Food - New Premises Design & Fitout (City of Monash)

Information

Name of applicant:
Premises address:
Proprietor email:
Conducted on
Prepared by
Location
Personnel

PHOTOS OF PREMISES

Add media

GENERAL LAYOUT

Size of the food premises appropriate for activities.
3 The design and construction of food premises must: (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; It is difficult to determine space requirements at the design stage unless the business can estimate the volume of trade accurately. However, factors that could be considered are listed below — • adequate space to permit a work flow that will separate food handling areas to prevent cross-contamination between food handled in one area and food in another; • chilled, hot and dry goods storage space for ingredients, raw materials and final products (such as plated meals, prepared sandwiches or packaged products awaiting dispatch); • storage space for recalled product and other product kept separate from product for sale; • need for any additional equipment such as food preparation sinks to be installed to meet the requirements of the standards — this is particularly important if a dedicated sink is to be used for thawing foods, such as raw chickens, under cold running water. To prevent cross-contamination, separate sinks for washing ready-to-eat salads and vegetables should be available; • staff numbers and protective clothing requirements — to assess changing room space; • cleaning methods — to ensure that there is adequate space to manoeuvre cleaning equipment, to access areas for cleaning and to store chemicals; • quantity and type of garbage and recyclable material produced — to assess garbage storage area requirements; • water requirements — to assess any requirements for hot water storage (and cold if there is no mains or town supply); and • sewage disposal — whether on-site storage and/or disposal is necessary. The above list is not exhaustive but indicates the scope of the requirement.
- TBA
Smooth flow design from raw to cooked.
3 The design and construction of food premises must: (a) be appropriate for the activities for which the premises are used; Layout Food contamination can be minimised by physically separating the areas where raw products are handled from the areas where the final product is ready for dispatch or service. Similarly, wash up areas and staff amenity areas should be separated from areas where food is prepared. Layout of the premises can also affect the ease of keeping premises clean. For example, it helps cleaners if storage rooms for cleaning equipment are close to the areas where the equipment is used. Staff and visitors may bring contamination into food handling areas if access doors are badly placed. Where possible, and where important to prevent food contamination, access to staff entrances, amenity rooms, change rooms and personal hygiene facilities should be located so that staff do not have to cross food preparation areas.
- TBA
Minimise contaminants, entry and harbourage of pests.
3 The design and construction of food premises must: (d) to the extent that is practicable: (i) exclude dirt, dust, fumes, smoke and other contaminants; Dirt, dust, fumes, smoke and other contaminants must be excluded from the premises because they may contaminate food and food contact surfaces. Smoke and fumes may taint food. Sensitive food processing-operations, such as raw ingredient handling that may generate airborne contamination, should be separated from finished product areas and from areas for storing food packaging and food contact equipment that could contaminate finished product. The business is only required to exclude contaminants to the extent that is practicable. However, avoidable environmental contaminants including dirt and dust should be excluded so that the premises are easier to keep clean and food is less likely to be contaminated. Some examples that illustrate the requirement are listed. • If dust and dirt are likely to be blown through doorways, for example doorways opening to the exterior of buildings, then doors in doorways should be close fitting. (This will also help to deter pests.) • Air intakes for ventilation systems must not draw in contaminated air. • Toilet areas, laundries and living areas must be separated by airlocks or self-closing doors from areas handling exposed food. Alternatively, possible contamination should be removed by mechanical ventilation to areas not used for food preparation. The design and construction of the premises should be assessed taking into account likely contaminants, ingredients used, the types of foods prepared and handling methods, movement of staff and products, and any controls in a food safety program that this business may implement. (ii) not permit the entry of pests; and Food businesses are required to proof premises against access by pests. ‘Pests’ is defined to include, but is not limited to, birds, rodents, insects and arachnids (spiders). The business is only obliged to exclude pests to the extent that it is practicable. There are many well-known measures that will limit access by pests and some examples of these are listed below. • Pest-proof doors and entrances into the building by installing flyscreen doors or selfclosing doors. • Install mesh screens at opening windows or other ventilation openings. • Ensure drains, grease traps and ventilation pipes are sealed. • Seal openings where pipes pass through external walls to prevent pests such as rats and mice entering food handling areas. • Install appropriate flashing to the base of wooden doors if there is a problem with mice gaining access through doorways. It is not intended that premises be pest-proofed when there is no likelihood of pests gaining access. In some instances the exclusion measures may be more appropriate to the whole complex, as in the case of a shopping mall containing a food hall. (iii) not provide harbourage for pests. Places in the premises that may provide harbourage should be eliminated. For example, where practicable, boxed-in areas that are difficult to completely seal should be opened up or provided with access for inspection and cleaning. Re water pipes etc The advice is either leave exposed, encase solidly into the wall or (only if these options are not practicable) box in and seal so as not to harbour vermin.
- Rodent activity observed in food premises.
- Cockroach activity observed in food premises.
- Flies observed in food premises.
- Insect pests observed in food premises.
- Pest harbourage observed in external areas/outbuildings.
- No self closer evident on rear screen door.
- No measures in place to prevent insect pests from entering front entrance to premises eg self closing doors, air curtains etc.
- Doors, windows and other areas not adequately sealed against entry of pests
- Measures taken to eradicate and prevent the harbourage of pests on the food premises not adequate.
- No evidence of pest control measures being implemented eg: professional pest controller, sprays, baits, traps etc.
- Animals not restricted from entering food preparation and storage areas.

WATER SUPPLY

Adequate supply of potable water.
4 Water supply (1) Food premises must have an adequate supply of water if water is to be used at the food premises for any of the activities conducted on the food premises. Editorial note: ‘adequate supply of water’ is defined in Clause 1. (2) Subject to subclause (3), a food business must use potable water for all activities that use water that are conducted on the food premises. (3) If a food business demonstrates that the use of non-potable water for a purpose will not adversely affect the safety of the food handled by the food business, the food business may use non-potable water for that purpose. Adequate supply of water means potable water that is available at a volume, pressure and temperature that is adequate for the purposes for which the water is used; potable water means water that is acceptable for human consumption; The Australian Drinking Water Guidelines 1996, as amended, of the National Health and Medical Research Council and the Agriculture and Resource Management Council of Australia and of New Zealand (ARMCANZ) may be used by food businesses and authorised officers for guidance concerning what constitutes acceptable water. sanitise means to apply heat or chemicals. 4(1) Food premises must have an adequate supply of water if water is to be used at the food premises for any of the activities conducted on the food premises. An adequate supply of water is defined to mean potable water that is available at a volume, pressure and temperature that is adequate for the purposes for which the water is used by the individual food business. Factors to be considered include the food handlingoperations of the business, cleaning and sanitising operations, hours of operation and requirements during peak periods. Temperature, volume and pressure (capacity) and potability (and the exemption from providing potable water) are discussed separately below. Potable water 4(2) Subject to subclause (3), a food business must use potable water for all activities that use water that are conducted on the food premises. Potable water is defined as water that is acceptable for human consumption. The water must be safe to drink and must not introduce contaminants into food or beverages either as an ingredient or during cooking and cooling processes. The water must also be safe to use for cleaning and sanitising processes, and hand washing. Potable water must be used for making ice. When assessing the potability of water supplies, the Australian Drinking Water Guidelines 1996 may provide guidance. The guidelines describe drinking water as ideally ‘clear, colourless, and well-aerated with no palatable taste or odour, and it should contain no suspended matter, harmful chemical substances or pathogenic micro-organisms’. The guidelines describe physical characteristics and microbiological and chemical quality, and include guidance on testing and sampling frequency. They also contain advice on disinfecting water supplies, and other barriers to the transmission of pathogenic organisms. Further information on the Australian Drinking Water Guidelines 1996 and where to obtain copies is in the Bibliography. Businesses supplied with treated town water can usually assume that the supply is potable and need not take any additional precautions unless the supply authority has issued recommendations to treat the water or a higher standard is needed to produce the food, for example soft drinks. Businesses with raw water supplies such as untreated town water or with non-reticulated water supplies may need to treat the water before use. Storage tanks for potable water must be adequately designed and constructed to prevent contamination. The materials used in constructing tanks, and the roofs or other surfaces that collect the water, may contaminate the water. Animals and birds may gain access if the tank is not covered and inlets, outlets and overflows are not screened. Measures should also be taken to keep out leaves, dust, animal and bird droppings, and insects. Exemption from using potable water 4(3) If a food business demonstrates that the use of non-potable water for a purpose will not adversely affect the safety of the food handled by the food business, the food business may use non-potable water for that purpose. Businesses are permitted under subclause 4(3) to use non-potable water provided they can demonstrate to the appropriate enforcement agency that the water will not affect the safety of food produced by the business. It is the responsibility of businesses to provide evidence to an enforcement officer that the quality of the water and the use to which it is put will not affect food safety. Evidence may include the reasons why the water is non-potable and the systems in place to ensure that the water will not contaminate food or equipment that comes in contact with food on the premises. Examples of uses that may be appropriate for non-potable water include refrigeration equipment, fire-fighting and certain cleaning applications. Use of clean seawater and clean estuarine water for ice making, chilling and cleaning purposes in the seafood/fish sector will be included in ANZFA’s work in addressing the application of food safety standards to this industry. If a food business uses potable and non-potable water supplies there must be no cross connections between the two because of contamination risks. It is advisable to ensure that the systems are separate and to identify any pipes or taps that are connected to the nonpotable supply. Note that failure to ensure that the water system is designed to prevent food contamination would be an offence under subclause 12 (fixtures, fittings and equipme
- No hot water supply evident at sink.
- No hot water supply evident at hand wash basin.
- Hot water service not in operation.
- Food premises does not have an adequate supply of potable water.
- Water pressure/volume not adequate to carry out food operations and cleaning and sanitising.
- Food business unable to demonstrate that the use of non-potable water will not adversely affect the safety of food handled.
Supply of hot water >70°C to sinks and hand basins.
4(1) Food premises must have an adequate supply of water if water is to be used at the food premises for any of the activities conducted on the food premises. Temperature The subclause requires the business to have water at temperatures that are appropriate for the uses being made of the water in the food handling operations. The standard does not specify actual temperatures for water except to require water at hand washing facilities to be warm. Businesses must also provide warm water for washing equipment. Warm water may be a mixture of hot and cold water or can be water heated to the required warm temperature. Warm water for personal washing Warm water must be provided for hand washing unless the business has a specific exemption under clause 14. Warm water for personal washing is usually within the range 20ºC–40ºC. The temperature is not critical provided it is not so hot that it scalds and not so cold that people are reluctant to use it. In most situations the only practical way to provide warm water is through a hot water system. Equipment washing and sanitising For guidance on temperature requirements for cleaning and sanitising, refer to Appendix 4. A hot water system will be needed to achieve these temperatures. Businesses may choose to sanitise using chemical (or other) sanitising methods, in which case they do not have to provide hot water for sanitising. Some types of dishwashers, glasswashers and similar cleaning machines may need water at specified temperatures to operate the wash or rinse cycle. The machines’ operating instructions should provide details. Some cleaning and sanitising chemicals need water at certain temperatures. Refer to the chemical manufacturers for appropriate temperatures. Other operations The requirement for water at adequate temperatures applies to all activities at the food premises. Therefore, if the correct operation of cooking, food washing or other food processing equipment is dependent on water supplied to that equipment being at certain temperatures, the business must have a water system capable of supplying that water. The temperature of water required to clean the premises will depend on the operations taking place and will have to be determined in each case.
- No hot water supply evident at sink.
- No hot water supply evident at hand wash basin.
- Hot water service not in operation.
- Food premises does not have an adequate supply of potable water.
- Water pressure/volume not adequate to carry out food operations and cleaning and sanitising.
- Food business unable to demonstrate that the use of non-potable water will not adversely affect the safety of food handled.
Effective disposal of sewage and wastewater not likely to contaminate food or water supply.
5 Food premises must have a sewage and waste water disposal system that (a) will effectively dispose of all sewage and waste water; and To be effective, all sewage and waste water must be conveyed from all buildings on the site so as not to cause ponding or backflow into the building. Sewage and waste water disposed of on-site must be disposed of so as not to jeopardise food safety. Disposal both on-site and off-site must be in accordance with statutory requirements including statutory environmental requirements. (b) is constructed and located so that there is no likelihood of the sewage and waste water polluting the water supply or contaminating food. The intent of this requirement is that drainage pipes, grease arrestors, drain inlets and onsite sewage treatment plants are located where there is no risk of contamination. For example, locating grease arrestors in food preparation areas can result in contamination problems when the arrestors are emptied. If contamination problems are likely to arise, the grease arrestor must be located outside the food preparation area and preferably outside the building. The disposal system must also be constructed so that there is no likelihood of the liquid waste polluting the water supply or contaminating food. This is intended to ensure that the standard of workmanship is such that the system is not likely to leak, block, overflow or allow access by vermin into the food premises.
- Dirty cleaning water being disposed of via sink or hand basin
- Dirty cleaning water being disposed of into stormwater drainage system.
- Blockage evident in sewer pipes resulting in discharge.
- Grease trap not being regularly cleaned/pumped out.

