STANDARD 3.2.3
FOOD PREMISES AND EQUIPMENT
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
138 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 1 — Interpretaon and applicaon
STANDARD 3.2.3
STANDARD 3.2.3
FOOD PREMISES AND EQUIPMENT
Division 1 — Interpretation and application
1 Interpretation
This clause includes definitions applicable to this standard only. Definitions that apply
to more than one of the standards are specified in Standard 3.1.1. Standards 1.1.1 and
1.1.2 also provide definitions of terms used throughout the Code.
Denitions
In this Standard —
adequate supply of water means potable water that is available at a volume, pressure
and temperature that is adequate for the purposes for which the water is used.
The term is used in clauses 4 and 13.
potable water means water that is acceptable for human consumption.
Where there is doubt as to the acceptability of a particular water supply, reference
should be made to the Australian Drinking Water Guidelines 2011 (NHMRC and NRMMC
2011) as updated.
The term is used in clauses 4 and 14.
sanitise means to apply heat or chemicals, heat and chemicals, or other processes, to a
surface so that the number of microorganisms on the surface is reduced to a level that:
(a) does not compromise the safety of food with which it may come into contact;
and
(b) does not permit the transmission of infectious disease.
The definition makes it clear that businesses may use one or a combination of methods
to sanitise. See the discussion under Standard 3.2.2, paragraph 20(2)(b).
The word is used in clauses 3, 9, 12, 13 and 17.
sewage includes the discharge from toilets, urinals, basins, showers, sinks and
dishwashers, whether discharged through sewers or by other means.
The definition covers all waste water, whether or not it drains to a sewer, septic tank,
vehicle tank or other disposal system.
The term is used in clauses 5 and 13.
139STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 1 — Interpretaon and applicaon
STANDARD 3.2.3
2 Application of this standard
2(1) This Standard applies to all food businesses in Australia in accordance with
Standard 3.1.1 (Interpretation and Application).
2(2) A food business may only use food premises and food transport vehicles that
comply with this Standard.
2(3) A food business may only use equipment, fixtures and fittings in or on food
premises and in or on food transport vehicles that comply with this Standard.
The standard applies to all food premises, food transport vehicles and associated
equipment, fixtures and fittings used by food businesses (as per definitions in Standard
3.1.1 clause 1). It applies to existing premises, new premises, domestic premises used
for commercial purposes, temporary premises and mobile premises. Obligations on food
businesses are the same regardless of the type of premises, except for exemptions that
may be granted under specific clauses (e.g. domestic and temporary premises may be
granted exemptions regarding hand washing facilities).
There is no prescribed list of specifications for the design and construction of food
premises, equipment, fixtures or fittings to meet the standard. Food operations vary in
size and complexity and what is considered appropriate and adequate for a business’s
food premises and food transport vehicles will depend on the operations. The evaluation
of food premises should be based on risks to food safety and suitability and consider the
outcomes intended by the standard.
The following documents provide useful guidance:
• Australian Standard AS 4674-2004 Design, Construcon and Fit-Out of Food Premises
provides uniform criteria recommended for food premises.
• The Naonal Construcon Code Series Volume 1 (for 2–Class 9 buildings, including
commercial buidlings; ABCB 2020 and as updated) outlines provisions for special-
purpose buildings, including specics for individual states and territories in
the appendices.
• Various guides on design, construcon and t-outs for dierent types of food
premises have been developed by states and territories (refer to food regulator
websites in Resources and References).
• Appendices in this document contain collated informaon on requirements for
temporary and mobile premises (Appendix 9) and for home-based businesses
(Appendix 10).
When preparing plans for any new food premises, or alterations to existing premises,
advice should be sought from the appropriate government agency responsible for food
safety (i.e. local council/government authority) to avoid potential issues.
140 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
Division 2 — Design and construction of food premises
3 General requirements
The intended outcome is that food premises are designed and constructed to:
• be appropriate for the purposes for which they are used
• provide adequate space for food producon and equipment
• facilitate cleaning, sanising and maintenance
• prevent access by and harbourage of pests
• keep out dust, dirt, fumes, smoke and other contaminants.
3 The design and construction of food premises must:
(a) be appropriate for the activities for which the premises are used;
The word ‘activities’ in this clause includes food handling operations (defined in Standard
3.1.1 clause 1) and all associated activities such as storing packaging materials and
chemicals, providing access for delivery and garbage vehicles, and storing garbage and
recyclable material.
The design and construction of food premises may vary considerably and its
appropriateness under this clause will depend on the business’s particular food
operations. Factors that help make premises suitable as food premises include those
listed below.
Layout
The layout of premises can minimise the likelihood of food becoming contaminated
through enabling an appropriate flow of activities, providing physical separation of
different activities and facilitating cleaning.
To minimise cross contamination, the food flow should ideally be in one direction from
receipt è storage è preparation è dispatch/service. If activities are organised so that
food is handled in progression without repeatedly crossing back and forth across the
layout, this will avoid chances of contamination from, for example, areas where raw
meat packages are opened, and areas where the final cooked product is served.
Separation of areas where different activities take place could include, for example:
• physically separang areas where raw products are handled from areas where the
nal product is dispatched
• separang food preparaon areas from wash-up areas, chemical storage areas and
garbage areas
• locang entrances, toilets and change rooms so that sta and visitors do not have to
cross food preparaon areas.
141STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
Location of equipment and facilities
Equipment and facilities should be located where staff can readily use them. If this is not
practicable, the business should consider the likely impact on food safety and determine
whether the situation is acceptable. For example, at a temporary event a coolroom
may need to be located some distance from a stall intending to prepare ready-to-eat
potentially hazardous food. There is a risk that potentially hazardous food might be
left out of temperature control and become unsafe if staff do not have time to walk to
the coolroom. In this situation, a solution could be to provide ice boxes on site where
potentially hazardous food can be temporarily stored until there is time to place food in
the coolroom.
The location of hand washing facilities is covered under clause 14 to ensure such
facilities are available and accessible to all food handlers.
Construction standards and materials
The standard of construction should ensure that appropriate food safety and hygiene
standards may be maintained by the business, taking into account the food handling
activities and permanency of the premises. For example, a stall used once a week at a
market may be built of more lightweight materials than permanent premises while still
preventing the entry of dust, dirt and pests.
Construction materials should be durable under the conditions they are used for (e.g.
canvas would be suitable for a temporary stall but not for a permanent structure).
Construction materials should not pose a risk of tainting or contaminating food with
fumes, migrating chemicals, splinters, food debris, etc. Specific clauses in this standard
require materials (of walls, ceilings, floors, fixtures, etc.) to be able to be effectively
cleaned and, if necessary, sanitised.
142 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
Examples
Inappropriate design for food premises
1. The owner of a building proposes to open a basement as a restaurant.
Refrigerators, washing facilies and toilets are two storeys above the
basement. There is no plumbing or drainage to the basement. The
enforcement ocer advises the owner that the premises would be
inappropriate for this use unless a water supply and connecons to the
sewer, washing facilies including a hand basin, and refrigeraon are
provided in the basement.
