INTRODUCTION - HOBSONS BAY CITY COUNCIL

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					 HOBSONS BAY CITY COUNCIL




                        GUIDELINES ON THE
            DESIGN AND CONSTRUCTION OF FOOD PREMISES.


        THIS IS TO BE READ IN CONJUNCTION WITH FOOD STANDARDS CODE.




        ENQUIRIES:                 PUBLIC HEALTH UNIT
                                   104 FERGUSON STREET
                                   WILLIAMSTOWN

                                   PHONE: 9932 4045
                                          (BETWEEN 8.00 A.M. - 5.00 P.M.)


                                                                  Dated: 1 December 2004




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                         CONTENTS


INTRODUCTION

PART 1 - GENERAL DESIGN FEATURES


1. FLOORS - (Coving/Floor Waste/Grease Traps)

2. WALLS

3. CEILING

4. LIGHTING

5. VENTILATION

6. HAND BASINS

7. WASH UP AREAS - (Cleaners Facilities)

8. EQUIPMENT AND FITTINGS - (Coolrooms and Freezer)

9. FOOD STORAGE AND REFRIGERATION

10.REFUSE STORAGE AND DISPOSAL

11.PEST CONTROL

12.SANITARY FACILITIES - (Staff Facilities)

13.HOME CATERING


PART 2 - VENTILATION AND EXHAUST CANOPIES




                                 1
                               INTRODUCTION

This publication incorporates the requirements of the Food Standards Code.
(Standard 3.2.3 Food Premises and Equipment). It contains recommendations for
all new Food Establishments and any proposed alterations or repairs to be carried
out to existing Food Establishments.

The design matters addressed in this publication will assist in the maintenance of a
clean and structurally sound premises.

APPROVAL PROCESS FOR THE PUBLIC HEALTH UNIT

Obtain the relevant Town Planning permits for use of premises and relevant Building
approvals for any building alterations and construction prior to any work being
carried out. It is advisable to have all applications submitted to the Council
simultaneously.

Plans and specifications should be submitted to the Public Health Unit for approval
prior to undertaking any structural work. It is recommended a sketch plan showing
all details is submitted for discussion with the Environmental Health Officer before
submitting your final plan. All work undertaken must be completed to a professional
standard.

We request plans and specifications be of the following standard;

A.    i.      be drawn to scale of not less than 1:100
      ii.     show all parts of the premises in which you intend to operate the
              business
      iii.    describe the nature of business to be conducted
      iv.     provide dimensions
      v.      show the interior layout of fixtures, equipment, shelving, benches etc.
      vi.     describe the materials to be used in construction of the premises,
              fittings and equipment eg. finishes to floors, walls, ceiling, benches,
              shelving, equipment etc.
      vii.    show the area to be set aside for the temporary storage of refuse and
              indicate the size of bins and method of rubbish disposal
      viii.   plans showing elevations are of assistance

B.            Mechanical exhaust systems must be certified by a suitably qualified
              engineer to comply with AS. 1668.2-1991.




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                                            2
FLOORS

Floors throughout the premises should be finished with a smooth, impervious
durable material of a light colour, suited to the process carried out and be capable of
being readily cleaned.

Some recommended materials for use include;

   epoxy surfaced concrete. (Concrete must be carefully prepared).
   terrazzo
   firmly affixed vinyl tiles
   industrial vinyl sheeting

Thought should be given to provide a non slip floor surface. Other surfaces may be
considered upon application to this department.

Whilst use of tiles is not prohibited we do not recommend their use as grouting is not
easily cleaned.

COVING

Best practice dictates that coving should be provided at all intersections between a
vertical surface and the floor including partition walls and benches. Coving
eliminates difficult to clean angles between floors and walls etc.

The impervious flooring material should be extended up the walls or partition to a
height of not less than 70mm in such a way that the angles between the walls or
partition and the floor are concavely rounded off.

Coving should be provided to both the internal and external walls of the coolrooms

Coving materials which are stuck onto the wall/floor surface create a cleaning and
maintenance problem and will not be approved.

FLOOR WASTE

In areas where ‘wet’ process is carried out, (eg butcher, fish, poultry shop, factories,
restaurants) and where large amounts of water is used for cleaning, the floors must
be graded and drained to the sewer.

The requirements and recommendations of City West Water should be obtained and
followed.

GREASE TRAPS

City West Water requires most food premises to be provided with grease traps.
Contact them to determine whether grease traps will be required for your premises.

If the installation of a grease trap is required the unit should be located below ground
level outside the building.



                                           3
WALLS
For ease of cleaning and maintenance the walls, including partition walls should be
of a smooth, impervious, durable, readily cleanable surface of a light colour.