GARBAGE STORAGE

Adequately contains the volume of garbage on premises.
6 Storage of garbage and recyclable matter The clause intends that storage facilities for garbage and recyclable matter are suitable for the volume and types of garbage and recyclable material produced by the food business. They must not provide a breeding ground for pests and must be capable of being easily and effectively cleaned. The broad nature of the requirement ensures that it is applicable to all types of food premises and the different types of garbage and recyclable material that are produced. The word ‘facilities’ is intended to include all the areas and equipment used in connection with garbage and recyclable material storage. It includes: • outside storage areas where bins are kept; • garbage rooms; • refrigerated garbage rooms; • garbage chutes; • bins, hoppers and other storage containers whether used outside the buildings or in food handling areas; and • compactor systems and the rooms in which they are housed. ‘Garbage and recyclable matter’ includes food waste, paper, cardboard, glass, metal (whether recycled or not) and any other waste material produced by the business that has to be stored before it is removed. 6 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; The standard requires all the garbage and recyclable material to be contained. This means that the waste should be in bins, hoppers, wire cages or other containers that are appropriate for the type of waste. For example, paper can be stored in hessian-like material sacks and wire cages but food waste, which may leak liquids, must be placed in impervious containers. The containers must be large enough or in sufficient numbers to contain all the waste produced by the business while awaiting the next waste removal from the premises. The outside area or room that houses the containers must also be adequate for the volume and types of waste. There is no requirement to use refrigerated garbage rooms although this may be necessary for some businesses to prevent putrefaction and odour problems.
- Garbage and recyclable facilities provided not adequate.
- Refuse bin located in unsuitable location.
- Garbage and recyclable facilities not designed and constructed to be easily cleaned.
- Bins not designed to keep pests and animals out.
- Refuse not being removed at sufficiently frequent intervals.
- Garbage overflowing at the time of the inspection.
- • Refuse not being stored in sealed bags within the bin. • No facilities available for cleaning bins • Bins and storage area unclean
Enclosed to keep pests away.
6(b) enclose the garbage or recyclable matter, if this is necessary to keep pests and animals away from it; and The garbage and recyclable matter must be enclosed if this is necessary to keep pests and animals away from it. The subclause is not intended or designed to prevent nuisances from litter or to prevent scavenging by people. The intention is that containers that are in open air storage areas must have tight fitting lids in order to keep flies and other pests away. However, lids on containers used in food preparation areas are not specifically required. Lids inconvenience kitchen staff and handling the lids could pose a risk of food contamination. Lids may also not be necessary on containers in sealed garbage rooms because pests should not be able to access the garbage. Recyclable material that does not attract pests but will afford harbourage, such as dry cardboard, can be baled, kept in an enclosure and removed regularly.
- Garbage and recyclable facilities provided not adequate.
- Refuse bin located in unsuitable location.
- Garbage and recyclable facilities not designed and constructed to be easily cleaned.
- Bins not designed to keep pests and animals out.
- Refuse not being removed at sufficiently frequent intervals.
- Garbage overflowing at the time of the inspection.
- • Refuse not being stored in sealed bags within the bin. • No facilities available for cleaning bins • Bins and storage area unclean
Designed to keep pests away.
6 Storage of garbage and recyclable matter The clause intends that storage facilities for garbage and recyclable matter are suitable for the volume and types of garbage and recyclable material produced by the food business. They must not provide a breeding ground for pests and must be capable of being easily and effectively cleaned. The broad nature of the requirement ensures that it is applicable to all types of food premises and the different types of garbage and recyclable material that are produced. The word ‘facilities’ is intended to include all the areas and equipment used in connection with garbage and recyclable material storage. It includes: • outside storage areas where bins are kept; • garbage rooms; • refrigerated garbage rooms; • garbage chutes; • bins, hoppers and other storage containers whether used outside the buildings or in food handling areas; and • compactor systems and the rooms in which they are housed. ‘Garbage and recyclable matter’ includes food waste, paper, cardboard, glass, metal (whether recycled or not) and any other waste material produced by the business that has to be stored before it is removed. 6 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; The standard requires all the garbage and recyclable material to be contained. This means that the waste should be in bins, hoppers, wire cages or other containers that are appropriate for the type of waste. For example, paper can be stored in hessian-like material sacks and wire cages but food waste, which may leak liquids, must be placed in impervious containers. The containers must be large enough or in sufficient numbers to contain all the waste produced by the business while awaiting the next waste removal from the premises. The outside area or room that houses the containers must also be adequate for the volume and types of waste. There is no requirement to use refrigerated garbage rooms although this may be necessary for some businesses to prevent putrefaction and odour problems. (b) enclose the garbage or recyclable matter, if this is necessary to keep pests and animals away from it; and The garbage and recyclable matter must be enclosed if this is necessary to keep pests and animals away from it. The subclause is not intended or designed to prevent nuisances from litter or to prevent scavenging by people. The intention is that containers that are in open air storage areas must have tight fitting lids in order to keep flies and other pests away. However, lids on containers used in food preparation areas are not specifically required. Lids inconvenience kitchen staff and handling the lids could pose a risk of food contamination. Lids may also not be necessary on containers in sealed garbage rooms because pests should not be able to access the garbage. Recyclable material that does not attract pests but will afford harbourage, such as dry cardboard, can be baled, kept in an enclosure and removed regularly.
- TBA
Storage area to be paved.
TBA
- Garbage and recyclable facilities provided not adequate.
- Refuse bin located in unsuitable location.
- Garbage and recyclable facilities not designed and constructed to be easily cleaned.
- Bins not designed to keep pests and animals out.
- Refuse not being removed at sufficiently frequent intervals.
- Garbage overflowing at the time of the inspection.
- • Refuse not being stored in sealed bags within the bin. • No facilities available for cleaning bins • Bins and storage area unclean
Storage area graded and drained where necessary.
c) are designed and constructed so that they may be easily and effectively cleaned. This requirement applies to the area where the waste is stored and to garbage chutes, bins or other containers used to hold garbage or recyclable matter. Businesses should not have to go to the expense of providing external garbage areas (with associated drainage, reticulated water, etc.) if the current arrangements are not posing a food safety risk. However, if there are other issues, such as environmental problems or the type of waste necessitates it, businesses may need an external garbage area under other legislation. If premises have a garbage room, the floors, walls and ceiling must comply with the requirements of clauses 10 and 11. They must be designed and constructed in a way that enables them to be cleaned. For example, floors may need to be graded and fall to a floor waste if the room is hosed to clean it. They must not, as far as practicable, provide harbourage for pests. For example, walls should be smooth and free of cracks and crevices where insects could hide. Garbage rooms are part of the premises and therefore have to comply with the requirements for sufficient ventilation and lighting under clauses 7 and 8. Garbage chutes are a fitting within the premises and must comply with clause 12.
- Garbage and recyclable facilities provided not adequate.
- Refuse bin located in unsuitable location.
- Garbage and recyclable facilities not designed and constructed to be easily cleaned.
- Bins not designed to keep pests and animals out.
- Refuse not being removed at sufficiently frequent intervals.
- Garbage overflowing at the time of the inspection.
- • Refuse not being stored in sealed bags within the bin. • No facilities available for cleaning bins • Bins and storage area unclean
Silt trap installed on drain.
TBA
- TBA
Water under pressure for cleaning.
c) are designed and constructed so that they may be easily and effectively cleaned. This requirement applies to the area where the waste is stored and to garbage chutes, bins or other containers used to hold garbage or recyclable matter. Businesses should not have to go to the expense of providing external garbage areas (with associated drainage, reticulated water, etc.) if the current arrangements are not posing a food safety risk. However, if there are other issues, such as environmental problems or the type of waste necessitates it, businesses may need an external garbage area under other legislation. If premises have a garbage room, the floors, walls and ceiling must comply with the requirements of clauses 10 and 11. They must be designed and constructed in a way that enables them to be cleaned. For example, floors may need to be graded and fall to a floor waste if the room is hosed to clean it.
- TBA

VENTILATION

Mechanical exhaust systems above cooking equipment and commercial dishwashing machines.
7 Food premises must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises. Ventilation provides fresh air in place of air containing unwanted fumes, smoke, steam or vapours. ‘Ventilation’ includes both the exhaust system to remove stale air and the system that provides the fresh air. Fumes, smoke, steam and vapours The clause requires a business to remove air that is contaminated with ‘fumes, smoke, steam and vapours’. Fumes, smoke, steam and vapours include all types of airborne matter that could cause hygiene, food safety or suitability problems if allowed to remain in food premises. Sufficient, effective ventilation The business must ensure that premises have ventilation systems that are sufficient and effective. In judging whether or not a ventilation system is sufficient and effective, regard should be paid to the types of operations being carried out. Some suggested criteria follow: • do the food operations or other activities (such as cleaning) produce fumes, smoke, steam or any vapours? • does the ventilation system in place (or proposed) remove all steam and fumes? • are air intakes and intakes for ‘make-up air’ located so that they provide ‘fresh’ air uncontaminated by fumes, smoke, etc.? and • does the system draw air into ‘clean’ preparation rooms from areas of the premises where operations generate dust or airborne microbiological contamination that could cause contamination problems? In assessing ventilation systems it is also relevant to consider compliance with other clauses in the standards. For example, the system should provide a positive pressure to prevent airborne dust, dirt and insects gaining access to the premises, thus meeting obligations under clause 3 General requirements, if this is appropriate to the activities in the premises. Natural or mechanical systems The business may choose to ventilate the premises either naturally, by having openings such as windows and/or vents, by installing a mechanical ventilation system or by a combination of the two. Natural ventilation will only be suitable in premises where there is little or no cooking that generates steam or greasy air. Businesses should always consider mechanical extraction systems when building or altering premises and should note it is usually more expensive and inconvenient to install extraction hoods and ductwork over cooking equipment once the business is operating. Guidance on design and installation of mechanical systems All parts of a mechanical ventilation system, such as fans, kitchen exhaust hoods and ductwork are ‘fixtures, fittings and equipment’ under clause 12 and must comply with the requirements of that clause. Guidance on the design and installation of mechanical ventilation systems may be found in Australian Standard 1668.2 The use of mechanical ventilation and air-conditioning in buildings Part 2 Mechanical ventilation for acceptable indoor-air quality. This sets out requirements for air handling systems that ventilate enclosures by mechanical means. Ventilation in new premises Premises that are undergoing fitout or are recently completed have to meet natural and/or mechanical ventilation requirements in the Building Code of Australia (BCA). Under the BCA, premises must be provided with means of ventilation with outdoor air which will maintain adequate air quality. If the air is provided through a mechanical air handling system, the system must control the circulation of objectionable odours and the accumulation of harmful contamination by micro-organisms, pathogens and toxins. In a commercial kitchen, an exhaust hood that complies with Australian Standard 1668 Parts 1 and 2 will satisfy the BCA requirements. The provisions have regard to room sizes and apply to hoods over cooking apparatuses which have power inputs above specified levels. Where the equipment is outside the specifications, mechanical ventilation systems meeting the general requirements of the Australian Standard are deemed to comply with the BCA. Mobile premises The requirement applies to mobile premises such as takeaway caravans and cruise boats. Advice on requirements is contained in the Australian Institute of Environmental Health National Code for Food Vending Vehicles and Temporary Premises Part A. Domestic premises The clause applies to domestic premises used for commercial operations such as bed and breakfast. However, the size and type of cooking appliances is usually not within the scope of Australian Standard 1668. Domestic mechanical systems are likely to meet the objectives of the clause unless there is considerable frying or other cooking that generates greasy air and/or steam. Preventing nuisances Food businesses should note that inappropriate siting of flues and vents may result in odour or other problems from extracted air that may cause a nuisance to adjoining
- Mechanical or natural ventilation not sufficient to effectively remove fumes, smoke, steam and vapours from the food premises.
- No mechanical exhaust system observed over cooking appliances.
- Mechanical exhaust system does not sufficiently overhang cooking appliances.
- Mechanical exhaust system appears unclean and in need of servicing.
- Grease arresting filters appear overdue for cleaning.
- No evidence provided as to when flues and ductwork were last cleaned.
- Insufficient natural or artificial light provided for the activities conducted on the food premises.
- Insufficient natural or artificial light provided in food storage areas.
- Insufficient artificial light provided in coolroom.
- No shatterproof fluorescent tubes or covers observed on lighting fixtures.

