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For Further Information please contactEnvironmental Health Services(08) 9071 0676

Food Premises ndash Design Construction amp Fit-Out Guide

ABOUT THIS GUIDE

This information is for businesses that intend to design construct and fit out food premises andor mobile food vehicles

HOW IT CAN HELP YOU

This information has been compiled to assist you in making decisions on the design of your food premises the construction material proposed for use when submitting your fit-out application

FOOD LAWS

Under the Food Act 2008 it is a requirement that the set up and operation of a food premises complies with Australia New Zealand Standard Code and relevant Australian Standards Knowledge and understanding of the standards is necessary to design and build a food premises For more information read Shire of Esperance Guide to the construction of food premises

PLANS AND DESIGN APPROVAL

Plans are the first step that need to be completed when you want to design build or fit out a new or existing food premise The plans must be assessed and approved by Council before building starts Assessment of the plans is called lsquodesign approvalrsquo

Your application for design approval must be accompanied by two copies of all plans drawn to scale Application forms are to be lodged with Environmental Health Services and you must pay the appropriate fee on application

TYPES OF PLANS REQUIRED

You must submit two copies of the following types of plans for your premises Your architect draftsperson or shop fitter should be able to assist you with providing these

bull Site plan - (Scale 1100) - including car parking the refuse area adjacent land uses and sanitary facilities

bull Floor plan (Scale of 150)

bull Sectional elevations (Scale of 150)

bull Hydraulic plans (Scale of 150)


bull Mechanical exhaust ventilation plans (Scale of 150)

DETAIL REQUIRED ON PLANS

You need to ensure the following details are included on the plans for your premises

bull Finishes to floors walls and ceilings

bull Layout of all equipment benches fittings and fixtures mechanical ventilation

bull Door and window openings

bull Where seating is provided for diners the number of square metres of floor space available for dining and the number of persons to be catered for in this area

bull Customer and staff toilet details (if detached provide the distance to the facilities and the number available for use)

bull Mechanical exhaust ventilation

GENERAL INFORMATION REQUIRED

You will need to provide the following information when you submit your plans

bull Name address and contact details of architect draftsperson or shop fitter

bull Drawing scale and date plans drafted

bull Name of food business occupier

bull Real property descriptionaddress of the premises

bull Proposed name of premises and intended nature of the food operation

Note Manufacturers will require providing information about their product This information should include

detailed recipes (including quantities of ingredients used) detailed manufacturing process explanations with temperature and time used for each cooking

steps information on food storage cleaning procedures product shelf life determination by

(recommended to be done by NATA accredited laboratory) product labelling and food recall procedures

It is important to note that authorised officers are not required to lsquoapproversquo foods The consideration of the above information is necessary in order to determine the risk posed by the food business and whether the food business will be able to comply with the requirements of the Code


NB Plans that are submitted must be of a standard that clearly shows all of the above details This will help our officers to assess the plans and speed up the approval process which is beneficial to you and to Council

HOW TO USE THIS GUIDE

The ldquoPerformance Criteriardquo gives prescriptive design requirements as set out in the Food Safety Australia New Zealand (FSANZ) Food Safety Standards (FSS)

The ldquoAcceptable Solutionsrdquo lists minimum requirements to meet the food safety outcomes Any proposal that is not listed in this section will require documented proof that the design and construction will not effect the production of safe food

Vehicles used solely for the transport of food must be designed and constructed to protect the food being transported Vehicles used for preparing and or selling food are defined as a lsquofood premisesrsquo in the (FSS) and must comply with the requirements laid down for a food premise Some exemptions are allowed and they will be detailed below

ADDITIONAL INFORMATION

Further information on food safety can be found by contacting Food Safety Australia New Zealand Food Authority (FSANZ) on 1300 652 166 or visiting their website at wwwfoodstandardsgovau

CONTACTING COUNCIL

For further information about this or any other environmental health issue please call

Councilrsquos Environmental Health Department on (08) 90710666 You can also visit the Shire of Esperance website at wwwesperancewagovau

