Académique Documents
Professionnel Documents
Culture Documents
Specifications
Introduction
The City of Casey Councils Food Establishment Specification aims to assist proprietors in designing a
Food Establishment that meets the legislative provisions of the Food Act 1984 and the Food Standards
Code.
A well designed food establishment assists in the safe and efficient preparation of food and
promotion 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 and
suitable for human consumption. To ensure that food is safe, wholesome and free from adulteration, the
Food Act 1984 requires all food businesses to have an adequate Food Safety Program before they
may be registered.
1.
Floor Plans
Before undertaking any works prospective proprietors are advised to initially discuss the proposal with
Council Environmental Health Services.
IMPORTANT
These requirements are in relation to the Environmental Health unit only. The Building and Planning
Departments of Council should also be consulted for relevant Council requirements. Furthermore other
utilities i.e. the Electricity Authority, Water Authority etc should be contacted to ensure compliance in
these areas.
Two copies of floor plans not less than 1:100 are to be submitted to Councils Environmental Health unit
before any work on the construction, renovation or alteration of any food premises is carried out.
The Plans should include:
It is also recommended that samples of materials used in the Food Establishment be submitted and
discussed 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 smooth
and impervious (within occupational health & safety criteria) and suited to the process carried out. Floors
shall be able to be effectively cleaned, non-absorbent and laid according to the relevant Standards (see
AS3958.1 for ceramic tiles) so that there is no pooling of water and harbouring of pests.
Mats
Mats (including dust control mats) must comply with the following requirements:
2.2
Approved coving material must be fitted to all floor / wall junctions in such a manner that the angles
between the walls and floors are concavely rounded off, having a minimum radius of 50mm. The
intersection of floors with walls shall be integral to the surface finish of both floor and wall, in such
a manner as to form a continuous uninterrupted surface.
Approved coving materials include:
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 a
minimum fall of 1 in 100 and drained to the sewer in compliance with the Water Authority. It is
recommended 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 for
preparation, processing, packing or storing foods for sale. Access to grease traps for empting
shall not be through areas where open food is handled or stored, or where food contact
equipment and packaging materials are handled or stored.
2.5
Table 1
COVING
Figure 1
Figure 2
Figure 3
3.
Walls
Smooth and impervious to a height of at least 1.8 metres above the floor.
450mm above bench tops.
Fibreglass sheeting.
3.1
4.
Table 2
Ceilings
The ceiling in areas where food is manufactured, prepared, packed or stored other than unopened
packages 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-jointed
plasterboard is typical of the required surface.
Table Suitability of ceiling finishes for food premises areas
Note: Drop in ceiling panels are not acceptable.
4.1
5.
Table 3
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 mechanical
exhaust system in accordance with Australian Standard 1668 Parts 1 and 2. In addition to the
requirements of AS 1668, an extraction system shall be provided where there is a dishwasher or other
washing 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 of
Australia.
Note: Domestic mechanical exhaust canopies may only be permitted in certain circumstances and only
with the approval of Environmental Health Services.
7.
Location
All equipment appliances (including stoves, ovens, deep fryers and fittings) used in the
manufacture, 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 eliminate
any open gap and which prevents liquids, food particles, grease or other refuse from
collecting.
7.2
Construction
All surfaces of tables, benches, counters, appliances, equipment and fittings should be
constructed 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 to
protect 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 lowest
shelf not less than 250 mm above floor level.
Surfaces of shelving shall be smooth and impervious free from cracks and crevices and suitable
to the nature of work processes to be carried out.
7.4
Table 4
7.4
Table 5
7.6
Table 6
8.
Handwashing Facilities
8.1
General Requirements
8.2
not obstructed
are at bench height either permanently fixed to a wall to a supporting frame or set in a bench
top; and
accessible and no further than 5m, except for toilet hand basins, from any place where food
handlers are handling exposed food.
Water supply to basins
The hand basin shall have a permanent supply of warm running potable water delivered through a
single outlet i.e.
Where the supply of water is automatically timed, warm water shall be available for a minimum time
of 15secs before flow ceases.
8.3
9.
Cleaning Facilities
9.1
An adequate number of stainless steel double bowl sinks must be provided with an adequate
supply of hot (70oC) and cold water and if required by the Water Authority, connected to a grease
trap.
9.2
Sinks installed next to wall surfaces should be provided with integral flashing to prevent
splashing and water damage.
Sinks should be big enough to clean the largest utensils or appliances that need to be
washed 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 washing
operations and 80oC for sanitising if hot water sanitising takes place at the sink
Cleaning Troughs
A suitable area should be provided for the storage of cleaning equipment and materials and should
include a cleaners trough with an adequate supply of hot and cold water.
10.
Storage Facilities
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 minimum
of 1 in 100 and drained towards the sewer as per the Water Authority requirements.
10.2
An adequate storage area must be provided for the separate storage of bulk dry ingredients.
Storage area should include:
10.3
Utensils
Adequate utensil storage should be provided in order to protect all utensils and equipment from
contamination.
Provide adequate storage for utensils i.e.: drawers.
10.4
Personal Belongings
Separate facilities should be provided for the storage of employees, outdoor clothing and personal
effects i.e.: cupboards, locker, and change room.
10.5
Cleaning Chemicals
Separate facilities should be provided for storing chemicals and cleaning equipment. A separate
storage 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 the
business shall be
10.7
Thermometers
A digital probe thermometer which can accurately measure internal food temperatures to +/-1
degree Celsius MUST be provided.
11.
Storage Facilities
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:
12.
Toilet Facilities
Adequate toilet accommodation and handwashing facilities must be provided for staff and customers in
accordance with the sanitary requirements of the Building Code of Australia. Therefore, Councils
Building Department should be consulted.
In addition, sanitary conveniences must:
a)
b)
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 them
and
Access must be by an airlock, hallway or other room and fitted with self closing doors at all
access doorways, or
The sanitary conveniences must be provided with mechanical exhaust ventilation and the
doorway to the rooms adequately screened from view.
Wash hand basins shall be provided within or adjacent to sanitary conveniences in the ratio of one hand
basin for every two water closets or less.
Soap
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 be
adopted in order to achieve optimum customer satisfaction.
13.
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 wire
screen or permanently fixed closed.
13.2
Openings
Where service pipes pass through walls, floors and ceilings the area surrounding pipes must be
effectively sealed to prevent access by vermin.
13.3
Doorways
13.4
Insect control devices shall be installed so that the devices are not located directly over food
preparation 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 any
vermin.
14.
Registration
Proprietors must make an application on the prescribed form to register the premises and receive
approval from Councils Environmental Health unit prior to operating. A current Food Safety Program
MUST be 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 on
the front of the premises.
Registration must be renewed annually, with payment received by Council by 1 January each year.