessible from the receiving area without having to cross the food prep area?

  1. Is dry storage space adjacent to the prep area and the coolers/freezers to minimize distance of bringing supplies to the prep area?

  1. Is the dry storage area visible from the manager’s office to minimize danger of theft?

  1. Is the dry storage area appropriately sized based on the frequency and size of deliveries and inventory needs?

  1. Is there room in the dry storage area for mobile carts and racks?

  1. Is the refrigerated storage area accessible from the receiving area and adjacent to the prep area without having to cross the food prep area?

  1. Is the refrigerated storage area appropriately sized based on the frequency and size of deliveries and inventory needs?

  1. If a walk in fridge or freezer is used, does the floor and available space allow for free movement of hand trucks and carts?

  1. Other considerations regarding storage areas that are specific to this kitchen:

  1. What do you think is working well in this kitchen regarding the storage areas?

  1. What changes would you recommend making to the storage areas if you were the food service manager here?

Preparation Areas
Food preparation is the heart of the kitchen and planning for this area should revolve around the menu, Productivity is influenced by the flow of work, the equipment, and its placement. They should be located so they are convenient to food storage, holding, and serving areas.
Evaluation Item / Yes / No / N/A / Comments
  1. Is the preparation area sized appropriately to prevent wasted space or too little space?

  1. Is there space in the preparation area to park portable racks and cars as needed at work stations?

  1. Are there structural elements (columns, etc.) placed in the prep area that create wasted space?

  1. Do aisle widths allow for free movement of mobile carts or racks?

  1. Is there adequate working space for each staff member?

  1. Is there sufficient landing space available for food being removed from the cooking area?

  1. Does the traffic flow of the kitchen avoid going through the cooking area to avoid burns or spills?

  1. If appliances are placed across an aisle from each other, can they still be used simultaneously if needed? (e.g. if ovens are placed across an aisle from each other, can both oven doors be opened at the same time?)

  1. Other considerations regarding the preparation areas that are specific to this kitchen:

  1. What do you think is working well in this kitchen regarding the preparation areas?

  1. What changes would you recommend making to the preparation areas if you were the food service manager here?

Holding and Serving
Holding is the area where food is kept hot or cold after preparation. Food on the serving line is replenished from this area. There should be good visibility from cooking areas to serving lines so employees can easily see when food needs replenishing. Serving is the space where food is served to the students and includes areas for display of hot and cold foods, space for cashiers, and space for student flow.
Evaluation Item / Yes / No / N/A / Comments
  1. Is the food holding area between the cooking and serving areas?

  1. Is the food holding area conveniently arranged relative to the serving counters?

  1. Is the food holding area arranged so it is not adjacent to the student traffic flow?

  1. Is the adequate space to load and unload food from the heated and refrigerated pass-through holding equipment?

  1. Is the serving area adjacent to the kitchen and food holding area?

  1. Are counters in the serving area arranged so staff can move freely through the students/serving line to replenish food from the holding equipment?

  1. Is there adequate space for students to either queue-up or move freely through the serving room space (this will depend on the service system used by the kitchen)?

  1. Other considerations regarding the holding and serving areas that are specific to this kitchen:

  1. What do you think is working well in this kitchen regarding the holding and serving areas?

  1. What changes would you recommend making to the holding and service areas if you were the food service manager here?

Dish Washing Area
Proper dish and tray washing is critical in a sanitary school nutrition program and critical for food safety. Dish washing should be out of the preparation and cooking areas, but convenient to both. It should be close to the serving, preparation, and cooking areas for convenience in returning soiled pans.
Evaluation Item / Yes / No / N/A / Comments
  1. Is there adequate space for parking of portable pot/pan racks?

  1. Are areas for “soiled dishes” and “clean dishes” kept separate to avoid cross contamination?

  1. Is there adequate aisle space to allow for portable equipment to move through the area?

  1. Are materials for counters, floors, and equipment appropriate for the “wet” environment of dish washing?

  1. Is the dish/tray washing area adjacent to the dining area, and located near an exit, allowing students to freely drop their dish/tray at a return window?

  1. Is there space for adequate traffic flow of students dropping off dishes/trays?

  1. Is the dish/tray return window located near the dining room exit without creating cross traffic with the dining room entrance?