WALLS Food Safety Standards 323 Division 3 Clause 11 SFA pg 155

Performance provisions Outcome achieved by

1048713 Appropriate for activities to be carried out

1048713 Provided to protect food from contamination

1048713 Sealed to prevent entry of dirt dust and pests

1048713 Impervious

1048713 Ceramic tiles

1048713 Gloss painted FC sheeting

1048713 Impervious panelling

1048713 Smooth finish provided


1048713 Easily amp effectively cleaned

1048713 Unable to provide harbourage for pests

1048713 Splash backs provided to sinks and benches

1048713 Heat resistance material behind cooking equipment

FLOORS Food Safety Standards 323 Division 3 Clause 10 SFA pg 151


1048713 Designed and constructed in a way that is

appropriate for the activities conducted

1048713 Able to be effectively cleaned

1048713 Impervious

1048713 Laid so that there is no ponding of water

1048713 Unable to provide a harbourage for pests

1048713 Coving provided


1048713 Concrete amp epoxy layer

1048713 Commercial grade continuous vinyl

1048713 Treated concrete

1048713 Other documented flooring demonstrating compliance with performance criteria

1048713 Flooring materials must be light in colour


CEILINGS Food Safety Standards 323 Division 3 Clause 11 SFA pg 155





1048713 Impervious






1048713 PLEASE NOTE Drop-in panel ceilings will not be approved

FOOD TRANSPORT VEHICLES Food Safety Standards 323 Division 4 Clause 17 SFA pg 178


1048713 Must be designed and constructed to protect

food if there is a likelihood of contamination during transport

1048713 Smooth impervious surfaces to the storage compartment1048713 Food is to be transported in such a way as to prevent contamination (eg

packaged in food grade storage


1048713 Easily and effectively cleaned

1048713 Food contact surfaces to be designed and

constructed to be easily amp effectively cleaned and sanitised

1048713 Smooth impervious surfaces to compartments

containers)

WATER SUPPLY Food Safety Standards 323 Division 2 Clause 4 SFA pg 138


1048713 Adequate quantity

1048713 Potable water

1048713 Appropriate temperature

1048713 Hot water system in adequate capacity for the

activities on the premises

1048707 Council water supply or bore water

1048713 Council water supply1048713 Hot water system installed in adequate capacity for the activities occurring at the premises1048713 Tank water (Lab certification stating compliance with

NHMRC guidelines)

1048713 Food transport vehicles ndash minimum 25L for cleaning

purposes

SEWERAGE AND WASTE WATER Food Safety Standards 323 Division 2 Clause 5 SFA pg 143


Must have a sewerage and waste water disposal system that-

1048713 Effectively disposes of all sewage and waste water

1048713 Constructed and located so that there is no likelihood of the sewage and waste water polluting the water supply or contaminating the food

1048713 Food transport vehicles ndash where there is no connection to mains temporary holding tanks must be installed 50L capacity

1048713 Council sewerage system

1048713 Trade waste agreement Contact the Water

1048713 Septic system and absorption trenches - in unsewered areas

1048713 Aerated septic system (ie Biocycle) ndash in unsewered areas

GARBAGE AND WASTE STORAGE Food Safety Standards 323 Division 2 Clause 6 SFA pg 144


Must have facilities that-

1048713 Adequately contain the quantity and type

1048713 Lidded containers within the premises

1048713 Plastic or similar material


of waste and recyclable matter

1048713 Enclose the garbage or recyclable matter if necessary to keep pests and animals away

1048713 Designed and constructed to be easily and effectively cleaned

1048713 Approved storage area

1048713 Serviced by an approved contractor

1048713 Wheeled refuse container

1048713 Commercial (bulk) refuse container serviced by appropriate contractor1048713 Provision of an adequate supply of water for cleaning1048713 Fats and oils must be stored in leak proof containers and regularly collected by a waste removal contractor1048713 Easy access to allow for removal of bins1048713 Bins in food preparation areas should be located where cross contamination will not occurThey should be provided with a plastic liner and lid These bins should be cleaned and sanitised regularly

Refer to below extracted from Esperance Health Local Laws 2009 for the design of an external bin enclosure of food premises

LIGHTING 323 Food Safety Standards Division 2 Clause 8 SFA pg 150


1048713 Provides sufficient light




1048713 Natural light

1048713 Artificial ndash recessed amp diffuser

1048713 Artificial ndash Ceiling mounted amp diffuser

1048713 Light fittings are to be provided with protective plastic covers or sleeves to prevent contamination of food with broken glass

