food premises specifications

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Food PremisesSpecifications


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Introduction

The City of Casey Councils Food Establishment Specification aims to assist proprietors in designing aFood Establishment that meets the legislative provisions of the Food Act 1984and the Food Standards

Code.

A wel l designed food establ ishment assis ts in the safe and eff ic ient preparation of food andpromotion of a wholesome food image to the public.

Under the Food Act 1984 all proprietors must ensure that food sold at their businesses is safe andsuitable for human consumption. To ensure that food is safe, wholesome and free from adulteration, theFood Act 1984 requires all food businesses to have an adequate Food Safety Programbefore theymay be registered.

1. Floor Plans

Before undertaking any works prospective proprietors are advised to initially discuss the proposal withCouncil Environmental Health Services.

IMPORTANT

These requirements are in relation to the Environmental Health unit only. The Building and PlanningDepartments of Council should also be consulted for relevant Council requirements. Furthermore otherutilities i.e. the Electricity Authority, Water Authority etc should be contacted to ensure compliance inthese areas.

Two copies of floor plans not less than 1:100 are to be submitted to Councils Environmental Health unitbefore any work on the construction, renovation or alteration of any food premises is carried out.

The Plans should include:

Every part of the food premises.

The nature of work process to be carried out in each room.

The proposed food production service.

The location of all fixtures, equipment, furniture and benches.

Specifications describing the materials used in the construction of walls, floors, ceilings, benches,cupboards, shelves etc.

Plans of any mechanical exhaust system installed.

It is also recommended that samples of materials used in the Food Establishment be submitted anddiscussed with Councils Environmental Health staff for approval i.e. coving, floor surface, ceiling etc.

2. Floors

The floor surface of each room in a food establishment should be of approved material that is smoothand impervious (within occupational health & safety criteria) and suited to the process carried out. Floorsshall be able to be effectively cleaned, non-absorbent and laid according to the relevant Standards (seeAS3958.1 for ceramic tiles) so that there is no pooling of water and harbouring of pests.


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These may include:

Sealed quarry tiles with flush epoxy grouting.

Ceramic tiles with flush epoxy grouting.

Concrete surface with epoxy resin. Welded sheet vinyl over an approved thickness of fibro cement sheeting.

2.1 Mats

Mats (including dust control mats) must comply with the following requirements:

be unable to absorb grease, food particles or water

be laid so that there is no pooling of water

to the extent that it is practicable, be unable to provide harbourage for pests

2.2 Coving

Approved coving material must be fitted to all floor / wall junctions in such a manner that the anglesbetween the walls and floors are concavely rounded off, having a minimum radius of 50mm. Theintersection of floors with walls shall be integral to the surface finish of both floor and wall, in sucha manner as to form a continuous uninterrupted surface.

Approved coving materials include:

Pre-formed ceramic tile.

Plastic coving.

Commercial vinyl sheeting over a coving fillet, to provide support so that the vinyl doesnt

crack.

Note: the use of flexible rubber coving purchased in roll form is not acceptable.

2.3 Floor Waste

Where large amounts of water are required for adequate cleaning, the floor should be graded to aminimum fall of 1 in 100 and drained to the sewer in compliance with the Water Authority. It isrecommended that a high pressure hose with hot and cold water be installed at these areas.

2.4 Grease Traps

The location of any grease traps as required by the Water Authority should be shown on floor plan.The Water Authority should be contacted to ensure compliance with its regulations.

Note: It is recommended that a grease trap should not be installed in a room used forpreparation, processing, packing or storing foods for sale. Access to grease traps for emptingshall not be through areas where open food is handled or stored, or where food contactequipment and packaging materials are handled or stored.


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2.5 Table 1


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COVING

Figure 1

Figure 2

Figure 3


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3. Walls

The surface of internal walls shall be capable of being readily cleaned.

Walls in areas where food is manufactured or handled should be:

Smooth and impervious to a height of at least 1.8 metres above the floor.

450mm above bench tops.

Recommended surfaces include:

Glazed ceramic tiles

Seamless stainless steel.

Fibreglass sheeting.

Polyvinyl sheeting with welded seams.-

Above a height of 1.8 metres the wall must be finished with a smooth washable surface (i.e.: two coats ofwashable gloss paint).

Walls behind cookery equipment should be faced with a smooth and impervious material to theunderside of the mechanical exhaust canopy.

All service pipes shall be concealed beneath the surface of walls, floors and ceilings or alternativelypipes can be fixed clear of the wall, floor and ceiling at such distances as to enable easy cleaning. Aminimum clearance of 25 mm is required.

Architraves, skirting boards, picture rails or any other projections on walls should be removed and allwindows sills splayed at an angle of 45o.