  1. Is the dish/tray washing area separate from the food preparation and cooking areas?

  1. Is the dish/tray washing area conveniently accessed to return dishes and trays to the kitchen and serving areas?

  1. Other considerations regarding the dish washing areas that are specific to this kitchen:

  1. What do you think is working well in this kitchen regarding the dish washing areas?

  1. What changes would you recommend making to the dish washing areas if you were the food service manager here?

Cleaning Supplies and Cleaning Equipment Storage
This area houses cleaning supplies in case lots, bulk packages, and broken case lots on shelving and pallets or dunnage racks. Cleaning equipment storage includes space for a mop rack, mop sink or curbed drain area, and perhaps a washer/dryer and laundry counter.
Evaluation Item / Yes / No / N/A / Comments
  1. Are cleaning supplies and equipment kept in a separate room or closet area so that toxic chemicals and contamination can be kept away from food and other supplies?

  1. If a separate room or closet is not available, are cleaning equipment and supplies always stored below and away from food and other supplies?

  1. Are soap and chemical storage conveniently near to pot washing and dish washing areas?

  1. Are paper goods stored with dry food storage, rather than with cleaning equipment and supplies storage?

  1. Is the chemical storage area adequately sizes to allow for easy use of hand trucks and carts?

  1. Do chemical storage areas have locks to prevent theft?

  1. Other considerations regarding cleaning supplies and equipment storage that are specific to this kitchen:

  1. What do you think is working well in this kitchen regarding cleaning supplies and equipment storage?

  1. What changes would you recommend making to the cleaning supplies and equipment storage areas if you were the food service manager here?

Employee Areas
Kitchens should provide areas for employees, including the locker area with space for benches, a notice board, and the toilet area. Separate facilities may be provided for men and women or one unisex area may be all that is needed.
Evaluation Item / Yes / No / N/A / Comments
  1. Is this area adjacent to the kitchen and near the serving area?

  1. Are lockers large enough to enclose all employee belongings, including coats, boots, umbrellas, etc.?

  1. Are locker rooms ever used to store food products, or supplies for the school nutrition program?

  1. Other considerations regarding employee areas that are specific to this kitchen:

  1. What do you think is working well in this kitchen regarding the employeeareas?

  1. What changes would you recommend making to the employeeareas if you were the food service manager here?

Office
Office areas are generally provided for the school nutrition program manager and other school nutrition staff, depending on the school size. These areas may include a record storage are, the inventory clerk space, a computer area, and the manager’s office.
Evaluation Item / Yes / No / N/A / Comments
  1. Is the school nutrition manager’s office located in a separate room (recommended)?

  1. Is the office sized appropriately to accommodate all equipment and supplies needed to perform tasks?

  1. What types of equipment/supplies are needed by the kitchen manager at this school?

  1. Internet access

  1. Computer

  1. Printer

  1. Phone

  1. Desk

  1. Filing cabinet(s)

  1. Bookshelf(ves)

  1. Other (list):

  1. Is the office arranged to give the school nutrition manager the best view possible of the kitchen operations, as well as of the receiving, storage, and all food prep/cooking areas without having to stand up to view them?

  1. Other considerations regarding the office that are specific to this kitchen:

  1. What do you think is working well in this kitchen regarding the office area?

  1. What changes would you recommend making to the office area if you were the food service manager here?

Employee and Student Safety
Schools and school nutrition programs should be designed with numerous safety issues in mind for both employees and for students
Evaluation Item / Yes / No / N/A / Comments
  1. Is there any sort of campus security system?

  1. Is there a process in place to keep kitchen areas free of dust, dirt, and oil to limit fire risk?

  1. Is there a fire detection system in place?

  1. Is there an evacuation plan in place for both employees and students in the event of an emergency?

  1. Are fire extinguishers easily accessible in the kitchen area?

  1. Is there a sprinkler system in the kitchen area?

  1. Is there a sprinkler system in the cafeteria or eating areas?

  1. Is a first aid kit easily accessible from the kitchen area?

  1. Other considerations regarding employee and student safety that are specific to this kitchen:

  1. What do you think is working well in this kitchen regarding employee and student safety?

  1. What changes would you recommend making to employee and student safety efforts if you were the food service manager here?

CRDN 1.6, 3.9, 4.2

Adapted from “Equipment Purchasing and Facility Design for School Nutrition Programs” by the National Food Service Management Institute.

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