ORLANDO, Fla. -- Commercial kitchen design needs to balance labor efficiency with food safety, according to an industry veteran who recently spoke on the subject. In the ideal food-safe kitchen, produce is washed right inside the door, poultry is processed in its own dedicated zone, and hot food and chilled food are dealt with in completely separate areas, said Mickey McKee, chef and senior consultant at Solganik & Associates, a Dayton, Ohio, firm that works with supermarkets. ...

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