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FOOD PREMISES CODE

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					        FOOD PREMISES CODE
REQUIREMENTS FOR THE DESIGN, CONSTRUCTION AND FIT
              OUT OF FOOD PREMISES




                                   MAY 2006
                                         Introduction

With regard to new food premises or alterations to existing food premises, North Sydney
Council requires compliance with National Food Safety Standards 3.2.3 Food Premises &
Equipment. This standard outlines the mandatory requirements for food premises, fixtures,
fittings, equipment & food transport vehicles in Australia. This Food Safety Standard applies
to all food businesses in Australia and the NSW Food Act 2003 requires compliance in NSW.
The food premises cannot open or be used until the Standard is met.


If the food business complies with these requirements they will find it easier to meet the
operational requirements of Food Safety Standard 3.2.2 Food Safety Practices & General
Requirements.


Guideline criteria for the construction & fit out of new or altered or renovated food premises in
the food services, retail & small scale manufactures are contained in Australian Standard
4674-2004 Design, Construction & Fitout of Food Premises, under headings that correspond
to the following divisions of National Food Safety Standards 3.2.3.

• Design & Construction of Food Premises.

• Floors, Walls & Ceilings.

• Fixtures, Fitting & Equipment


Council will require compliance with Australian Standards 4674-2004, which establishes
guidelines that are outlined generally in the attached information.

For detailed information, copies of Australian Standards 4674-2004 may be purchased as a
PDF download or hardcopy from:

SAI Global
Internet: www.standards.com.au
Phone: 1300 65 46 46
Address: 286 Sussex Street, Sydney, NSW 2000


Food Safety Standard 3.2.3 can be viewed and downloaded for free as a Word or PDF file
from:

Food Standards Australia & New Zealand (FSANZ)
www.foodstandards.gov.au
Phone: 02 6271 2222 and 1300 652166
Address: PO BOX 7186, Canberra BC, ACT 2610




                                               2
                         Design & Construction of Food Premises


Design of the food premises
Consider the food flow pattern to establish adequate space & operational efficiencies. Take
into account the amount of storage space needed for dry goods, food containers and fruit &
vegetable storage. The need for refrigeration storage should be assessed and provided for.
Sufficient areas should be set aside for clothing and personal effects of staff (a change room
may be required), storage of garbage, waste recycling, cleaning materials and chemicals.


The premises must be pest proof.
Insect and pest proofing will include mesh screening to prevent access and the use of insect
devices that should be placed away from work areas where food may be contaminated.
Holes and inaccessible spaces will be require to be sealed.


Adequate supply of potable water must be provided.
Non potable water can be used for certain uses that are unlikely to contaminate food or food
surfaces. Any pipes or taps carrying non potable water must be clearly identified in
accordance with AS 1345 and AS1319 respectively. Advice on the suitability of water can be
obtained from the Australian Drinking Water Guidelines.


Effective disposal of sewage & waste water.
The waste/grease arrestor is to be located away from food areas. Access to the arrestor is to
be external to food areas. Further enquiries in regard to the need for and size of the arrestor
should be directed to Sydney Water.



Enclosure of garbage & recyclable matter.
Storage areas are to be clean & pest proof.
External storage areas are to be paved,
graded, drained & provided with a hose tap
to facilitate cleaning. Garbage room floors
are to be impervious, coved, graded &
drained. Walls need to have smooth
impervious surfaces. Ventilation, pest
proofing and a hose tap must be provided.




                                               Photo 1 - Separate Storage area for garbage




                                              3
Ventilation & Lighting.
Natural or mechanical ventilation is to be provided in accordance with the Building Code of
Australia. Extraction ventilation systems are required to remove cooking odours, heat and
steam in accordance with AS 1668.1 and 1668.2. Mechanical exhaust ventilation should also
be installed above dishwashers to reduce condensation on walls and ceilings.

Australian Standards for Artificial Lighting AS 1680.1 and AS/NZS 1680.2.4 are to be
adhered to. Light fittings and equipment to be easy to clean and provided with diffusers or
covers to contain globes or tubes if they shatter. Lights and fittings should not be capable of
harbouring dirt or insects.




