Fitting out your Food Premises

There are specific requirements under Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements) which outline the way in which food businesses must be designed and constructed to minimise opportunities for food contamination.

Food businesses are required to ensure that their food premises, fixtures, fittings, equipment and transport vehicles are designed and constructed to be easily cleaned and where necessary, sanitised.

Businesses must ensure that the premises are provided with the necessary services of:

Walls, floors and ceilings

Walls and ceilings are required to be appropriate for the specific area, they must not provide places for pests to hide, and must be smooth and impervious to moisture to facilitate easy cleaning.

Flooring must be smooth and impervious to moisture and must not provide harbourage for pests. The floor-wall junction should be coved to prevent the build up of food particles and other materials.

Hand washing facilities

Food premises must have handwashing facilities that are located where they can be easily accessed by food handlers, they must be permanent fixtures, and provided with a supply of warm running potable water, soap and single use towel. If a separate hot and cold water supply is provided a mixer tap or common outlet is required.

Handwashing basins must be of a size that allows easy and effective hand washing and must be clearly designated for the sole purpose of washing hands, arms and face. Food businesses must ensure that the hand washing facility is unobstructed at all times. Waste water from handwashing facilities must be discharged to an approved waste disposal system.

Food washing facilities

A food preparation sink should be installed where food handling involves frequent washing of fruit and vegetables. This sink is to be used for the sole purpose of washing food and not for hand or utensil washing.

Utensil washing facilities

Food businesses can install either a double bowl sink or a commercial dishwasher for washing food utensils.

Dishwashers must have a rinse cycle temperature greater than 77oC to ensure that the utensils are being adequately sanitised. The dishwasher should have a visible gauge so that you can check that the unit is reaching the desired temperature.

Alternatively a double bowl sink can be used. This setup requires one bowl to be used for washing and the other bowl used for rinsing and sanitising. A food grade chemical sanitiser can be used or water at a temperature above 77oC or greater for a period of 30 seconds.

Dishes should be left to air dry, tea towels should not be used.

Food display

All foods displayed in bars, counters, self-service cafeterias and smorgasboards are to be adequately protected from contamination. They should be made of food grade materials that can be easily cleaned. Serving utensils must be provided for each type of food to prevent contamination from customers and cross-contamination from one food to another.

Potentially hazardous foods such as meat and foods containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods containing eggs are required to be stored at a temperature of 5oC or below or 60oC or above to minimise the growth of pathogenic organisms. If the potentially hazardous food cannot be stored at such temperatures and is therefore stored in the “temperature danger zone” the 2/4 hour rule must be applied.

 The 2/4 hour rule involves applying the following time limits to ensure that potentially hazardous foods remain safe to eat:

Waste disposal

Food premises must have facilities for the storage of garbage and recyclable matter that can adequately contain the volume required. The waste must be enclosed to ensure it does not become a breeding ground for pests or emit offensive odours. The facilities must also be designed and constructed to ensure it can be easily and effectively cleaned.

Ventilation

Food premises must have sufficient natural or mechanical ventilation to effectively remove smoke, fumes, steam and vapours from the food premises.

Storage facilities

Food premises must have adequate storage facilities for the storage of items that are likely to be the source of contamination of food, including chemicals, clothing and personal belongings. Storage facilities must be located where there is no likelihood of stored items contaminating food or food contact surfaces.

Toilet facilities

Food businesses must ensure that adequate toilet facilities are available for the use of food handlers and that the facilities are provided with hand washing facilities.

Food transport vehicles

Vehicles used to transport food must be designed and constructed to protect food if there is a likelihood of food being contaminated during transport, they must be able to be effectively cleaned and where necessary sanitised.

Further information

For any further information, please contact one of council's Environmental Health Officers on (08) 8375 6600.

 

 
 
T: +61 8375 6600 | E: council@marion.sa.gov.au
245 Sturt Road, SA 5047, Australia
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