Hotel kitchens must comply with health, safety, and hygiene regulations, along with specific building and fire codes. Certification proves that your facility meets the standards necessary to prepare and serve food safely.

Who issues certifications?

Local Health Departments

Food Safety Authorities

Fire Safety Bureaus

Environmental or Sanitation Agencies

In some cases, internationally recognized certifying bodies (e.g., HACCP, ISO)

 Key Technical Requirements

Here are the core technical areas inspectors or certifiers will evaluate:

1、Kitchen Layout & Workflow

 Logical separation of zones (receiving, storage, prep, cooking, serving, cleaning)

Cross-contamination prevention (e.g., raw vs. cooked)

Adequate space for staff movement and cleaning access

Clear workflow that supports food safety and staff safety

2、Equipment Standards

Use of certified commercial-grade equipment (e.g., NSF, CE, UL)

Surfaces made of food-grade, corrosion-resistant materials (e.g., stainless steel)

Properly functioning exhaust hoods and ventilation (to control smoke, grease, odor)

Grease traps and fire suppression systems in place

Refrigeration units with accurate temperature controls and logs

3、Sanitation & Waste Management

Sinks: Separate handwashing, dishwashing, and food prep sinks

Dishwasher capable of meeting temperature or chemical sanitization standards

Food waste disposal systems (and grease disposal) per local regulations

Pest control measures integrated into facility design

4、Temperature & Environmental Controls

Cold storage consistently below 5°C (41°F)

Hot holding above 60°C (140°F)

Adequate lighting (minimum lux levels in prep and cooking areas)

Humidity and ventilation controls to prevent mold and contamination

5、Fire Safety

Certified fire suppression (hood suppression systems over cooking equipment)

Fire-rated wall and ceiling materials

Emergency exits clearly marked and accessible

Staff trained on fire protocols

6、Personnel Hygiene Facilities

Handwashing stations with soap, sanitizer, and signage

Staff lockers or changing rooms

Clear hygiene protocols and record-keeping

7、Documentation & Training

Food Safety Management Plan (HACCP or equivalent)

Equipment maintenance logs

Cleaning and disinfection schedules

Staff food safety training records

 International Certifications

Depending on your business goals (like exporting or marketing to international hotel chains), you may pursue:

HACCP Certification (Hazard Analysis Critical Control Point)

ISO 22000 (Food Safety Management Systems)

NSF Certification (Equipment sanitation standards)

CE Marking (EU equipment conformity)

UL/ETL Certification (Electrical and fire safety in North America)

✅ Tip: If you’d like, I can help you draft:

An audit checklist

A kitchen layout plan

A compliance action plan for your region