2. A business is designing a commercial kitchen for preparing and packaging
cooked ready-to-eat foods. However, the proposed design is poorly
organised because food handlers will need to walk back and forth through
several dierent food handling areas to dispose of waste and to wash their
hands. This would present a risk that the ready-to-eat foods will become
contaminated with for example, waste or raw meat juices, or from dirty
hands touching food packaging. The business is advised to change elements
of the kitchen design and/or reorganise its proposed acvies so that, for
example:
• the ow of acvies is one direcon from ingredient storage to raw food
preparaon to food cooking to nal packaging
• washing and waste disposal facilies are located where they are actually
needed so sta do not have to cross through dierent areas unnecessarily.
(b) provide adequate space for the activities to be conducted on the food premises
and for the fixtures, fittings and equipment used for those activities;
‘Equipment’ is defined (3.1.1 Interpretation) and includes, for example, washbasins,
stoves, food-processing equipment, refrigerators, garbage containers and hot water
services. The terms ‘fixtures’ and ‘fittings’ take their dictionary definitions and broadly
include benches, shelves, sinks, cupboards, lights, garbage chutes, conveyors and
ventilation ducts.
The amount of space a food business needs will depend on the complexity of its
operations, including the volume and type of food it handles and the number of staff
on site. Space needed for activities such as receiving, preparing and dispatching food as
well as cleaning and sanitising should be considered. In addition to space for equipment,
fittings and fixtures, storage space is usually needed for food, packaging, utensils, staff
belongings, garbage and so on.
‘Adequate’ space
The space should be sufficient to allow all activities to be conducted without
compromising food safety. Factors that could be considered include, for example:
• space to separate food handling acvies to prevent cross-contaminaon —
e.g. sucient bench space/table area for work ow so that, for the volume of food
being handled, prepared ready-to-eat foods are separated from raw foods and
ingredients
143STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
• space to safely store ingredients, food packaging and other raw materials
— e.g. sucient cupboards, refrigerators, secure storage areas for the scale
of operaons
• storage space for recalled product to be kept separate from product for sale
• the need to install/accommodate addional equipment to prevent cross-
contaminaon — e.g. separate food preparaon sinks may be needed for preparing
raw foods separately to washing of ready-to-eat salad ingredients
• sta numbers and protecve clothing requirements — e.g. changing room space may
be needed
• cleaning — e.g. there should be enough space to manoeuvre the cleaning equipment,
to access areas for cleaning and to store cleaning chemicals, etc.
• quanty and type of garbage and recyclable material produced — e.g. space for
appropriate garbage containment and access for garbage removal
• water requirements — e.g. sucient space for hot water storage (and cold water if
there is no mains supply)
• sewage disposal — e.g. adequate space for equipment if on-site storage and/or
disposal is necessary.
Appendix 9 contains some information specific to temporary and mobile premises.
Example
Inadequate space for safely storing food
A small café expands its activities to operate a catering service. Sandwiches and
salads are made early each morning for delivery later in the day to various local
businesses. An increase in business means there may be insufficient space in the
coolroom to store potentially hazardous sandwich fillings and ready-to-eat salads.
If these foods are not kept under temperature control, foodborne pathogens may
grow to dangerous levels.
The business should have adequate space for the activities it conducts. If there is
insufficient space for the additional refrigeration required for its catering service,
the café should come up with suitable alternative arrangements, which may
include limiting the catering service.
(c) permit the food premises to be effectively cleaned and, if necessary, sanitised;
and
Premises that are designed and constructed so that they can be effectively cleaned
and sanitised are easier to clean and so more likely to be kept clean, providing fewer
opportunities for food to become contaminated.
Cleaning
‘Clean’ is defined in Standard 3.1.1 clause 1. Under Standard 3.2.2 clause 19 the business
must keep the food premises clean, so there is no accumulation of garbage or recycled
matter (except in containers), food waste, dirt, grease or other visible matter.
144 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
Features that could affect whether food premises can be effectively cleaned include:
• ducts, fans, etc. with access covers — covers can be removed to allow cleaning
• horizontal ledges created by pipe runs, windowsills, picture rails, etc. — can
potenally trap dirt
• concealment of, or dust covers provided for pipes, ducts, conduits, wiring and similar
ngs in walls, oors or ceilings — allows for easier cleaning of these surfaces
• width of doorways and passages and height of gaps under benches, etc. — should be
sucient to allow the cleaning equipment that is intended to be used (e.g. electric
foaming machines) to be used eecvely
• texture (e.g. rendered, rough mber, exposed brick) of walls, oors, ceilings and other
surfaces in areas where exposed food is handled — should be able to be eecvely
cleaned with intended cleaning methods
• moveable equipment — moving or dismantling equipment enables the areas behind,
around and underneath to be more easily cleaned.
Sanitising
‘Sanitise’ is defined in clause 1 of this standard. Businesses need to ensure that the
surfaces they sanitise are designed and constructed to withstand the effects of sanitising
hot water or chemicals. Note that most non-food contact surfaces are required to be
clean and not sanitised.
(d) to the extent that is practicable:
(i) exclude dirt, dust, fumes, smoke and other contaminants;
‘Contaminant’ is defined in Standard 3.1.1 clause 1 and includes any matter carried by
people, materials or air that could compromise food safety or suitability.
To prevent contamination of food or food contact surfaces, the design and construction
of food premises should exclude contaminants, including dirt, dust, fumes and smoke.
The premises’ design and construction should be considered bearing in mind likely
contaminants, the types of food being handled, handling methods and movement of
staff and products. Particular attention should be paid to areas where unpackaged
foods and ready-to-eat foods are handled, as these foods are more vulnerable
to contamination.
‘Practicable’ design and construction
The business is only required to exclude contaminants to the extent that is practicable.
The clause recognises that there may be situations where dirt and dust are unavoidable.
For example, at an open-air market stall it may be impracticable to dust proof the
premises itself and more appropriate to protect the food from contamination by directly
covering it using plastic wrap, lidded containers, mesh or other covers.
145STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
Practicable design and construction aspects that exclude dirt, fumes and other
contaminants could include, for example:
• layout that separates areas that may generate airborne contaminaon from areas
where exposed food is handled (e.g. locang loading docks and cooling units away
from food preparaon and packaging areas) — note that clause 12(2) requires that
xtures, ngs and equipment do not cause food contaminaon
• close-ng doors and mesh screens on doors, windows and other openings to
prevent dust and dirt blowing through
• double doors or posive air curtains at entrances where contaminants may enter
• air intakes for venlaon systems posioned so that they do not draw in
contaminated air
• airlocks or self-closing doors to separate areas handling exposed food from toilet
areas, laundries and living areas
• mechanical venlaon to remove possible airborne contaminaon on the premises to
areas not used for food preparaon
• secure storage facilies for items that may be sources of contaminants, such as
clothing, cleaning chemicals, etc. (see also clause 15).