Photo 2 - Mechanical exhaust ventilation               Photo 3 - Diffuser cover fitted over light


                                    Floors, Walls & Ceilings


Flooring.
Floors must be able to be effectively cleaned, non absorbent and laid so there is no ponding
of water. These requirements apply to areas of the premises used for food handling,
cleaning, sanitising & personal hygiene. Areas where members of the public have access,
such as dining rooms & drinking areas, are excluded from this requirement.

Flooring is to consist of material that is
appropriate for the activities conducted and
includes epoxy jointed ceramic & quarry tiles,
heat welded vinyl sheeting and epoxy resin for
food preparation areas & general use. Refer to
table 3.1 of AS4674-2004 for suitability of flooring
finishes for food premises areas.




                                                        Photo 4 – Sealed floor draining to waste




                                               4
Food preparation, vegetable preparation, wash up and storage areas will generally be
required to have one of the following floor surfaces:-

   1.   Stainless steel non slip profile with welded joints
   2.   Ceramic tiles with epoxy grout
   3.   Sealed quarry tiles
   4.   Polyvinyl sheet with heat welded joints
   5.   Laminated thermosetting plastic sheet with heat welded joints
   6.   Epoxy resins complying with AS 3554

Other floor coverings such as steel trowel case hardened concrete may be used in certain
circumstances. Please refer to table 3.1 of AS4674-2004 or contact North Sydney Council -
Environmental Health Team for information specific to your business.



Coving.
The intersection of walls & plinths to floors are
to be coved to a minimum radius of 25mm.
Coving is to be an integral part of the floor,
plinth & wall surface finish. Where vinyl
sheeting is used to form a cove, a preformed
coving fillet support is to be used. Diagrams
showing coving methods are published in
AS4674-2004.



                                                    Photo 5 - Coving in a cool room


Plinths.
Plinths finishes are to meet the same requirements as the floors and shall be at least 75mm
in height. They must be impervious, rounded at all exposed edges and coved at the
intersection of the wall and floor.



Walls & Ceilings
Walls & ceilings must be constructed of materials appropriate for the activities being
conducted. Wall and ceiling junctions are to be tightly joined, sealed and dustproofed.
Skirting boards, picture rails, fixing screws, cracks and crevices are not permitted


Wall construction.
Walls of all food premises are to be of solid construction to prevent harbourage of vermin in
voids & cavities




                                               5
Wall finish.
Food preparation, vegetable preparation, wash up and storage areas will generally be
required to have one of the following wall surfaces:-

   1.   Stainless steel with welded joints and waterproof screw covers
   2.   Ceramic tiles with epoxy grout
   3.   Vinyl sheet with heat welded joints
   4.   Aluminium sheet with welded or sealed joints
   5.   Pre formed panels, H bars joints mastic sealed.

Other wall finishes such as trowelled cement, painted plaster, steel sheet, painted brickwork
and concrete may be used in certain circumstances. Please refer to table 3.2 of AS4674-
2004 or contact North Sydney Council - Environmental Health Team for information specific
to your business.


Ceilings.
Ceilings in food preparation areas and storage areas shall be finished with impervious sealed
material. They must be non-perforated and free of open joints, cracks or crevices. This
prevents contamination of food, allows effective cleaning and pest proofs the ceiling. Drop in
removable panels (false ceilings) are not permitted in food preparation areas or over areas
where open food is displayed or served.

It is recommended that ceilings in areas other than dining or drinking areas are finished in a
light colour to facilitate cleaning. This is to allow dirt to be easily visible.

Food preparation, vegetable preparation, wash up and storage areas will generally be
required to have one of the following ceiling surfaces:-

   1.   Painted plaster with a smooth finish
   2.   Steel sheet
   3.   Trowelled cement with a polished surface
   4.   Concrete with a sealed smooth finish

Other ceiling finishes such as wood paneling, pre formed panels, acoustic panels and
decorative panels may be used in eating areas. Please refer to table 3.3 of AS4674-2004 or
contact North Sydney Council - Environmental Health Team for information specific to your
business.