Where food is manufactured, prepared or packed a suitable wall material should
extend from floor level to 1800mm.

Suitable materials include;

- stainless steel or aluminium sheeting
- vinyl sheeting
- laminated plastics (formica, laminex panelyte) or similar approved impervious
  materials adhered directly to the wall

   The use of tiles is not prohibited, however they are not recommended as the
    grouting is not easily cleaned.

   Random grove plywood or wood panelling has been found to be unsatisfactory.

   Walls behind cooking equipment should be finished with stainless steel
    aluminium or continuous sheeting to the underneath side of the canopy. The use
    of tiles in this area is strongly discouraged.

   Wall surfaces above bench tops should be provided with 450 mm of suitable
    durable flashing and extending 100 mm on each side of the fixture.

   All window sills should be splayed inwards at an approximate angle of 40 and
    finished with material matching the wall finish.

   Service fitting such as pipes and electrical conduit should be concealed in the
    walls. Where this is not possible placement should be sufficiently away from the
    wall to allow ease of cleaning.



CEILING
The ceiling should be smooth, dustproof and have a light coloured finish.

Recommended surfaces include smooth plaster, rendered concrete finished with a
washable paint.

Suspended ceilings with drop in panels are not suitable over areas where exposed
food is handled, prepared or stored.

In new establishments it is recommended to have electrical services be serviced
from the ceiling.




                                          4
LIGHTING
An establishment must have adequate natural or artificial lighting.

The Building code of Australia sets out requirements for lighting to be in accordance
with AS 1680-1976.

   For ease of cleaning it is recommended the light fixtures be flush mounted or
    recessed into the ceiling.

   In areas where exposed food is handled or stored light fixtures should be
    provided with dustproof diffusers.



VENTILATION
Provision must be made for the mechanical ventilation of cooking, heating and
washing appliances which generate fumes, smoke, grease and steam.

The Building Code of Australia sets out the requirements for ventilation to be in
accordance with the AS 1668.2-1991.

A guide for the compliance of mechanical exhaust ventilation is covered in part 2 of
this publication.

The proposed mechanical ventilation must be certified as complying with AS 1668.2-
1991 by a suitably qualified engineer.




                                          5
HAND BASINS
Hand basins must be provided in close proximity to each food preparation area.
Hand washing facilities should also be provided within or adjacent to toilets. The
supply of the hot and cold water should be through a single outlet and provided by a
hands free device (ie. electronic, foot or knee operated). NB: Elbow operated and
half size hands free wash hand basins will not be approved.

Every hand basin is to be supplied with a soap dispenser, single use disposable
paper towels or an air dryer.

The size of the hand washing facility should allow easy and effective hand washing,
a minimum size off 500mm by 400mm and 11 litres capacity will be adequate.


WASH UP AREAS
   Every part of an establishment where food is manufactured, prepared or packed
    should have adequate sinks located where they can be readily used for the
    cleaning of all appliances.

   Sinks must be designed to cope with the expected work load and size of utensils
    to be washed.

   Commercial size double bowl sinks with a draining section are recommended.

   In larger operations a separate sink to be used exclusively for washing of
    vegetables and other foodstuff should be installed.

   If dishwashing or glass washing machines are used for cleaning of eating and
    drinking utensils the washing or rinsing temperature of the water should be 80C.

   Cupboard units should not to be constructed under sinks, however open
    shelving is acceptable.

   If an internal hot water service is installed the unit should be mounted clear of the
    floor with sufficient room allowed around and under the unit to enable access for
    cleaning.

CLEANERS FACILITIES

   A suitable area away from food preparation and storage areas should be
    provided for the storage of all cleaning equipment and material

A cleaners sink should be provided for the washing of all cleaning equipment.

   A smooth and impervious surface should extend 450 mm above and 100 mm
    from each side of the cleaners sink.




                                            6
EQUIPMENT AND FITTINGS
All food contact surfaces, appliances and equipment used for the preparation of food
should be;

   Of a durable, non-toxic material,
   Smooth, impervious and easily cleanable,
   Suitable to the work process.

To enable access for ease of cleaning and maintenance it is recommended to;

   Place every cooking appliance and refrigerator sufficiently away from the wall or
    seal these appliances to the wall.

   Raise every cooking appliance and refrigerator a sufficient height above the floor
    or seal to the floor unless the appliance can be readily moved.

   Construct all counters, benches, shelves and fittings of an impervious durable
    material, free of any cracks and crevices. This includes the interior surface of
    cupboards and the undersides of shelves.

   Stainless steel, glass, hard plastic, laminate with matching edge trims, epoxy
    resin are some recommended surfaces. Contact covering is not recommended.

