• The various catering systems should already be considered during the planning of a new facility.
• The operating rooms (kitchen, storage and staff toilets) should be planned spatially and technically so that it is possible to remain flexible within the various catering systems, as each system has its own requirements for rooms and equipment.
• Production in the daycare center kitchen
• Catering by external providers
• Frozen delivery
• Cook and chill (chilled delivery and storage, heating only takes place before immediate serving)
• Are the spatial and technical requirements in place? (For example, the kitchen must not have direct access from outside)
• Are the personnel resources sufficient?
• Are there sufficient storage facilities?
• Is the food produced according to HACCP principles?
  - Take a look at the establishments you have chosen for the lunch dishes or ask for hygiene certificates!
  - Arrange trial meals if you have any doubts about the fulfillment of your pre-orders!
• Seek advice from your food manufacturer or from another source.
• The use of additives requiring labeling must be indicated by the manufacturer.
• Does the supplier also describe the use of allergenic foods?
• Has the correct delivery time been selected?
• Can the catering company deliver at the desired time?
• There should not be too large a time gap between delivery and final serving!
• A maximum of three hours should elapse between preparation and serving.
• Does the contract with the catering company include the return of food or the provision of equipment?

You can only handle your food in a practical and safe manner if all the required characteristics are met.

Responsibilities:

• • Who is responsible? Who organizes the process?
  • Who regulates the acceptance of the food?
  • Who checks the core temperature?
  • Who maintains the documentation templates?
  • Who checks the system?
• Are all persons who work in the kitchen or come into contact with food in possession of a  certificate in accordance with the Infection Protection Act?
• Does your facility have active or passive warming devices that can keep food warm at a temperature of at least +65 degrees Celsius between delivery/production and serving?
• If necessary, do you have sufficient reheating equipment to be able to serve the food safely?
  In the event of an improper delivery temperature, you must use this to reheat the food.

• Wall surfaces:
  • Wall surfaces must be painted with a light-colored, smooth, washable but waterproof paint.
  • Wall surfaces in front of which food is handled should be tiled to a sufficient height.
  • In kitchens, all wall surfaces should be tiled up to a height of two meters.
• Floors:
  • Floors must be light-colored, easy to clean and slip-resistant.
  • There must be a floor drain.
• Ceilings:
  • Ceilings should be painted with a light-colored, smooth, washable paint.
  • There should be sufficient ceiling lighting with a cleanable ceiling lamp.
• Work surfaces:
  • Adequate work surfaces for food handling must be provided.
• Windows:
  • Insect screens must be fitted in front of the windows.
• Pot sink with stainless steel shelf
• Objects and other surfaces that come into direct or indirect contact with food must be designed in such a way that they do not adversely affect the food.
• When preparing food, an effective extractor fan is required above the stove. The extractor should extend over the entire heating device.
• All surfaces must be made of washable, light-colored materials. Materials made of wood should be avoided!
• A separate hand-washing basin with hot and cold water connections must be located in an accessible place.
  Each hand wash basin must be equipped with liquid soap and disposable towels.
  Textile towels are not permitted!
• Refrigerators and freezers must be equipped with thermometers if they do not have a display. The displays must be checked regularly for accuracy.
• Insect screens must be fitted in front of the windows. Alternatively, the window handles can be removed so that the windows cannot be opened.
• No potted plants may be placed in the kitchen (soil contamination).
• The utensils must be made of washable materials. Wooden utensils should not be used here.
• Sufficient lighting must be ensured.
• Waste garbage cans must be fitted with a lid that can be opened using a step.
• Always ensure that crockery is in perfect condition.
• Please note when cleaning work utensils:
  • A dishwasher that reaches at least +82 degrees Celsius should be available (industrial dishwasher).
  • Washing items by hand is not desirable as the rinsing water is not hot enough to effectively reduce none.
• Adequate reheating facilities are required in catering establishments. The heating facility should be designed so that:
  all food can be heated in one operation or in such quick succession that all children can eat at the same time.
  the appliance should be able to reach the desired temperature quickly, as it is only needed spontaneously in exceptional cases.
• Food serving:
  • Washable, smooth, light-colored ceilings and walls
  • Tiled backsplash (two meters) opposite work surfaces
  • Separate hand wash basin with hot/cold water connection
  • Dispenser for liquid soap and disposable towels with wall bracket near the hand wash basin
  • Floor drain if necessary
  • Work surfaces and other surfaces/objects made of washable materials - no wood
  • Insect screens in front of openable windows or removed window handles
  • Sufficiently bright ceiling lighting
  • Cleanable ceiling lamps (housing)
  • Dispensing must be effectively separated from the customer area
  • serving counter with adequate spit protection
  • Refrigerated display case with convection cooling