Commercial Kitchens - advise needed

[KatyMac]

I have been told that I need a lobby on the outside door of a commercial kitchen to separate the outside from the inside

Is this right - does it make sense?

We haven't on ours, and it has passed inspection from environmental health. However, the dry store area is between the food prep area and the outside world, so I don't know if that makes a difference.

Oh

It's all so complicated

Apparently it is to stop wildlife (?) helping themselves to your stores

Ummm, that's a new one on me! I know we're supposed to prevent wildlife getting into the kitchen, but usually keeping the door in good condition and shut is enough

Hmm - maybe I have been given duff info

Well EH say no need - just to have an insect screen inside the door

Thank goodness

That's a relief . I know EH is going a bit regulation mad at the moment, but I can imagine what the National Park (our planning authority) would say if we had to build a lobby - we've already had a minor war between the Park and the fire officer...

Tell me about it

Now I just need to sort out storage and work surfaces & floor & walls & ..........I can't cope