LIGHTING

At least 300 lux of light to all working surfaces (1 fluorescent light /10 sq.m.)
8 Food premises must have a lighting system that provides sufficient natural or artificial light for the activities conducted on the food 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. Specific tasks, such as inspecting food, taking measurements or monitoring equipment, require higher levels of lighting than general food operations. Australian Standard 1680 contains recommended maintenance illuminances (lumens/square metre) for various types of tasks. Part 2.4 gives recommendations for industrial tasks and processes including food processing. Examples of minimum maintenance levels Activity / Level of illuminance (lux) Food and equipment storage areas 110–150 Retail, dishwashing, handwashing, toilet areas 200–300 At food preparation surfaces 500 For reading inspection and monitoring equipment (by provision of local lighting) 600–1200 Low levels are acceptable in dining areas, the customer side of counters and bars, etc. when the areas are open to the public but the business must provide supplementary lighting to permit cleaning and inspection for pests. The BCA has requirements for natural and artificial lighting. For example, for new work or alteration subject to BCA requirements, artificial lighting systems must comply with the relevant parts of Australian Standard 1680.
- TBA
Easily cleaned.
TBA
Globes enclosed behind diffussers or shatterproof.
12(1) Fixtures, fittings and equipment must be: (a) adequate for the production of safe and suitable food; and The intent of the requirement is to ensure that food premises are adequately equipped to receive, store, process, package and sell safe and suitable food, the premises are kept clean and free of pests, and staff can comply with the requirements for personal hygiene. 4 Fixture — something securely fixed in position; a permanently attached part or appendage of a house etc., for example an electric light fixture. Fitting — anything provided as equipment, parts, accessories etc. The term ‘fixtures, fittings and equipment’ is used to ensure that all such items on the food premises (or on a food transport vehicle) fall within the scope of the standard.
- TBA
Storage rooms and toilet at least 200 lux.
8 Food premises must have a lighting system that provides sufficient natural or artificial light for the activities conducted on the food 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. Specific tasks, such as inspecting food, taking measurements or monitoring equipment, require higher levels of lighting than general food operations. Australian Standard 1680 contains recommended maintenance illuminances (lumens/square metre) for various types of tasks. Part 2.4 gives recommendations for industrial tasks and processes including food processing. Examples of minimum maintenance levels Activity / Level of illuminance (lux) Food and equipment storage areas 110–150 Retail, dishwashing, handwashing, toilet areas 200–300 At food preparation surfaces 500 For reading inspection and monitoring equipment (by provision of local lighting) 600–1200 Low levels are acceptable in dining areas, the customer side of counters and bars, etc. when the areas are open to the public but the business must provide supplementary lighting to permit cleaning and inspection for pests. The BCA has requirements for natural and artificial lighting. For example, for new work or alteration subject to BCA requirements, artificial lighting systems must comply with the relevant parts of Australian Standard 1680.
- TBA

FLOORS

Food storage, preparation and washup - smooth impervious long wearing appropriate to operation.
10 Floors The intention is that floors are appropriate for the area, able to be effectively cleaned, impervious to grease, food particles and water and do not provide harbourage for pests. The requirement applies to floors in parts of the premises used for food handling such as kitchens, storerooms, coolrooms and to external areas where food is handled, for example, loading docks. It also applies to areas used for washing and cleaning equipment and utensils, and to toilet and other personal hygiene areas, provided there is no public access. It does not apply to dining and drinking areas and areas where the public have access. 10(1) Floors must be designed and constructed in a way that is appropriate for the activities conducted on the food premises. ‘Appropriate’ is defined in the dictionary to mean ‘suitable or fitting for a particular purpose’ and this is the meaning intended here. In deciding whether or not the floor is appropriate, consideration should be given to food safety factors such as: • whether the materials of which the floor is made, or the ground surface if it is being used, could produce dust or other material that could contaminate food; • the type of materials (food scraps, oil and grease, water, chemicals) that could be spilt on the floor and need to be removed through cleaning, cleaning methods and materials available to the business; and • whether the floor is of sufficient durability to withstand the type of cleaning operations used and degree of wear and tear occurring during food handling or other activities in the area. The business may also consider other factors such as cost, occupational health and safety issues and appearance. Specific requirements (a) be able to be effectively cleaned; Floors must be capable of being effectively cleaned to remove accumulations of food waste, dirt, grease or other visible matter. Such accumulations provide food for pests, enable microbial growth and could directly contaminate food. The food waste, dirt, grease or other visible matter on the floor may be from a variety of sources including food spills, food handlers’ shoes and food packaging brought into the premises. Generally, to be effectively cleaned, floors in kitchens and other areas where food is prepared or cooked should be smooth (within occupational health and safety guidelines), free from cracks and crevices, and resistant to hot water, steam and/or chemicals. It is also important in permanent premises that the floor is durable otherwise the business will be faced with replacement costs and associated disruption. Examples of floors that meet the criteria include glazed tiles with flush epoxy grouting, sheet vinyl and epoxy resin. The same criteria would apply to floors in wash up areas. The type of floors that are suitable for staff amenity areas, including wash rooms, will depend on the extent to which food residues are carried into these areas and the method of cleaning necessary to keep the floors clean. Glazed tiles, sheet vinyl and epoxy resin would be suitable, as would flooring for storage areas (referred to opposite). There is no requirement that the floor be capable of being sanitised, that is, withstanding chemical sanitisers or the high temperatures of hot water or steam sanitising. Such a requirement is not considered necessary because food should not be in direct contact with the floor and walking on the floor negates the sanitiser’s effect. Cleaning methods should be adequate to remove soil as well as reduce micro-organisms to a safe level. However, if a business sanitises floors, the floor must be able to withstand the effects of sanitising to be appropriate under subclause (1). If an enforcement agency considers that the type of food operation necessitates that the floor must be capable of being sanitised to ensure very low levels of contaminants (for example, very low levels of listeria) in the environment, this could be required under clause 3 General requirements. Storage areas Requirements for floors in food and equipment storage areas, for example dry goods stores, do not have to be as stringent as in food preparation areas because the cleaning regime may not need to be as rigorous. Floors in these areas should be smooth and free of cracks and crevices in order to be capable of effective cleaning but they may not need to be made of materials that will withstand frequent contact with cleaning chemicals. In addition to the floor finishes above, concrete trowelled to a smooth finish is suitable, provided dense mixes are used and it is properly cured and has a steel- or machine-float finish. An exception to the above would be coolrooms if they are frequently entered from food preparation areas and grease from floors is walked in. Use of carpet, mats and duckboards Carpet and other absorbent matting are not capable of being effectively cleaned and are therefore unsuitable in any food preparation, storage or wet area. Mats (including dust control mats) and duckboards are equipment and must comply with the requirements for equipment in clause 12 General requirements. (b) be unable to absorb grease, food particles or water; The floor surface must be impervious to grease, food particles and water to enable these substances to be removed by cleaning. (c) be laid so that there is no ponding of water; and Water remaining on floors could provide a water source for pests and encourage their presence in the premises. It could also be a source of microbial contamination. This means that the floor surface should be either even and horizontal or even and graded to a floor waste (or other drainage point). There must be no dips or hollows where water can collect and, if the floor is graded, it must be sufficiently graded towards the floor waste (or other point) to allow water to drain away. Floors flushed with water or hosed down must be graded and a floor waste (drain or gully) installed so that the water drains to a drainage system. However, if the floor is dry cleaned, a wet vacuum cleaner is used or the floor is wet mopped and the mop removes remaining water, there is no need for a fall or a floor waste provided the floor is even. (d) to the extent that is practicable, be unable to provide harbourage for pests. The floor must be installed so that there are no places where pests such as cockroaches could harbour and breed. For example, tiles and vinyl sheeting must be firmly attached to the surface beneath to prevent pests harbouring under the tiles or vinyl sheeting. Floors in poor condition (that is, with cracked tiles or torn vinyl) also provide a place for pests to harbour. The requirement is only applicable to the extent that it is practicable. It would be difficult to exclude every crack or crevice in a floor. Note that failure to maintain floors in a good condition is an offence under Standard 3.2.2, subclause 21(1). Domestic premises The clause applies to kitchens, storerooms and personal hygiene areas of domestic premises used for food business purposes, for example bed and breakfast, home-stay and commercial child care.
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.
Graded to floor waste if necessary.
(c) be laid so that there is no ponding of water; and Water remaining on floors could provide a water source for pests and encourage their presence in the premises. It could also be a source of microbial contamination. This means that the floor surface should be either even and horizontal or even and graded to a floor waste (or other drainage point). There must be no dips or hollows where water can collect and, if the floor is graded, it must be sufficiently graded towards the floor waste (or other point) to allow water to drain away. Floors flushed with water or hosed down must be graded and a floor waste (drain or gully) installed so that the water drains to a drainage system. However, if the floor is dry cleaned, a wet vacuum cleaner is used or the floor is wet mopped and the mop removes remaining water, there is no need for a fall or a floor waste provided the floor is even.
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.

WALLS

Coving between floor and wall.
Coving There is no specific requirement for coving at the junction of the floor and wall. However, coving should be provided in new premises in areas where floors are intended to be or likely to be cleaned by flushing with water. It may also help cleaning where the floor has to be frequently swept. Installing coving at floor–wall junctions behind stoves and food preparation benches may make these difficult-to-access areas easier to keep clean.
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.
Smooth, easily cleaned.
(c) able to be easily and effectively cleaned. Walls must be capable of being easily and effectively cleaned. This is to ensure that the business provides surfaces that staff can clean quickly because they may need to clean them frequently, often daily or more often. The time involved in cleaning is a major cost for most businesses. Cleaning is made easier when surfaces are smooth and clear of unnecessary fittings such as posters, pictures or shelves. Surfaces are not required to withstand sanitising. Walls and ceilings should not generally come into contact with food and it should be sufficient to ensure they are clean. However, if it is necessary to sanitise walls and ceilings to maintain food safety and the business installs a surface that breaks down as a result of the sanitising process, action could be taken under subclause 3(c) General requirements. ‘Effective’ is not defined because the dictionary definition of ‘achieving the desired or required result’ is appropriate. The desired (or required) standard of cleaning is in relation to the use of the area that the surfaces enclose. In a dry goods store where all food is packaged, the walls and ceiling are unlikely to get greasy or contaminated by food. However, they may get dusty and need cleaning on a regular basis, although not necessarily frequently. The types of materials selected by businesses for these areas are likely to be based on cost. Block work and faced brickwork, painted with unraked joints, are examples of materials that could be suitable, even though they have rough finishes and are not particularly easy to clean. In staff areas (toilets, change rooms and hand wash areas) and in cleaning areas (for example pot wash and dish wash areas) the standard of cleanliness will need to be higher. Therefore, surfaces that are smooth, free of cracks and ridges, and impervious to grease and moisture would be more appropriate. In these areas ceramic tiles or another smooth, impervious, durable material will be necessary, to withstand frequent cleaning with water and detergents. Ceilings should be smooth and finished in washable paint. For walls in areas of heavy wear, for example where there may be damage from trolleys, it may be necessary to provide stainless steel panels and corner protectors to ensure that the surfaces remain capable of being cleaned ‘effectively’. Kitchens and other food preparation areas are likely to have walls and ceilings that are necessary to protect food from contamination and therefore must comply with subclause 11(4).
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.
Finished in light colour.
Australian Standard 1680 Part 1-1990 Interior lighting: General principles and recommendations and AS/NZ 1680.2.4 1997: Industrial tasks and processes provide comprehensive information on interior lighting. These standards set out recommendations for ‘good seeing conditions’ in buildings by means of appropriate lighting and interior colour treatment.
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.
Walls splashed with water etc need durable impervious material 2 metres above source.
(b) unable to absorb grease, food particles or water; and The walls must be impervious to grease, food particles and water. Wall surfaces in kitchens and other processing areas must be finished with materials such as ceramic tiling, vinyl sheeting or stainless steel. Other materials such as steel-trowelled concrete or cement render, coated or sealed to be impervious, may be appropriate. Plasterboard and similar absorbent wall surfaces are not suitable unless protected by ceramic tiles or other impervious material in areas that are likely to be splashed by water or be in contact with food. This is particularly important for walls which have to withstand frequent cleaning. Although the requirement applies to ceilings, in many instances plasterboard ceilings painted with washable paint will provide a surface that is impervious enough to prevent it absorbing any steam, etc., that is not removed by ventilation exhaust systems.
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.

