Environmental Health

Guidelines for food premises design

and equipment

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Contents

Purpose 3

Design and construction guidelines 4

General 4

Layout 4

Water supply 5

Sewage and waste disposal 5

Storage of garbage and recyclable matter 5

Pest proofing 6

Ventilation 6

Lighting 6

Flooring 7

Coving 8

Walls and ceilings 8

Fixtures, fittings and equipment 8

Equipment and vegetable washing facilities 9

Hand-washing facilities 9

Toilet facilities 10

Storage facilities 10

Food transport vehicles 10

General 11

Summary of guidelines 11

Further Information 12

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Purpose

This document has been designed as a source of information for people establishing or altering

a food premises within Mount Alexander Shire. It has been developed in line with Standard 3.2.3

of the Australian Food Standards Code. This standard relates to food premises and Equipment

and is enforceable under the Food Act 1984.

For full details on how to meet the Standards please refer to the Food Safety Australia and New Zealand (FSANZ) website http://www.foodstandards.gov.au/thecode/ Further information on premises design and construction can be found in the Building Code of Australia (BCA) and in the Australian Standard AS 4674-2004 Design, Construction and Fit-out of Food Premises. The following information is a guide only and not necessarily exhaustive. It should be read in conjunction with the Food Safety Standards. Other related documents: Mount Alexander Shire Council new food business starter kit.

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DESIGN AND CONSTRUCTION REQUIREMENTS

General

The general requirements of the design and construction of food premises must:

be suitable for its intended use

ensure adequate space for activities such as food preparation, cooking, cleaning

and storage

allow sufficient room for fittings, fixtures and equipment

be completed to a high standard of workmanship, particularly in food preparation

areas

exclude dirt, dust, fumes, smoke and other contaminants as far as practicable

prevent the entry and harbourage of pests

Layout

Food contamination can be minimised by ensuring premises have suitable layouts with good work flow. This can be done by allocating separate areas for where raw products are handled and prepared, from areas where finished products are kept and from the areas where the final product is ready to be served. Similarly, wash up areas and staff amenities should be separated 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 its own room, it is imperative that food contact surfaces and equipment are cleaned and sanitized between activities to prevent cross-contamination. Staff and visitors may bring contamination into food handling areas if access doors are poorly positioned. To help prevent food contamination, access to staff entrances, amenity rooms, and toilets should be located so that staff do not have to cross food preparation areas. Garbage storage areas should also be situated away from food preparation areas to minimise the likelihood 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.

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Water supply

An adequate supply of potable (drinking quality) water must be provided to food premises. Non-potable water can only be used for certain applications that will not affect food safety or cause contamination. Examples of when the water supply is not guaranteed to be safe include where there is a private supply such as rainwater tanks, ground water such as bores and surface waters such as rivers and lakes. Further information on the use of non-potable water sources in food businesses can be found at the website below. http://www.health.vic.gov.au/foodsafety/downloads/nonpotablewater-guide.pdf Sufficient water volume, pressure and temperature must be provided to adequately cope with the peak periods of water demand.

Sewage and waste water disposal

Premises must have waste water and sewage systems that will effectively dispose of all sewage and waste water, whether it is on-site disposal or will require other disposal methods. Ensure septic systems are regularly maintained and are operating properly. Grease traps Grease traps are essential in most food premises to prevent fats and grease from entering the reticulated sewer system or septic tank. Grease traps must, whenever possible be located outside the premises. Internal grease traps would only be considered under extenuating circumstances when it is impossible to install an external grease trap. Grease traps must not be installed 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 be required. 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 health officer PRIOR to the installation.

Storage of garbage and recyclable matter

Food premises are required to have sufficient facilities for storing garbage and recyclable material. These areas should be designed to take into account the amount and type of garbage

produced to allow adequate space for storage. The space should be designed so that it is able

to be easily cleaned, is enclosed and prevents the harborage of pests.

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Pest proofing

Adequate ways to pest proof a premises include the provision of air curtains, self-closing devices on all doors, fly strips, fly screens and sealing any openings around service pipes. Air curtains should cover the whole face of the doorway or opening and should have a velocity of not less than 480m per minute at 1m from the floor. Electronic insect killing devices are designed and constructed so that dead insects are caught by the device. These need to be located where they cannot contaminate food or equipment.

