Food Premises – Design, Construction & Fit-Out Guide

ABOUT THIS GUIDE

This information is for businesses that intend to design, construct and fit out food premises and/or mobile food vehicles.

HOW IT CAN HELP YOU

This information has been compiled to assist you in making decisions on the design of your food premises, the construction material proposed for use when submitting your fit-out application.

FOOD LAWS

Under the Food Act 2008 it is a requirement that the set up and operation of a food premises complies with Australia New Zealand Standard Code and relevant Australian Standards. Knowledge and understanding of the standards is necessary to design and build a food premises. For more information read Shire of Esperance Guide to the construction of food premises

PLANS AND DESIGN APPROVAL

Plans are the first step that need to be completed when you want to design, build or fit out a new or existing food premise. The plans must be assessed and approved by Council before building starts. Assessment of the plans is called ‘design approval’.

Your application for design approval must be accompanied by two copies of all plans drawn to scale. Application forms are to be lodged with Environmental Health Services and you must pay the appropriate fee on application.

TYPES OF PLANS REQUIRED

You must submit two copies of the following types of plans for your premises. Your architect, draftsperson, or shop fitter should be able to assist you with providing these.

• Site plan - (Scale 1:100) - including car parking, the refuse area, adjacent land uses and sanitary facilities.

• Floor plan (Scale of 1:50).

• Sectional elevations (Scale of 1:50).

• Hydraulic plans (Scale of 1:50).

• Mechanical exhaust ventilation plans (Scale of 1:50).

DETAIL REQUIRED ON PLANS

You need to ensure the following details are included on the plans for your premises:

• Finishes to floors, walls and ceilings.

• Layout of all equipment, benches, fittings and fixtures, mechanical ventilation.

• Door and window openings.

• Where seating is provided for diners, the number of square metres of floor space available for dining and the number of persons to be catered for in this area.

• Customer and staff toilet details (if detached, provide the distance to the facilities and the number available for use).

• Mechanical exhaust ventilation.

GENERAL INFORMATION REQUIRED

You will need to provide the following information when you submit your plans.

• Name, address and contact details of architect, draftsperson, or shop fitter.

• Drawing scale and date plans drafted.

• Name of food business occupier.

• Real property description/address of the premises.

• Proposed name of premises and intended nature of the food operation.

Note: Manufacturers will require providing information about their product. This information should include:

  • detailed recipes (including quantities of ingredients used);
  • detailed manufacturing process explanations with temperature and time used for each cooking steps;
  • information on: food storage; cleaning procedures; product shelf life determination by (recommended to be done by NATA accredited laboratory); product labelling; and food recall procedures

It is important to note that authorised officers are not required to ‘approve’ foods. The consideration of the above information is necessary in order to determine the risk posed by the food business and whether the food business will be able to comply with the requirements of the Code.

NB. Plans that are submitted must be of a standard that clearly shows all of the above details. This will help our officers to assess the plans and speed up the approval process, which is beneficial to you and to Council.

HOW TO USE THIS GUIDE

The “Performance Criteria” gives prescriptive design requirements as set out in the Food Safety Australia New Zealand (FSANZ) Food Safety Standards (FSS).

The “Acceptable Solutions” lists minimum requirements to meet the food safety outcomes. Any proposal that is not listed in this section will require documented proof that the design and construction will not effect the production of safe food.

Vehicles used solely for the transport of food must be designed and constructed to protect the food being transported. Vehicles used for preparing and or selling food are defined as a ‘food premises’ in the (FSS) and must comply with the requirements laid down for a food premise. Some exemptions are allowed and they will be detailed below.

ADDITIONAL INFORMATION

Further information on food safety can be found by contacting Food Safety Australia New Zealand Food Authority (FSANZ) on 1300 652 166 or visiting their website at www.foodstandards.gov.au

CONTACTING COUNCIL

For further information about this or any other environmental health issue, please call

Council’s Environmental Health Department on (08) 90710666 . You can also visit the Shire of Esperance website at www.esperance.wa.gov.au