Treatment of water, gas pipes, conduits, electrical wiring.
These are to be concealed in floors, walls, plinths and ceilings. Alternatively they can be
fixed on brackets to maintain at least a 25mm clearance from adjacent vertical surfaces and
100mm from adjacent horizontal surfaces. A diagram in AS 4674-2004 shows the
requirements. All penetrations and openings made in the fabric of the building will be
required to be sealed.




                                              6
                              Fixtures, Fittings & Equipment


Cleaning and sanitising of equipment.
The minimum requirement for premises selling only pre-packaged food or uncut fruit &
vegetables is a single bowl sink. For all other food premises at least a double bowl sink must
be provided unless all equipment and utensils are sanitized in a dishwasher. In these
circumstances a single bowl sink would be deemed to be sufficient.

A pot sink must be provided for washing larger items of equipment. If the equipment needs to
be sanitized a double pot sink will be required. Vegetable preparation sinks and food
immersion sinks may be needed depending on the type of food prepared


Cleaners sink
Is to be provided for the cleansing of cleaning equipment separate to any other food related
sink. Alternately a hot & cold tap connection can be used in conjunction with a floor waste for
disposal of liquid waste outside areas where open food is handled.




Photo 6 – Wash-up area                            Photo 7 – Cleaners sink


Dishwasher/glass washer
Recommended where reusable eating and drinking utensils are used. Machines used for
sanitizing are only to operate when the water reaches the sanitizing temperature. The water
must rinse at 80oC for 2 minutes, 75oC for 10 minutes or 70oC for 15 minutes as shown in AS
2945. Machines designed for the use of chemical sanitisers must ensure that the rinsing
cycle removes all chemical residues.

Hand washing facilities.
Hand wash basins must be easily accessed in areas where food handlers work. i.e.
maximum of 5 metres from food preparation areas, open food areas and equipment washing
areas. They must also be located immediately adjacent to toilets. Basins must be connected
to a supply of warm running water and taps be of a ‘hands free’ operation. They must be
clearly designated for the sole purpose of washing hands, arms & face, such as
“handwashing only” sign. A single use paper/cloth towel dispenser, or other approved means
of drying hands hygienically, must be provided. Airdryers installed as the sole means of
drying hands are not permitted.




                                              7
Sinks to be provided with hot water.
All sinks used for cleaning must have a continuous supply of hot and cold, or warm water if
appropriate. Water must be at a minimum of 45oC for cleaning and 80oC for sanitizing.

Food contact surfaces.
Food contact surfaces must be able to be easily cleaned, unable to absorb grease and made
of materials that will not contaminate the food. e.g. stainless steel


Equipment.
All equipment, including refrigerated counters,
cupboards, cabinets and bars, must be
constructed of materials specified in Tables 4.3
& 4.4 of AS4674-2004.

Equipment shall be either moveable for
cleaning, built into walls and vermin proofed,
butted against walls and sealed or installed with
clearances as outlined in AS4674-2004.
Equipment shall be supported on wheels or
casters, 150mm legs, plinths or solid metal or
capped tubular steel brackets or framework.



                                                    Photo 8 - Equipment elevated 150mm

Storage Areas.
Clothing lockers must be away from food areas and the need for staff change rooms must be
assessed.


Toilets.
Toilets for both staff & customers must be
provided in appropriate numbers in accordance
with the Building Code of Australia (BCA).
Toilets are to be separated from all food areas
by an intervening ventilated space (eg airlock)
fitted with self-closing doors. Alternatively the
toilet can be provided with self-closing doors
and a mechanical exhaust system that operates
when the cubicle is in use and for at least 30
seconds after the cubicle is vacated. Customer
and public toilets are not to be accessed
through areas where open food is handled,
displayed or stored.

                                                    Photo 9 - Toilet with airlock & self-closing door

North Sydney Council acknowledges the contribution by the Australian Institute of
Environmental Health (NSW Division) and the Hunter Group of Councils in producing this
document.




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