"Business Proposal About Floor Plans"
Guidelines for new and transferring food businesses Published by: Glen Eira City Council Edition one — 2005 Glen Eira City Council Corner Glen Eira and Hawthorn Roads, Caulfield, Victoria Telephone: 03 9524 3333 TTY: 03 9524 3496 This publication is available online at www.gleneira.vic.gov.au Guidelines for new and transferring food businesses Introduction 3 Setting up a new food premises 4 Buying an existing food premises 8 Appendix 1: Construction guidelines for food premises 10 Appendix 2: Food safety programs 14 Appendix 3: Food safety supervisors 16 Appendix 4: Trade Waste Agreement 18 Appendix 5: Council directory 19 Appendix 6: Government agencies 20 Appendix 7: Labelling requirements 21 Appendix 8: Plans submission form 22 2 Introduction Legislation has been enacted in Victoria to ensure all food businesses prepare, store and handle food under clean and sanitary conditions. This legislation is contained in the Food Act 1984. All businesses that sell, handle, store or prepare food must be registered with Council under the provisions of the Food Act 1984. This document has been designed to provide information that is required by the Glen Eira City Council to approve the registration of your proposed food business under the Food Act 1984. NOTE If the business you intend to purchase is not registered with Council, registration can be obtained by applying for a new business registration. Operating a food business without registration is an offence under the Food Act and any person found guilty can be fined up to $5,000 for a first offence and up to $10,000 for a second or subsequent offence. 3 Setting up a new food premises To ensure that your proposed food premises complies with the Victorian Food Act, the process set-out in this document must be adhered to. Initially, it is best to discuss your proposal with Council to ensure you have accurate information on the requirements of a new food premises. Inspection of the proposed site An Environmental Health Officer may conduct a site assessment of the proposed food premises. This inspection is required to ensure that the property is suitable for the operation of the proposed food business. An application for a site assessment can be obtained from Council. This must be completed and returned to Council with the required fee prior to the inspection. Council requires at least seven days notice to conduct a site assessment. Plan submission form A plan submission form is required to be completed with the submission of all floor plans for proposed food premises and alterations. This submission form requests the location of the food premises, contact details for the applicant, intended food activity at the food premises and details of when the works are scheduled to commence. A detailed floor plan and schedule of finishes is also required to be submitted with this submission form. See Appendix 8: Plans Submission Form Floor plan A detailed floor plan, drawn to a scale of not less than 1:100 must be submitted to Council. The plan must clearly indicate the type and location of all proposed fittings and fixtures, as well as detailing the finishes to all floors, walls and ceilings. Separate plans must be submitted for all proposed mechanical ventilation systems. Floor plans must comply with the FSANZ Food Safety Standards 3.2.3 “Food premises and equipment” and Australian Standard 4674-2004 Design, construction and fit out of food premises. Mechanical ventilation systems must comply with Australian Standard 1668.2 – 2002 Part 2 Mechanical ventilation for acceptable indoor air quality. FSANZ Food Safety Standards are available from Council and on the internet at www.foodstandards.gov.au Copies of Australian Standards are available through www.standards.com.au Construction guidelines have been formed to assist with the layout, fixtures and fittings of food premises. See Appendix 1: Construction guidelines for food premises. 4 Schedule of finishes A schedule of finishes is required to be submitted with the plan submission form detailing the following: Description or specification for all finishes and claddings adhered to all internal surfaces in the premises (eg; paint colour, type and number of coats to be applied; tile colour, size and type; covering details) Description of all light fittings Description of how equipment is intended to be installed (eg; on castors, fitted to the floor). Approval of plans An Environmental Health Officer (EHO) will asses the submitted plans against the Food Safety Standards and the Australian Standards. This usually takes 10 working days to complete. Council will then advise you in writing of the approval or of the need of any additional requirements that have not been shown on the plans. Final inspection Once construction is complete, an inspection must be arranged with Council to verify all works have been completed in accordance with the Food Act 1984 and associated food safety standards. An application for an assessment