• Commercial kitchens must maintain sanitary conditionskitchen image by AGITA LEIMANE from Fotolia.com
  
  The North Carolina Department of Agriculture and Consumer Services regulates commercial kitchens and enforces compliance with all federal, state and local regulations. The North Carolina Administrative Code, which outlines commercial kitchen requirements, is adopted from the Good Manufacturing Practice (GMP) regulations in Title 21 Part 110 of the Code of Federal Regulations.
  
  

Layout and Design

• The commercial kitchen must have appropriate space allotted for storage. The layout of the kitchen and equipment must allow for the sanitary and safe manufacture of food. The kitchen layout should have sufficient aisle and work space for employees to move about. The commercial kitchen should have floors, walls and ceilings that can be kept clean and in good repair.
  
  

Lighting

• The commercial kitchen should have adequate lighting in all hand washing, food processing and storage areas, and areas where equipment and cooking utensils are cleaned. The areas where food is prepared should have safety light bulbs and fixtures in order to protect food in the event a light breaks.
  
  

Ventilation

• A commercial kitchen in North Carolina is required to have enough ventilation to minimize odors, steam and fumes in order to prevent food contamination and protect employees. The kitchen owner should place fans and other ventilation equipment carefully, so that they do not contaminate any food, food packaging or preparation surfaces.
  
  

Contamination Prevention

• A North Carolina commercial kitchen should have a food safety plan in place to prevent contamination on food contact surfaces; the kitchen can use partitions or enclosures to prevent cross contamination. The kitchen should be organized in such a way to prevent condensation from kitchen fixtures from contaminating food, food contact surfaces, food storage and food packaging materials
  
  

Sanitation

• Commercial kitchens must have hand washing stations in the kitchen, or in an area easily accessible to employees. Owners must post signs prominently directing employees to wash and sanitize their hands each time they return to their food preparation station.
  
  

Pest Control

• Commercial kitchens should have a system in place to protect food, food contact areas, and food packaging from pests in order to maintain a sanitary environment for safe food production.