Open-plan food premises
Food premises constructed with open shopfront designs, outdoor eateries and open-
plan kitchen and dining areas are by their nature more exposed to contaminants carried
by air, people, or animals. Businesses with these types of premises could minimise
opportunities for contaminant entry by, for example:
• facing open sides away from prevailing winds, nearby toilets or garbage areas to
prevent entry of airborne contaminants
• ensuring the ground is sealed or covered to prevent contact with dirt and dust
• sheltering or enclosing food preparaon areas from draughts
• using barriers to restrict access to food preparaon areas by passing customers
and animals
• using posive air curtains at openings
• covering holes or gaps (e.g. using lling material around pipes coming through walls)
• providing protecve shields and holding units (e.g. display cabinets) for exposed food.
(ii) not permit the entry of pests; and
‘Pests’ is defined in Standard 3.1.1 clause 1. Pests can transmit spoilage and pathogenic
microorganisms, damage food and food packaging and directly contaminate food.
The business is only obliged to exclude pests to the extent that it is practicable. For
example, it might not be possible to prevent the occasional fly coming in or to avoid
bringing pests onto the premises in prepacked goods.
Design and construction elements a business could use to prevent pest entry could
include, for example:
• yscreen doors, self-closing doors and doors with weather strips
• mesh screens on windows or other openings
146 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
• sealed drains, grease traps and venlaon pipes
• sealed openings where pipes pass through external walls
• covered containers for food scraps and other waste.
(iii) not provide harbourage for pests.
The premises should be designed and constructed so as not to create spaces where
pests can nest and multiply. Pests are generally attracted to dark cool and undisturbed
spaces near a food source. Where practicable, such areas should not be created in the
first place, or should be removed for example by sealing them up. If these options are
not practicable, the area should be opened up or provided with access for inspection,
cleaning and pest control.
Clauses 10, 11 and 12 specifically require that floors, walls, ceilings, fixtures, fittings and
equipment are unable to provide pest harbourage.
4 Water supply
The intended outcomes are that potable water is available for activities including
washing food, cooking, making ice, cleaning, sanitising and personal hygiene, and
that non-potable water is used only where it will not affect food safety.
4(1) Food premises must have an adequate supply of water if water is to be used at the
food premises for any of the activities conducted on the food premises.
An ‘adequate supply of water’ means potable water that is available at a volume,
pressure and temperature that sufficiently serves the purposes for which the water is
used by the business. Factors to be considered include the food handling operations of
the business, cleaning and sanitising operations, hours of operation and requirements
during peak periods.
Temperature
Although the standard does not specify water temperatures for particular activities, the
following factors should be considered:
• Hand washing facilies are generally required to have warm water (usually considered
as 20°C–40°C) — see clause 14.
• For cleaning and sanising acvies:
» using hot or warm water for cleaning is likely to be more eecve than cold water
because the heat helps remove grease and fats. Some cleaning chemicals need to
be used with water at certain temperatures (refer to manufacturer’s instrucons)
» dishwashers and similar machines may need water supplied at specied
temperatures to operate the wash or rinse cycle, parcularly if used for sanising
— the machine’s operang instrucons should provide details (Appendix 6 has
more informaon on dishwashers)
» for manual sanitaon using hot water, a minimum temperature of 77°C for at least
30 seconds (as per US Food Code 2013) or equivalent is recommended
» some sanising chemicals need to be used with water at certain temperatures
147STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
(refer to manufacturer’s instrucons, e.g. see Appendix 6 on the use of bleach).
• For other acvies: The requirement for water at adequate temperatures applies to
all acvies at the food premises. If the correct operaon of cooking, food washing
or other food processing equipment is dependent on water being supplied to that
equipment at certain temperatures, the business must have a water system capable
of supplying that water.
Where warm water is needed, it may be supplied as a mixture of hot and cold water, or
water heated by an element or other means.
Example
Sanitising utensils
A café serves hot drinks, sandwiches and cakes using returnable cups, saucers,
plates and cutlery. The café currently has a hot water system capable of
delivering water at a maximum of 60°C, which is not hot enough for effective
manual sanitation.
To be able to sanitise items effectively, the proprietor has the options of:
• using a chemical saniser for eang and drinking utensils and other items that
require sanising such as large mixing bowls, chopping boards etc.
• installing a hot water system, sink element or other method to heat and
maintain water at 77°C for at least 30 seconds (or equivalent me and
temperature) — items can then be sanised by submerging them in the hot
water using a rinsing basket
• installing a dishwasher capable of sanising
• using disposable cups, plates and other utensils and discarding them aer use
instead of sanising and reusing items.
Capacity (volume and pressure)
The hot and cold water systems must have sufficient capacity to enable the business to
operate properly, including during its peak hours.
Businesses in areas where supplies are limited will have to ensure that water availability,
pressure or volume does not limit the business’s ability to carry out food operations and
cleaning and sanitising.
Factors that may need to be considered related to water capacity include:
• the number of appliances that have to be supplied with water (including any that are
used in conjuncon with the premises, such as showers)
• peak hot and cold water usage for dierent applicaons (e.g. cleaning, sanising,
washing food, adding as an ingredient and processing food)
• required temperature of water in the tank
• length and size of pipe runs to appliances
• recovery rate of water heaters
• manufacturers’ specicaons for water requirements for appliances
148 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
• pressure requirements of equipment such as dishwashers.
Advice on specific issues regarding water supply may be sought from the local council
and/or water authority.
Mobile and temporary premises
The water supply requirements apply to all food business including mobile and
temporary food premises.
Mobile premises not connected to reticulated (piped) supplies must be fitted with
water storage tanks that provide an adequate water supply for the period of trading
between opportunities for refilling. Similarly, temporary premises such as market stalls
must have tanks or other containers for clean water storage if there is no piped or hose
supply from a reticulated system. See 4(2) below for further information related to water
storage tanks.
The volume of water needed will depend on the number of people, the amount of
food being handled and the type of activities being conducted on the premises. As
an indication, guidance provided by states and territories recommends access to a
minimum of 20-25 litres per day for each activity (e.g. for hand washing and for utensil/
equipment washing).
Appendix 9 contains collated information for these types of premises.
4(2) Subject to subclause (3), a food business must use potable water for all activities
that use water that are conducted on the food premises.
‘Potable water’ is defined in clause 1. The water must be safe to drink and not introduce
contaminants into food (as an ingredient or through washing food or other processing
activities). The water must be safe to use for cleaning and sanitising processes, and hand
washing. Ice must only be made with potable water.
The following documents provide useful guidance:
• Australian Drinking Water Guidelines — comprehensive guidance including guideline
values for chemicals, microorganisms, turbidity, pH, etc. to be met for water of
potable quality (summarised in Tables 10.4 and 10.5), tesng procedures and water
treatments (e.g. disinfecon, ltraon) (NHMRC and NRMMC, 2011 and as updated).
• Guidance on the Use of Rainwater Tanks — informaon on potenal hazards in
rainwater, preventave measures to minimise contaminaon, construcon materials,
etc. (Australian Government Department of Health and Aged Care 2010).
• See regulatory agency websites (e.g. Water Supply Safety on Victoria’s Food business
informaon website, NSW’s Private Water Supply Guidelines)
• For ice producon, see Packaged Ice Associaon of Australasia’s Code of Pracce.
Town water (reticulated) supplies
Businesses using a treated town water supply do not usually need to take extra steps to
ensure the water is potable unless the supply authority has specifically recommended
further treatment.
149STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
Other water supplies
Businesses using untreated water or non-reticulated water supplies (e.g. rainwater
tanks, bores dams, rivers) may need to have the water tested and treated to ensure it is
suitable for use.
Untreated or non-reticulated water could be unsafe for consumption, depending on its
source, due to:
• pathogens such as Giardia, Cryptosporidium, Legionella, Campylobacter, Salmonella
and norovirus
• harmful chemicals such as pescides or heavy metals
• physical parameters such as its acidity and turbidity.
Sources of water contamination include animals and their faeces (e.g. livestock or bird
droppings), soil, insects, septic systems, landfills, paints, toxic plants and air pollutants.
While taking preventative measures can minimise sources of contamination (see points
under Water storage tanks below), corrective steps, such as treating the water may
be needed.
Treatments to remove contaminants include boiling, chlorination, filtration and
ultraviolet light irradiation. The treatment needed may vary depending on the type and
level of contaminants present, the water’s volume and flow and other factors. Technical
expertise may be needed to effectively treat water to make it potable. Advice could be
sought from local water authorities and the guidance documents listed above.
Commercially carted water
Businesses using or supplying commercially carted water should ensure that the
water supply is potable; for example by providing evidence of authorisation from an
appropriate authority, proof that the tankers are suitable for carrying drinking water
(e.g. made of food-grade material and not used to carry other materials that would
contaminate drinking water), or a record of water chlorination.
Recycled water
As for any water supply, recycled water used on the food premises must be potable
unless the business can demonstrate its use will not affect the safety of the food (see
subclause 4(3) below). Depending on its source, recycled water is likely to contain
hazards such as pathogens and harmful chemicals that need to be removed so that they
do not contaminate food or food contact surfaces. Water testing and treatment may be
needed to make the water suitable.
Repeatedly using the same water many times, for example for washing food or dirty
dishes, is likely to result in decreasing water quality (e.g. from a buildup of food particles
or pesticides) and may pose a risk to food safety.
150 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
Water storage tanks
To prevent water contamination, water storage tanks must be adequately designed,
constructed and maintained. Subclause 12(2)(a) also requires that all fixtures, fittings
and equipment have no likelihood of causing food contamination.
Factors to consider on the use of water storage tanks include:
• To prevent chemicals leaching into the water, tanks should be made of material
suitable for use with potable water (e.g. standard galvanised steel, breglass, food-
grade plasc and concrete are generally suitable but uncoated lead ashing and
preservave-treated wood are generally not suitable). Where tanks are used to
collect and store rainwater, the roofs, guers or other surfaces that collect the water
should be suitable for use with potable water or water may need to be treated.
• To prevent contaminaon by animals, insects, leaves, dirt, droppings and other
debris tanks should be securely covered and inlets, outlets and overows should be
screened or covered with guards. Outlets should face downwards to prevent things
dropping in.
• To ensure there is no buildup of contaminants from sludge or the contaminant
sources menoned above, the tank and associated system (e.g. pipes, roofs, guers,
outlets, lters, screens) should be regularly inspected and cleaned. Installing rst
ush devices or discarding the inial ush of water through downpipes may help
reduce the amount of debris accumulaon.
• To ensure breakages in the tank and associated system do not introduce
contaminants, the whole system should be well maintained including repair of
any breakages.
• Where it is known or suspected that the water is not potable (e.g. droppings found
in the water, or the tank is made of non-food-grade material), the water should be
treated as necessary to remove contaminants and not used unl conrmed to be
acceptable for human consumpon.
4(3) If a food business demonstrates that the use of non-potable water for a purpose
will not adversely affect the safety of the food handled by the food business, the food
business may use non-potable water for that purpose.
Businesses may use non-potable water provided they can demonstrate to the
appropriate food regulatory agency that the quality of the water and its intended use
will not affect food safety. Evidence may include the reasons why the water is non-
potable and the systems in place to ensure that the water will not contaminate food or
equipment that comes in contact with food on the premises.
Examples of uses that may be appropriate for non-potable water include refrigeration
equipment, fire-fighting and certain cleaning activities (e.g. AS 4674-2004 states that
non-potable water may be used for cleaning garbage areas). Use of seawater for specific
purposes in seafood production is described in Standard 4.2.1 — Primary Production and
Processing Standard for Seafood.
If a food business uses any non-potable water supplies, there must be no cross-
connections between potable and non-potable water supplies, to prevent contamination
of the potable water.
151STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
To avoid the wrong water being used for food handling activities, any pipes or taps
connected to a non-potable supply should be clearly identified (required by AS 4674-
2004). Note that Standard 3.2.3 subclause 12 requires fixtures, fittings and equipment to
be designed so that there is no likelihood they will cause food contamination.
5 Sewage and waste water disposal
The intended outcomes are that sewage and waste water are disposed of effectively
and there is no contamination of food or the water supply from the disposal system.
The requirement applies to all sewage and waste liquid produced by the business,
including waste from cleaning and cooking processes, toilets and stormwater. Solid waste
is covered under clause 6.
Liquid waste is likely to contain pathogenic organisms, particularly the waste from toilets,
personal washing and water contaminated by blood or soil (e.g. from washing food,
cutting boards, etc.). To prevent contamination of the premises, equipment and food
with such waste, the disposal system used by the business must completely remove it
without endangering food safety.
5 Food premises must have a sewage and waste water disposal system that
‘Disposal system’ means a system that removes the waste from buildings, vehicles
and stalls, and from the curtilage of the premises (that is, the land where the building,
vehicle or stall is situated) that is within the control of the food business. This includes
drains and sewers, holding tanks, grease arrestors and on-site treatment plants for
sewage, waste water and stormwater.
(a) will effectively dispose of all sewage and waste water; and
For disposal to be effective, all sewage and waste water must be:
• conveyed from all buildings on the site so as not to cause ponding or backow into
the building
• disposed of in a way that does not jeopardise food safety on-site
• both on-site and o-site, disposed of in accordance with statutory requirements
(including environmental requirements).
(b) is constructed and located so that there is no likelihood of the sewage and waste
water polluting the water supply or contaminating food.
Drainage pipes, grease arrestors, drain inlets and access openings, and on-site sewage
treatment plants must be located where there is no risk of them contaminating the
water supply or food. For example, grease arrestors located in food preparation
areas can result in contamination problems when the arrestors are emptied. It is
recommended that grease arrestors are located away from areas where food, equipment
or packaging materials are handled or stored and preferably located outside the building.
The standard of workmanship overall must ensure that the disposal system is not likely
to leak, block, overflow or allow access by vermin into the food premises.
152 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
Temporary and mobile premises
The requirement applies equally to temporary and mobile premises:
• Where there is no connecon to a mains system, temporary holding tanks and any
associated pipes must be properly constructed so there is no likelihood of waste
contaminang the water supply or food (e.g. be leak proof).
• Emptying disposal tanks or containers must be done in a way that ensures there is no
risk of food or water supplies becoming contaminated during the emptying process.
Waste liquid should never be disposed of by simply pouring it on the ground.
• To prevent contaminaon problems from overowing containers placed under sinks
or basin outlets, these containers should be emped regularly.
