4.16

Norm 16: Victims' rights to a hygienic and safe kitchen are upheld

4.16.1

Standard: Kitchen functional, well equipped and safe

4.16.2

Outcome: The kitchen is clean and functional

PROGRAMME PRACTICES:

(a)

Service provider must ensure that the washing-up area is separate from the food preparation area

(b)

Service provider must ensure that adequate and constant hot and cold water is supplied to all basins

(d)

Service provider must ensure smooth and even washable wall surfaces

(e)

Service provider must ensure that they have a fridge to store perishable food

(f)

Service provider must ensure that sufficient suitable storage space for crockery, cutlery and kitchen utensils are available

(g)

Service provider must ensure that the floor areas are according to local government By-Laws minimum requirements

(h)

Service provider must ensure that paraffin, gas and other electric appliances are kept out of reach of children

(i)

Service provider must ensure that cleaning materials are kept in clearly marked containers and out of reach of children

(j)

Service provider must ensure that equipment used must be safe, clean and well maintained

(k)

Service provider must ensure that separate storage for groceries and cleaning material are available

(l)

Service provider must ensure that the kitchen is well equipped with utensils

(n)

Food preparation for babies

Service provider must ensure that the preparation of the food for the babies is prepared in an hygienic environment