Food Premises & Equipment (Show all)

Floors - Are floors appropriate for the food business’ activities?

Guidance		Standard 3.2.3 cl 10 of the Code requires that floors be designed and constructed in a way that is appropriate for the activities conducted on the food premises. Floors must: be able to be effectively cleaned; not be able to absorb grease, food particles or water; be laid so that there is no pooling of water; and to the extent that is practical, be unable to harbour pests. To meet these requirements, permanent food businesses (that are not mobile) must comply with Australian Standard AS 4674–2004 - Design, construction and fit-out of food premises.
Non-compliance	Minor	Coving is not present in food storage, preparation and wet washed areas. Pooling of water on floor in areas of premises due to incorrectly laid flooring.
	Major	Crevices, gaps, holes in the flooring. E.g. build up of food waste, dirt and grease in caps, crevices and holes that is unable to be effectively cleaned e.g. tiles with large gaps/missing grout, vinyl flooring that is damaged or lifting. Flooring not of a hardwearing design suitable for the activities conducted in the area. E.g. wooden or corked flooring in food preparation or storage areas, towelled concrete in wet wash area. Flooring provides harbourage for pests. E.g. tiles or vinyl flooring not correctly affixed to floor surface leading to pest harbourage sites. Flooring within food preparation area is laid in a way which causes significant pooling of water.
	Critical	Flooring is absorbent. E.g. carpet or porous concrete floor is used in the food preparation, storage or bar service area.