• Sites set aside for stalls and mobile premises at show grounds, markets or similar
events should not be located near sullage pits, soakaways or holding tanks because of
the risk of food or water becoming contaminated from these disposal systems.
• Where temporary toilets and hand washing facilies are provided by the food
business at an event, the business must ensure that disposal arrangements meet the
requirements of the clause. For example, arrangements to empty holding tanks must
not result in a food safety problem that could occur if pump-out pipes cross food
preparaon areas.
Appendix 9 contains collated information for these types of premises.
6 Storage of garbage and recyclable matter
The intended outcomes are that storage facilities for garbage and recyclable matter:
• are suitable for the volume and types of garbage and recyclable material
produced by the food business
• do not provide a breeding ground for pests
• are able to be easily and eecvely cleaned.
This broad requirement applies to all types of food premises and the garbage and
recyclable material produced on site.
Businesses should check whether state/territory or local requirements under building,
environmental or other laws apply to their garbage and recyclable material (e.g. for
bunding drums of oil).
6 Food premises must have facilities for the storage of garbage and recyclable
matter that:
‘Facilities’ is intended to include all the areas and equipment used in connection with
garbage and recyclable material storage. It includes:
• outside storage areas where bins are kept
• garbage rooms
• refrigerated garbage rooms
153STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
• garbage chutes
• bins, hoppers and other storage containers, whether used outside the buildings or in
food handling areas
• compactor systems and the rooms in which they are housed.
‘Garbage and recyclable matter’ includes food waste and oil, paper, plastics, cardboard,
glass, metal and any other waste material, whether recycled or not, produced by the
business that has to be stored before it is removed.
(a) adequately contain the volume and type of garbage and recyclable matter on
the food premises;
To prevent the risk of garbage or recyclable material contaminating food, all waste
should be contained in bins, hoppers, wire cages, enclosures or other containers
that are:
• appropriate for the type of waste — for example, dry paper can be stored in hessian
or polythene sacks and wire cages but used oil or food waste, which may leak liquids,
must be placed in impervious (e.g. plasc or metal) containers
• large enough or in sucient numbers to contain all the waste produced unl the next
waste removal from the premises
• housed in an outside area or room that is adequate for the volume and types of
waste — while there is no requirement to use refrigerated garbage rooms, this may
be necessary for some businesses to prevent putrefacon and odour problems.
(b) enclose the garbage or recyclable matter, if this is necessary to keep pests and
animals away from it; and
Garbage and recyclable matter needs to be enclosed wherever there is a risk of
attracting or harbouring pests and animals. For example:
• To keep ies, cockroaches, rodents and other pests away from garbage in open-air
storage areas, containers in these areas should have ght-ng lids.
• In food preparaon areas, lids on garbage containers are not necessary. Lids can
cause inconvenience to sta handling food and can pose a risk of cross contaminaon
if, for example, food handlers touch dirty lids and then touch food or utensils.
However, it would be expected that all garbage would be regularly removed from
food preparaon areas to appropriate waste storage areas, to prevent aracng pests
such as cockroaches.
• Recyclable material such as dry cardboard that could provide a harbourage site for
pests, could be baled, kept in an enclosure and removed regularly.
154 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
Example
Storing garbage to avoid attracting pests
Garbage from a café is placed in plastic garbage bags, which are left at the back
of the premises and collected twice a week. The proprietor observes that cats or
dogs are tearing the bags open at night and the spilt garbage is attracting mice
and other pests.
As a solution the café proprietor installs bins with tight fitting lids to securely
store the garbage while it is awaiting removal.
c) are designed and constructed so that they may be easily and effectively cleaned.
This requirement applies to internal and external areas where the waste is stored and to
garbage chutes, bins or other containers used to hold garbage or recyclable matter.
If the food premises has a garbage room:
• the oors, walls and ceiling must be designed and constructed in a way that enables
them to be cleaned (under clauses 10 and 11) — for example:
» oors should be made of impervious material
» oors should be coved
» a hose tap connected to a water supply should be provided
» oors should be graded and drained to an appropriate oor waste disposal
system
• it must not, as far as praccable, provide harbourage for pests — for example, walls
should be smooth and free of cracks and crevices where insects could hide
• it must have sucient venlaon (under clause 7) and lighng (under clause 8).
Garbage containers or garbage areas are not required to be sanitised. This is because
the containers should not be in contact with food for sale, and food handlers should
thoroughly wash their hands after touching the containers if their next handling
job could transfer contamination from the containers to food. Washing containers
thoroughly with detergent and water should remove residues that are likely to
attract pests.
155STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
7 Ventilation
The intended outcome is that natural or mechanical ventilation minimises the
likelihood of airborne contamination of food.
7 Food premises must have sufficient natural or mechanical ventilation to effectively
remove fumes, smoke, steam and vapours from the food premises.
In the context of food safety and suitability, ventilation serves the following purposes:
• prevents the build-up of fats, oils, moisture and food parcles on walls, ceilings and
other surfaces that may otherwise aract pests or enable moulds or microorganisms
to grow
• removes fumes and objeconable odours that could taint food
• helps prevent potenal hygiene issues, for example, from food handlers sneezing or
coughing if smoke is not removed.
‘Ventilation’ in this clause includes both the system that provides the fresh air and the
exhaust system to remove stale air.
‘Fumes, smoke, steam and vapours’ includes all types of airborne matter that could
cause hygiene problems or affect food safety or suitability if allowed to remain in
food premises.
Sucient, eective ventilation
The adequacy and effectiveness of a ventilation system can be affected by various factors
including the:
• nature and volume of food operaons or other acvies (such as cleaning) on the
premises — e.g. acvies that produce large amounts of fumes, smoke, steam or
vapours will require more venlaon
• power capacity of the venlaon system (aected by model specicaons)
• cleanliness of the system components (including ductwork) and how well maintained
the system is as a whole
• locaon of air intakes — intakes should be placed so that they provide air that is
uncontaminated by outside fumes and smoke
• locaon of equipment near the venlaon system — the equipment should not
obstruct the ow of air through the system
• overall layout of the venlaon system — it should be designed so that it does not
draw (or blow) air into ‘clean’ preparaon rooms from other areas that generate dust
or other airborne maer that could cause food contaminaon. Exhaust hoods should
be placed where their capacity to capture fumes, etc. is not aected by breezes
coming through doors or windows.
156 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
Example
Ventilation problems in a bakery
Condensation in a bakery is causing flour to stick on the walls and mould
and flaking paint to appear on the ceiling. These could pose a physical or
microbiological contamination risk to the food. The problem is caused by the
oven not being provided with an effective exhaust system.
The proprietor has an exhaust hood and extraction fans installed to ensure the
condensation is effectively removed from the premises.
Appropriateness of the ventilation system
Businesses may choose to ventilate the premises either naturally (e.g. with windows
and/or vents), with a mechanical ventilation system or a combination of both, provided
the chosen system adequately serves its purpose. When building or altering a premises,
the business should consider their particular needs (based on the list above), as it can be
costly and inconvenient to install a mechanical extraction system retrospectively.