WALLS: Food Safety Standards 3.2.3 Division 3 Clause 11 SFA pg 155
Performance provisions / Outcome achieved by
? Appropriate for activities to be carried out
? Provided to protect food from contamination
? Sealed to prevent entry of dirt, dust and pests
? Impervious
? Easily & effectively cleaned
? Unable to provide harbourage for pests / ? Ceramic tiles
? Gloss painted FC sheeting
? Impervious panelling
? Smooth finish provided
? Splash backs provided to sinks and benches
? Heat resistance material behind cooking equipment
FLOORS: Food Safety Standards 3.2.3 Division 3 Clause 10 SFA pg 151
Performance provisions / Outcome achieved by
? Designed and constructed in a way that is
appropriate for the activities conducted
? Able to be effectively cleaned
? Impervious
? Laid so that there is no ponding of water
? Unable to provide a harbourage for pests
? Coving provided / ? Ceramic tiles
? Concrete & epoxy layer
? Commercial grade continuous vinyl
? Treated concrete
? Other documented flooring demonstrating compliance with performance criteria
? Flooring materials must be light in colour
? Coving provided
CEILINGS: Food Safety Standards 3.2.3 Division 3 Clause 11 SFA pg 155
Performance provisions / Outcome achieved by
? Appropriate for activities to be carried out
? Provided to protect food from contamination
? Sealed to prevent entry of dirt, dust and pests
? Impervious
? Easily & effectively cleaned
? Unable to provide harbourage for pests / ? Gloss painted FC sheeting
? Impervious panelling
? Smooth finish provided
? PLEASE NOTE: Drop-in panel ceilings will not be approved
FOOD TRANSPORT VEHICLES: Food Safety Standards 3.2.3 Division 4 Clause 17 SFA pg 178
Performance provisions / Outcome achieved by
? Must be designed and constructed to protect
food if there is a likelihood of contamination during transport
? Easily and effectively cleaned
? Food contact surfaces to be designed and
constructed to be easily & effectively cleaned and sanitised.
? Smooth impervious surfaces to compartments / ? Smooth impervious surfaces to the storage compartment
? Food is to be transported in such a way as to prevent contamination (e.g.
packaged in food grade storage containers).
WATER SUPPLY: Food Safety Standards 3.2.3 Division 2 Clause 4 SFA pg 138
Performance provisions / Outcome achieved by
? Adequate quantity
? Potable water
? Appropriate temperature
? Hot water system in adequate capacity for the
activities on the premises
? Council water supply or bore water / ? Council water supply
? Hot water system installed in adequate capacity for the activities occurring at the premises
? Tank water (Lab certification stating compliance with
NHMRC guidelines)
? Food transport vehicles – minimum 25L for cleaning
purposes
SEWERAGE AND WASTE WATER: Food Safety Standards 3.2.3 Division 2 Clause 5 SFA pg 143
Performance provisions / Outcome achieved by
Must have a sewerage and waste water disposal system that:-
? Effectively disposes of all sewage and waste water
? Constructed and located so that there is no likelihood of the sewage and waste water polluting the water supply or contaminating the food / ? Food transport vehicles – where there is no connection to mains temporary holding tanks must be installed 50L capacity
? Council sewerage system
? Trade waste agreement, Contact the Water.
? Septic system and absorption trenches - in unsewered areas.
? Aerated septic system (i.e. Biocycle) – in unsewered areas.
GARBAGE AND WASTE STORAGE: Food Safety Standards 3.2.3 Division 2 Clause 6 SFA pg 144
Performance provisions / Outcome achieved by
Must have facilities that:-
? Adequately contain the quantity and type
of waste and recyclable matter
? Enclose the garbage or recyclable matter, if necessary to keep pests and animals away
? Designed and constructed to be easily and effectively cleaned
? Approved storage area
? Serviced by an approved contractor / ? Lidded containers within the premises
? Plastic or similar material
? Wheeled refuse container
? Commercial (bulk) refuse container serviced by appropriate contractor
? Provision of an adequate supply of water for cleaning
? Fats and oils must be stored in leak proof containers and regularly collected by a waste removal contractor.
? Easy access to allow for removal of bins
? Bins in food preparation areas should be located where cross contamination will not occur.
They should be provided with a plastic liner and lid. These bins should be cleaned and sanitised regularly.
Refer to below extracted from Esperance Health Local Laws 2009 for the design of an external bin enclosure of food premises.
LIGHTING: 3.2.3 Food Safety Standards Division 2 Clause 8 SFA pg 150
Performance provisions / Outcome achieved by
? Provides sufficient light
? Easily and effectively cleaned
? Unable to provide harbourage for pests
? Provided to protect food from contamination / ? Natural light
? Artificial – recessed & diffuser
? Artificial – Ceiling mounted & diffuser
? Light fittings are to be provided with protective plastic covers or sleeves to prevent contamination of food with broken glass.
FIXTURES AND FITTINGS Food Safety Standards 3.2.3 Division 4 Clause 12 SFA pg 159
Performance provisions / Outcome achieved by
? Adequate for the production of safe food
? Fit for the intended use
? Designed, constructed 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
• they do not provide a harbourage for pests
? Food contact surfaces must be:-
• able to be easily cleaned and effectively cleaned & sanitized
• impervious
• made of material that will not contaminate the food / ? Fittings, fixtures, shelving & equipment:-
? easily moved
? castors fitted & flexible connections
? 150mm legs & clear of walls
? sealed to plinth & surfaces
? sealed to floor &/or adjacent surfaces
? 75mm above bench & clear of the wall