Ventilation

Food premises must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from food premises. These emissions have the potential to cause food, health and safety issues for staff and patrons if certain areas are not adequately vented. Natural ventilation is only suitable for premises where there is little or no cooking that creates 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 cooked fumes, odours, heat and steam in accordance with Australian Standard 1668.1 & 1668.2. Mechanical Exhaust Systems should also be installed above dishwashers to reduce the condensation that builds up on walls and ceilings. The exhaust canopy must cover the entire expanse of the cooking equipment, be ducted to the outside 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 not working effectively and needs to be addressed. A building permit must be obtained prior to installing an exhaust canopy. Council’s building department can be contacted on (03) 5471 1700.

Lighting

Food premises are required to have sufficient natural or artificial light for the activities conducted on the food premises. This is to ensure that staff can easily carry out food handling operations as 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 the premises must have supplementary lighting in these areas to allow for cleaning by staff and inspecting for pests. In food preparation areas, lights must be protected by a plastic sleeve or shield to ensure food is protected from glass fragments in the event of breakages. More information can be found in Australian Standard 1680.

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Flooring

Floors must be designed and constructed in a way that is appropriate for the activities conducted in the food premises. Floors in areas that are used for food handling must be able to be effectively cleaned and be unable to absorb grease, food particles or water. Floors should be smooth (within occupational guidelines), durable, and free from cracks and crevices. Floors must not be conducive to pest harbourage. The surface should be able to resist damage due to the type of operation (e.g. High temperatures, movement of heavy appliances etc). In premises where spillage is likely or large amounts of water are used for cleaning, the floor needs to be graded and adequately drained to prevent ponding of water. Recommended flooring types for different areas in food premises are listed below:

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Comments

Stainless steel non-slip profile

• • • • • • • • Use welded joints

Ceramic tiles • • • • • • • • Use epoxy grout

Quarry tiles • • • • • • • • Must be sealed

Steel trowel case hardened concrete

• • • • • Smooth-sealed finish, no joints

Carpet/ carpet tiles •

Wooden flooring • Must be sealed

Polyvinyl sheet • • • • • • • •

Heat-welded joints (not suitable adjacent hot fat appliances)

Laminated thermosetting plastic sheet

• • • • • • • •

Heat-welded joints (not suitable adjacent hot fat appliances)

Vinyl tiles • •

Cork tiles • Must be sealed

Epoxy resins • • • • • • • • Must comply with AS 3554

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Coving

New premises should be fitted with coving to permit easy cleaning of the area between walls and floors, the floor surface should continue up the wall to form a rounded area (cove) with a radius of at least 25mm. Coving helps prevent dirt and debris build up and can significantly help the cleaning process. Whilst not mandatory, coving is highly recommended in new premises and those that are being altered.

Walls and ceilings

The walls and ceilings must be designed, constructed and maintained in a manner that is appropriate for the activities conducted on the food premises. This requires that the walls and ceilings 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 must also 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 are unsuitable for use in food preparation areas. Plasterboard painted with washable paint is often suitable in areas where food handling occurs as is steel sheeting and sealed and smooth concrete. Suspended type ceilings with drop in panels are not acceptable in food preparation and servery areas.

Fixtures, fittings and equipment

Fittings 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 handling food, 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 and suitable food, be fit for their intended use and be able to be easily and effectively cleaned. The design, construction and location of the fittings, fixtures and equipment must ensure that there is no likelihood of causing food contamination, and that any adjacent floor, wall, ceiling or other surface can be easily and effectively cleaned. This can often be achieved by ensuring equipment can be easily moved for regular cleaning.

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All appliances should be at least 150mm away from the wall or sealed to the wall. Appliances should be placed on shelving at least 150mm off the floor or sealed to the floor. It is important that any food contact surfaces are free from cracks, chips and crevices and are able to be easily cleaned. Stainless steel and laminex are often appropriate food contact surface materials. There should be adequate storage so that all items can be stored off the floor to ensure that the floor can be easily cleaned. Eating and drinking utensils must be able to be easily and effectively cleaned and sanitised.

Equipment and vegetable washing facilities

A double bowl sink must be provided with bowls that are sufficient size to accommodate the largest article to be washed. Each sink must be supplied with hot and cold water. A separate sink to be used for the washing of vegetables only, should be provided in premises where vegetables are prepared. An impervious material to a height of 300mm, must be applied to the wall surrounding the sinks. Dishwashers are approved, although a double bowl sink should also be installed to assist with equipment washing. A cleaner’s sink or slop trough must be installed for the disposal of wastewater. The unit should be provided with hot and cold water.