CEILING

Smooth, easily cleaned.
(c) able to be easily and effectively cleaned. Ceilings are likely to need less frequent cleaning but the surfaces should still permit ease of cleaning. In new premises, stippled ceilings, rough plaster ceilings, acoustic tiles, etc., are unsuitable for food preparation areas because they are difficult to clean. Existing premises will need to be assessed on their compliance with food safety outcomes. Surfaces are not required to withstand sanitising. Walls and ceilings should not generally come into contact with food and it should be sufficient to ensure they are clean. However, if it is necessary to sanitise walls and ceilings to maintain food safety and the business installs a surface that breaks down as a result of the sanitising process, action could be taken under subclause 3(c) General requirements. ‘Effective’ is not defined because the dictionary definition of ‘achieving the desired or required result’ is appropriate. The desired (or required) standard of cleaning is in relation to the use of the area that the surfaces enclose. In a dry goods store where all food is packaged, the walls and ceiling are unlikely to get greasy or contaminated by food. However, they may get dusty and need cleaning on a regular basis, although not necessarily frequently. The types of materials selected by businesses for these areas are likely to be based on cost. Block work and faced brickwork, painted with unraked joints, are examples of materials that could be suitable, even though they have rough finishes and are not particularly easy to clean. In staff areas (toilets, change rooms and hand wash areas) and in cleaning areas (for example pot wash and dish wash areas) the standard of cleanliness will need to be higher. Therefore, surfaces that are smooth, free of cracks and ridges, and impervious to grease and moisture would be more appropriate. In these areas ceramic tiles or another smooth, impervious, durable material will be necessary, to withstand frequent cleaning with water and detergents. Ceilings should be smooth and finished in washable paint. For walls in areas of heavy wear, for example where there may be damage from trolleys, it may be necessary to provide stainless steel panels and corner protectors to ensure that the surfaces remain capable of being cleaned ‘effectively’. Kitchens and other food preparation areas are likely to have walls and ceilings that are necessary to protect food from contamination and therefore must comply with subclause 11(4).
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.
Finished in light colour.
Australian Standard 1680 Part 1-1990 Interior lighting: General principles and recommendations and AS/NZ 1680.2.4 1997: Industrial tasks and processes provide comprehensive information on interior lighting. These standards set out recommendations for ‘good seeing conditions’ in buildings by means of appropriate lighting and interior colour treatment.
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.

FIXTURES FITTINGS & EQUIPMENT

Made of material is durable non-corrosive free from cracks.
Materials The type of materials used in the construction must be fit for the intended use. For example, timber is not usually suitable for contact with ready-to-eat food because of the difficulty in maintaining it to a sufficiently high standard of cleanliness. Instead, synthetic surfaces made specifically for food contact use are recommended because they are easier to clean and sanitise effectively. In some circumstances timber is suitable, for example blocks manufactured specifically for and used for raw meat by butchers. The timber surfaces must be made of hard, close grained wood and must not be scored, split, cracked or softened. Another example is the use of a grade of stainless steel that is insufficiently resistant to the corrosive properties of the food being processed. A wide range of stainless steels is available and it is important to select the grade appropriate for the use. Specific requirements for food contact surfaces There are specific requirements for food contact surfaces. The term ‘food contact surface’ is not defined but is intended to mean any surface which comes into direct contact with unprotected food. Examples are processing equipment, chopping boards, eating and drinking utensils, and containers in which food is processed or stored. Bench tops are food contact surfaces if unprotected food is placed directly on the surface. 12(3) 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; Food contact surfaces should be smooth, free of cracks, chips, crevices, ridges or grooves that could harbour bacteria and impair the surfaces’ ability to be easily and effectively cleaned. However, not all surfaces will be able to meet these specifications because of the function of the surface. Therefore the requirement has been drafted in broad terms to allow the function of the surface to be taken into account when assessing compliance. For example, surfaces used for sawing, shredding or grating food and some types of conveyor belts could not be considered smooth yet the surface is necessary for their use. Containers that have been used as packaging for one food must not be reused unless they are made of materials capable of being cleaned and, if necessary, sanitised to prevent cross contamination. For example, plastic containers for mayonnaise and ice cream may be used for storing stock or other foods. Cardboard or wood containers used as fruit and vegetable packaging should not be used for unpackaged ready-to-eat foods because they cannot be cleaned and sanitised to ensure that there is no likelihood they could contaminate the food. (b) unable to absorb grease, food particles and water if there is a likelihood that they will cause food contamination; and The surfaces must be impervious to grease, food particles and water if there is a likelihood that they will absorb material that could contaminate food they are in contact with. For example, unglazed earthenware should not be used for eating and drinking utensils. The subclause does not apply if the surface will not contaminate the food it is in contact with. For example, pervious surfaces such as paper coffee filters and timber tables in sound condition used for rolling bread dough would comply. (b) made of material that will not contaminate food. Materials used for food contact surfaces must not contaminate food. Potential sources of contamination are chemicals migrating into the food from glazes on crockery or metals used to manufacture cooking equipment. Examples include: • lead in ceramic, china and crystal utensils, solders, flux and pewter; • galvanised metal in contact with acidic foods; and • copper and copper alloys in contact with acidic food
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.
Made of smooth impervious and non-toxic materials.
12(2) Fixtures and fittings must be designed, constructed, located and installed, and equipment must be designed, constructed, located and, if necessary, installed, so that: (a) there is no likelihood that they will cause food contamination; The following examples illustrate situations where likely contamination has been controlled. • Equipment containing bearings and gears is designed so that lubricant does not drip from the equipment. If some dripping is inevitable and could contaminate food, the equipment is located so that there is no likelihood that the lubricant will be in contact with the food. Similarly, oils, solvents, release sprays (used to free equipment or stop squeaking) and other materials used in equipment or for maintenance cannot leak from the equipment. • Lines carrying liquid waste from equipment, lines carrying detergent to dishwashers or drains carrying waste from appliances are not located directly above food handling areas or across food and food containers. • Glass thermometers are used only where other types are inappropriate and if they are fitted with shatterproof guards. Similarly, light fittings are designed so that, should a globe break, glass will not fall onto food. • Electronic insect killing devices are designed and constructed so that the dead insects are caught by the device and do not fall on food or equipment. • Clean-in-place equipment is designed and constructed so that it is either self-draining or can be effectively drained to prevent cleaning and sanitising solutions remaining in the system and contaminating food. The design ensures that there are no parts that cleaning and sanitising solution cannot reach. • Equipment openings, covers and lids are designed to protect stored or prepared food from contaminants and other foreign matter that could fall into the food. • The drip gutter on kitchen exhaust hoods catches the grease and condensation to prevent drips on food or equipment. • Condensate from refrigeration motors and air conditioning equipment is collected and discharged to a drain to prevent food contamination. • Parts in machinery are designed to avoid trapping and holding food particles, especially in inaccessible parts of the machine. (b) they are able to be easily and effectively cleaned; This requirement covers all of the surfaces of fixtures, fittings and equipment whether or not they actually come into contact with food. Food contact surfaces are specifically covered by subclause (3). It is important that equipment etc. can be kept clean, otherwise food residues provide food for pests and a growth medium for micro-organisms. Equipment etc. must be designed, constructed, located and (if it is fixed) installed so that cleaning can take place effectively using normal cleaning methods. All surfaces of the equipment must be able to be reached with cleaning equipment with sufficient ease to ensure cleaning is possible and able to be carried out at sufficient frequency to maintain cleanliness. Factors that make equipment easy to clean include: • smooth surfaces with rounded edges and no open joints, embossing or other rough surfaces or joints which can trap dirt; • nozzles or taps that are easy to dismantle; • if dismantling is necessary for cleaning, it can be done without special tools, or if tools such as screwdrivers or allen keys are necessary they are readily available to maintenance and cleaning personnel; • readily accessible access panels in ducts; • readily removable grease filters in kitchen extraction hoods; • mounting shelves 25 mm or more from the wall or other surface they are fixed to so that food cannot lodge at the wall–shelf junction; • either butting equipment so close together that debris cannot fall between or leaving enough space to reach to clean the sides; • ensuring safety shields are removable; • fitting wheels or castors to equipment to enable it to be easily moved, preferably by one person; • ensuring service wires, pipes or hoses (gas, electricity, water) can be disconnected (or are flexible and long enough to enable the equipment to be moved); and • designing dust control mats (as used in customer areas of supermarkets) to be cleanable.
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.
Clearance of >150 mm on not easily moved equipment OR cooking equipment on flexible hosing.
(c) adjacent floors, walls, ceilings and other surfaces are able to be easily and effectively cleaned; and Paragraph 12(2)(b) requires the fixtures, fittings and equipment to be easily and effectively cleaned. Paragraph 12(2)(c) requires the surfaces that are adjacent to the fixtures, fittings and equipment also to be easily and effectively cleaned. These surfaces are the walls and floors adjacent to where the fixtures, fittings and equipment are installed, and also the surfaces of adjoining equipment. Space should be allowed between equipment and walls to allow access, or equipment should be butted so close together that food debris etc. cannot get in between. There is guidance on spacing equipment in the Australian Standard for food premises (when available). Installing equipment on castors, rollers or legs enables it to be moved. Installing fixed equipment on plinths or legs raised above the floor enables floors to be hosed without soaking the underside of equipment. (d) to the extent that is practicable, they do not provide harbourage for pests. Fixtures, fittings and equipment can provide suitable harbourage for pests such as cockroaches and mice if there are cavities where they can hide. Boxed-in compartments such as bases to bench units, boxed-in water heaters and other inaccessible spaces should not be used. The requirement must be complied with only to the extent that it is practicable.
- Floors, walls & ceilings not being maintained in good condition.
- Floors not smooth, impervious and easy to clean.
- Walls not smooth, impervious and easy to clean.
- Ceilings not smooth, impervious and easy to clean.
- Fixtures and fittings not being maintained in good condition.
- Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
- Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
- Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
- Inadequate facilities provided - sinks, benches, refrigeration etc…
- Flow of product not designed to minimise cross contamination.
- Chipped, broken or cracked eating or drinking utensils observed.
Metal flashing around cookers.
TBA
- TBA
Service pipes inside walls or allow easy cleaning.
Cleaning • Could pipes, ducts, conduits, wiring and similar fittings be concealed in walls, floors or ceilings to allow easier cleaning of these surfaces? Pest Control • Ensure drains, grease traps and ventilation pipes are sealed. • Seal openings where pipes pass through external walls to prevent pests such as rats and mice entering food handling areas.
- TBA
Separate areas for preparation of raw and cooked foods.
Layout Food contamination can be minimised by physically separating the areas where raw products are handled from the areas where the final product is ready for dispatch or service. Similarly, wash up areas and staff amenity areas should be separated from areas where food is prepared.
- TBA
Grease traps not located in food preparation or storage area.
5 Food premises must have a sewage and waste water disposal system that (b) is constructed and located so that there is no likelihood of the sewage and waste water polluting the water supply or contaminating food. The intent of this requirement is that drainage pipes, grease arrestors, drain inlets and onsite sewage treatment plants are located where there is no risk of contamination. For example, locating grease arrestors in food preparation areas can result in contamination problems when the arrestors are emptied. If contamination problems are likely to arise, the grease arrestor must be located outside the food preparation area and preferably outside the building. The disposal system must also be constructed so that there is no likelihood of the liquid waste polluting the water supply or contaminating food. This is intended to ensure that the standard of workmanship is such that the system is not likely to leak, block, overflow or allow access by vermin into the food premises.
- TBA
Personal items have separate storage.
15(1) 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. Although the subclause specifically refers to storage for chemicals, clothing and personal belongings, the requirement applies to any items that are to be stored and which are likely to contaminate food, for example, chemicals to maintain equipment (such as lubricants) and storage for oil and fuel for vehicles. Adequate storage for clothing and personal belongings The aim of the requirement is to provide staff with space to store their belongings and avoid the storage of clothing, bags, etc. on bench tops or other places where food is stored or prepared. Outdoor clothing, soiled uniforms, handbags and other personal belongings are likely to contain foreign material such as hair, dust and dirt particles, and micro-organisms, all of which could contaminate food and equipment. Compliance with ‘adequate’ will depend on the nature of the business. In a small business a designated cupboard for personal items may be sufficient but a change room with lockers or cupboards may be necessary if staff have to change clothes.
- TBA