FIXTURES AND FITTINGS Food Safety Standards 323 Division 4 Clause 12 SFA pg 159


1048713 Adequate for the production of safe food

1048713 Fit for the intended use

1048713 Designed constructed and installed so that-

bull there is no likelihood that they will cause food contamination

1048713 Fittings fixtures shelving amp equipment-

1048713 easily moved

1048713 castors fitted amp flexible connections

1048713 150mm legs amp clear of walls

1048713 sealed to plinth amp surfaces


bull they are able to be easily and effectively cleaned

bull adjacent floors walls ceilings and other surfaces are able to be easily and effectively cleaned

bull they do not provide a harbourage for pests

1048713 Food contact surfaces must be-

bull able to be easily cleaned and effectively cleaned amp sanitized

bull impervious

bull made of material that will not contaminate the food

1048713 sealed to floor ampor adjacent surfaces

1048713 75mm above bench amp clear of the wall

1048713 No false backs or bottoms

1048713 Food contact surfaces

1048713 stainless steel amp underside sealed

1048713 fully laminated

1048713 laminated top amp underside sealed

VENTILATION Food Safety Standards 323 Division 2 Clause 7 SFA pg 147


1048713 Sufficient

1048713 Effectively remove fumes smoke steam and vapours


1048713 Mechanical Ventilation in compliance with AS1668

1048713 Food transport vehicle ndash as above and all intake and exhaust vents are to be screened to prevent entry of vermin

1048713 Mechanical ventilation ndash for cooking equipment where electrical input exceeds 8kW gas input exceeds 29MJh and all deep fryers

1048713 Mechanical Ventilation ndash alternative design with documentation demonstrating compliance with performance criteria

WASHING FACILITIES Food Safety Standards 323 Division 4 Clause 12 SFA pg 159


1048713 Cooking equipment eating amp drinking utensils must be able to be easily amp effectively cleaned amp sanitised

Note Food transport vehicles with sinks and basins must be connected to waste water tank or sewer and may require a trade waste permit

1048713 Double bowl sink or

1048713 Single bowl sink amp dishwasher

and

1048713 Glass washer provided


and

1048713 Separate sink for fruitveg washing and utensil and equipment cleaning

STORAGE FACILITIES Food Safety Standards 323 Division 4 Clause 15 SFA pg 175


1048713 Adequate storage facilities for the storage of items that are likely to be source of contamination of food including chemicals clothing and personal belongings

1048713 Located where there is no likelihood of stored items contaminating food or food contact surfaces

1048713 Separated staff room

1048713 Clearly designated shelfcupboard ndash staff items

1048713 Separated chemicalcleaning items storage room

1048713 Clearly designated shelfcupboard ndash chemicalcleaning items storage

1048713 Locker

TOILET FACILITIES Food Safety Standards 323 Division 5 Clause 16 SFA pg 176


1048713 Appropriate number of toilets are available for the use of food handlers and patrons (see BCA)

1048713 Internal staff toilet containing

1048713 double air lock amp self closers or

1048713 single door amp mechanical ventilation amp self closer

1048713 External staff toilet

1048713 External common toilet

1048713 Food transport vehicles must have nominated toilet facilities

TEMPERATURE MEASURING Food Safety Standards 322 Division 6 Clause 22 SFA pg 109


1048713 Must have a temperature measure device

that can accurately measure the

temperature of potentially hazardous food

to +- 1oC

1048713 Thermostat amp gauge provided to all units AND

1048713 Single mobile device eg Probe thermometer

CLEANING AND SANITATION Food Safety Standards 322 Division 5 Clause 20 SFA pg 104



1048713 Ensure all equipment and utensils are in a clean amp sanitary state

1048713 Heat andor chemicals applied to it or other processes so that the number of micro-organisms on the surface or utensil has been reduced to a level that-

bull does not compromise the safety of the food which it may come in contact with

and

bull does not permit the transmission of infectious disease

Cleaning

1048713 Sink with water at 54oC amp detergent

1048713 Dishwasher with water at 75oC or Water at 54oC amp detergent

1048713 Glass washer with Water at 54oC amp detergent Sanitising

1048713 Manual sanitising water at 77oC for 30 seconds at the sink or

1048713 Chemical sanitiser or

1048713 Dishwasher amp glass washer heating element capable maintaining the water at a minimum temperature of 77 for 30 seconds

HAND WASHING FACILITIES Food Safety Standards 323 Division 4 Clause 14 SFA pg 168


