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Tuckshop Facilities
Tuckshop facilities vary from school to school, and often are not purpose built facilities and will be dependent on budgetary constraints. Advice on facilities can be obtained from a NZRD Dietitian or Nutritionist trained in food service management and design.
Legislation Detailing Food Premises Facilities and Equipment
The Tuckshop design at this time must meet the standards in the Food Hygiene Regulations 1974 (FHR). If the standards in the FHR are at variance to those in the building code, then the FHR regulations are paramount as tuck shops are food production premises. This legislation is likely to be reviewed, so up-to-date advice is important.
Facility requirements will also depend upon the volume of food produced on the school site and the number of staff and students.
Below is a list of items possibly required in a school Tuckshop facility. Some of the items may be regarded as the ideal rather than the standard. Equipment and building needs will vary according to the extent of food preparation carried out on site and the facilities budget. We recommend that schools consult with commercial kitchen designers during planning.
The Building
Bench space
l Serving counter - space enough for 4 people to serve at any one time.
l Food preparation counters (up to 3) - ideally separate from the serving counter.
l Sink & bench top facilities.
Storage space
l Under bench storage (usually open shelves).
l Separate pantry and/or;
l Separate storage room.
l May require custom made cubby holes for combo bags.
Size
l 30-40sqm would be considered a large tuck shop.
l A rectangular shape allows for more bench space along walls/less walking distance from side to side.
Outdoor
l Shade and rain shelter for students waiting in line.
l Bars or barriers which serve to delineate and regulate cueing lines.
l 'U' shaped configuration with centre bar for each serving space allows students to queue/exit easily.
General
l Electronic Cash Register.
l Roller doors for serving counter (some schools had bars on serving counter).
l Wide external door for ease of deliveries.
l Insect screening on opening windows - including roller doors.
l Good ventilation (tuck shops get hot!).
l Notice boards - permanent and 'Specials'
Appliances - will depend on school size, needs and budget
Fridges / Freezers - up to 4 in total
l Usually 1 family sized fridge/freezer, or walk-in fridge (commercial grade).
l 1 deep freeze.
l 1 to 2 drinks fridges (glass doors).
Other
l Stove and fan-forced oven (commercial).
l Pie warming cabinets - up to 5 but will depend on menu.
l Microwave.
l Air conditioning unit.
l Zip.
l Insect zapper.
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