Food Premises & Equipment (Show all)

General Requirements - Is the food premises appropriate for its activities?

Guidance		Standard 3.2.3 cl 3 of the Code requires that the design and construction of food premises must: be appropriate for the premises’ activities; provide adequate space for the activities conducted on the food premises and for the fixtures, fittings and equipment used for those activities; permit the food premises to be effectively cleaned and, if necessary, sanitised; and to the extent that is practical: exclude dirt, dust, fumes, smoke and other contaminants; not permit the entry of pests; and not provide harbourage for pests. Factors that may impact on a premises’ appropriateness for its activities include: layout (e.g. wash up areas are separate from food preparation areas); location of equipment and facilities; materials used to construct the premises; standard of construction; location of air intakes and exhaust outlets; and the availability of power and other services.
Non-compliance	Minor	N/A
	Major	Over stocked dry store, cool room and freeze where food is stored on the floor or beyond capacity to affectively clean, ensure stock rotation and maintain temperature control. Premises construction and finishes does not allow for suitable cleaning and where necessary sanitising of surfaces. E.g. wall surface or bench in the food preparation area is made of a material that cannot be easily and effectively cleaned, or is not impervious to grease, oil and water. Premises is not of a suitable size to allow for all the activities conducted on the business.ie there is not sufficient cooking equipment and the business uses additional gas burners set up on the floor with LPG gas bottles. Premises expands their food preparation activities into a rear storage area that is not suitably designed to keep out contaminants including dust, dirt, fumes and smoke. Kitchen design and layout has the potential to contaminate food. E.g. food preparation is conducted immediately next to the wash up sink and dishwasher, posing a contamination risk to food.
	Critical	Food preparation occurring in unapproved areas which pose a contamination risk to food being handled or processes. E.g. meat is being butchered in an unapproved shed at the rear of the premises that does not meet design requirements, cannot be effectively cleaned, and does not prevent accumulation of pests. The premise has expanded its original food service and does not have appropriate facilities. E.g. (1) a café approved to serve hot drinks and pre-packaged food expands their operation to include cooking and increased food handling; (2) the premises does not contain a food preparation sink or appropriate exhaust facilities.