1048713 Located in an easily accessible location for all food handlers

bull within area where food handlers work if their hands are likely to be a source of contamination of food and

bull if there are toilets on the food premises ndash immediately adjacent to the toilets or toilet cubicles

1048713 Permanent fixture

1048713 Connected to or provided with a supply of warm running potable water (between 22oC and 48oC)

1048713 A size that allows easy and effective hand washing

1048713 Clearly designated for the sole purpose of washing hands arms amp face

1048713 Warm amp cold water delivered through a common spout

1048713 11L basin provided in the area where the food handlers are working

1048713 11L basin provided adjacent to toilet facilities

1048713 Soap amp paper towel provided to each basin

1048713 Waste container provided to each basin

1048713 Packaged food only ndash basin not required

1048713 Connected to sewer or septic tank or aerated septic tank system or sullage tank

FOOD STORAGE DISPLAY Food Safety Standards 322 Division 3 Clause 6 amp 8 SFA pg 54 amp 66



1048713 Protected from the likelihood of contamination

1048713 Storedisplay potentially hazardous food

under temperature control

1048713 Capable of being easily and effectively cleaned

1048713 Protective sneeze barrier provided to an approved design

1048713 Hot display unit minimum of 60oC

1048713 Cold display unit Cold room maximum of 5oC

bull Another temperature ndash with no adverse affect

demonstrated

bull Freezer units ndash food remains frozen

GENERAL PROVISIONS Food Safety Standards 323 Division 3 Clause 3 SFA pg 133


1048713 Be appropriate for activities to be performed

1048713 Adequate space

1048713 Permit effective cleaning and sanitising

1048713 Exclude dirt dust fumes smoke and other contaminants

1048713 Not permit the entry of pests

1048713 Not provide vermin harbourage

1048713 Appropriate location in relation to other activities

1048713 Adequate floor space

1048713 No cracks or crevices

1048713 Vermin proof construction

1048713 Vermin proof strip to external

doors

1048713 Insect screening to windows or

similar

1048713 Insect screening to doors or

similar

1048713 Ceiling entries vermin proof

1048713 Conduits vermin proof



bull Mechanical exhaust ventilation plans (Scale of 150)

DETAIL REQUIRED ON PLANS

You need to ensure the following details are included on the plans for your premises

bull Finishes to floors walls and ceilings

bull Layout of all equipment benches fittings and fixtures mechanical ventilation

bull Door and window openings

bull Where seating is provided for diners the number of square metres of floor space available for dining and the number of persons to be catered for in this area

bull Customer and staff toilet details (if detached provide the distance to the facilities and the number available for use)

bull Mechanical exhaust ventilation

GENERAL INFORMATION REQUIRED

You will need to provide the following information when you submit your plans

bull Name address and contact details of architect draftsperson or shop fitter

bull Drawing scale and date plans drafted

bull Name of food business occupier

bull Real property descriptionaddress of the premises

bull Proposed name of premises and intended nature of the food operation

Note Manufacturers will require providing information about their product This information should include

detailed recipes (including quantities of ingredients used) detailed manufacturing process explanations with temperature and time used for each cooking

steps information on food storage cleaning procedures product shelf life determination by

(recommended to be done by NATA accredited laboratory) product labelling and food recall procedures

It is important to note that authorised officers are not required to lsquoapproversquo foods The consideration of the above information is necessary in order to determine the risk posed by the food business and whether the food business will be able to comply with the requirements of the Code









CONTACTING COUNCIL








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1048713 Impervious
















1048713 Impervious


















containers)










NHMRC guidelines)


purposes





















































bull impervious











1048713 Sufficient













and



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1048713 Locker















to +- 1oC









and


Cleaning


































demonstrated















doors


similar


similar












CONTACTING COUNCIL








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1048713 Impervious
















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containers)










NHMRC guidelines)


purposes





















































bull impervious











1048713 Sufficient













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and


Cleaning


































demonstrated















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1048713 Impervious
















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bull impervious











1048713 Sufficient













and



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1048713 Locker















to +- 1oC









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Cleaning


































demonstrated















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bull impervious











1048713 Sufficient













and



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1048713 Locker















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Cleaning


































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Cleaning


































demonstrated















doors


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and










1048713 Locker















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demonstrated















doors


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and


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demonstrated















doors


similar


similar














demonstrated















doors


similar


similar




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