CLEANING & SANITISING FACILITIES

Double bowl sink with integral drainer.
Sinks The number of sinks for equipment washing and sanitising and for food preparation will depend on the food operations carried out by the business. In new premises it is advisable to separate food washing operations from equipment washing. This may not be possible in existing premises, and food handling, cleaning and sanitising operations will have to suit the situation. Washing fruit and vegetables - Where food handling involves frequent washing of fruit and vegetables a food preparation sink should be installed. Utensil and equipment washing - Double bowl or triple bowl sinks for sanitising and/or and sanitising dishwashers that sanitise. Need for any additional equipment such as food preparation sinks to be installed to meet the requirements of the standards — this is particularly important if a dedicated sink is to be used for thawing foods, such as raw chickens, under cold running water. To prevent cross-contamination, separate sinks for washing ready-to-eat salads and vegetables should be available;
- TBA
OR single bowl sink with this washing machine.
TBA
- TBA
Size of sink appropriate to utensils.
TBA
- TBA
Storage of draining racks for air drying provided in an impervious material.
TBA
- TBA
Floor drains and grading OR cleaners sink for mopping.
(c) be laid so that there is no ponding of water; and Water remaining on floors could provide a water source for pests and encourage their presence in the premises. It could also be a source of microbial contamination. This means that the floor surface should be either even and horizontal or even and graded to a floor waste (or other drainage point). There must be no dips or hollows where water can collect and, if the floor is graded, it must be sufficiently graded towards the floor waste (or other point) to allow water to drain away. Floors flushed with water or hosed down must be graded and a floor waste (drain or gully) installed so that the water drains to a drainage system. However, if the floor is dry cleaned, a wet vacuum cleaner is used or the floor is wet mopped and the mop removes remaining water, there is no need for a fall or a floor waste provided the floor is even. However, the design and fitout must take into account the food operations proposed for the premises. Businesses should not incur unnecessary expense for features that are not necessary. For example, if the food operations do not include wet cleaning of floors and the business does not propose to install floor wastes, then floor wastes should not be legally required by the enforcement agency. The authority could advise that installing floor wastes would allow the business to later change its cleaning procedures. However, if the business chooses not to act on the advice and later changes its cleaning operations, the business may then have to alter the premises. Floor and general cleaning - Single bowl sink, cleaners sink, hose connections, requirements curbed drain connected to the sewer or other facility for cleaning the equipment used for cleaning the premises and for disposing of dirty water. If premises have a garbage room, the floors, walls and ceiling must comply with the requirements of clauses 10 and 11. They must be designed and constructed in a way that enables them to be cleaned. For example, floors may need to be graded and fall to a floor waste if the room is hosed to clean it. They must not, as far as practicable, provide harbourage
- TBA
Storage of cleaning equipment and sanitisers separately.
15(1) 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. Although the subclause specifically refers to storage for chemicals, clothing and personal belongings, the requirement applies to any items that are to be stored and which are likely to contaminate food, for example, chemicals to maintain equipment (such as lubricants) and storage for oil and fuel for vehicles. Adequate space for cleaning and other non-food-use equipment and chemicals Equipment used for cleaning is often contaminated with micro-organisms. Cleaning chemicals are dangerous if ingested and contamination of food and food contact surfaces must be avoided. Similarly, equipment used to control pests may be contaminated with pesticides and in turn could contaminate food, utensils, etc. Pesticides could cause a serious health hazard if they were ingested. The business will have to provide an area for storing chemicals and cleaning equipment. Ideally, this should be a separate storage area designated for that purpose or, if small amounts of chemicals are stored, a cupboard. If chemicals are in unopened, sealed containers and do not emit odours then a part of a storage area for packaged dry goods or unused equipment could be used. Opened containers should be stored separately from food and food equipment. Storage areas for hazardous chemicals are not specifically required to be lockable. This would usually be a security or occupational health and safety issue.
- TBA

HAND WASHING FACILITIES

Within food handling area.
14 Hand washing facilities Location of hand washing facilities 14(1) Subject to subclause (4), food premises must have hand washing facilities that are located where they can be easily accessed by food handlers: Accessible hand washing facilities enable and encourage food handlers to use them. Basins (or other facilities) that are located behind or obstructed by other equipment, walls, partitions or doorways are likely to be inaccessible. Basins that are located above or under benches may be too low or too high to be accessible. In these situations access may be awkward. These locations would not comply with the standard. The actual location of the basins (or other facilities) in any particular area of the premises should be decided having regard to the layout of the food handling areas and the needs of the people working there. (a) within areas where food handlers work if their hands are likely to be a source of contamination of food; and Food businesses must provide hand washing facilities within areas where food handlers work and where the hands of the food handlers are likely to be a source of contamination of food. The requirement ensures that there are facilities in areas where unprotected food is handled, for example in food preparation areas. Within areas where food handlers work ‘Within’ is intended to ensure that the facilities are in close proximity to food handlers. This ensures that food handlers are not discouraged from washing their hands by having to walk outside the food handling area. In the kitchen of a typical food service establishment a food handler should not have to travel more than 5 metres to the nearest basin. In large food production factories or where there are special circumstances and facilities that use water are restricted (such as in packing hygroscopic food) longer distances may be appropriate. Hands likely to contaminate food A judgment will have to be made in each food business about whether the food is likely to be contaminated by hands and therefore whether hand washing facilities will be required. ‘Contamination’ and ‘contaminant’ are defined in Standard 3.1.1. They refer to biological or chemical agents, foreign matter or other substances that may compromise food safety or suitability. Therefore, hand washing facilities must be provided for food handlers if their hands are likely to transfer micro-organisms including bacteria, viruses and parasites, chemicals or foreign material into the food that could make the food unsafe or unsuitable. Guidance on providing hand washing facilities under subclause 14(1) is given overleaf. Each situation must be assessed individually because foods handled within businesses vary. In a takeaway, if food is handled in a servery area of a takeaway, for example where staff prepare sandwiches, in addition to the kitchen, the intention is that a basin be installed in both. If food premises are divided into separate food handling areas as may occur in a supermarket with a delicatessen, butchery, seafood area and bakery, hand washing facilities must be available in each area. A food business employs a forklift driver to move packaged food from one section of a warehouse to another area. The driver is classified as a food handler under the standards. However, his hands are not a source of contamination of food and no hand washing facilities are necessary in the warehouse. Numbers of basins The subclause does not specify how many basins have to be installed. However, it is not efficient for a business if staff have to wait to wash their hands or travel too far to wash their hands. Kitchens and other areas where food for food service is prepared (restaurants, cafés, takeaways) must have at least one handbasin in the area. Additional numbers will depend on the size, layout and use of the area, and staff numbers.
- No soap supplied at the hand wash basin.
- No single use towels supplied at the hand wash basin
- No soap or single use towels supplied at the hand wash basin.
- No warm running water evident at the hand washing facility.
- No waste container supplied near the hand washing facility for used towels.
- Hand washing facilities obstructed and not easily accessible.
- Items being stored in the hand wash basin.
- Hand washing facilities being used for other purposes.
- Hand was basin not sufficient in size.
- Hand wash basin faulty and not in good working order.
- Number of hand wash basins provided not adequate.
Provided to toilet facilities.
14(1) Subject to subclause (4), food premises must have hand washing facilities that are located where they can be easily accessed by food handlers: (b) if there are toilets on the food premises — immediately adjacent to the toilet or toilet cubicles. Standard 3.2.2 requires food handlers to wash their hands immediately after using the toilet to minimise the transfer of pathogens on hands to surfaces in the premises. Standard 3.2.3 requires a basin immediately adjacent to any toilets (or toilet cubicles) that are part of the food premises. A basin in the toilet cubicle or in the area immediately outside the cubicle would comply with the requirement. Not all existing or new premises have toilets provided as part of the premises. Shared public and staff toilets are often provided in shopping malls and for fetes, fairs and similar events. There are no specific obligations under these standards on businesses to ensure that handbasins are available at these public facilities, but note the comments about the adequacy of toilet facilities under clause 16 on page 177. Also, other laws such as building laws may require them to be provided. The business should be aware that staff might not have had an opportunity to wash their hands adequately in public facilities. It is good practice to provide a basin at the staff entrance to the food preparation area because it will enable staff to thoroughly wash their hands before resuming work and before there are opportunities to contaminate surfaces in this area.
- No soap provided
- No paper towel provided
- Hand wash basin not accessible
- No warm water supply evident at the HWB
Adequate size.
14(2) Subject to the following subclauses, hand washing facilities must be: (a) of a size that allows easy and effective hand washing; and Hand washing facilities must be of sufficient size to enable them to be used by food handlers. There must be sufficient distance under the water spout (or water outlet) for food handlers to have room under running water to move their hands about to be able to effectively wash them. In regard to basin size, for guidance purposes only, a basin of 11 litres capacity with minimum dimensions of 500 mm by 400 mm ‘off the wall’ will be adequate for most food handlers. Automatic units which are installed above handbasins are available. These heat the water, automatically dispense water and soap and automatically turn off. These should be installed in such a way as to provide room for the food handler to wash under the water running from the unit.
- TBA
Premixed water to warm temperature.
14(2) Subject to the following subclauses, hand washing facilities must be: (a) connected to, or otherwise provided with, a supply of warm running potable water; The subclause requires that the facilities be connected to, or otherwise provided with, a supply of warm running water. In permanent premises the basin must be connected to a piped supply of warm running potable water. If a separate hot and cold water supply is provided a mixer tap (preferably the single-level type) or common outlet is required.
- No soap supplied at the hand wash basin.
- No single use towels supplied at the hand wash basin
- No soap or single use towels supplied at the hand wash basin.
- No warm running water evident at the hand washing facility.
- No waste container supplied near the hand washing facility for used towels.
- Hand washing facilities obstructed and not easily accessible.
- Items being stored in the hand wash basin.
- Hand washing facilities being used for other purposes.
- Hand was basin not sufficient in size.
- Hand wash basin faulty and not in good working order.
- Number of hand wash basins provided not adequate.
Liquid soap.
14(2) Subject to the following subclauses, hand washing facilities must be: (d) clearly designated for the sole purpose of washing hands, arms and face. ‘Designated’ means that the facilities must be identifiable in some way that indicates that they are for the sole purpose of washing hands, arms and face. The business might do this by one of the following methods: • installing a conventional handbasin of a design that is easily recognisable as such and providing soap and drying facilities only at that basin (or basins);
- No soap supplied at the hand wash basin.
- No single use towels supplied at the hand wash basin
- No soap or single use towels supplied at the hand wash basin.
- No warm running water evident at the hand washing facility.
- No waste container supplied near the hand washing facility for used towels.
- Hand washing facilities obstructed and not easily accessible.
- Items being stored in the hand wash basin.
- Hand washing facilities being used for other purposes.
- Hand was basin not sufficient in size.
- Hand wash basin faulty and not in good working order.
- Number of hand wash basins provided not adequate.
Disposable paper towels.
14(2) Subject to the following subclauses, hand washing facilities must be: (d) clearly designated for the sole purpose of washing hands, arms and face. ‘Designated’ means that the facilities must be identifiable in some way that indicates that they are for the sole purpose of washing hands, arms and face. The business might do this by one of the following methods: • installing a conventional handbasin of a design that is easily recognisable as such and providing soap and drying facilities only at that basin (or basins);
- No soap supplied at the hand wash basin.
- No single use towels supplied at the hand wash basin
- No soap or single use towels supplied at the hand wash basin.
- No warm running water evident at the hand washing facility.
- No waste container supplied near the hand washing facility for used towels.
- Hand washing facilities obstructed and not easily accessible.
- Items being stored in the hand wash basin.
- Hand washing facilities being used for other purposes.
- Hand was basin not sufficient in size.
- Hand wash basin faulty and not in good working order.
- Number of hand wash basins provided not adequate.

