Food Premises & Equipment (Show all)

Fixtures, Fittings and Equipment - Are fixtures, fittings and equipment adequate and fit for their intended use and able to be effectively cleaned (and sanitised if applicable)?

Guidance		Standard 3.2.3 cl 12 of the Code requires that fixtures, fittings and equipment be adequate for the production of safe and suitable food and fit for their intended use. Fixtures, fittings and equipment must be designed, constructed, located and installed, so that: there is no likelihood that they will cause food contamination; they are able to be easily and effectively cleaned; adjacent floors, walls, ceilings and other surfaces are able to be easily and effectively cleaned and; to the extent that is practicable, they do not provide harbourage for pests. The food contact surfaces of fixtures, fittings and equipment must be: able to be easily and effectively cleaned and, if necessary, sanitised; unable to absorb grease, food particles and water; and made of material that will not contaminate food. Eating and drinking utensils must be able to be easily and effectively cleaned and sanitised. 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	Light fittings are unable to be easily and effectively cleaned. Rusted metal colanders and tongs used that are unable to be effectively cleaned and have the potential to contaminate food.
	Major	No food preparation sink provided in food business which requires washing of fruit, vegetables or other foods. Insect control devices are located over food handling areas without collection trays or guards allowing dead insects to fall over food handling equipment. Equipment. E.g. the meat slicer is unable to be dismantled to allow effectively cleaning and sanitising. Unsuitable materials used to increase bench space or food contact surfaces. E.g. ply wood is placed over the wash-up sinks to increase bench space, or soft wood cutting boards are used. Damaged and deteriorated shelving or bench tops that are not able to be effectively cleaned. For example, (1) rusted shelving in the cool room is unable to be cleaned; and (2) damaged laminate on bench tops inhibits cleaning causing an accumulation of food waste and dirt.
	Critical	No facilities to wash and sanitise equipment. E.g. premises do not contain a single bowl sink and dishwasher or a double bowl sink. Portable gas burners and LPG gas bottles used on the floor to increase cooking appliances and capacity. Domestic refrigerator used to store and cool commercial quantities of food. E.g. a café uses a domestic fridge that is overstocked and not able to cool food effectively.