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Environmental HealthGuidelines for foodpremises designand equipment

ContentsPurpose3Design and construction guidelines4General4Layout4Water supply5Sewage and waste disposal5Storage of garbage and recyclable matter5Pest s and ceilings8Fixtures, fittings and equipment8Equipment and vegetable washing facilities9Hand-washing facilities9Toilet facilities10Storage facilities10Food transport vehicles10General11Summary of guidelines11Further Information12-2-

PurposeThis document has been designed as a source of information for people establishing or alteringa food premises within Mount Alexander Shire. It has been developed in line with Standard 3.2.3of the Australian Food Standards Code. This standard relates to food premises and Equipmentand is enforceable under the Food Act 1984.For full details on how to meet the Standards please refer to the Food Safety Australia and NewZealand (FSANZ) website http://www.foodstandards.gov.au/thecode/Further information on premises design and construction can be found in the Building Code ofAustralia (BCA) and in the Australian Standard AS 4674-2004 Design, Construction and Fit-outof Food Premises.The following information is a guide only and not necessarily exhaustive. It should be read inconjunction with the Food Safety Standards.Other related documents: Mount Alexander Shire Council new food business starter kit.-3-

DESIGN AND CONSTRUCTION REQUIREMENTSGeneralThe general requirements of the design and construction of food premises must:be suitable for its intended useensure adequate space for activities such as food preparation, cooking, cleaningand storageallow sufficient room for fittings, fixtures and equipmentbe completed to a high standard of workmanship, particularly in food preparationareasexclude dirt, dust, fumes, smoke and other contaminants as far as practicableprevent the entry and harbourage of pestsLayoutFood contamination can be minimised by ensuring premises have suitable layouts with goodwork flow. This can be done by allocating separate areas for where raw products are handledand prepared, from areas where finished products are kept and from the areas where the finalproduct is ready to be served. Similarly, wash up areas and staff amenities should beseparated from areas where food is prepared to minimise contamination potential.In preparation areas where bench space is too limited to give every food handling activity itsown room, it is imperative that food contact surfaces and equipment are cleaned and sanitizedbetween activities to prevent cross-contamination.Staff and visitors may bring contamination into food handling areas if access doors are poorlypositioned. To help prevent food contamination, access to staff entrances, amenity rooms, andtoilets should be located so that staff do not have to cross food preparation areas. Garbagestorage areas should also be situated away from food preparation areas to minimise thelikelihood of contamination.Ensuring that there is adequate space for storing dry foods, equipment, containers, crockery,cutlery etc. is essential when designing the layout of food premises.-4-

Water supplyAn adequate supply of potable (drinking quality) water must be provided to food premises. Nonpotable water can only be used for certain applications that will not affect food safety or causecontamination. Examples of when the water supply is not guaranteed to be safe include wherethere is a private supply such as rainwater tanks, ground water such as bores and surfacewaters such as rivers and lakes.Further information on the use of non-potable water sources in food businesses can be found atthe website loads/nonpotablewater-guide.pdfSufficient water volume, pressure and temperature must be provided to adequately cope withthe peak periods of water demand.Sewage and waste water disposalPremises must have waste water and sewage systems that will effectively dispose of all sewageand waste water, whether it is on-site disposal or will require other disposal methods. Ensureseptic systems are regularly maintained and are operating properly.Grease trapsGrease traps are essential in most food premises to prevent fats and grease from entering thereticulated sewer system or septic tank. Grease traps must, whenever possible be locatedoutside the premises. Internal grease traps would only be considered under extenuatingcircumstances when it is impossible to install an external grease trap. Grease traps must not beinstalled where food, equipment or packaging materials are handled or stored.If the premises are connected to the reticulated sewer system a trade waste agreement may berequired. For further information contact Coliban Water’s Trade Waste Officer on 1300 363 200.The location of an internal grease trap must be approved in writing by an environmental healthofficer PRIOR to the installation.Storage of garbage and recyclable matterFood premises are required to have sufficient facilities for storing garbage and recyclablematerial. These areas should be designed to take into account the amount and type of garbageproduced to allow adequate space for storage. The space should be designed so that it is ableto be easily cleaned, is enclosed and prevents the harborage of pests.-5-

