Food Premises

Design and Construction Standards

Table of contents Page

Introduction 1

1. Floor plans 1

2. Registration 1

3. Food safety program 2

4. General food safety standard 2

5. Floors, walls & ceilings 2

6. Ventilation 4

7. Water supply/sewage and waste water disposal 4

8. Fixtures, fittings & equipment 6

9. Lighting 8

10. Hand washing facilities 8

11. Garbage & recyclable matter 1

12. Storage facilities 1

13. Pest control 2

14. Toilet facilities 2

15. Food transport vehicles 4

16. General definitions 4

Introduction
These guidelines have been developed to assist and advise people who are
establishing a new food premises or altering an existing business, within Moonee
Valley City Council
Following these guidelines ensures compliance with Australian Food Safety
Standards and the general legislative provisions of the Food Act 1984, which require
appropriate construction and fit out of food premises.
The objective of these Standards is to ensure that the layout of your premises
minimises opportunities for food contamination.

Good food premises design will promote good hygiene, which will result in the safe
preparation of food and presentation of a wholesome food image to the public.

Important Notice
These standards outline Environmental Health Unit requirements only. Council’s Building
and Planning Departments should also be consulted for further requirements. The
Building Code of Australia also covers matters such as lighting, ventilation and toilets.
Council’s Planning Scheme covers seating requirements and signage.
Contact Ph: 9243 8888

1. Floor plans
Two copies of floor plans are to be submitted to the Environmental Health Unit for review and
approval before any work on the construction, renovation or alteration of any premises is
carried out. These plans are to be submitted with the ‘Application to Submit Plans’ form.
The plans must be professionally drawn and include;
 A full site plan, drawn to scale, showing the location of all walls, floors, fixtures, fittings
and equipment throughout the premises, as well as relevant elevations.
 A legend including the finish of all walls, floors, ceilings, fixtures and fittings.
 A description of the nature of the work processes to be carried out within the
premises.

2. Registration
Prior to the premises becoming operative, the proprietor must make an application on the
prescribed form (Application for Food Act Registration, also enclosed) to register the
premises and receive approval of Council’s Environmental Health Unit. This application is to
be accompanied with a Food Safety Program for the business.
Every food premises registration is to be renewed annually. In addition, the proprietor of any
food premises must paint or affix, the name of the proprietor on the front of the premises.

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3. Food safety program
Every business that sells food, apart from low-risk pre-packaged, is required to submit a
Food Safety Program with the application for registration.
A Food Safety Program is a written document that explains how food is being prepared,
served and sold in a safe manner.
Further information on how to obtain and prepare a Food Safety Program, is included within
the New Premises Information Kit or by contacting Council’s Environmental Health Unit.

4. General food safety standard

This is the overall standard that is applied to all parts of a premises used by a food business.
When considering the design and construction of your premises you must ensure these
general standards can be maintained and complied with.

The design and construction of food premises must:

a) Be appropriate for the activities for which the premises are used;
b) Provide adequate space for the activities to be conducted on the food premises
and for the fixtures, fittings and equipment used for those activities;
c) Permit the premises to be effectively cleaned and, if necessary sanitised; and
d) To the extent that is practicable:
(i) Exclude dirt, dust, fumes, smoke and other contaminants
(ii) Not permit the entry of pests;
(iii) Not provide harbourage for pests.

5. Floors, walls & ceilings

General Application

The requirements for floors, walls and ceilings specified in the following
sections applies to the floors, walls and ceilings of all areas used for food
handling, cleaning, sanitising and personal hygiene except for the
following areas:
 Dining areas,
 Drinking areas,
 Other areas to which members of the public usually have access

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 5.1 Floors

Floors must be designed and constructed in a way that is

appropriate for the activities conducted on the food premises.
Floors must:
a) Be able to be effectively cleaned,
b) Be unable to absorb grease, food particles or water,
c) Be laid so that there is no ponding of water,
d) To the extent that is practicable, be unable to provide harbourage for pests.

