Would you consider this a kitchen?

[kwired]

I think most of your examples are a good place for GFCI but may or may not necessarily be spaces that NEC requires GFCI.

Can we extend this kitchen definition to a plant that processes food products? I think there may be areas within the plant that GFCI protection is a good idea or maybe even required, but I don't think the entire processing area of the plant should be considered a commercial kitchen either, though you may be able to call it that from the definition in NEC. I have such a place I frequently work in, all their finished product is ingredients for other food production companies, none of it is something you would want to eat as is either but is still food grade products. It is all processed and sent out in either 50 pound bags or 2500 pound totes. Your supermarket areas description are just a little closer to the consumption end of the chain, and some finished product may be ready to eat, some may still need further cooking or other processing.

I will add that more recent changes to NEC would require GFCI protection to the wet locations anyway but there are many non GFCI receptacles in the plant where I work, but should they be changed should really be replaced with GFCI to comply with current code.

I still don't believe the entire space is necessarily a kitchen. If it is a kitchen all 15 and 20 amp 120 volt receptacles will need GFCI protection, even if in a dry location away from a sink or countertop.