UFC 4-740-14
1 August 2002
4-10.3
UFC. The size is primarily determined by the size and type of equipment selected and
food delivery frequency. See Appendix C for sample kitchen layouts and equipment
lists. It is recommended to consult a food service specialist as part of the design
services.
4-10.4
Space And Layout.
4-10.4.1
Provide an area for children's food service to include areas for receiving,
record keeping, food preparation, distribution, and clean up. Include a telephone and
computer to use when ordering food.
4-10.4.2
Provide space for one stainless steel food cart for every two child activity
rooms.
4-10.4.3
Provide lockable, windowless dry food storage area with adequate
ventilation and protection from rodent infestation.
4-10.4.4
Provide locked storage for any hazardous materials.
4-10.4.5
Provide storage for all utensils and equipment off the floor in a clean, dry,
closed space.
4-10.4.6
Provide for an efficient flow of food preparation, assembly for transport,
distribution, and cart storage.
4-10.5
Doors, Windows, Finishes.
4-10.5.1
Provide a keyed lock set for the interior and the exterior doors, and a
vision panel in both doors.
4-10.5.2
Ensure that windows are provided to allow viewing into the kitchen from
the corridor as well as to the outside from inside the kitchen.
4-10.5.3
Provide smooth, easily cleaned, seamless wall surfaces made for
kitchens. Design the wall surface below 1,220 mm (48 in.) to be impact resistant.
4-10.5.4
Provide impervious, durable, easily cleaned, slip-resistant floor finish
sloped to floor drain(s).
4-10.5.5
Provide easily cleaned, moisture-resistant ceiling finish.
4-10.6
Mechanical, Electrical, And Communications.
4-10.6.1
Do not locate sewage or drainpipes above food storage, preparation, or
service areas.
4-10.6.2
Provide floor drains.
4-8
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