FOOD STORAGE

Storage of high-risk foods at safe temperatures.
12(1) Fixtures, fittings and equipment must be: (a) adequate for the production of safe and suitable food; Cooling and refrigerated storage - Adequate equipment to cool food in accordance with the of potentially hazardous foods requirements of Standard 3.2.2 and hold food under temperature control. Adequate refrigerated space to cater for large functions (if appropriate). Displaying potentially hazardous - Adequate refrigerated or hot display counters to ensure foods that all displayed food is displayed in accordance with temperature requirements of Standard 3.2.2 and is protected from contamination. Transporting chilled potentially - Refrigeration equipment, insulated containers or other hazardous food containers if this equipment is appropriate on the vehicle to ensure food is capable of being maintained at 5°C or below. Note that temperature displays, alarms and data loggers fitted to equipment will assist with monitoring the temperature of potentially hazardous food.
- Cold food in fridge unit measured at above 5ºC.
- Cold food in coolroom measured at above 5ºC.
- Frozen food in freezer unit measured at above -15ºC.
- Food product being kept outside temperature control for an unmonitored/uncontrolled period of time.
Suitable and sufficient equipment to maintain the temperature.
12(1) Fixtures, fittings and equipment must be: (a) adequate for the production of safe and suitable food; Cooling and refrigerated storage - Adequate equipment to cool food in accordance with the of potentially hazardous foods requirements of Standard 3.2.2 and hold food under temperature control. Adequate refrigerated space to cater for large functions (if appropriate). Displaying potentially hazardous - Adequate refrigerated or hot display counters to ensure foods that all displayed food is displayed in accordance with temperature requirements of Standard 3.2.2 and is protected from contamination. Transporting chilled potentially - Refrigeration equipment, insulated containers or other hazardous food containers if this equipment is appropriate on the vehicle to ensure food is capable of being maintained at 5°C or below. Note that temperature displays, alarms and data loggers fitted to equipment will assist with monitoring the temperature of potentially hazardous food.
- Cold food in fridge unit measured at above 5ºC.
- Cold food in coolroom measured at above 5ºC.
- Frozen food in freezer unit measured at above -15ºC.
- Food product being kept outside temperature control for an unmonitored/uncontrolled period of time.
Coolrooms - open racks, temperature gauge external, no floor drains.
10 Floors The intention is that floors are appropriate for the area, able to be effectively cleaned, impervious to grease, food particles and water and do not provide harbourage for pests. The requirement applies to floors in parts of the premises used for food handling such as kitchens, storerooms, coolrooms and to external areas where food is handled, for example, loading docks. Storage areas Requirements for floors in food and equipment storage areas, for example dry goods stores, do not have to be as stringent as in food preparation areas because the cleaning regime may not need to be as rigorous. Floors in these areas should be smooth and free of cracks and crevices in order to be capable of effective cleaning but they may not need to be made of materials that will withstand frequent contact with cleaning chemicals. In addition to the floor finishes above, concrete trowelled to a smooth finish is suitable, provided dense mixes are used and it is properly cured and has a steel- or machine-float finish. An exception to the above would be coolrooms if they are frequently entered from food preparation areas and grease from floors is walked in. Temperature monitoring Note that temperature displays, alarms and data loggers fitted to equipment will assist with monitoring the temperature of potentially hazardous food.
- TBA
Dry storage - adequate size, food off floor on shelves >250 mm.
TBA
- TBA

STORAGE OF UTENSILS

Protection from contamination.
3 The design and construction of food premises must: (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; Space is also needed for food storage, ingredients, finished product storage, packing materials, cutlery, crockery and cooking utensils.
- TBA
Proofed from entry of pests.
Division 4 — Fixtures, fittings and equipment 12 General requirements The clause requires fixtures, fittings and equipment to be adequate for the production of safe and suitable foods and fit for their intended use. They must be designed, constructed, located and installed so that they will not contaminate food, can be easily and effectively cleaned and do not provide harbourage for pests. 12(1) Fixtures, fittings and equipment must be: (a) adequate for the production of safe and suitable food; and The intent of the requirement is to ensure that food premises are adequately equipped to receive, store, process, package and sell safe and suitable food, the premises are kept clean and free of pests, and staff can comply with the requirements for personal hygiene. Some examples of operations and criteria for judging whether or not adequate provision has been made are given on the next page. (d) to the extent that is practicable, they do not provide harbourage for pests. Fixtures, fittings and equipment can provide suitable harbourage for pests such as cockroaches and mice if there are cavities where they can hide. Boxed-in compartments such as bases to bench units, boxed-in water heaters and other inaccessible spaces should not be used. The requirement must be complied with only to the extent that it is practicable. (iii) not provide harbourage for pests. Places in the premises that may provide harbourage should be eliminated. For example, where practicable, boxed-in areas that are difficult to completely seal should be opened up or provided with access for inspection and cleaning. Due to the nocturnal habits of most pests, contamination of food may go unnoticed for some time until the infestation is large enough for pests to be spotted. In addition, it is difficult to eliminate large infestations.
- Rodent activity observed in food premises.
- Cockroach activity observed in food premises.
- Flies observed in food premises.
- Insect pests observed in food premises.
- Pest harbourage observed in external areas/outbuildings.
- No self closer evident on rear screen door.
- No measures in place to prevent insect pests from entering front entrance to premises eg self closing doors, air curtains etc.
- Doors, windows and other areas not adequately sealed against entry of pests
- Measures taken to eradicate and prevent the harbourage of pests on the food premises not adequate.
- No evidence of pest control measures being implemented eg: professional pest controller, sprays, baits, traps etc.
- Animals not restricted from entering food preparation and storage areas.

DISPLAYS OF FOOD

Unpackaged food protected by protective barriers and utensils.
12(1) Fixtures, fittings and equipment must be: (a) adequate for the production of safe and suitable food; and Displaying potentially hazardous - Adequate refrigerated or hot display counters to ensure foods that all displayed food is displayed in accordance with temperature requirements of Standard 3.2.2 and is protected from contamination.
- TBA
Barriers intercept direct line between mouth of average height customer.
TBA
- TBA
Separate utensils for each food type where self-serve, prevent contamination.
TBA
- TBA

PEST CONTROL

Doors to outside area self closing OR heavy duty plastic strips OR air curtains.
3 The design and construction of food premises must: (d) to the extent that is practicable: exclude dirt, dust, fumes, smoke and other contaminants; Dirt, dust, fumes, smoke and other contaminants must be excluded from the premises because they may contaminate food and food contact surfaces. Smoke and fumes may taint food. • If dust and dirt are likely to be blown through doorways, for example doorways opening to the exterior of buildings, then doors in doorways should be close fitting. (This will also help to deter pests.) (ii) not permit the entry of pests; and Food businesses are required to proof premises against access by pests. ‘Pests’ is defined to include, but is not limited to, birds, rodents, insects and arachnids (spiders). Excluding pests reduces the opportunities for contamination of food. Pests transmit spoilage and food poisoning micro-organisms, damage food and food packaging and might contaminate food with their bodies, faeces, urine and hair. In addition to contaminating food, rats and mice might nest in roof spaces and damage cables and pipework by gnawing. The business is only obliged to exclude pests to the extent that it is practicable. For example, it might not be possible to prevent the occasional fly being carried into retail premises with customers or to avoid importing pests into premises in prepacked foods or cartons. The type of pest-proofing measures that are required might vary across Australia. However, there are many well-known measures that will limit access by pests and some examples of these are listed below. • Pest-proof doors and entrances into the building by installing flyscreen doors or self closing doors. • Install mesh screens at opening windows or other ventilation openings. • Ensure drains, grease traps and ventilation pipes are sealed. • Seal openings where pipes pass through external walls to prevent pests such as rats and mice entering food handling areas. • Install appropriate flashing to the base of wooden doors if there is a problem with mice gaining access through doorways. It is not intended that premises be pest-proofed when there is no likelihood of pests gaining access. In some instances the exclusion measures may be more appropriate to the whole complex, as in the case of a shopping mall containing a food hall.
- Rodent activity observed in food premises.
- Cockroach activity observed in food premises.
- Flies observed in food premises.
- Insect pests observed in food premises.
- Pest harbourage observed in external areas/outbuildings.
- No self closer evident on rear screen door.
- No measures in place to prevent insect pests from entering front entrance to premises eg self closing doors, air curtains etc.
- Doors, windows and other areas not adequately sealed against entry of pests
- Measures taken to eradicate and prevent the harbourage of pests on the food premises not adequate.
- No evidence of pest control measures being implemented eg: professional pest controller, sprays, baits, traps etc.
- Animals not restricted from entering food preparation and storage areas.
Any gaps in walls etc are sealed.
Walls and ceilings in areas where food must be protected 11(3) Walls and ceilings provided in accordance with subclause (2) must be: The requirements for walls and ceilings needed to protect food in accordance with subclause 11(2), that is, walls and ceilings in areas where open food is handled and/or stored such as kitchens and processing areas, are more stringent. They are in addition to the requirements in subclause 11(4). (a) sealed to prevent the entry of dirt, dust and pests; The junction between walls, and between walls and the ceiling must be tightly joined to provide a seal to prevent dust, dirt and pests such as cockroaches accessing the food area.
- Rodent activity observed in food premises.
- Cockroach activity observed in food premises.
- Flies observed in food premises.
- Insect pests observed in food premises.
- Pest harbourage observed in external areas/outbuildings.
- No self closer evident on rear screen door.
- No measures in place to prevent insect pests from entering front entrance to premises eg self closing doors, air curtains etc.
- Doors, windows and other areas not adequately sealed against entry of pests
- Measures taken to eradicate and prevent the harbourage of pests on the food premises not adequate.
- No evidence of pest control measures being implemented eg: professional pest controller, sprays, baits, traps etc.
- Animals not restricted from entering food preparation and storage areas.
Voids beneath appliances etc filled with concrete or supported on legs.
TBA
- TBA
Openable windows have insect screens.
TBA
- TBA
Insectocuters not in food preparation or food storage areas.
TBA
- TBA