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3.1 Table 2

4. Ceilings

The ceiling in areas where food is manufactured, prepared, packed or stored other than unopenedpackages should be of a rigid, dustproof, non-absorbent material painted with washable gloss paint and

be free from cracks and crevices and must be of a continuous seamless nature. Flush-jointedplasterboard is typical of the required surface.

Table Suitability of ceiling finishes for food premises areas

Note: Drop in ceiling panels are not acceptable.


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4.1 Table 3

5. Lighting

All lighting in food establishments should be in accordance with the Building Code of Australia.

Light fixtures should be flush mounted or recessed within the ceiling.

Where exposed food is handled or stored wrap-around dust and shatterproof diffusers should be fitted.

6. Ventilation

All cooking and food heating appliances must be located beneath and within an approved mechanicalexhaust system in accordance with Australian Standard 1668 Parts 1 and 2. In addition to therequirements of AS 1668, an extraction system shall be provided where there is a dishwasher or otherwashing and sanitising equipment that vents steam into the area, to the extent that there is, or is likely to

be, condensation collecting on the walls and ceilings

The capture velocity must not be less than 0.5 metres / second.

Premises have to meet natural and/or mechanical ventilation requirements in the Building Code ofAustralia.

Note: Domestic mechanical exhaust canopies may only be permitted in certain circumstances and onlywith the approval of Environmental Health Services.


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7. Appliances, fixtures, fitt ings and equipment

7.1 Location

All equipment appliances (including stoves, ovens, deep fryers and fittings) used in themanufacture, preparation, storage and sale of food should be:

Placed no closer than 150mm to any wall and / or on metal legs or castors and

Not less than 150mm high, unless sealed to the floor or wall in such a manner as to eliminateany open gap and which prevents liquids, food particles, grease or other refuse fromcollecting.

7.2 Construction

All surfaces of tables, benches, counters, appliances, equipment and fittings should beconstructed of rigid, durable ,smooth and impervious material and be free of cracks and

crevices as far as practicable.

All bars and counters displaying food should be fitted with glass window plates so as toprotect food from contamination by customers.

7.3 Shelving

All shelving should be kept 25mm clear of walls and be fixed on metal supports with the lowestshelf not less than 250 mm above floor level.

Surfaces of shelving shall be smooth and impervious free from cracks and crevices and suitableto the nature of work processes to be carried out.


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7.4 Table 4


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7.4 Table 5


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7.6 Table 6


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8. Handwashing Facilit ies

8.1 General Requirements

Hand basins shall be provided in all parts of the premises

where exposed food is handled

in utensil/equipment washing areas

in toilet cubicles or immediately adjacent to toilets.

Hand basins shall be located and installed so that they are:

not obstructed

are at bench height either permanently fixed to a wall to a supporting frame or set in a benchtop; and

accessible and no further than 5m, except for toilet hand basins, from any place where foodhandlers are handling exposed food.

8.2 Water supply to basins

The hand basin shall have a permanent supply of warm running potable water delivered through asingle outlet i.e.

Instantaneous water heater present to provide warm water to the basin

Thermostat- controlled water heater

Hot and cold water supplies delivered through a mixer tap

Water from a single outlet by a temperature controlled thermostatic mixing valve.

Where the supply of water is automatically timed, warm water shall be available for a minimum timeof 15secs before flow ceases.

8.3 Specific design requirements

Hand basin shall:

be either knee/ foot operated or single lever mixer tap

a size that allows easy and effective hand washing (a basin of 11 litres capacity withminimum dimensions of 500mm by 400mm off the wall)

clearly designated for the sole purpose of washing hands arms and face be supplied with liquid soap and disposable paper towels.


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9. Cleaning Facilit ies

9.1 Sinks Food Preparation Area

An adequate number of stainless steel double bowl sinks must be provided with an adequatesupply of hot (70oC) and cold water and if required by the Water Authority, connected to a greasetrap.

Sinks installed next to wall surfaces should be provided with integral flashing to preventsplashing and water damage.

Sinks should be big enough to clean the largest utensils or appliances that need to bewashed and be provided with an integral drainer at one side.

Ensure there are separate sinks for food preparation equipment washing

Sinks shall be provided with water at temperature of not less than 45oC for washingoperations and 80oC for sanitising if hot water sanitising takes place at the sink

9.2 Cleaning Troughs

A suitable area should be provided for the storage of cleaning equipment and materials and shouldinclude a cleaners trough with an adequate supply of hot and cold water.

10. Storage Facilit ies

Refrigeration uni ts, cool rooms and freezer rooms

Adequate refrigerated or freezer space must be provided for the storage of perishable foods. Theamount of refrigerator units needed depends upon the numbers of meals served, customers, deliveryschedules etc.

