The way in which a kitchen is designed and laid out must comply with key hygiene and food safety regulations (including the Food Safety Act 1990 and the Food Hygiene Regulations 2006).

The layout should allow enough space for all of the different food-handling, preparation and production areas, as well as areas for equipment and materials. There must be enough space in the kitchen for all work tasks to be carried out safely, and for frequent cleaning of the different areas and equipment to take place safely.

Safety hazards and risks that must be considered in the way a kitchen operates will include slips and trips, cuts, burns, contamination of food, safe storage of food and electrical hazards. Kitchen staff will need to identify potential hazards/risks and take action to minimise or remove them. For example, this could include using protective equipment to prevent cuts and burns, wearing non-slip shoes to avoid slips, keeping floors clean and tidy to prevent slips and trips, checking the temperature of food storage areas and so on.

Examples of security risks in a kitchen environment would include suppliers gaining unauthorised access to the kitchen area, with the intention of causing harm to people or property, or staff stealing property or causing damage to equipment.

Having controlled access to the kitchen area can minimise security risks – for example, a specific staff entrance with secure entry system (such as swiping a security pass or entering a pin code). CCTV systems may also be set up to monitor staff movements and the presence of any unauthorised people.