TOILET FACILITIES

Food handlers toilets separate from public.
16 A food business must ensure that adequate toilets are available for the use of food handlers working for the food business. Adequate The following factors are suggested as a guide to the interpretation of ‘adequate’. Numbers of toilets The BCA provides guidance on what would be considered to be adequate numbers of toilets. Reference can also be made to industry guides. Segregating toilets for male and female use is not a food safety issue. Shared toilets with Separate toilets for food handlers and customers are not required and customers ‘combined’ toilets should be considered adequate. A designated ‘staff only’ toilet may assist a proprietor with his responsibilities to keep the toilet available at all times and clean. Always accessible Toilets must be accessible at all times that the business is operating. Toilets that are not on the premises must be accessible at all times when staff are working. Clean toilets The toilets must be clean and operating properly whether on or off the premises. Suitably located Toilets should not be entered directly off a food preparation area but through a ventilated lobby. There must be no likelihood that droplet borne contamination will affect the safety of food. The toilets should also be located within a reasonable distance from the food handlers’ work area. A ‘reasonable distance’ is the maximum distance that an ordinary person would be expected to walk in the time available for breaks etc. and takes into account the time needed to negotiate doors, stairs and corridors to reach the toilets. To prevent customers from contaminating food, access to customer toilets should not be through food preparation areas. Suitable design and Toilets on the premises are part of the premises and must meet this construction standard. Toilets off-site must also meet the requirements to be considered adequate, for example they should be designed and constructed to be able to be kept clean and should be adequately lit and ventilated. Adequately equipped The facilities should be provided with handbasins with a supply of warm potable running water for hand washing, and suitable drying facilities. Toilets that are not part of the food premises It is not possible to take action to remedy the defects in regard to the toilet facilities off the premises under these standards, as they are not part of the food premises. However, as the business has not complied with the requirement, there is a contravention of the standard. The responsibility is that of the food business proprietor to ensure that adequate toilets are available. Proprietors should make arrangements with the management of offsite toilets to ensure compliance. For example, if the toilets in a shopping mall are under the control of the shopping mall management and are not kept clean then the food business has committed an offence under this standard for failure to provide adequate toilets. The person responsible for the toilets has not committed any offence under these standards although he or she may have failed to comply with other legal obligations. New premises New buildings (and altered buildings) will have to meet the requirements of the BCA.
- TBA
Air lock with self closing door.
• Toilet areas, laundries and living areas must be separated by airlocks or self-closing doors from areas handling exposed food. Alternatively, possible contamination should be removed by mechanical ventilation to areas not used for food preparation.
- TBA
Handbasins in staff toilets need warm water through single outlet.
14 Hand washing facilities (1) Subject to subclause (4), food premises must have hand washing facilities that are located where they can be easily accessed by food handlers: (b) if there are toilets on the food premises — immediately adjacent to the toilets or toilet cubicles. (2) Subject to the following subclauses, hand washing facilities must be: (a) permanent fixtures; (b) connected to, or otherwise provided with, a supply of warm running potable water; (c) of a size that allows easy and effective hand washing; and (d) clearly designated for the sole purpose of washing hands, arms and face.
- No soap supplied at the hand wash basin.
- No single use towels supplied at the hand wash basin
- No soap or single use towels supplied at the hand wash basin.
- No warm running water evident at the hand washing facility.
- No waste container supplied near the hand washing facility for used towels.
- Hand washing facilities obstructed and not easily accessible.
- Items being stored in the hand wash basin.
- Hand washing facilities being used for other purposes.
- Hand was basin not sufficient in size.
- Hand wash basin faulty and not in good working order.
- Number of hand wash basins provided not adequate.

FOOD TRANSPORT VEHICLES

Driving section sealed off from food storage, or food in sealed containers.
17(1) Vehicles used to transport food must be designed and constructed to protect food if there is a likelihood of food being contaminated during transport. Vehicles used to transport food must protect the food from contamination if there is a risk that the food will be contaminated. Vehicles used to transport food that is unpackaged, for example, raw meat, bread and cakes must be designed and constructed to protect the food from airborne dust, dirt, vehicle fumes and rain. It may not necessary to completely enclose loads such as whole fruit and vegetables. However, produce intended for consumption without peeling or any other process that could remove contamination should be protected. The food compartment should be separate from the driver’s compartment or any passenger areas. This will prevent personal items that could get into the food (pens, paperclips, cigarette butts) being in the food compartment. It will also prevent contamination from any micro-organisms carried by the driver or passengers that could be transmitted by coughs and sneezes. The food must be protected from contamination from the vehicle such as flaking paint, dripping water from fan units and grease from overhead rails. If the problem does not arise from a design and construction problem with the vehicle it may be covered by clause 10 in Standard 3.2.2, which requires food to be protected during transport. If it is a maintenance problem clause 21 in Standard 3.2.2, which requires food transport vehicles to be maintained in a good state of repair, may apply. Food must be separated from contaminants while on the vehicle. Contaminants include chemicals, which taint or are toxic, or other foods which may impart odours or may mix with the food and contaminate it. Cooked and raw foods may be carried on the same vehicle provided they are adequately separated and or packaged and there is no risk of spillage or contact. For example, packs of raw meat may be carried with cooked meats or other foods provided there are no opportunities for contamination of the cooked meat. Raw, unwashed vegetables should be kept separate from cooked and ready-to-eat foods. Designing the vehicle to include partitions, separate compartments, shelves etc. will assist in segregating loads and preventing cross-contamination. 17(2) Parts of vehicles used to transport food must be designed and constructed so that they are able to be effectively cleaned. The requirement only applies to the area where the food is placed. For example, it would not generally apply to the driver’s compartment, passenger areas or, if the food is placed in a specific compartment of the vehicle, to the rest of the holding area of the vehicle. Interpretation of ‘effective’ should have regard to the degree to which the food being transported would be affected by the ability of the interior surfaces to be cleaned. The types of surfaces that are provided in vehicles need to be appropriate for the type of food being transported. For example, a truck used to transport raw potatoes could have a timber floor and metal or canvas sides. In this example, the main purpose of cleaning will be to remove soil and pests that could have been carried with the load. A truck carrying unpackaged foods such as meat carcasses should have metal or other impervious interior surfaces to withstand repeated contact with hot water and cleaning detergents. Cleaning will have to be of a higher standard to remove any microbiological contamination. 17(3) Food contact surfaces in parts of vehicles used to transport food must be designed and constructed to be effectively cleaned and, if necessary, sanitised. If the food is unpackaged and in direct contact with the interior surfaces of the vehicle as in the case of a milk tanker, the surfaces will have to be capable of withstanding sanitising by steam, hot water or chemicals. There may be specific requirements in other legislation for food transport vehicles; for example, laws applicable to meat transport may refer to the Australian Standard for Transportation of Meat for Human Consumption.
- TBA
Heating/cooling system for perishable/high-risk foods.
12(1) Fixtures, fittings and equipment must be: (a) adequate for the production of safe and suitable food; and Transporting chilled potentially hazardous food - Refrigeration equipment, insulated containers or other containers if this equipment is appropriate on the vehicle to ensure food is capable of being maintained at 5°C or below.
- Cold food in fridge unit measured at above 5ºC.
- Cold food in coolroom measured at above 5ºC.
- Frozen food in freezer unit measured at above -15ºC.
- Food product being kept outside temperature control for an unmonitored/uncontrolled period of time.
Labelled on both sides with "food transport vehicle".
TBA
- TBA

OTHER DEPARTMENTS

Is a Planning Permit required?
Provide details:
Is a Building Permit required?
Provide details:

