Commercial kitchens are fast-moving, dynamic workplaces. Things move quickly and happen as fast as possible.
Staff are preparing food, cooking, washing dishes, cleaning surfaces and floors, receiving deliveries, loading and unloading items from coolrooms and refrigerators and on and on it goes – needless to say, a lot of different activities are undertaken by people working in such an environment.
The DDA Premises Standards Access Code and the current NCC BCA acknowledge that this isn’t a typical work environment and that people with disability could be put into an unsafe situation when entering an environment where people are operating commercial cooking equipment.
Clause D3.4 in both of the references above state exactly the same wording:
The following areas are not required to be accessible:
(a) An area where access would be inappropriate because of the particular purpose for which the area is used.
(b) An area that would…
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