Design Kitchen e-learning

Welcome to the Utrecht DESIGN KITCHEN !

The purpose of this e-learning is to explain the scope of the Design Kitchen and the Code it follows. With the Design Kitchen Manual, we want to ensure a controlled way of working in order to work safely, hygienically and according to high quality standards.

The Design Kitchen is a place to prototype, co-create with our main stakeholders & Chefs and get early consumer feedback on the innovation concepts and product experience. The Design Kitchen will allow AMN & ELN businesses to ensure the Product Superiority, and to accelerate & strengthen their innovation process in scoping more accurately all new projects thanks to a design thinking approach.



The Design Kitchen follows the Hygiene code for Care institutions (e.g. hospitals) and Defence. The Hygiene code for the food provision in care institutions and Defense is an elaboration of the HACCP principles of the EU Hygiene Regulation (EC) no. 852/2004 and Regulation (EC) no. 853/2004

The Design Kitchen procedures should be read, understood & applied by all Danone employees who will prepare/cook products in the Design Kitchen.

Prototypes that will be prepared/cooked in the Design Kitchen will need to stay in the Design Kitchen. No possibilities to send prototypes outside of Nutricia Utrecht building.


The above table explain top line responsibilities of the Design Kitchen activities. All Employees are expected to follow this RACI.

Are these activities allowed in the Design Kitchen?

  • Prototyping (with new ingredient, pack, format…)
  • Full product experience with our existing portfolio in order to assess its strength and weakness
  • Cross functional team tasting
  • Competitor or benchmark assessment
  • Test new concepts with HCPs in tasting Pilot Plant samples
  • Validate factory sample with 100 mothers (quantitative study)

How to book the Design Kitchen?

You can book the Design Kitchen in sending a meeting invite to [email protected] until the new booking system in Axxerion that will be shared with SBS is available.


A document to assess risks of your future prototypes

The QFS Risk Matrix will give a first assessment of the risk level link to a prototype you would like to create depending on:

- The targeted audience

- The raw materials or product to be used

- The preparation.

For each risk level, a first estimation of the mitigation actions is given.

You would like to give to healthy elderlies a commercial product from supermarket shelves. What would be the risk level?

  • 1 (low health impact) --> No need to contact QFS
  • 2 (moderate health impact) --> Contact DK Owners
  • 3 (high health impact) --> Contact DK Owners and then QFS

You would like to give to children (6years old) a product targeting Alzheimer patients. What would be the risk level?

  • 1 (low health impact) --> No need to contact QFS
  • 2 (moderate health impact) --> Contact DK Owners
  • 3 (high health impact) --> Contact DK Owners and then QFS

You would like to add a flavour on top of an existing Nutricia product that is released by Pilot Plant. What would be the risk level?

  • 1 (low health impact) --> No need to contact QFS
  • 2 (moderate health impact) --> Contact DK Owners
  • 3 (high health impact) --> Contact DK Owners and then QFS

You would like to give to mothers a prototype containing novel food ingredient (not allowed in food worldwide but allowed in medicines for instance)

  • 1 (low health impact) --> No need to contact QFS
  • 2 (moderate health impact) --> Contact DK Owners
  • 3 (high health impact) --> Contact DK Owners and then QFS


Basic rules

When you want to prepare/cook products in the kitchen, you need to wear a clean apron on top of your daily clothes. You also need to follow below instructions:

- short hair or keep long hair tied back.

- no beard or a short, well-groomed beard or moustache.

- do not wear jewellery or watch on wrist or hands.

- short and clean nails, no artificial nails allowed.

- wash hands and wrists thoroughly.

- minimise contact with food with bare hands.

- do not wipe your hands on your clothing as this can easily transfer microbes and bacteria.

- non-infected wounds should be covered with a water-repelling coloured plaster. 

- no strong perfumes.

How to clean your hands

- Wash not only the hands but also the wrists.

- With running water and odourless soap for at least 10 seconds.

- Rubbing hands over hands. Also between fingers and under the nails (see figure).

- Rinse hands.

 - Dry your hands with disposable paper.


What are you allowed to store in the Design Kitchen?