Hand washing facilities

Food premises must have hand washing facilities that are located where they can be easily accessed by food handling staff. Facilities should be located within areas where food handlers work, and immediately adjacent to toilets. Hand washing facilities must be permanent, supplied with warm, running, potable water, be of a useful size for effective hand washing and be solely used for the purpose of washing hands, arms and face. Hand washing facilities should be provided with an adequate supply of disposable paper towel and liquid soap. Hands-free facilities are recommended (i.e. automatic sensor or foot operated), and water should come through a single mixer tap.

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Toilet facilities

A food business must ensure that there are adequate toilet facilities available to food handlers. Considerations to take into account include:

The number of staff working at any one time

The location of toilets should not be directly off a food preparation area

Hand-basins must be installed adjacent to, or in the toilet cubicles

Must always be accessible during work periods

Clean, operational, well lit and ventilated

Off-site toilets must meet the same requirements as on-site toilets, regardless of ownership

Customer toilets may be required under the Building Code in some premises. Access to customer toilets must not be through food preparation areas. Council’s building department should be contacted on (03) 5471 1700 to determine the requirement for toilet facilities at the premises.

Storage facilities

Food Adequate storage area is required for food and equipment storage. This includes ingredients, finished product storage, packaging materials, cutlery, crockery and cooking utensils. Adequate refrigeration space must be installed to meet the needs of the activities conducted in the premises. Refrigeration must be capable of holding foods at less than 50C. Freezers must be capable of holding foods at less than -150C. Equipment intended to keep food hot must be capable of holding foods at more than 600C. Other items Food premises must have designated storage areas for items that may potentially cause food contamination such as personal belongings, chemicals, dirty laundry, administrative items and maintenance equipment. Storage facilities should be located where there is no likelihood of stored items contaminating food or food contact surfaces. A separate room or cupboard is recommended for the storage of cleaning equipment.

Food transport vehicles

Any vehicle used to transport food must be appropriately designed, constructed and maintained to ensure the safety of the food it carries. The food storage area needs to be able to be easily cleaned, and if necessary, sanitised to ensure food will not become contaminated.

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General

The proprietors name is to be displayed on the front of the premises. The writing must be clear and legible.

Guideline summary

Food premises must:

have enough space for their equipment and the work that they do;

be protected from pests and other contaminants such as dirt and fumes;

be easy to clean and keep clean;

have enough clean water available at the right temperature for the work to be done;

have a disposal system for garbage, sewage and waste water;

have sufficient lighting and ventilation; and

have adequate and suitable equipment for the production of safe and suitable food.

Food business fixtures, fittings and equipment must be:

suitable for the jobs they are used for;

easy to clean and, if necessary, sanitise; and

made of a material that does not contaminate food.

Food businesses must make sure that they have:

easily accessible hand wash basins for all staff

hand basins adjacent to toilet areas;

access to clean toilets for food handlers; and

adequate storage areas for personal belongings, clothing, office equipment and any

chemicals used by the business.

Vehicles used to transport food must:

protect the food they are carrying from contamination; and

be designed and constructed in a way that ensures food contact surfaces can be

cleaned and, if necessary, sanitised.

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Further Information

Mount Alexander Shire Council Environmental Health Unit For further information or queries, contact the Environmental Health Unit

Phone: (03) 5471 1700 Email: environmentalhealth@mountalexander.vic.gov.au

Australian Building Codes Board For information on the Building Code of Australia (BCA) http://www.abcb.gov.au Food Standards Australia New Zealand For information regarding the fit out and design of food premises and safe food handling, consult Standard 3.2.3 Food Premises and Equipment and Standard 3.2.2 Food Safety Practices and General Requirements (available on the website).

PO Box 7186 Canberra Business Centre ACT 2610 Australia Ph : (02) 6271 2222 Fax: (02) 6271 2278 Website: www.foodstandards.gov.au Email : info@foodstandards.gov.au Advice Line: 1300 652 166 Email: advice@foodstandards.gov.au

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Victorian Food Safety website For information about food safety programs, food safety supervisors and fact sheets on food handling.

http://www.health.vic.gov.au/foodsafety

Other useful contacts.

Unit Organisation Reason

Planning Department (03) 54711700

Town planning advice including parking and signage

Building Department (03) 54711700

Building permits and toilet requirements

Local laws (03) 54711700

Permits and advice particularly relating to signage on footpaths

Economic Development Officer (03) 5471 1700

Business advice

Tourism Services (03) 5471 1700

Business advice and links to tourism

Consumer Affairs 1300 588 181

For advice on business registration, liquor licensing etc.

Coliban Water 1300 363 200

Advice on water supply, trade waste agreements and grease traps