 Floors must be capable of being effectively cleaned to remove the accumulation

of food waste, dirt, grease or other visible matter.
 Floor surfaces must be impervious, suitable surfaces include glazed tiles,
commercial sheet vinyl and epoxy resin finishes.
 To be able to be effectively cleaned floors should be smooth, free from cracks
and crevices, resistant to hot water, steam and/or chemicals.
 Coving material should be fitted to all floor/wall junctions, in all food preparation
and/or storage areas. It will help with cleaning providing a smooth transition
between floor and walls.
 Floors should be even and horizontal where dry cleaning is used. In areas
where the floor is flushed or hosed down with water the floor must be evenly
graded towards a floor waste drain or gully. Water remaining on floors could be
a source of microbial growth and encourage the presence of pests in the
premises.
 The floor must be laid so that there are no places where pests can hide,
harbour or breed.
5.2 Walls and Ceilings

Walls and ceilings must be designed and constructed in a way that is

appropriate for the activities conducted on the premises.
Walls and ceilings must be:
a) Sealed to prevent the entry of dirt, dust and pests,
b) Unable to absorb grease, food particles of water,
c) Able to be easily and effectively cleaned,
d) To the extent that is practicable, be unable to provide harbourage for pests.

 The junction between walls and the ceiling must be tightly joined.
 Ceilings should be of a continuous construction with no spaces or joints. Drop in
ceiling panels should not be installed in food preparation areas. Smooth
plasterboard finished with a washable paint is suitable for ceilings.

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  Wall surfaces in kitchens and processing areas must be finished with materials
such as ceramic tiling, vinyl sheeting or stainless steel generally to a height of at
least 1.8 metres above the floor and then finished above this height with a
smooth washable surface.
 Walls behind cooking equipment should be finished with a smooth and
impervious material from floor level to the underside of the Mechanical Exhaust
Canopy. It is recommended that walls behind cooking equipment be covered
with stainless steel rather than tiles to allow easy cleaning.
 Architraves, skirting boards, picture rails or any other projections on walls
should be avoided and all windowsills splayed at an angle of not less than 45.
 All service pipes should be concealed in the wall or fixed with approved
brackets clear of any wall to enable ease of cleaning.

6. Ventilation

Food premises must have sufficient natural or mechanical ventilation to

effectively remove fumes, smoke, steam vapours from the premises.

 This is to minimise the likelihood of airborne contamination of food.

 Natural ventilation is only suitable in premises where there is little or no cooking that
generates steam or greasy air. For example microwaves, toasters, salamanders.
 Mechanical ventilation systems are recommended above all other cooking equipment
that create steam or grease such as stoves, ovens, hot plates/grills, deep fryers etc.
 Guidance on the design and installation of mechanical ventilation systems may be
found in Australian Standard 1668.2
 Premises that are undergoing fit out have to meet natural and/or mechanical ventilation
requirements in the Building Code of Australia.
 In a commercial kitchen, an exhaust hood that complies with AS 1668.2 Part 1 & 2 will
satisfy building requirements.
 Food premises must consider appropriate siting of flues and vents to minimise the risk
of odour or other problems that may cause a nuisance to adjoining premises or public `

7. Water supply/sewage and waste water disposal

Food premises must have an adequate supply of potable water.

 The outcome of this requirement is that water is available for washing food ingredients,
cooking, adding to food and drinks, cleaning, sanitising and personal hygiene.
 Adequate means potable water, available at a sufficient volume, pressure and
temperature for all activities carried out at the premises, including during peak periods.

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 Volume and pressure:
Factors that need to be considered include:
 The number of appliances to be served
 Pressure requirements of equipment such as dishwashers
 Recovery rate of water heaters
 Temperature:
Warm water is required for hand washing, personal hygiene, cleaning and sanitising. In
most situations the only practical way to provide warm water is through a hot water
system.