ITEMS REQUIRING ATTENTION

- 1. RECEIVAL
- 1.1 - Protection from Contamination
- Ensure all goods are adequately covered or in appropriate packaging when delivered.
- 1.2 - Identification/Traceability of Food
- Ensure all goods received are correctly labelled in accordance with the requirements of the Food Standards Code.
- 1.3 - Temperature Control of PHF
- Ensure all potentially hazardous foods are received within temperature control. All cold foods must be received at 5°C or below, all frozen foods at -15°C or below and all hot foods at 60°C or above. During the inspection the following non-compliance was observed -
- 2. STORAGE
- 2.1 - Protection from Contamination
- Ensure all raw and ready to eat foods are stored separately to prevent possible cross contamination.
- Raw foods in refrigerated storage must always be stored beneath cooked or ready to eat foods to prevent possible contamination.
- Provide food grade containers with tight fitting lids for the storage of all open packages of food.
- Cover all containers of food not for immediate use.
- Recommend designating specific shelves (eg labelling of shelves) in fridge/coolroom for storing different food types (eg raw below ready to eat foods etc) to minimise risk of cross contamination and aid in stock rotation.
- Recommended implementation of visible system of stock control in the fridge/coolroom for prepared food product to assist stock rotation eg day dots, date marking etc.
- Ensure all foods are stored in accordance with manufacturer’s instructions.
- 2.2 - Temperature Control of PHF
- Ensure all cold foods are stored at 5°C or below. During the inspection, the following non-compliance was observed -
- Ensure all frozen foods are stored at -15°C or below. During the inspection, the following non-compliance was observed -
- Ensure all foods in hot storage are stored at 60°C or above. During the inspection, the following non-compliance was observed -
- Ensure all ready to eat potentially hazardous foods are stored under temperature control unless you can demonstrate the 2/4 hour rule is being applied. The use of the 2/4 hour rule must be verified in your Food Safety Program records. Potentially hazardous foods must be disposed of after 4 hours stored at room temperature.
- 3. PROCESSING
- 3.1 - Safe and Suitable Food
- Dispose of all foods past its use by date. During the inspection, the following non-compliance was observed -
- Dispose of all deteriorated or damaged foods. During the inspection, the following non-compliance was observed –
- Provide visible system of stock control for prepared foods in coolroom/freezer/dry store etc to assist stock rotation. eg day dots, date marking etc.
- 3.2 - Protection from Contamination
- Provide separate/colour-coded chopping boards/knives/preparation area] for the preparation of raw and cooked/ready to eat foods.
- Thoroughly clean and sanitise all food contact surfaces in accordance with your Food Safety Program.
- Do not store chemicals above or in close proximity to food storage or food processing areas.
- Provide a label to the sanitising bottle clearly identifying it as ‘Sanitiser’.
- Do not store chemicals in used food containers. During the inspection, the following non-compliance was observed -
- Provide a separate area away from food storage and food processing areas for the storage of all tools and other items not used for the preparation of food. During the inspection, the following non-compliance was observed -
- Provide a separate area away from food storage and food processing areas for the storage of personal items. During the inspection, the following non-compliance was observed -
- 3.3 - Adequate Cooking/Processing
- Ensure all cooked foods reach an internal temperature of at least 75°C. This process should be verified in your Food Safety Program Records.
- Ensure alternative process methods observed achieve the microbiological safe food eg pickling, fermenting, drying, salting, smoking etc
- 3.4 - PHF out of Temperature Control for Minimum Time
- Do not thaw potentially hazardous foods overnight at room temperature. Thawing of foods must be undertaken in accordance to your Food Safety Program. Potentially hazardous foods should either be thawed in a refrigerator or rapidly using a microwave.
- Ensure all ready to eat potentially hazardous foods are stored under temperature control. If ready to eat potentially hazardous foods cannot be maintained under temperature control, they must be discarded after 4 hours. This process must be demonstrated in your Food Safety Program record, ‘Time Log’. During the inspection, the following non-compliance was observed -
- 3.5 - Cooling of PHF
- Divide large quantities of food into shallow containers for quicker cooling times.
- Ensure cooked potentially hazardous foods are cooled from 60°C to 21°C within two hours and from 21°C to 5°C within a further four hours.
- 3.6 - Reheating of PHF
- Ensure all previously cooked foods are rapidly reheated to 75°C.
- Do not use the bain-marie to heat or reheat foods. Previously cooked foods must be rapidly reheated using either the oven or microwave.
- Do not reheat foods that have previously been reheated. Food must only be reheated once and any leftovers discarded.
- 4. DISPLAY
- 4.1 - Protection from Contamination
- Ensure all food on display is covered to protect the food from the likelihood of contamination. During the inspection, the following non-compliance was observed -
- Ensure the self service display is supervised by staff at all times.
- Ensure separate utensils are used for each food at the self serve display to minimise the likelihood of contamination of food.
- Provide protective barriers to the self service display to minimise the likelihood of contamination by customers.
- 4.2 - Temperature Control of PHF
- Ensure all cold foods are stored at 5°C or below. During the inspection, the following contravention was observed -
- Ensure all frozen foods are stored at -15°C or below. During the inspection, the following contravention was observed -
- Ensure all foods in hot storage are stored at 60°C or above. During the inspection, the following contravention was observed -
- Ensure all ready to eat potentially hazardous foods are stored under temperature control unless you can demonstrate the 2/4 hour rule is being applied. The use of the 2/4 hour rule must be verified in your Food Safety Program records. Potentially hazardous foods must be disposed of after 4 hours stored at room temperature. During the inspection, the following non-compliance was observed -
- 5. PACKAGING
- 5.1 - Appropriate Materials and Process
- All packaging materials must be stored in manner that prevents possible contamination. During the inspection, the following non-compliance was observed -
- Replace non-food-grade packaging/containers with food grade containers/materials. During the inspection, the following non-compliance was observed -
- 6. TRANSPORTATION AND DISTRIBUTION
- 6.1 - Protection from Contamination
- Ensure all goods are adequately sealed during transportation to prevent possible contamination.
- Thoroughly clean rear storage component of food transport vehicle to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- 6.2 Temperature Control of PHF
- Ensure all potentially hazardous foods are transported under temperature control. Cold foods must be maintained at 5°C or below, frozen foods at -15°C or below and hot foods at 60°C or above.
- 7. RECALLS/FOOD DISPOSAL
- 7.1 - Food for Disposal not Sold/Recall Process in place
- Provide a separate area, away from all food for sale, for the storage of recalled foods. This area must clearly identify the food as ‘recalled foods’.
- Provide a separate area, away from all food for sale, for the storage of all out of date foods. This area must clearly identify the food as ‘returned foods’ or foods that may not be safe or suitable.
- Do not sell food that has already been served to a person to another person. If food has been returned by a customer, it must be disposed of.
- Provide a documented food recall system.
- 8. HEALTH, HYGIENE & KNOWLEDGE
- 8.1 - Health of Food Handlers - Responsibilities
- Food handlers suffering from food poisoning must not engage in the handling of food and not return to work until at least 48 hours after their symptoms have ceased.
- 8.2 - Hygiene of Food Handlers - Responsibilities
- Thoroughly clean aprons worn by food handlers to remove accumulation of food waste.
- Ensure food handlers wear an appropriate hair covering or have their hair tied back when engaging in food handling activities.
- Ensure all food handlers wash his or her hands: · Whenever his or her hands are likely to be a source of contamination of food; · Immediately before working with ready-to-eat food after handling raw food; · Immediately after using the toilet.
- 8.3 - Food Business - Responsibilities
- Inform all food handlers of their health and hygiene obligations under the Food Standards Code.
- Ensure people do not spit, smoke or use tobacco or similar preparations in areas where there is unprotected food or surfaces likely to come into contact with food. During the inspection, the following non-compliance was observed -
- 8.4 - Adequate Hand Washing Facilities
- Provide/restock liquid soap and disposable paper towel to the hand wash basin.
- Provide/restock liquid soap to the hand gwash basin.
- Provide/restock disposable paper towel to the hand wash basin.
- Provide a disposable paper towel dispenser at the hand wash basin.
- Install a hand wash basin in the food preparation area. The hand wash basin must be supplied with hot and cold water delivered through a single outlet.
- Do not store items or equipment in the hand wash basin. The hand wash basin must be accessible for use by all staff at all times and used for the sole purpose of washing hands. During the inspection, the following item(s) was observed in the hand basin -
- 8.5 - Food Handling - Skills & Knowledge
- Ensure the nominated Food Safety Supervisor completes a Food Safety Supervisor’s course with an accredited training provider.
- Provide a copy of the Food Safety Supervisor’s qualifications. Council records show the following person as the current Food Safety Supervisor for the business -
- 9. PREMISES & HYGIENE
- 9.1 - Cleanliness of Premises, Fittings & Equipment
- Thoroughly clean all fixtures, fittings and equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- Thoroughly clean floors beneath cooking equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- Thoroughly clean floors throughout entire premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- Thoroughly clean the exhaust hood and filters above cooking equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- Thoroughly clean the cooking equipment to remove accumulation of food waste/dirt/grime/grease/oil/dust etc.
- Thoroughly clean walls where required in food premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- Thoroughly clean ceiling where required in food premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- Thoroughly clean food storage containers to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- Thoroughly clean shelving to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- Thoroughly clean seals on doors of under bench refrigerator to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- Thoroughly clean light fittings/diffusers in kitchen to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- Thoroughly clean all food processing equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
- 9.2 - Cleaning/Sanitising of Food Contact Surfaces
- Provide an adequate sanitiser for use on all food contact surfaces. No sanitiser available during inspection.
- Ensure the bleach based sanitiser is remade every 24 hours as the chemical breaks down and becomes inactive after this time.
- Ensure the appropriate bleach and water ratios are used when making up your sanitiser. Correct dilutions are 1.25ml (1 teaspoon) of bleach to 1 litre of water for household bleaches or 0.5ml of bleach to 1 litre of water for commercial bleaches.
- Ensure the six cleaning steps are employed for food contact surfaces & equipment ie 1. Pre-clean, 2. Wash, 3. Rinse, 4. Sanitise, 5. Final rinse, 6, Dry (air dry).
- 9.3 - Suitability and Maintenance of Premises, Fittings and Equipment
- Replace cracked/damaged floor tiles in food areas. The floor must be able to be effectively cleaned, unable to absorb grease, food particles or water and laid so that there is no ponding of water.
- Discard all damaged food storage containers throughout premises.
- Defrost freezer.
- Replace mouldy sealant where evident at wash up sinks/hand wash basin etc.
- Replace damaged wall tiles in kitchen/wash-up area.
- Replace defective door seals on coolroom/fridge/under bench refrigeration unit.
- Discard all chipped/damaged crockery and utensils.
- Thoroughly clean walls and ceiling in food areas where required and repaint in a gloss or semi gloss paint of a light colour.
- Remove all unwanted/unused items stored at rear of premises.
- Discard defective utensils as highlighted during the inspection.
- Replace missing light covers/diffusers in food areas where required.
- Cut grass in rear yard.
- Provide a self closing device to rear fly wire screen door.
- 9.4 - Temperature measuring device
- Provide a probe thermometer accurate to +/- 1°C. The thermometer must be accessible on site at all times. Unable to locate thermometer during inspection.
- Thoroughly clean and sanitise thermometer prior to probing food.
- Replace defective probe thermometer.
- 9.5 - Use of ‘Single Use' Items
- Ensure single use items such as straws, cutlery and food containers are discarded after use.
- 9.6 - Control of Animals & Pests
- Eradicate rodent infestation. Rodents observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter.
- Eradicate cockroach infestation. Cockroaches observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter.
- Eradicate ant infestation. Ants observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter.
- Do not allow animals to enter areas in which food is handled. An assistance animal may enter dining and drinking areas and other areas used by customers.
- Provide fly strips to the external doorway to assist in the prevention of insects entering the food premises.
- 9.7 - Water Supply Adequate & Potable
- Provide adequate water pressure to the wash up sink. The water pressure was too low during the inspection.
- Provide adequate hot water to the wash up sink. The water temperature at this sink was too low during the inspection for adequate cleaning.
- 9.8 - Disposal of Sewage & Wastewater
- Provide a cleaners sink, away from all food storage and food preparation areas, for the disposal of waste water such as mop water.
- Contact your local water authority to determine whether a food & oil interceptor (grease trap) is required. If a grease trap is required, it must not be located in food preparation or food storage areas.
- Please note: Advice should be sought from the local water authority as to the recommended pump out schedule for the food & oil interceptor (grease trap).
- Please note: It was unclear when the premises food & oil interceptor (grease trap) was last pumped out. Advice should be sought from the local water authority as to the recommended pump out schedule.
- 9.9 - Disposal of Refuse & Recyclable Matter
- Provide additional bins for the disposal of waste generated from the food business. See photo attached of rubbish stored on ground outside of the bin.
- Ensure all lids on outdoor bins are closed when not in use to minimise odour and the attraction of pests and animals.
- Thoroughly clean bins at rear of premises to remove accumulation of food waste/dirt/grime.
- Provide lids to bins at rear of premises where missing.
- 9.10 - Adequate Ventilation & Lighting
- Thoroughly clean the exhaust hood and filters above cooking equipment to remove accumulation of food waste/dirt/grime/grease/oil/dust etc.
- Provide adequate ventilation above the cooking equipment in the [insert area] to remove all fumes, smoke, steam and vapours from the food premises.
- It was noted that the mechanical exhaust system was professionally cleaned over 6 months ago. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan.
- It was noted that the mechanical exhaust system was professionally cleaned over 12 months ago. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan.
- Please note: It is unclear when the premises mechanical exhaust system was last professionally cleaned. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan.
- Provide additional lighting to food preparation area.
- Provide additional lighting to dry storage area.
- Provide additional lighting to coolroom.
- Provide shatterproof diffusers to ceiling lights in food areas where required.
- Replace missing light diffuser covers/diffusers in food areas where required.
- Thoroughly clean ceiling light covers to remove accumulation of dust/insects/dirt/grime.
- 9.11 - Storage of Personal Effects/Chemicals
- Do not store chemicals above or in close proximity to food storage or food processing areas.
- Do not store chemicals in used food containers. During the inspection, chemicals were observed stored in the following food container -
- Provide a separate area away from food storage and food processing areas for the storage of all tools and other items not used for the preparation of food. The following non-compliance was observed -
- Provide a separate area away from food storage and food processing areas for the storage of personal items. The following non-compliance was observed –
- 9.12 - Adequate Toilet Facilities
- Provide/restock liquid soap to the toilet hand wash basin/s.
- Provide/restock disposable paper towel to the toilet hand wash basin/s.
- Provide/restock liquid soap and disposable paper towel to the toilet hand wash basin/s.
- Thoroughly clean floors in staff toilets to remove accumulation of dirt/waste/grime.
- Thoroughly clean staff toilets to remove accumulation of dirt/waste/grime.
- The hand wash basin in the staff toilet must provide hot and cold water through a single outlet.
- Provide a hand wash basin to the staff toilet. The hand wash basin must provide hot and cold water through a single outlet.

Food - New Premises Design & Fitout (City of Monash)

Go digital today!

Convert your paper checklists into digital forms

PHOTOS OF PREMISES

GENERAL LAYOUT

WATER SUPPLY

GARBAGE STORAGE

VENTILATION

LIGHTING

FLOORS

WALLS

CEILING

FIXTURES FITTINGS & EQUIPMENT

CLEANING & SANITISING FACILITIES

HAND WASHING FACILITIES

FOOD STORAGE

STORAGE OF UTENSILS

DISPLAYS OF FOOD

PEST CONTROL

TOILET FACILITIES

FOOD TRANSPORT VEHICLES

OTHER DEPARTMENTS

ITEMS REQUIRING ATTENTION

OVERALL INSPECTION RESULT

FOLLOW-UP INSPECTION

ADDITIONAL COMMENTS

SIGN OFF

Related checklists

Food - New Premises Design & Fitout (City of Monash)

Free Food - New Premises Design & Fitout (City of Monash) Checklist

Go digital today!

Convert your paper checklists into digital forms

PHOTOS OF PREMISES

GENERAL LAYOUT

WATER SUPPLY

GARBAGE STORAGE

VENTILATION

LIGHTING

FLOORS

WALLS

CEILING

FIXTURES FITTINGS & EQUIPMENT

CLEANING & SANITISING FACILITIES

HAND WASHING FACILITIES

FOOD STORAGE

STORAGE OF UTENSILS

DISPLAYS OF FOOD

PEST CONTROL

TOILET FACILITIES

FOOD TRANSPORT VEHICLES

OTHER DEPARTMENTS

ITEMS REQUIRING ATTENTION

OVERALL INSPECTION RESULT

FOLLOW-UP INSPECTION

ADDITIONAL COMMENTS

SIGN OFF

Related checklists