must be obtained from Council and is to be completed and returned to Council with the required fee prior to the inspection. Registration of your food business Once Council has approved the building works and the final inspection has been completed, an application for registration must be submitted to Council with the required fee. All applications for registration are required to be accompanied with a Food Safety Program and the business must nominate a food safety supervisor with appropriate food safety competencies. A copy of the food safety supervisors’ certificate/statement of attainment must be submitted with the registration application. A trade waste agreement or exemption must also be submitted with the application for registration. Registration of your business will be required annually and the registration period is from 1 January to 31 December each year. Upon granting registration, the business will be supplied with a certificate of registration. This certification must remain at the premises at all times. See Appendix 2: Food Safety Programs See Appendix 3: Food Safety Supervisors 5 Manufacturing and wholesale food businesses Businesses that intend to manufacture food, or produce food for wholesale are required to submit the following information, in addition to floor plans and the schedule of finishes: List of proposed suppliers/distributors; Method of distribution; Packaging information; Labeling information; and Use By/Best Before dates confirmed by laboratory testing. Manufacturing and wholesale food businesses may also require a planning permit from Council. This information can be obtained from Appendix 5: Council departments. 6 Setting up a new food business Inspection of proposed site with an Environmental Health Officer. Submission of business proposal floor plan and schedule of finishes for approval by Environmental Health Officer Officer Plans assessed within 10 days Approval of Approval of Plans must be plans plans with resubmitted for conditions further approval Construction and fit out of food premises Final inspection by Environmental Health Officer Construction and fit out of Further construction, fit food premises satisfactory out and/or cleaning and premises in clean and required sanitary condition Relevant paperwork supplied to Environmental Health Officer. Food Act Registration granted Food Safety Assessment by Environmental Health Officer (4 to 6 weeks after opening) 7 Buying an existing food business Under the provisions of the Food Act, all businesses that sell food are required to hold registration with Council. In order to legally operate, the business registration must be transferred from the name of the existing licensee to the name of the proposed purchaser. Before you purchase a food business you must: 1. Check with Council to determine if the business has current registration with Council; 2. Request a pre-transfer inspection of the business; 3. Obtain and prepare a Food Safety Program (see Appendix 2); and 4. Have a food safety supervisor who holds a certificate/statement of attainment in food safety supervisor competencies (see Appendix 3). If there is going to be a change in use of the food premises (eg, from a café to a manufacturer) you will be required to submit floor plans and a proposal that must be approved by Council. Any renovations, updates or change of equipment also requires the submission and approval of floor plans. Pre-transfer inspection A pre-transfer inspection of an existing food premises will ensure that the premises complies with the requirements of the Victorian Food Act. Once an Environmental Health Officer has conducted the inspection, they will issue you with a report that will identify any works required to ensure that the business complies with National Food Safety Standards. An application for a pre-transfer inspection must be completed and returned to Council with the required fee prior to the inspection. Transfer of registration Once the business has been purchased, a transfer application form must be completed and returned to Council. A copy of the businesses food safety program, food safety supervisors’ certificate/statement of attainment, South East Water trade waste agreement and the required fee must accompany this form. Upon receipt of this information, Council will issue a Certificate of Registration in the name of the purchaser. Operating a food business without registration is an offence under the Food Act and any person found guilty of this offence can be fined up to $5,000 for a first offence and up to $10,000 for second or subsequent offence. Items identified in the pre- transfer inspection must be completed prior to the transfer of registration being processed by Council. The current proprietor and purchaser can negotiate who will take responsibility for undertaking the necessary works. 