Pest proofingAdequate ways to pest proof a premises include the provision of air curtains, self-closingdevices on all doors, fly strips, fly screens and sealing any openings around service pipes. Aircurtains should cover the whole face of the doorway or opening and should have a velocity ofnot less than 480m per minute at 1m from the floor. Electronic insect killing devices aredesigned and constructed so that dead insects are caught by the device. These need to belocated where they cannot contaminate food or equipment.VentilationFood premises must have sufficient natural or mechanical ventilation to effectively removefumes, smoke, steam and vapours from food premises. These emissions have the potential tocause food, health and safety issues for staff and patrons if certain areas are not adequatelyvented. Natural ventilation is only suitable for premises where there is little or no cooking thatcreates steam or greasy air (i.e. using only sandwich toasters or microwaves).Mechanical Exhaust Systems are required for most cooking equipment (i.e. stoves, deep fryers,oven rotisseries etc.). Extraction ventilation systems are to be provided to remove cookedfumes, odours, heat and steam in accordance with Australian Standard 1668.1 & 1668.2.Mechanical Exhaust Systems should also be installed above dishwashers to reduce thecondensation that builds up on walls and ceilings.The exhaust canopy must cover the entire expanse of the cooking equipment, be ducted to theoutside air and constructed of heatproof, durable, smooth material such as stainless steel.Signs of mould, grease or condensation on walls can indicate that the air ventilation is notworking effectively and needs to be addressed.A building permit must be obtained prior to installing an exhaust canopy. Council’s buildingdepartment can be contacted on (03) 5471 1700.LightingFood premises are required to have sufficient natural or artificial light for the activities conductedon the food premises. This is to ensure that staff can easily carry out food handling operationsas well as cleaning, sanitising and other duties. Lighting in dining areas and on the customers’side of bars, counters etc. are able to be dimly lit when open to the public, however thepremises must have supplementary lighting in these areas to allow for cleaning by staff andinspecting for pests.In food preparation areas, lights must be protected by a plastic sleeve or shield to ensure food isprotected from glass fragments in the event of breakages.More information can be found in Australian Standard 1680.-6-

FlooringFloors must be designed and constructed in a way that is appropriate for the activitiesconducted in the food premises.Floors in areas that are used for food handling must be able to be effectively cleaned and beunable to absorb grease, food particles or water. Floors should be smooth (within occupationalguidelines), durable, and free from cracks and crevices. Floors must not be conducive to pestharbourage. The surface should be able to resist damage due to the type of operation (e.g. Hightemperatures, movement of heavy appliances etc). In premises where spillage is likely or largeamounts of water are used for cleaning, the floor needs to be graded and adequately drained toprevent ponding of water.Wet washed areasFood preparationVegetablepreparationServeryStore roomCool room/ freezersBin storage areaEating areasRecommended flooring types for different areas in food premises are listed below:Stainless steel non-slipprofileCeramic tilesQuarry tilesSteel trowel casehardened concreteCarpet/ carpet tilesWooden flooring Use welded joints Use epoxy groutMust be sealedSmooth-sealedfinish, no jointsPolyvinyl sheet Laminated thermosettingplastic sheet Vinyl tilesCork tilesEpoxy resins -7- CommentsMust be sealedHeat-welded joints(not suitableadjacent hot fatappliances)Heat-welded joints(not suitableadjacent hot fatappliances)Must be sealedMust comply with AS3554

CovingNew premises should be fitted with coving to permit easy cleaning of the area between wallsand floors, the floor surface should continue up the wall to form a rounded area (cove) with aradius of at least 25mm. Coving helps prevent dirt and debris build up and can significantly helpthe cleaning process. Whilst not mandatory, coving is highly recommended in new premisesand those that are being altered.Walls and ceilingsThe walls and ceilings must be designed, constructed and maintained in a manner that isappropriate for the activities conducted on the food premises. This requires that the walls andceilings keep food safe from contamination by preventing the harbourage and entry of pests,dust, and dirt, and are unable to absorb grease, food particles or water. These surfaces mustalso be able to be easily, effectively and regularly cleaned.Examples of acceptable wall linings include: Stainless steel or aluminium sheeting; Impervious panelling; Acrylic or laminated plastic sheeting; Polyvinyl sheeting with welded seams; Cement render, smooth finish and epoxy layer; Ceramic tiles with epoxy grout; Pre-formed impervious panels with approved sealed joints; and High gloss painted fibre cement/plasterboard sheeting.Ceilings need to be able to be easily cleaned, meaning that stippled or rough plaster ceilings areunsuitable for use in food preparation areas. Plasterboard painted with washable paint is oftensuitable in areas where food handling occurs as is steel sheeting and sealed and smoothconcrete. Suspended type ceilings with drop in panels are not acceptable in food preparationand servery areas.Fixtures, fittings and equipmentFittings and fixtures include benches, shelves, sinks, washbasins cupboards, light fittings,garbage chutes and ventilation ducts.Equipment includes any machine, apparatus, instrument, utensil or appliance, used in handlingfood, and also in cleaning such equipment. Some examples include refrigerators, thermometers,microwaves, bain-marie units and food vending machines.All fixtures, fittings and equipment used must be adequate for the production of safe andsuitable food, be fit for their intended use and be able to be easily and effectively cleaned. Thedesign, construction and location of the fittings, fixtures and equipment must ensure that there isno likelihood of causing food contamination, and that any adjacent floor, wall, ceiling or othersurface can be easily and effectively cleaned. This can often be achieved by ensuringequipment can be easily moved for regular cleaning.-8-