While the Food Code is the primary source, there are other standards and guidelines that can influence commercial kitchen design in the USA. These include:
National Fire Protection Association (NFPA) Standards:
- NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
- NFPA 101: Life Safety Code
American National Standards Institute (ANSI) Standards:
- ANSI/NSF Standard 2: Food Equipment
- ANSI/NSF Standard 51: Food Equipment Materials
Occupational Safety and Health Administration (OSHA) Regulations:
- OSHA 29 CFR 1910.22: Walking-Working Surfaces Standard
- OSHA 29 CFR 1910.178: Powered Industrial Trucks Standard
Regarding textbooks, there are various resources available that cover commercial kitchen design and operations. One widely recognized textbook is "Commercial Kitchen Design" by Chris Peters, which offers comprehensive guidance on designing commercial kitchens, including equipment selection, layout, and safety considerations. However, always ensure that you check for the most recent editions to stay up-to-date with the latest standards and practices.
For aspiring foodservice professionals and individuals interested in commercial kitchen design, formal education programs and courses in culinary arts, hospitality management, or foodservice design often include modules on kitchen design based on industry standards.
Keep in mind that while textbooks and educational resources can provide valuable insights, consulting with professional kitchen designers, architects, and local health departments is crucial for ensuring compliance with all relevant regulations and codes specific to your location and type of establishment.