When determining whether or not a particular ventilation system is appropriate, some
general points to consider are:
• The system must remove objeconable odours and prevent the accumulaon
of grease, fumes, condensaon, etc. that could contain harmful microorganisms
and toxins.
• Examples of evidence that an exisng system is inadequate includes the presence
of strong odours, grease on walls, smoke stains on ceilings and aking paint above
cooking and washing areas.
• Natural venlaon will generally only be suitable in premises where there is lile or
no cooking that generates steam or greasy air.
• If venlaon is needed for other purposes, such as providing a posive pressure to
prevent airborne dust and insects entering the premises, the chosen system should
be appropriate for that purpose (under clause 3).
• The parts of a mechanical venlaon system, such as fans, kitchen exhaust hoods and
ductwork are ‘xtures, ngs and equipment’ and must comply with clause 12.
• Other state/ territory or local legislaon related to venlaon may also apply.
Mechanical ventilation systems
Guidance on mechanical ventilation systems is provided in the following (see Resources
and References):
• AS/NZS 1668.1:2015 The Use of Venlaon and Air Condioning in Buildings - Fire
and Smoke Control in Buildings
• AS/NZS 1668.2-2012 (and as updated) The Use of Mechanical Venlaon and Air-
Condioning in Buildings Part 2 Mechanical Venlaon for Acceptable Indoor-Air
Quality —includes useful guidance on designs and installaon, and calculaons for
airow rates, etc.
157STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
• The Naonal Construcon Code for Class 2 to 9 buildings (ABCB 2020, which includes
commercial buildings) — Part F4 on Light and Venlaon states that a commercial
kitchen must be supplied with a kitchen exhaust hood complying with AS/NS 1668.1
and AS 1668.2 where cooking apparatuses have power inputs above specied levels
(e.g. where any cooking apparatus has a total maximum electrical power input
exceeding 8kW or a total gas power input exceeding 29MJ/hour).
• AS 4674-2004 — in addion to referring to the Naonal Construcon Code and
standards AS/NZS 1668.1 and AS/NZS 1668.2, this standard covers provision of an
extracon system where a dishwasher or similar equipment vents steam and causes
condensaon on walls and ceilings.
Example
Change in ventilation system needed when a food premises changes hands
A business purchases a pre-existing food premises and begins operating in it
using the existing fit out, including ventilation equipment. Over a few weeks, the
proprietor notices that a greasy film is appearing on the walls and ceiling around
the cooking equipment.
This shows that the mechanical ventilation that was suitable for the previous
business is no longer adequate. It needs to be upgraded or replaced with a
system that will effectively remove all the new business’s cooking vapours.
Domestic premises
The clause applies equally to home-based food businesses. As above, the extent of
ventilation required will depend on the type and scale of the business’s food handling
activities. Unless there is considerable frying or other activities that generate fumes,
smoke, steam and vapours, domestic exhaust hoods are generally likely to be suitable.
(Appendix 10 contains collated information on home-based businesses.)
8 Lighting
The intended outcome is that the food premises has sufficient natural and/or
artificial light for staff to carry out food handling operations, cleaning and sanitising
and other activities.
8 Food premises must have a lighting system that provides sufficient natural or
artificial light for the activities conducted on the food premises.
Lighting must be sufficient to enable food handlers to readily check whether areas and
equipment are clean, to detect signs of pests and to clearly see the food and equipment
they are handling. Specific tasks, such as inspecting food, taking measurements
or monitoring equipment, may require higher levels of lighting than general food
operations. Natural or artificial light may be provided as long as it meets the
intended outcome.
158 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 2 — Design and construcon of food premises
STANDARD 3.2.3
While subdued lighting may be provided for customers in dining and drinking
areas, extra lighting must be made available in these areas to permit cleaning and
inspection activities.
The standards AS 1680.1-2006 Interior and Workplace Lighting: General Principles and
Recommendations and AS/NZ 1680.2.4-2017 Interior and workplace Lighting- Part
2.4 Industrial Tasks and Processes provide comprehensive information on interior
lighting, including recommendations for specific tasks and processes (see Resources
and References).
Light fixtures and fittings should pose no likelihood of causing food contamination and
be able to be easily and effectively cleaned (as per clause 12).
159STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 3 — Floors, walls and ceilings
STANDARD 3.2.3
Division 3 — Floors, walls and ceilings
9 Application
9 The requirements for floors, walls and ceilings specified in this Division apply to the
floors, walls and ceilings of all areas used for food handling, cleaning, sanitising and
personal hygiene except the following areas:
(a) dining areas;
(b) drinking areas; and
(c) other areas to which members of the public usually have access.
Dining areas include seating areas of restaurants, outdoor dining areas of restaurants
and customer areas of takeaways.
Drinking areas include the customer side of bars and outdoor drinking areas of premises.
Other areas to which the public has access include customer areas of supermarkets and
other retail shops, customer areas of warehouses and public toilets.
The requirements of other Divisions in this standard will also apply to these areas.
10 Floors
The intended outcomes are that floors are appropriate for the area, able to be
effectively cleaned, impervious to grease, food particles and water and do not
provide harbourage for pests.
The requirement applies to floors of interior (e.g. kitchens, coolrooms) and exterior (e.g.
loading docks) food handling areas. It also applies to areas used for washing and cleaning
equipment and utensils, and to toilet and other personal hygiene areas (provided there
is no public access).
The clause applies equally to permanent, mobile and home-based food businesses: to
kitchens, storerooms and personal hygiene areas used for business purposes. Temporary
premises may be granted certain exemptions (see 10(3) below).
It does not apply to dining and drinking areas and areas where the public have access.
10(1) Floors must be designed and constructed in a way that is appropriate for the
activities conducted on the food premises.
‘Appropriate’ in this context means fit for purpose considering factors such as:
• the acvies conducted in the area — requirements for oors in areas where exposed
food is handled (e.g. kitchen) may be more stringent than other areas (e.g. areas used
to store packaged dry goods) because the food safety risk is greater
• whether the oor material, or the ground surface if it is being used, could produce
dust, splinters or other material that could contaminate food
160 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 3 — Floors, walls and ceilings
STANDARD 3.2.3
• the type of materials (e.g. food scraps, hot oil, water, chemicals) that could be spilt on
the oor and the cleaning methods used to remove them
• whether the oor is durable enough to withstand the cleaning operaons used (wet
or dry) and other acvies in the area that cause wear and tear.
The business may also consider factors such as cost, occupational health and safety
issues and appearance.
10(2) Subject to subclause (3), floors must:
This subclause contains specific requirements for floors that apply to most food
businesses, but certain exemptions may be granted (see subclause (3)).
(a) be able to be effectively cleaned;
Floors must be able to be effectively cleaned to remove accumulations of food waste,
dirt, grease etc. that could otherwise contaminate food, attract pests and enable
microbial growth. Food spills, food handlers’ shoes and goods brought into the premises
all contribute to making the floor dirty.
To be able to be effectively cleaned, floors should generally be non-absorbent, smooth
(within occupational health and safety guidelines), free from cracks and crevices, and
where required resistant to hot water, steam and/or chemicals used for cleaning. Floors
may need to be graded so that water falls to a drainage system, depending on the
cleaning method used (e.g. hosing with water). If a floor is able to be effectively cleaned,
it is more likely that it actually will be kept clean.