8 Buying an existing food premises Request for pre-transfer inspection Pre-transfer inspection conducted by Environmental Health Officer (conducted within 7 days of receiving request) Transfer report provided to purchaser with transfer paperwork Inspection prior to transfer to ensure items found of pre-transfer inspection have been rectified All items completed Items from pre- from pre-transfer transfer inspection not inspection completed Transfer paperwork returned to Environmental Health Officer Transfer of Food Act registration completed. Food Safety Assessment by Environmental Health Officer (4 to 6 weeks after transferring) Please note: If any changes or renovations to the existing food business are to be made, detailed floor plans must be submitted to the Environmental Health Officer for approval. 9 Appendix 1 CONSTRUCTION GUIDELINES FOR FOOD PREMISES The purpose of these guidelines is to provide appropriate information on the construction of food premises. This information has been summarised from the Food Safety Standards 3.2.3 and the Australian Standard 4674 – 2004, Design, construction and fit-out of food premises. This information is a summary only. It is recommended that the full documents are obtained for further information. A detailed floor plan, drawn to scale of not less than 1:100, must be submitted to the Council. The plan must clearly indicate the type and location of all proposed fittings and fixtures, as well as detailing the finishes to all floors, walls and ceilings. Floor plans are required to be submitted with a detailed schedule of finishes and submitted with the plans submission form (see appendix 8). The design and construction of the food premises must be appropriate for the activities of the business, and building and town planning approval must also be sought if required. The food premises must be designed so that flow of food is in one direction from receipt, to storage, to preparation, to packaging/serving. Areas intended to be used for food preparation and storage must be designed and constructed to be physically separated from: Chemical storage areas Living and sleeping areas Toilets and change rooms Garbage and recyclable material storage The premises must have adequate space for food handlers and other staff to handle food and perform other activities that are part of the food business. 10 Description Example Floors Must be smooth, durable and impervious, and capable of 1. Sealed quarry tiles or ceramic tiles. (in food preparation and being effectively cleaned. 2. Stainless steel. storage areas) Coving at the floor to wall junction is required in wet areas 3. Epoxy resin. and all food preparation areas 4. Polyvinyl sheeting with welded seams. May be required to be graded and drained to the sewer 5. Laminated thermosetting plastic sheeting 6. Steel trowel hardened concrete. Walls Must be smooth, durable and impervious 1. Ceramic tiles (in food preparation areas and Must be light coloured, and washable 2. Stainless steel dry store areas) 3. Washable paint 4. Laminated thermosetting plastic sheeting Ceiling Must be smooth, and finished in a light coloured, 1. Light coloured painted plaster washable paint. 2. Steel sheeting 3. Concrete Drainage All waste water must be drained to the sewer 1. Contact South East Water to obtain a trade A grease trap may be required to be installed by the water waste agreement authority Water Supply Hot and cold water systems must have sufficient capacity to cope with peak times Sinks All sinks are required to be fitted with hot and cold water 1. Provide a double bowl sink for cleaning and There must be enough sinks available for the proposed sanitising, or provide a commercial dishwasher business activities. for cleaning and sanitising in addition to a single All equipment to be cleaned and sanitised must be able to bowl sink. fit in the wash up facility provided. 2. Provide a separate sink for the washing of There must be adequate loading and drying space at each vegetables of the sinks/dishwashers 11 Hand wash basins Hand wash basins must be provided for employees, and 1. Sensor operated hand wash basin located in the food preparation areas where they can be 2. knee/foot operated hand was basin easily accessed and not obstructed Hand wash basins must have a permanent supply of warm running potable water delivered through a single outlet. Liquid soap and a paper towel dispenser must be provided at each hand wash basin Staff toilets Hand wash basins are required to be fitted in the toilet 1. Sensor operated hand wash basin cubicles, or immediately adjacent to the toilet facilities. 