Foodservice Equipment Reports

Loading Docks Are Not Kitchens

Cooking in an outdoor oven set up on makeshift tables behind a restaurant is against health codes nearly everywhere—and perhaps strains common sense, as well. Last month, a caterer working at the Hyatt Regency in Santa Clara, Calif., received an official reminder of how and where to use proper cooking equipment.

State law requires that a commercial operation must cook food in a protected area. The Mercury News reported that the caterer baked the flat naan bread in a charcoal Tandoor oven which, for fire-safety reasons, had to be used outside of the kitchen. So far, so good. But setting up the oven on makeshift tables, on a loading dock, in an environment lacking an immediate hand-washing station crossed the line.

A hotel visitor who formerly worked in restaurant management alerted the Santa Clara County Dept. of Environmental Health-Consumer Protection. While neither the hotel nor the caterer was cited, the hotel’s general manager told the newspaper that caterers will be asked to cook off-site in the future.

Related Articles

The Latest In Kitchen Tools and Kitchen Tabletoppers

From Factory To Kitchen

Electric Plancha Keeps The Heat On The Cook Surface Not The Kitchen

Related Events

05 Jun

Commercial Kitchen Catering Equipment Show