Key components of a functional Prep Zone:
Water source in the Prep Zone (not across an aisle)
Sufficient counter/work space right next to the water source: 36" is the minimum recommended by the NKBA; however, at least 42" and, preferably, more is much more functional. This space should be uninterrupted by the Cleanup Zone (i.e., dirty dishes should not be sharing the prep workspace.)
If you have only one sink, then the Prep Zone should be on one side of the sink with the Trash Pullout; the Cleanup Zone should be on the other side of the sink with the DW and dish storage (plates, glasses, bowls, etc.). The Prep Zone should be on the side closest to the range/cooktop and should have the most counterspace.
Trash & recycle bins should also be in the Prep Zone. More trash and recyclables are generated during prepping and cooking and for much longer work time than cleaning up, so place the trash/recycling in the Prep Zone and near the Cooking Zone.
Near the Cooking Zone, preferably without crossing through the Cleanup Zone, especially an open DW door
Near the refrigerator, again, preferably without crossing through the Cleanup Zone, especially an open DW door.
Note: If you have to choose b/w accessing the Cooking Zone and refrigerator by crossing through the Cleanup Zone, choose the refrigerator. With the Cooking Zone, you have the potential of dealing with hot food and any obstacle (like an open DW door) can become a safety hazard.
Aisle widths...
First, aisles are measured to/from the things that stick out the farthest -- appliance handles, counter edges, etc.
Work Aisle
42" minimum for a one-person work aisle
48" minimum for two or more people
Walkway
36" if no seating, no appliances, and no workspace
44" if seating but no appliances or workspaces behind the seats. A wall with nothing on it is OK --and-- the aisle is not a major pathway
48" if the aisle is major pathway (e.g., mudroom, garage access, bedroom access, etc.)
54" or more if seating + appliances and/or workspaces behind the seats
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