2. knee/foot operated hand wash basin Hand wash basins must have a permanent supply of warm running potable water delivered through a single outlet. Liquid soap and a paper towel dispenser must be provided at each hand wash basin Toilets must be separated from areas where open food is handled, displayed or stored by an intervening ventilated space with self-closing doors. Ventilation The food premises must be provided with equipment which is approved by the Council for the collection and discharge into the open air, of fumes or vapour from washing machines, stoves and other cooking or food heating equipment. The equipment must comply with 1668.2 – 2002 Part 2 Mechanical ventilation for acceptable indoor air quality. Fixtures, fitting and equipment Every bench, table, shelf, tray, fitting or appliance used Acceptable bench top material: in the preparation, package or storage of food must be 1. Stainless steel constructed of smooth, impervious and durable materials 2. Laminate Each fixture and fitting (including cooking appliances) 3. Aluminum must either be: - Fixed to the floor; - 150mm off the floor; or - on castors to allow movement To allow for effective cleaning. 12 Storage Provisions must be made for the storage of cold, 1. Dry ingredients must be stored in clean frozen and dry ingredients sealable, food grade containers with lids after Foods must be stored in such a way that they are pest opening proofed. 2. All food in storage must be stored off the floor A separate storage area must be provided for staff belongings Acceptable shelving material: A separate storage area must be provided for cleaning 1. Stainless steel chemicals and equipment. 2. powder coated metal Pest proofing The premises should be designed in a way to prevent 1. Fly screens on windows and doors the entry of rodents, birds, animals and insects 2. Fly strips of open doors. Lighting Must be in accordance with Australian Standard 1680 – Interior Lighting the Visual Environment Lights in food preparation and storage areas must be fitted with shatterproof covers Garbage disposal A paved area, graded and drained to the sewer is to be provided for garbage bins, with hot and cold hose tap water facilities for cleaning. Bins must be suitable for the volume of garbage and recyclable matter accumulated by the food business and emptied or removed on a regular basis. Cleaners sink Is required at the rear of the premises to aid the cleaning of bins and filling of buckets. Aids the disposal of waste water. 13 Appendix 2 FOOD SAFETY PROGRAMS All food businesses are required to submit a food safety program to Council. A food safety program is a document that describes the steps that you need to take to make sure that the food you sell is safe. All food businesses need to ensure that the food safety program accurately reflects the food processes undertaken by that business. There are two types of food safety programs that your business can use; • An independent food safety program specifically written for a food premises • A food safety program template that has been approved by the Department of Human Services. Class 1 food businesses must use an independent food safety program. An independent auditor must audit these food safety programs every 12 months, at a cost to the business. Class 2 food businesses have the option of using an independent food safety program or a food safety program template. An independent food safety auditor, who is approved by the Department of Human Services, must audit independent food safety programs every 12 months at a cost to the business. A food safety program template is assessed by Council Environmental Health Officers at no cost to the business. The following page outlines food safety program templates that have been approved by the Department of Human Services. 14 TEMPLATE AVAILABLE FROM COST 1. Food Service and Retail Information Victoria $25.00 Business (DHS) 356 Collins St, Melbourne + $6.50 Postage and Phone: 1300 366 356 Handling www.health.vic.gov.au/foodsafety/ No cost 2. Foodsmart No cost www.foodsmart.vic.gov.au 3. City of Melbourne Food Safety Program City of Melbourne $49.50 Level 2, 225 Bourke St + $6.50 Postage and Melbourne Handling Phone: 9658 9658 www.melbourne.vic.gov.au No cost 4. Food Safety Program for Ms Mary Stewart/Ms Di Robinson $65 for MMA members Fresh Produce Retailers Melbourne Market Authority $85.50 for non members Phone:9258 6105 For further information regarding food safety programs templates please contact Food Safety Victoria on 1300 364 352 or Glen Eira City Council on 9524 3333. 15 Appendix 3 FOOD SAFETY SUPERVISORS All food businesses are required to nominate a food safety supervisor. The nominated food safety supervisor must; • Have a certificate of attainment of food safety competencies set by the Department of Human Services; • Recognise, prevent and alleviate the hazards associated with the handling of food at the premises they are responsible for; • Have the authority to supervise and direct all staff handling food. The table below outlines the food safety competency standards set by the Department of Human Services. FOOD SECTOR COMPETENCY STANDARDS Food Processing FDFCORFSY2A - Implement the Food Safety Program and Includes businesses such Procedures as manufacturers (i.e. flour mills, canneries, packers, bakers, breweries) Retail WRRLP6C - Apply retail food safety practices Includes businesses such as supermarkets, convenience stores, grocers, delicatessens, milk bars Health HLTFS7A - Follow basic food safety practices' Includes businesses