   Have all counters, benches, shelves, fittings and equipment mounted on metal
    legs of sufficient height for ease of cleaning (e.g. 250 mm), or fit casters to same.

   Have all shelving constructed on metal brackets with a 25mm gap between each
    shelf and the wall to facilitate cleaning.

   Have stainless steel or other rust resistant shelving and benches in food
    preparation, and wet areas including coolroom and freezer rooms.

   Do not form cavities, false bottoms and similar spaces in the construction of
    cupboards, fixtures and equipment. These areas are breeding grounds for
    cockroaches.

   No backing shall be provided where a cupboard abuts a wall.

   Provide in bakehouses, pastry kitchens and similar establishments, troughs and
    bins with wheels, unless the equipment and appliances are easily movable in
    order to facilitate cleaning.




                                            7
COOLROOMS AND FREEZER

It is recommended to construct coolrooms and freezer rooms in the following
manner.

   Internal lining surfaces to be aluminium, stainless steel or colorbond finish.

   Floor to be impervious, smooth finished and coved internally.

   Some coolrooms may need to be graded and drained to the sewer. This will
    depend on the use of the coolroom.

   Direct all condensate drainage to the sewer.

   Provide artificial lighting of at least 300 Lux.

   External wall finishes as for walls generally. Prefabricated, colorbond type
    insulation panel is acceptable.

   Coving to the external wall and floor junction is to be provided.

   All joints and seams are to be sealed.

   Provide a thermometer to the external side of the coolroom or freezer.

   The space above the coolroom is to be enclosed to ceiling height with an access
    door and screened ventilation.

   Where possible refrigeration motors should be located outside the building in a
    location which allows access for cleaning and maintenance.

   Refrigerator motors which are located outside of the building must be placed in
    an area where noise generated will not create a noise nuisance to adjacent
    properties.




                                              8
FOOD STORAGE AND REFRIGERATION
Adequate provision should be made for the storage of all foods.

   Food should be stored in areas specifically designed for that purpose, such as
    refrigerators, coolrooms, pantries and food storerooms.

   Refrigerated display cabinets and refrigerated sandwich bars must be provided
    for the storage of potentially hazardous foods.

   Refrigerated display cabinets and sandwich bars holding perishable food must be
    capable of maintaining temperatures at or below 5C. In the case of frozen food
    for sale the temperature should be-15C (or in accordance with food
    manufacturers instructions).

   Coolrooms, freezers and refrigerator must be provided with appropriate fixed
    temperature measurement devices.

   A separate area of adequate size should be provided for the storage of dry
    goods.

   An adequate number of food grade probe thermometers should be provided for
    the daily monitoring of food storage temperatures.


REFUSE STORAGE AND DISPOSAL
   Garbage and refuse is to be stored in durable fly-proof and rodent proof
    containers with tight fitting lids or covers.

   Provisions should be made for the temporary storage of all refuse and garbage in
    a separate storage room, enclosure, or in a yard paved with impervious material.
    The necessity for a paved area is particularly relevant for the storage of
    waste/used oils and fats.

   All sullage water produced during cleansing of rubbish receptacles must be
    directed to sewer drains, via a cleaners sink or a dedicated bin wash fixture.

   In large operations, the storage room should be adequately lighted and
    ventilated. Walls and ceiling should be made smooth and impervious. Floor
    should be provided with an impervious floor drained to the sewer and coving
    provided.

   If a “dumpmaster” type bin is proposed a concrete paved wash area graded and
    drained to the City West Water sewer should be provided. A hot and cold water
    tap should also be provided.




                                           9
PEST CONTROL
The premises should be constructed and maintained to exclude and prevent
harbouring of flies and other insects, vermin and birds.

Any insect control devices must be installed so that the devices are not located
directly over food preparation working areas, exposed food, clean equipment and
unwrapped packaging material.

All gaps around fittings or in walls, floors or ceiling should be sealed.

All window openings and external doorways should be insect proofed. This
requirement will be strictly enforced for food preparation and storage areas.

Doors should be close-fitting and self closing. Roller doors are not acceptable.

Heavy duty plastic strip curtains or plastic flap doors may be used. Other forms of
flyproofing such as lightweight plastic strips or beaded strips are ineffective and will
not be permitted in food premises.

Air curtains are not recommended for flyproofing as they have been found to be
ineffective.

SANITARY FACILITIES
Toilets must be provided in accordance with the Building Code of Australia.

Contact the Council’s Building Department for advice.

It is strongly recommended separate toilet facilities for customers and food handlers
be provided to minimise any possibility of contamination from occurring.