Floor nishes
The suitability of the floor finish depends on the activities being carried out in the area,
how much dirt, food residue, etc. is brought into the area, and how the floor is cleaned
(e.g. mopped or hosed).
Examples of finishes suitable for floors in food preparation and wash up areas (e.g.
smooth, free from cracks and crevices and resistant to hot water, steam and/or
chemicals) include:
• ceramic les with ush epoxy groung
• sealed quarry les
• polyvinyl sheeng
• laminated thermoseng plasc sheeng
• epoxy resins
• non-slip stainless steel.
A broader range of floor finishes may be suitable for other areas including storerooms,
garbage rooms and eating areas. AS 4674-2004 provides additional information on the
suitability of floor finishes.
161STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 3 — Floors, walls and ceilings
STANDARD 3.2.3
Coving
Coving installed at floor–wall junctions and floor-plinth junctions helps with effectively
cleaning floors by providing a continuous surface that prevents accumulation of
dirt, grease, etc. Coving should ideally be provided for floors that are cleaned by
flushing or hosing with water. It may also help with cleaning where the floor has to be
frequently swept.
Sanitising oors
While there is no specific requirement under this clause that floors are capable of being
sanitised, floor sanitation may be required under subclause 3(c) in order to minimise
food safety risks associated with certain food handling activities (e.g. to prevent
environmental contamination by Listeria in areas where chilled ready-to-eat foods are
processed). Where sanitation of floors is required, the floors must be able to withstand
the sanitising treatment to be ‘appropriate’ under subclause (1).
(b) be unable to absorb grease, food particles or water;
The floor surface must be impervious to grease, food particles and water to
enable effective cleaning and so minimise the likelihood of food contamination.
Carpet, unsealed timber and other absorbent flooring material would generally be
considered unsuitable.
Mats (including dust control mats) and duckboards are ‘equipment’ and must comply
with clause 12.
(c) be laid so that there is no ponding of water; and
Water remaining on floors could provide a water source for pests and so encourage their
presence in the premises. It could also be a source of food contamination because it
could contain pathogens, dirt, etc. that could transfer into food.
To avoid ponding issues, the floor surface should be either even (with no dips) and
horizontal, or even and graded to allow water to fall to a drainage point.
(d) to the extent that is practicable, be unable to provide harbourage for pests.
The floor must contain no places where pests such as cockroaches could harbour and
breed. For example, vinyl sheeting must be firmly attached to the surface beneath to
prevent pests harbouring under the sheeting. Floors in poor condition (e.g. broken tiling
with crevices or torn and lifted vinyl sheeting) might provide harbourage for pests.
The term ‘to the extent that it is practicable’ recognises that it could be difficult
to exclude every crack or crevice in a floor. As with other clauses in this standard,
the general intent is to protect food safety and suitability. Note that floors must be
maintained in a good condition under Standard 3.2.2 subclause 21(1).
162 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 3 — Floors, walls and ceilings
STANDARD 3.2.3
10(3) The following floors do not have to comply with subclause (2):
(a) floors of temporary food premises, including ground surfaces, that are unlikely
to pose any risk of contamination of food handled at the food premises; and
This exemption to the requirements for floors in 10(2) allows businesses using a
temporary food premises to use the existing ground surface, such as grass, concrete,
paving or dirt, if the surface does not present a food safety hazard (e.g. the selling of
packaged foods or food directly from a barbecue at temporary events such as fetes
and markets).
If the ground surface is unsuitable, floors that do not comply with subclause 10(2) may
be installed in temporary premises, provided they do not pose a food safety hazard.
Examples of floors that may be suitable are groundsheets and sealed timber boards.
(b) floors of food premises that are unlikely to pose any risk of contamination of
food handled at the food premises provided the food business has obtained the
approval in writing of the appropriate enforcement agency for their use.
Food premises other than temporary may be exempt from the requirements for floors
in 10(2) if the floor is unlikely to pose a risk to food safety based on the food handling
activities of the business or history of use (e.g. dirt floors used traditionally in wineries).
A written exemption must be obtained from the regulatory agency.
Example
Exemption for floor for storage purposes
A grocery store has a storeroom with an unsealed timber floor. Since the
unsealed material could absorb grease, food particles and water, the floor could
pose a risk of contaminating exposed food. The proprietor is granted written
approval to store only packaged, non-perishable food in that storeroom, provided
the floor is kept clean, free of pests and maintained in good order.
11 Walls and ceilings
The intended outcomes are that all walls and ceilings:
• are appropriate for the area and are provided where they are necessary to
protect food
• do not provide places for pests to hide
• are able to be eecvely cleaned
• where provided to protect food, are:
» sealed to prevent dirt, dust and pests geng into the area and
» impervious to grease, food parcles and water
» easy to clean eecvely.
163STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 3 — Floors, walls and ceilings
STANDARD 3.2.3
The requirement applies to walls and ceilings in all food premises. However, it recognises
that some food premises do not have walls and ceilings (e.g. some temporary stalls) and
that walls and ceilings may be used for purposes other than protecting food, such as
weather protection and security.
The requirement does not apply to walls and ceilings in dining and drinking areas or
areas where the public usually have access (e.g. the retail area of a shop or living areas
of a bed and breakfast).
11(1) Walls and ceilings must be designed and constructed in a way that is appropriate
for the activities conducted on the food premises.
Where premises have walls and ceilings, their design and construction must be
appropriate considering factors such as:
• the food handling acvies in the area — whether the surfaces are subject to heat
from cooking processes, or splashing or soiling
• the likelihood of material, such as paint akes, contaminang food
• whether food will come into contact with wall surfaces
• a need to withstand impact from equipment (e.g. trolleys)
• cleaning methods — whether they are wet or dry, properes of cleaning
chemicals used
• the likelihood of pest infestaon and the types of pests
• ease of maintenance and replacement of worn or damaged areas
• ease of cleaning, parcularly if the surface is broken by window sills, pipes, access
panels, etc.
For example, areas where wet processes are carried out will need walls that are
waterproof and may need to withstand high-pressure hosing. Processes that generate
dust will need walls and ceilings with smooth hard surfaces that cannot trap and
hold dust.
11(2) Walls and ceilings must be provided where they are necessary to protect food
from contamination.
To protect the safety and/or suitability of the food, walls and ceilings must be provided
where food is vulnerable to contamination; for example, where:
• unprotected (unpackaged) food is handled or stored and could be contaminated by
insects, dust, dirt or other airborne material
• packaged food could be damaged by the weather, dust, dirt or pests.
Walls and ceilings may not be needed at temporary premises such as barbecues where
raw food is kept in containers and cooked food is sold directly off the hotplate.
11(3) Walls and ceilings provided in accordance with subclause (2) must be:
The requirements for walls and ceilings that are needed to protect food that is
vulnerable to contamination (as per subclause (2)) are more stringent to ensure the food
is kept safe and suitable. The requirements are in addition to subclause 11(4).