Food premises must have a sewage and waste water disposal system that:
a) Will effectively dispose of all sewage and wastewater, and
b) Is constructed and located so that there is no likelihood of the sewage and
wastewater polluting the water supply or contaminating food.

 The outcome of this requirement is that sewage and wastewater are disposed of
effectively. There must be no contamination of food or the water supply from the
disposal system.
 All washing facilities, sinks, floor drains must be connected to the sewer.
 Grease arrestors should not be located within a room used for preparation, processing,
packing or storing of foods for sale. Where possible they should be located outside the
premises.
 Contact City West Water for trade waste requirements such as grease arrestors.
 The location of any grease arrestors as required by City West Water should be shown
on the floor plan.

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8. Fixtures, fittings & equipment

Fixtures, fittings and equipment must be

a) Adequate for the production of safe and suitable food,
b) Fit for their intended use.

 Food premises must be adequately equipped to receive, store, process, package and
sell safe and suitable food.
 Equipment should be used for the purpose for which it has been designed.
 The following table indicates the type of equipment that may be required in a premises:

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 Fixtures, fittings, and equipment must be designed, constructed, located
and installed so that:
a) There is no likelihood that they will cause food contamination,
b) They are able to be easily and effectively cleaned,
c) Adjacent floors, walls, ceilings and other surfaces are able to be easily and
effectively cleaned,
d) To the extent that is practicable, they do not provide harbourage for pests.
The food contact surfaces of fixtures, fittings and equipment must be:
a) Able to be easily and effectively cleaned and if necessary sanitised if there is a
likelihood that they will cause food contamination,
b) Unable to absorb grease, food particles and water if there is a likelihood that they
will cause food contamination,
c) Made of material that will not contaminate food.

 This standard covers design features, construction materials, method of construction

and mode of operation.
 Food contact surfaces should be smooth, free of cracks, chips, crevices, ridges or
grooves. This includes preparation benches, tables, storage shelves, trays and cooking
equipment. Suitable surfaces include stainless steel, laminate or glass.
 All equipment, appliances and fittings used in the manufacture, preparation, storage
and sale of food should be placed no closer than 150mm to any wall and on metal legs,
or castors above the floor to enable easy and effective cleaning of adjacent walls and
floors.
 Where preparation benches or tables are fixed abutting a wall, the wall surface should
be finished with a smooth, impervious material.
 All bars, counters and equipment displaying food should be fitted with glass window
plates so as to protect the food from potential contamination by customers.
 The surface of shelving including edges should be smooth, durable, non-absorbent,
free of cracks and crevices and suitable to the nature of work processes to be carried
out, eg. Glass, metal, plastic or laminate.
 An adequate storage area should be provided for the separate storage of bulk
materials, for example dry ingredients.
 Dry ingredients such as flour, rice and the like should be kept in impervious airtight
containers with tight-fitting lids on shelves or on castors in approved, designated areas.
 In larger premises the installation of cool rooms may be necessary.
 Cool rooms must be constructed so that they comply with these standards. They must
be effectively sealed and finished in surfaces that can be easily cleaned.
 Sufficient storage racks must be provided. The racks must be corrosion resistant and
able to be easily cleaned.

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9. Lighting

Food premises must have a lighting system that provides sufficient

natural or artificial light for the activities conducted on the premises.

 Lighting must be sufficient to enable food handlers to readily see whether areas and
equipment are clean, to detect signs of pests and to clearly see the food and
equipment they are handling.
 Adequate lighting by natural or artificial means is essential and should be in
accordance with the Building Code of Australia and the Australian Standards for
Interior Lighting and the Visual environment.
 Light fixtures should be flush mounted or recessed into the ceiling. Consideration
should be given to the installation of fully enclosed dust and shatterproof lighting in
areas where exposed food is handled or stored.