10.1 Cool rooms/freezers/Chiller rooms

Cool rooms / freezers/chiller rooms should have:

Internal and external lining surfaces of either aluminium, stainless steel or colour bond

All joints and seams sealed.

Adequate artificial lighting.

A smooth and impervious floor fitted with approved coving.

Adequate shelf storage.

Motor located outside.

Cooling unit discharge connected and directed to the sewer. Temperature gauge installed externally.

Alarm which can be operated from the inside of coolroom.

Where large amounts of water are required for cleaning, the floors should be graded to a minimumof 1 in 100 and drained towards the sewer as per the Water Authority requirements.


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10.2 Dry Storage Area

An adequate storage area must be provided for the separate storage of bulk dry ingredients.

Storage area should include:

Impervious bins with tight fitting lids.

Adequate shelving to store food 250mm off the floor.

10.3 Utensils

Adequate utensil storage should be provided in order to protect all utensils and equipment fromcontamination.

Provide adequate storage for utensils i.e.: drawers.

Do not store utensils or equipment on floor.

Provide single service dispensers for the distribution of straws.

10.4 Personal Belongings

Separate facilities should be provided for the storage of employees, outdoor clothing and personaleffects i.e.: cupboards, locker, and change room.

10.5 Cleaning Chemicals

Separate facilities should be provided for storing chemicals and cleaning equipment. A separatestorage area should be designated for storing large amount of chemicals and cleaning items.

10.6 Office Materials

Facilities for storing paperwork and other materials associated with the administration of thebusiness shall be

a room designated for office use

enclosed cupboards, drawers or similar sealed storage dedicated for that use

10.7 Thermometers

A digital probe thermometer which can accurately measure internal food temperatures to +/-1

degree Celsius MUST be provided.


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11. Storage Facilit ies

All garbage and refuse is to be contained in impervious containers with tight fitting lids.

For larger food premises an impervious bin wash area should be provided which is:

Of sufficient size to accommodate the number of receptacles to be stored there.

Properly bundled, graded and drained to a silt trap, connected to the sewer in accordance with thelocal water authority requirements.

Supplied with a single outlet, hot and cold water hose tap for the washing of receptacles.

12. Toilet Facilit ies

Adequate toilet accommodation and handwashing facilities must be provided for staff and customers inaccordance with the sanitary requirements of the Building Code of Aust ralia. Therefore, CouncilsBuilding Department should be consulted.

In addition, sanitary conveniences must:

Be properly designated and not open directly into any room in which any food is manufactured,prepared, stored, and / or served and

Be located so that the public must not have to go through food preparation areas to reach themand

a) Access must be by an airlock, hallway or other room and fitted with self closing doors at allaccess doorways, or

b) The sanitary conveniences must be provided with mechanical exhaust ventilation and thedoorway to the rooms adequately screened from view.

Wash hand basins shall be provided within or adjacent to sanitary conveniences in the ratio of one handbasin for every two water closets or less.


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Each wash hand basin shall be kept supplied with

a) Soapb) Paper towels or other approved hand drying equipment and an adequate supply of hot and cold

running water through a single outlet.

Note: The toilet provisions outlined in the Building Code of Australia set out the minimum requirements,therefore it is highly recommended that the following summarised guide of sanitary requirements beadopted in order to achieve optimum customer satisfaction.

13. Insect and Rodent Proofing

Premises must be designed to prevent the ingress of rodents, birds, animals and insects.

13.1 Windows

Every window and ventilator opening to the outer air should be covered with an approved fly wirescreen or permanently fixed closed.

13.2 Openings

Where service pipes pass through walls, floors and ceilings the area surrounding pipes must beeffectively sealed to prevent access by vermin.

13.3 Doorways

Door ways should be provided with either:

A full door fitted with an efficient heavy duty self closer or A self closing commercial flywire door, or

Heavy duty plastic strips properly designed and fitted. Strips shall be of a suitable thicknessand shall span the entire height and width of doorway.

13.4 Insect Control Devices

Insect control devices shall be installed so that the devices are not located directly over foodpreparation working areas, exposed clean equipment and unwrapped packaging material.

Insect control devices that are used to electrocute or stun flying insects shall be designed to retain

the insect within the device.

13.5 Yards

All yards should be maintained in an orderly and sanitary condition so as to not harbour anyvermin.


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14. Registration

Proprietors must make an application on the prescribed form to register the premises and receiveapproval from Councils Environmental Health unit prior to operating. A current Food Safety Program

MUSTbe submitted with your application form prior to opening.

The proprietor of any food premises must, as prescribed, paint or maintain the name of the proprietor onthe front of the premises.

Registration must be renewed annually, with payment received by Council by 1 January each year.


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food premises specifications

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