STAFF FACILITIES

Facilities should be provided for the storage and safe keeping of all personal items
of staff. The facilities should be separate from any food storage or food handling
areas.

HOME CATERING
Preparation of food for sale to the public in domestic kitchens is permitted provided
the food preparation area complies with the design principles of the State Food
Standards Code.

Information about setting up a domestic kitchen for preparation of food for sale to
the public may be obtained by contacting an Environmental Health Officer within
Council’s Public Health Unit.




                                           10
                    VENTILATION AND EXHAUST CANOPIES


THE FOLLOWING INFORMATION IS A GUIDE FOR THE CONSTRUCTION OF MECHANICAL EXHAUST
SYSTEMS OVER ALL COOKING AND HEATING APPLIANCES.



MECHANICAL EXHAUST CANOPIES FOR COOKING & HEATING APPLIANCES

The purpose of Mechanical Exhaust Canopies is to:

-     clear fumes and vapours from kitchens
-     prevent the escape of odour into other parts of the premises
-     prevent staining and fouling of ceilings and walls
-     provide comfortable working conditions for staff
-     minimise fire risks
-     control air pollutants
-     prevent nuisance


PLAN AND SPECIFICATION TO BE CERTIFIED COPIES

All mechanical exhaust systems must be certified by a suitably qualified engineer to
comply with AS 1668.2-1991.

Submit scale drawings (1:20) with end and side elevations of food and duct work
detailing:

-     angle of hood sides to the horizontal
-     height of the food above the cooking appliances
-     number, size and type of cooking facilities to be ventilated
-     number, size and type of filters
-     angle of filters to the horizontal
-     a condensate gutter and drain plug
-     all ducts and duct sizes and inspection openings
-     height of termination of duct above roof and its position relative to adjoining
      premises
-     details of how make up air is provided
-     exhaust fan capacity

The Following are General Requirements of the Australian Standard

1.    Exhaust hood shall be constructed of stainless sheet, galvanised sheet metal
      or other approved material in a sound, tradesman like manner with smooth
      internal and external surfaces, free from obstructions and burred edges so it
      can be easily cleaned.

      All joints must be grease tight.




                                          11
2.    Canopy hoods shall extend a minimum of 150 mm beyond the perimeter of all
      appliances to be ventilated.

3.    Capture Velocity measured parallel to and at the face of the hood shall be a
      minimum of 30 m/minute except in the following cases:

      -      boiling pans, steamers, etc                     - 18 m/minute
      -      dishwashers                                           - 18 m/minute
      -      ranges, pastry ovens, roasting ovens, rotisseries     - 15 m/minute
      -      hot cupboards, bain maries, pizza ovens         -   8 m/minute

4.    Condensate gutters shall be not less than 50 mm wide and 25 mm deep,
      drained to a suitable outlet.

5.    Lights installed in any hood shall be recessed and enclosed in vapour-proof
      housing with shatter-proof lens or guard.

6.    Filters shall be fitted at not less than 45o or more than 60o to the horizontal.
      Filter area shall be not less than 30% of the hood base area.

7.    Velocity through filters is to be between 90 m/minute and 160 m/minute.

8.    Maximum air velocity through any duct shall be 500 m/minute.

9.    Where mechanical induction of make up air is required, it shall be operated
      with a common switch with the exhaust system.

10.   The distance between the lowest edge of grease filters and the cooking
      equipment shall be in accordance with the Gas Fitting Regulations, ie not less
      than:

      (a)    1.4 m for exposed charcoal and charcoal type fires

      (b)    1.1 m for exposed flame type other than (a)

      (c) other situations so that the filter efficiency will not be impaired nor a fire
          danger created by exposure of the filters, hood or duct to high
          temperatures.

 11   All exhaust air and spill air shall be discharges to atmosphere in such a
      manner as to not cause danger or nuisance to occupants in the building,
      occupants of neighbouring buildings or members of public. The flue should
      be situated at least 1 m above the ridge of a pitched roof or 3 m above a flat
      roof.

12.   The installation shall be in accordance with Australian Standard No. 1668.2-
      1991, Appendix E and F, “Kitchen Exhaust Hood”, “Capture of Emissions by
      Kitchen Exhaust Hoods”.




                                           12
APPENDICES




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               CONTACT NUMBERS


City of Hobsons Bay
Corporate Centre
115 Civic Parade
Altona 3018                 9932 1000


Williamstown Centre
104 Ferguson Street
Williamstown 3016

ENVIRONMENTAL HEALTH        9932 4045

BUILDING                    9932 1152

TOWN PLANNING               9932 1160


City West Water
Maribyrnong Region
St Albans Office
St Albans Road
Sunshine 3020               9313 8422




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