  • Raw materials & finished products you plan to use in a test - max 2 days storage
  • All raw materials you plan to use for creating prototypes during the year
  • sugar, salt, spicies, pasta ...
  • fish, meat, sushi
  • your lunch
  • flavours
  • chemicals
Many answers are possible for this question.

Could you select the fridge & freezer that should only be used for storing raw materials?

What should appear on the label of raw materials or finished products you would like to store in the Design Kitchen?


Before preparing any prototype

Before starting any food preparation in the Design Kitchen, make sure you checked & mitigated all quality and safety risks linked to the raw materials/semi finish/finish product you will use, following:

- The Procedure QFS Risk matrix - PR03.01

- The QFS Risk matrix - WD.03.01

What are the steps of your prototype preparation?

  • Wear Apron + Cooking hat
  • Wash and desinfect your hands
  • Raw Material Check and Labelling
  • Visual Check and Parameters to control (temperature, pH, expiry date) - CCP1&2
  • Check temperature of your uncooked or cooked prototypes - CCP1&3
  • Tasting with internals or externals


Each time you will prepare/cook products in the Design Kitchen with the objective to taste them with internals or externals, you need to fill in your Test protocol & HACCP Registration form - WD.03.02.

This test protocol will make sure :

- you clean the equipments and working surface areas before & after the prototyping session

- you registered the raw materials you used during prototyping

- you registered the temperatures of the fridges, freezers, prototypes

Test protocol & HACCP Registration form should be sent to [email protected] afterwards for traceability reason. DK Owner will make sure reports are kept for 12 months.


Who is responsible of the preparation activities before organising a test with externals?

  • Building & aligning on the research brief for external agency
    SBS Design Kitchen SPOC
  • Assess risk level of your future prototypes thanks to the QFS Matrix
    Research Requester
  • Contacting the external agency to debrief, check of timing & budget feasibility
  • Recruitment of the target group
  • Booking of Design kitchen & making other necessary organizational arrangements there
    Research Requester

Who is responsible of the different activities during a test with externals?

  • Welcome participants, ensure all relevant documents are signed (inform consent, ingredient list etc.)
  • Moderation of the session
    External agency
  • Filling a test report & HACCP registration form
    Research Requester
  • Recording of the session

Who is responsible of the different activities after a test with externals?

  • In depth analysis of gathered insights
  • Send Test report & HACCP registration form to DK Owner
    Research Requester
  • Determination of the next steps in the project after conducted research
    Research Requester


Category of waste

Clean Plastic waste: Cups, spoons, beakers, spit cups, empty plastic bottles and other plastic packages with or without small amount of products remained. Exception applied to Nutricia AMN plastic bottles. The Nutricia plastic bottles should be thrown away in the "Rest" bin. (Please remember to empty your cups/other plastic container before you dispose it into the bin)

Organic waste: rest of vegetables & fruits for instance

Paper/cardboard: packages, boxes, tissues, empty tissue boxes.

Liquid/ semi solid product waste: Liquid products, crèmes and also product left over’s in cups.

Glass: glass bottles for instance.

Rest: All the rest of waste.


Cleaning plan (for your information)

The Design Kitchen is cleaned every workday by a cleaner. The cleaner will clean the floor, working areas and front of the cupboard. The work surfaces and equipment should be cleaned by the users after each use.


How to request and manipulate chemicals and toxic materials

Chemicals and toxic materials to be used in the Design Kitchen have to be requested to suppliers with their by either  or

Logistics & Taner Yakis will make sure to register all chemicals and toxic materials following HSE procedures, check their labels or re-label them if necessary (with their GHS hazard pictograms) and keep their MSDS till the chemicals will be discarded.

Before a Danoner can use a dangerous good in finished products for tasting, should be involved to check the maximum dosage that is allowed for toxicity reason.

Where to store chemicals and toxic materials

  • Design Kitchen
  • Safety Cabinets in Pilot Plant

How to discard chemicals and toxic materials

  • pour chemicals in the sinks of the Design Kitchen.
  • special external agency take them together with their MSDS (bring your chemicals to Logistics)
  • give them to your boss