Design and fit-out
Food businesses must make sure their food premises, fixtures, fittings, equipment and transport vehicles are designed and constructed to meet certain requirements including easy cleaning, waste disposal, light, ventilation, cleaning and personal hygiene facilities, storage space and access to toilets and connection to water.
This page describes the basic requirements needed when designing or fitting out a food business.
Water supply
The premises must have an adequate supply of potable (drinking quality) water for all activities that require water, unless it can be demonstrated that the use of non-potable water for a specific purpose, for example, fire fighting will not affect the safety of the food.
Sewage and waste water disposal
The premises must have a sewage and waste water system that will effectively dispose of all sewage and waste water. This system must be constructed and located so that it will not pollute the water supply or contaminate food.
Storage of waste and recyclable matter
The premises must have capacity to hold all the garbage and recyclable matter on the food premises until collection or removal. The storage must be:
- enclosed or lidded so that pests cannot get access to the garbage or recyclable material
- designed and constructed from non-porous materials so that they may be easily and effectively cleaned.
Ventilation
Facilities must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours.
Lighting
Facilities must have a lighting system that provides sufficient natural or artificial light for the activities on the food premises.
Floors, walls and ceilings
Floors, walls and ceilings of premises must be designed and constructed so they:
- can be easily and effectively cleaned
- are unable to absorb food particles, grease or water
- do not allow the ponding of water
- are sealed to prevent the entry of dirt, dust and pests.
Note: The requirements relating to floors, walls and ceilings do not apply to dining, drinking and other areas where the public has access.
Fixtures, fittings and equipment
Fixtures, fittings and equipment must be adequate for the production of safe food and fit for their intended use. All fixtures, fittings and equipment must be designed, constructed, located and installed so that they:
- will not contaminate food
- can be easily and effectively cleaned
- provide easy access to floors, ceilings, and other surfaces for effective cleaning;
- are unable to provide spaces where pests may breed
- all food contact surfaces of fixtures, fittings and equipment must be:
- able to be effectively cleaned and/or sanitised
- unable to absorb food particles, grease or water
- constructed with material that will not contaminate food.
- all eating and drinking utensils must be:
- able to be easily and effectively cleaned and sanitised. This includes the appropriate design of equipment used to clean utensils must be designed to ensure that effective cleaning and sanitising can be achieved
- must not be chipped, broken or cracked.
- hand washing facilities must be:
- located in food preparation areas and adjacent to toilets of permanent fixtures
- supplied with warm running potable water
- of a size that allows easy and effective hand washing
- clearly designated for the sole purpose of washing hands, arms and face
- supplied with soap or other item that may be used to thoroughly clean hands
- provided with single use towels or other means of effectively drying hands and a container for used towels.
Storage facilities
Facilities must have adequate storage space for the storage of items that are likely to be a 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
Adequate toilets must be available for the use of food handlers.
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 to be effectively cleaned and, if necessary, sanitised.
More information
For more detailed information on how to comply with the requirements of the Food Standard Code with acceptable solutions on how to meet the outcomes and guidance on best practice options for those food businesses that choose to demonstrate a higher level of compliance.