10. Hand washing facilities

Food premises must have hand washing facilities that are located where
they can be easily accessed by food handlers:
a) Within areas where food handlers work,
b) Immediately adjacent to toilets or cubicles.
Hand washing facilities must be:
a) Permanent fixtures,
b) Connected to a supply of warm running potable water,
c) Of a size that allows easy and effective hand washing,
d) Clearly designated for the sole purpose of washing hands, arms and face.

 Hand basins must be provided in the immediate food preparation area and in a servery
area if unpackaged, ready to eat food is handled.
 Hand basins are to be located so that they are easily accessible and not obstructed by
other equipment.
 Water is to be supplied through a common outlet to ensure warm running water is
available for hand washing. Liquid soap and paper towels are to be supplied at the
basin.
 Hand basins must be used for the sole purpose of washing hands. Putting up a sign or
illustration above the basin indicating such may do this.
 It is also recommended that the basins are either hands-free operated or fitted with a
flick tap.

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11. Garbage and recyclable matter

Food premises must have facilities for the storage of garbage and
recyclable matter that:
a) Adequately contain the volume and type of garbage and recyclable matter on the
food premises,
b) Enclose the garbage or recyclable matter, if this is necessary to keep pests and
animals away from it,
c) Are designed and constructed so that they may be easily and effectively cleaned.

 This standard intends that suitable facilities be provided for the storage of wastes,
outside the food premises.
 All waste should be contained in bins, hoppers, wire cages or other containers suitable
for the type of waste. Containers must be large enough or in sufficient numbers to
contain all the waste.
 The area where the containers and waste are stored should also be able to be easily
and effectively cleaned. A hot and cold water hose connection should be fitted in the
immediate area to enable cleaning.

12. Storage facility

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
contaminating food or food contact surfaces.

 In a small business a designated cupboard or locker for personal items may be

sufficient.
 A business must also provide a separate storage area for chemicals and cleaning
equipment such as mops, brooms and buckets.

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13. Pest control

The design and construction of food premises must, to the extent that is
practicable not permit the entry of pests and not provide harbourage for
pests.

 All food premises must be constructed and maintained to exclude and prevent the
harbouring of flies, other insects, rodents, vermin and birds.
 Bi-fold or other types or doors or windows that open up the dining area to the outdoors
are only permissible if the kitchen and all other food preparation areas are adequately
protected from outdoor contaminants such as insects and dust.
 Pest proofing measures include:
- Installing fly screen doors or self-closing doors,
- Covering every window and ventilator opening to the outer air with a fly-wire
screen,
- Seal all openings where pipes pass through walls,
- Install appropriate flashing to the base of all doors,
- Ensure drains, grease traps and ventilation pipes are sealed.
 Doorways 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
thickness and shall span the entire height and width of the doorway, or
- An air curtain that covers the whole face of the doorway.
 Where electric insect zappers are used they should not be located directly above food
preparation areas.

14. Toilet facilities

A food business must ensure that adequate toilets are available for the use
of food handlers working for the business.

 Adequate toilet accommodation and hand washing facilities must be provided for staff
and customers in accordance with the sanitary requirements of the Building Code of
Australia. Therefore Council’s Building Department must be consulted.

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 The following table should be used as a guide to interpreting ‘adequate’ facilities:

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15. 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.
Parts of vehicles used to transport food must be designed and
constructed so that they can be effectively cleaned.
Food contact surfaces in parts of vehicles used to transport food must
be designed and constructed so that they can be effectively cleaned and
if necessary sanitised.

 The food compartment should be separate from the driver’s compartment or any
passenger areas.

16. General definitions

Equipment - a machine, instrument, apparatus, utensil or appliance used or intended to be
used in or in connection with food handling and includes equipment used to clean food
premises or equipment.
Fixtures - something securely fixed in position, a permanently attached part or appendage
eg. Light fitting
Fitting - anything provided as parts, equipment or accessories.
Food Premises - any premises including land, vehicles, parts of structures, tents, stalls and
other temporary structures kept or used for the handling of food for sale.
Potable Water - water that is acceptable for human consumption.

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