? No false backs or bottoms
? Food contact surfaces
? stainless steel & underside sealed
? fully laminated
? laminated top & underside sealed
VENTILATION Food Safety Standards 3.2.3 Division 2 Clause 7 SFA pg 147
Performance provisions / Outcome achieved by
? Sufficient
? Effectively remove fumes, smoke, steam and vapours
? Easily and effectively cleaned
? Mechanical Ventilation in compliance with AS1668 / ? Food transport vehicle – as above and all intake and exhaust vents are to be screened to prevent entry of vermin
? Mechanical ventilation – for cooking equipment where electrical input exceeds 8kW, gas input exceeds 29MJ/h and all deep fryers
? Mechanical Ventilation – alternative design with documentation demonstrating compliance with performance criteria
WASHING FACILITIES Food Safety Standards 3.2.3 Division 4 Clause 12 SFA pg 159
Performance provisions / Outcome achieved by
? Cooking equipment, eating & drinking utensils must be able to be easily & effectively cleaned & sanitised / Note: Food transport vehicles with sinks and basins must be connected to waste water tank or sewer and may require a trade waste permit.
? Double bowl sink, or
? Single bowl sink & dishwasher
and
? Glass washer provided
and
? Separate sink for fruit/veg washing and utensil and equipment cleaning
STORAGE FACILITIES: Food Safety Standards 3.2.3 Division 4 Clause 15 SFA pg 175
Performance provisions / Outcome achieved by
? Adequate storage facilities for the storage of items that are likely to be source of contamination of food, including chemicals, clothing and personal belongings
? Located where there is no likelihood of stored items contaminating food or food contact surfaces / ? Separated staff room
? Clearly designated shelf/cupboard – staff items
? Separated chemical/cleaning items storage room
? Clearly designated shelf/cupboard – chemical/cleaning items storage
? Locker
TOILET FACILITIES: Food Safety Standards 3.2.3 Division 5 Clause 16 SFA pg 176
Performance provisions / Outcome achieved by
? Appropriate number of toilets are available for the use of food handlers and patrons (see BCA) / ? Internal staff toilet containing:
? double air lock & self closers; or
? single door & mechanical ventilation & self closer
? External staff toilet
? External common toilet
? Food transport vehicles must have nominated toilet facilities
TEMPERATURE MEASURING: Food Safety Standards 3.2.2 Division 6 Clause 22 SFA pg 109
Performance provisions / Outcome achieved by
? Must have a temperature measure device
that can accurately measure the
temperature of potentially hazardous food
to +/- 1oC / ? Thermostat & gauge provided to all units AND
? Single mobile device eg. Probe thermometer
CLEANING AND SANITATION: Food Safety Standards 3.2.2 Division 5 Clause 20 SFA pg 104
Performance provisions / Outcome achieved by
? Ensure all equipment and utensils are in a clean & sanitary state
? Heat and/or chemicals applied to it or other processes, so that the number of micro-organisms on the surface or utensil has been reduced to a level that:-
• does not compromise the safety of the food which it may come in contact with;
and
• does not permit the transmission of infectious disease. / Cleaning
? Sink with water at 54oC & detergent
? Dishwasher with water at 75oC or Water at 54oC & detergent
? Glass washer with Water at 54oC & detergent Sanitising
? Manual sanitising water at 77oC for 30 seconds at the sink or
? Chemical sanitiser or
? Dishwasher & glass washer : heating element capable maintaining the water at a minimum temperature of 77 for 30 seconds.
HAND WASHING FACILITIES: Food Safety Standards 3.2.3 Division 4 Clause 14 SFA pg 168
Performance provisions / Outcome achieved by
? Located in an easily accessible location for all food handlers
• within area where food handlers work if their hands are likely to be a source of contamination of food; and
• if there are toilets on the food premises – immediately adjacent to the toilets or toilet cubicles
? Permanent fixture
? Connected to or provided with a supply of warm running potable water (between 22oC and 48oC)
? A size that allows easy and effective hand washing
? Clearly designated for the sole purpose of washing hands, arms & face / ? Warm & cold water delivered through a common spout.
? 11L basin provided in the area where the food handlers are working
? 11L basin provided adjacent to toilet facilities
? Soap & paper towel provided to each basin
? Waste container provided to each basin
? Packaged food only – basin not required
? Connected to sewer or septic tank or aerated septic tank system or sullage tank.
FOOD STORAGE / DISPLAY: Food Safety Standards 3.2.2 Division 3 Clause 6 & 8 SFA pg 54 & 66
Performance provisions / Outcome achieved by
? Protected from the likelihood of contamination
? Store/display potentially hazardous food
under temperature control
? Capable of being easily and effectively cleaned / ? Protective sneeze barrier provided to an approved design
? Hot display unit minimum of 60oC
? Cold display unit/ Cold room maximum of 5oC
• Another temperature – with no adverse affect
demonstrated
• Freezer units – food remains frozen
GENERAL PROVISIONS : Food Safety Standards 3.2.3 Division 3 Clause 3 SFA pg 133
Performance provisions / Outcome achieved by
? Be appropriate for activities to be performed
? Adequate space
? Permit effective cleaning and sanitising
? Exclude dirt, dust, fumes, smoke and other contaminants
? Not permit the entry of pests
? Not provide vermin harbourage
? Appropriate location in relation to other activities
? Adequate floor space / ? No cracks or crevices
? Vermin proof construction
? Vermin proof strip to external
doors
? Insect screening to windows or
similar
? Insect screening to doors or
similar
? Ceiling entries vermin proof
? Conduits vermin proof