such HLTFS10A - Apply and monitor food safety requirements as hospitals HLTFS9A - Oversee the day-to-day implementation of food safety in the workplace Community Services Use units from the Health package Includes businesses such as child care centres, nursing homes, hostels, meals on wheels Hospitality THHGHS01B – Follow workplace hygiene procedures Includes businesses such THHBCC11B – Implement food safety procedure as restaurants and hotels Transport & Distribution Use relevant units from other packages 16 There are a number of ways of demonstrating the competency of the food safety supervisor. The easiest way is to have a certificate of attainment showing that the person named as food safety supervisor has the required food safety competencies. These certificates or statements of attainment can only be issued by training providers that are a registered training organisation with the Australian National Training Association. People with appropriate experience, but without formal qualifications can have their competencies certified through a recognition of prior learning process. Other people may need to undertake a course at a registered training organisation. The registered training organisation may recognise the competencies that a person has acquired through experience or other training, but require further training to achieve the balance. Some registered training organisation’s offer training through coursework, others offer training while you work, some offer a mixture of the two. Shop around to find a RTO that can offer training that best meets your needs. Industry associations are also an excellent source of information on what training packages are available for your sector. For further information regarding Food Safety Supervisors, please contact Food Safety Victoria on 1300 364 352 (www.health.vic.gov.au/foodsafety/) or obtain a list of registered training organisations on the National Training Information Service website (www.ntis.gov.au). 17 Appendix 4 Trade Waste Agreement It is recommended that you contact South East Water to discuss your responsibilities regarding trade waste and to obtain a trade waste agreement/consent. You are required to provide Council with proof that you have entered into a trade waste agreement with South East Water, or that they have made an exemption to your food business. South East Water Locked Bag 1 Heatherton Victoria 3202 Phone: 131 694 18 Appendix 5 COUNCIL DIRECTORY Glen Eira Building Department Building permits: A building permit is required when constructing a building and may be required when renovating/altering an existing building. Contact the Building Department to determine what is needed for your situation. Toilets: Details on the number of hand wash basins, toilets and urinals Fire safety: Details on emergency lighting, emergency exits, number, type and location of fire extinguishers/fire fighting equipment. For further information and an application form, please contact: Glen Eira Building Department Phone: 9524 3333 Glen Eira Local Law Department A permit from local laws is required to display the following on the footpath: • A frame signs; • Tables; • Chairs; • Barriers; • Windbreaks; • Displays; and • Waste skips. For further information and an application form, please contact: Glen Eira Local Law Department Phone: 9524 3333 Glen Eira Planning Department Further information and consultation can be obtained in regard to: • Signage (apart from a-frame signs on the footpath); • Premises wishing to increase their seating capacity; • Obtaining a permit for any proposed building works; • Obtaining a permit for manufacturing/wholesale food businesses; • Obtaining a permit for a proposed use of building/area; and • If you are wishing to sell liquor. For further information and an application form, please contact: Glen Eira Planning Department Phone: 9524 3333 19 Appendix 6 GOVERNMENT AGENCIES Food Safety Victoria For information regarding food safety program templates, food safety supervisors and other food handling information please contact: Food Safety Victoria Department on Human Services Phone: 1300 364 352 Website: www.health.vic.gov.au/foodsafety/ Food Standards Australia and New Zealand (FSANZ) For information regarding the food standards code, fact sheets and labelling information Website: www.foodstandards.gov.au National Training Information Service To obtain a list of Registered Training Organisations who provide food safety supervisor training, please contact the National Training Information Service Website: www.ntis.gov.au South East Water For information regarding the installation or maintenance of your grease trap please contact South East Water. Phone: 131 694 20 Appendix 7 LABELLING REQUIREMENTS Food must be labeled in accordance with the Food Standards Code, developed by Food Standards Australia and New Zealand. All foods sold for retail sale or sold for catering purposes must be labeled, except for the following: Food not in a package Food in an inner package