Practice question

Consider the following statements regarding scientific kitchen planning and layout design in large institutional food service establishments: 1. Ergonomically designed workspaces reduce worker fatigue, improve productivity, and minimize the risk of occupational injuries during repetitive tasks. 2. Workflow planning aims to eliminate unnecessary movement and cross-traffic between raw and cooked food zones, thereby reducing contamination risks. 3. Aesthetic considerations such as color schemes and décor are the primary determinants of efficiency in back-of-house kitchen operations. 4. Safety considerations include fire hazard prevention, proper ventilation, slip-resistant flooring, and adequate spacing between equipment. 5. Compatibility and sequencing of equipment placement influence production efficiency, turnaround time, and energy utilization. Which of the above statements are correct?