Standard 3.2.3 - Food Premises and Equipment

Issue135Standard3.2.31STANDARD3.2.3FOODPREMISESANDEQUIPMENT(Australiaonly)PurposeThisStandardsetsoutrequirementsforfoodpremisesandequipmentthat,ifcompliedwith,willfacilitatecompliancebyfoodbusinesseswiththefoodsafetyrequirementsofStandard3.2.2–FoodSafetyPracticesandGeneralRequirements.TheobjectiveofthisStandardistoensurethat,wherepossible,thelayoutofthepremisesminimisesopportunitiesforfoodcontamination.Foodbusinessesarerequiredtoensurethattheirfoodpremises,fixtures,fittings,equipmentandtransportvehiclesaredesignedandconstructedtobecleanedand,wherenecessary,sanitised.Businessesmustensurethatthepremisesareprovidedwiththenecessaryservicesofwater,wastedisposal,light,ventilation,cleaningandpersonalhygienefacilities,storagespaceandaccesstotoilets.ContentsDivision1–Interpretationandapplication1Interpretation2ApplicationofthisStandardDivision2–Designandconstructionoffoodpremises3Generalrequirements4Watersupply5Sewageandwastewaterdisposal6Storageofgarbageandrecyclablematter7Ventilation8LightingDivision3–Floors,wallsandceilings9Application10Floors11WallsandceilingsDivision4–Fixtures,fittingsandequipment12Generalrequirements13Connectionsforspecificfixtures,fittingsandequipment14HandwashingfacilitiesDivision5–Miscellaneous15Storagefacilities16Toiletfacilities17FoodtransportvehiclesDivision1–Interpretationandapplication1InterpretationInthisStandard–adequatesupplyofwatermeanspotablewaterthatisavailableatavolume,pressureandtemperaturethatisadequateforthepurposesforwhichthewaterisused.potablewatermeanswaterthatisacceptableforhumanconsumption.FederalRegisterofLegislativeInstrumentsF2012C00774Issue135Standard3.2.32Editorialnote:TheAustralianDrinkingWaterGuidelines(ADWG)areavailablefromtheNationalHealthandMedicalResearchCouncil(NHMRC).sanitisemeanstoapplyheatorchemicals,heatandchemicals,orotherprocesses,toasurfacesothatthenumberofmicroorganismsonthesurfaceisreducedtoalevelthat–(a)doesnotcompromisethesafetyoffoodwithwhichitmaycomeintocontact;and(b)doesnotpermitthetransmissionofinfectiousdisease.sewageincludesthedischargefromtoilets,urinals,basins,showers,sinksanddishwashers,whetherdischargedthroughsewersorothermeans.2ApplicationofthisStandard(1)ThisStandardappliestoallfoodbusinessesinAustraliainaccordancewithStandard3.1.1–InterpretationandApplication.Editorialnote:Foodbusinessesthatoperatefromafarm,vineyard,orchardoraquaculturefacilityshouldrefertothedefinitionof‘foodbusiness’inStandard3.1.1todetermineiftheymustcomplywiththisStandard.IftheyareinvolvedinthesubstantialtransformationoffoodorthesaleorserviceoffooddirectlytothepublicthentheymustcomplywiththisStandard.(2)AfoodbusinessmayonlyusefoodpremisesandfoodtransportvehiclesthatcomplywiththisStandard.(3)Afoodbusinessmayonlyuseequipment,fixturesandfittingsinoronfoodpremisesandinoronfoodtransportvehiclesthatcomplywiththisStandard.Editorialnote:StandardsAustraliahaspublishedAS4674-2004Design,ConstructionandFit-outofFoodPremises.ThisStandardprovidesguidanceondesign,constructionandfit-outcriteriafornewfoodpremisesandfortherenovationoralterationofexistingfoodpremises.Division2–Designandconstructionoffoodpremises3GeneralrequirementsThedesignandconstructionoffoodpremisesmust–(a)beappropriatefortheactivitiesforwhichthepremisesareused;(b)provideadequatespacefortheactivitiestobeconductedonthefoodpremisesandforthefixtures,fittingsandequipmentusedforthoseactivities;(c)permitthefoodpremisestobeeffectivelycleanedand,ifnecessary,sanitised;and(d)totheextentthatispracticable–(i)excludedirt,dust,fumes,smokeandothercontaminants;(ii)notpermittheentryofpests;and(ii)notprovideharbourageforpests.4Watersupply(1)Foodpremisesmusthaveanadequatesupplyofwaterifwateristobeusedatthefoodpremisesforanyoftheactivitiesconductedonthefoodpremises.FederalRegisterofLegislativeInstrumentsF2012C00774Issue111(R)Standard3.2.33Editorialnote:An‘adequatesupplyofwater’isdefinedinclause1.(2)Subjecttosubclause(3),afoodbusinessmustusepotablewaterforallactivitiesthatusewaterthatareconductedonthefoodpremises.(3)Ifafoodbusinessdemonstratesthattheuseofnon-potablewaterforapurposewillnotadverselyaffectthesafetyofthefoodhandledbythefoodbusiness,thefoodbusinessmayusenon-potablewaterforthatpurpose.5SewageandwastewaterdisposalFoodpremisesmusthaveasewageandwastewaterdisposalsystemthat–(a)willeffectivelydisposeofallsewageandwastewater;and(b)isconstructedandlocatedsothatthereisnolikelihoodofthesewageandwastewaterpollutingthewatersupplyorcontaminatingfood.6StorageofgarbageandrecyclablematterFoodpremisesmusthavefacilitiesforthestorageofgarbageandrecyclablematterthat–(a)adequatelycontainthevolumeandtypeofgarbageandrecyclablematteronthefoodpremises;(b)enclosethegarbageorrecyclablematter,ifthisisnecessarytokeeppestsandanimalsawayfromit;and(c)aredesignedandconstructedsothattheymaybeeasilyandeffectivelycleaned.7VentilationFoodpremisesmusthavesufficientnaturalormechanicalventilationtoeffectivelyremovefumes,smoke,steamandvapoursfromthefoodpremises.8LightingFoodpremisesmusthavealightingsystemthatprovidessufficientnaturalorartificiallightfortheactivit