not designed for sale and where the outer packaging shows the required information Food made and packaged on the premises from where it is sold Food packaged in the presence of the purchaser Whole or cut fresh fruit and vegetables in packaging that does not obscure the nature or quality (does not include sprouted seeds or similar products) Food delivered packaged at the express order of the purchaser Food sold at fundraising events. Where a packaged food is exempt from the general labelling requirements information may still need to be displayed in connection with the food or provided to the purchaser on request. The following information MUST appear on the food label and be in English: 1. The name of the food 2. Premises and lot identification 3. The name and business address 4. Mandatory warning and advisory information 5. Ingredient labelling 6. Date mark 7. Health and safety advice for consumers 8. Nutrition information panel 9. Characterising ingredient declaration (percentage labelling) 10. The country of origin Further information can be obtained from Food Safety Victoria and from Food Standards Australia and New Zealand. For their contact details and web site addresses please see Appendix 6: Government Agencies 21 Appendix 8 PLANS SUBMISSION FORM (New premises and alterations) Food premises Street address: …………………………………………………………………………………………. Suburb: ………………………………………….. Post code: …………………………………….. Applicant details Applicants name: ……………………………………………………………………………………….. Mailing address: ………………………………………………………………………………………… Phone numbers: Business: ………………………. Home: ………………………………… Mobile: ………………………….. Fax: …………………………………… Proposed proprietor details (Write ‘As Above’ if applicant shown above is the proposed proprietor) Name: ……………………………………………………………………………………………………. Trading as: ……………………………………………………………………………………………….. Phone numbers: Business: ………………………. Home: ………………………………… Mobile: ………………………….. Fax: …………………………………… Intended food activities Please tick the following boxes to identify what food activities you will be undertaking at the premises (tick all that apply): Will you manufacture food or sell it wholesale? Will you sell food retail? Will you store packaged food? Will you re-package food? Will you prepare sandwiches, focaccia’s etc? Will you prepare sushi, sashimi etc? Will you deep fry food? Will you re-heat pre cooked food? Will you store frozen food? Will you thaw frozen food? Will you provide catering off site? Will you transport food/home deliver? Will you cool food in bulk? Will you cook on a rotating spit? Will you prepare fruit and vegetables? Will you allow customers to serve themselves? Will you provide outdoor seating for Number of staff members? customers? Will you sell tobacco? Will you be selling/serving alcohol? Other (Please Specify) ……………………………………………………….............................. 22 ……………………………………………………………………………………………………………. Schedule of finishes – please attach A schedule of finishes is required to be submitted with the plan submission form detailing the following information: Description or specification for all finishes and claddings adhered to all internal surfaces in the premises (e.g. paint colour, type and number of coats to be applied; tile colour, size and type; coving details); Description of countertops, cupboards, benches and shelving (e.g. stainless steel, tiles) Description of all light fittings; Description of how equipment is intended to be installed (e.g. on castors, fitted to floor). Floor plans – please attach A detailed floor plan, drawn to scale of not less than 1:100, must be submitted to the Environmental Health Officer. The plan must clearly indicate the type and location of all proposed fittings and fixtures, as well as detailing the finishes to all floors, walls and ceilings. Separate plans must be submitted for all proposed mechanical ventilation systems. Premises floor plans must clearly show the following: Countertops, cupboards and benches; Equipment; Walls, doors, and windows; Yards and paved areas; and Sinks, troughs, gully traps, bin wash areas, floor wastes, drains, other plumbing fixtures. Mechanical exhaust unit plans and information – please attach Separate plans must be submitted for all proposed mechanical ventilation systems. Please include the following information in the plans: Dimensions of cooking equipment Dimensions of the hood catchment area Type of cooking equipment Flow rate Works program When will works commence? …………………………….. When will the works be completed? ………………………….. What type of Food Safety Program will you prepare? DHS Approved Template Independent Food Safety Program Name of Food Safety Supervisor: ……………………………… Has the Food Safety Supervisor completed training? YES NO If YES, please provide a copy of the certificate If NO, please provide details of the intended training course and proof of booking. Signature ……………………………………………………………………… Date …………………. Please return this form and additional information to: Glen Eira City Council P.O Box 42 CAULFIELD SOUTH 3162 23