164 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 3 — Floors, walls and ceilings
STANDARD 3.2.3
(a) sealed to prevent the entry of dirt, dust and pests;
To prevent dust, dirt and pests such as cockroaches accessing the area where
unprotected food is being handled:
• juncons between walls, between walls and plinths, and between walls and the
ceiling must be ghtly joined
• ceilings should be of connuous construcon so that there are no spaces or joints —
drop-in, removable panel ceilings are generally not suitable in areas where open food
is prepared, displayed or served because the panels are dicult to seal
• if access is needed to the ceiling space then access panels should be located outside
the area where open food is handled— if this is not possible, the access panel should
t very ghtly in its surround.
(b) unable to absorb grease, food particles or water; and
Wall surfaces in kitchens and other food processing areas must be finished with
impervious materials such as ceramic tiling, vinyl sheeting or stainless steel. Other
materials coated or sealed to be impervious may be appropriate. AS 4674-2004 provides
additional information on the suitability of wall and floor finishes for food premise areas.
Plasterboard and similar absorbent wall surfaces are generally not suitable unless
protected by ceramic tiles or other impervious material in areas that are likely to be
splashed by water or be in contact with food. This is particularly important for walls that
have to withstand frequent cleaning.
Plasterboard ceilings painted with washable paint should generally provide a surface
that is impervious enough to prevent the ceiling absorbing any steam, etc. that is not
removed by ventilation systems.
(c) able to be easily and effectively cleaned.
Walls and ceilings that are able to be easily and effectively cleaned are more likely to
be kept clean by staff, and so minimise risks of food contamination from dirty surfaces.
Cleaning is made easier when surfaces are smooth and clear of fittings such as pipes,
pictures or shelves.
Walls and ceilings with rough textures (e.g. stippled, rendered, exposed brick, rough
wooden beams) may be unsuitable for food preparation areas because they are difficult
to clean.
Sanitising walls and ceilings
Wall and ceilings are not generally required to withstand sanitising, since they should
not generally come into contact with food and it should be sufficient to ensure they
are clean. However, if it is deemed necessary to sanitise walls and ceilings to maintain
food safety, the business should ensure the surface can withstand the method used for
sanitising (under subclause 3(c)).
165STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 3 — Floors, walls and ceilings
STANDARD 3.2.3
Examples
Suitability of wall finishes in food premises
1. The wall above a food preparaon bench in a restaurant is made of exposed
brick. This area is frequently soiled by food parcles and despite being
scrubbed cannot be kept clean. The dirty wall surface could aract pests or
result in food becoming contaminated. The business is advised that the wall
should be re-surfaced using a suitable nish that can be eecvely cleaned,
such as glazed les, a glass splashback or stainless steel sheeng.
2. The proprietor of a grocery store wishes to store wine boles in a storage
area separated from the rest of the store by a metal mesh wall. The business
is advised that the metal mesh wall is suitable provided it can be eecvely
cleaned (and is kept clean).
Requirements for all walls and ceilings
11(4) Walls and ceilings must:
(a) be able to be effectively cleaned; and
The desired standard of cleaning will depend on what the area is used for, how dirty is
it is likely to get and how this might affect food safety and suitability. Some examples to
consider related to the effectiveness of cleaning are listed below:
• In sta hygiene areas (e.g. toilets and hand wash areas) and in cleaning areas
(e.g. pot wash and dish wash areas) the standard of cleanliness will need to be high
and so surfaces should be smooth, free of cracks and ridges, and impervious to
grease and moisture (e.g. glazed ling, stainless sheeng).
• In a dry goods store where all food is packaged, the walls and ceiling are unlikely
to get greasy or contaminated by food. However, they may sll get dusty and need
cleaning, so a smooth nish (e.g. sealed wood panelling, painted plaster or smooth
concrete) will help with eecve cleaning.
• In areas of heavy wear (e.g. where trolleys may hit and chip nishes), hard wall
surfaces such as stainless steel panels and corner protectors may be needed to
ensure that the surfaces remain smooth and easy to clean.
• The colour of the wall is not relevant as long as the surface material is able to be
eecvely cleaned.
• Kitchens and other food preparaon areas are likely to have walls and ceilings that
are necessary to protect food from contaminaon and so must comply with subclause
11(3).
166 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 3 — Floors, walls and ceilings
STANDARD 3.2.3
(b) to the extent that is practicable, be unable to provide harbourage for pests.
The requirement applies to the extent that is practicable and the use of the area and the
total approach to pest control for that business should be considered. Some examples of
practicable measures that could be taken to minimise harbourage sites for pests include:
• adhering les and sheeng (e.g. vinyl or stainless steel) directly to the wall so that
there are no gaps
• avoiding pathways that pests could run along (e.g. ensuring there are no ledges
where wall surfaces join and concealing piping and wiring)
• lling gaps and crevices around pipe entry points, open joints, etc.
Where the premises has false or suspended ceilings, access should be provided to spaces
above these ceilings so that they can be inspected for signs of pests.
Appendix 7 contains further information on pest management.
167STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
Division 4 — Fixtures, ttings and equipment
12 General requirements
The intended outcomes are that:
• all xtures, ngs and equipment are:
» adequate to produce safe and suitable food and are t for use
» designed, constructed, located and installed so that they will not contaminate
food, can be easily and eecvely cleaned, and do not provide harbourage
sites for pests
• adjacent surfaces can be easily and eecvely cleaned
• food contact surfaces are made of material that will not contaminate food and are
impervious to grease, food parcles or water
• can be easily and eecvely cleaned and, where necessary, sanised.
The scope of this requirement is very broad and covers all fixtures, fittings and
equipment in the premises and on food transport vehicles.
12(1) Fixtures, fittings and equipment must be:
(a) adequate for the production of safe and suitable food; and
This subclause intends to ensure that food premises are adequately equipped to keep
food safe and suitable during all food handling operations, that the premises are kept
clean and free of pests, and that staff can comply with the requirements for personal
hygiene. ‘Equipment’ is defined in Standard 3.1.1.
Examples of general operations and the equipment or facilities likely to be needed are
listed in the following table.
Type of operation Equipment/facilities likely to be needed
Cooking/processing Equipment that can ensure the process reaches the
temperature or other parameter required to destroy
pathogens or otherwise achieve the microbiological
safety of the food.
Cooling and
refrigerated storage
Equipment that can keep potentially hazardous food
at 5°C or below (or other appropriate temperature
control), and where appropriate, cool food quickly as per
Standard 3.2.2 clause 7.
Adequate refrigerated space for the volume of food that
needs to be refrigerated or cooled.
Displaying potentially
hazardous foods
Refrigerated or hot-display units that can hold all
displayed food under temperature control (as per 3.2.2
clause 8) and protect it from contamination.
168 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
Type of operation Equipment/facilities likely to be needed
Storing food —
see 3.2.3 clause 15
Shelving, cupboards, storerooms, etc. so that food is
protected from contamination.
Transporting chilled
potentially hazardous
foods
Refrigeration equipment, insulated containers or other
appropriate equipment that can ensure transported
food is kept under temperature control and is protected
from contamination.
Washing food —
see ‘Sinks’ below
A food preparation sink(s) should be installed if
frequently washing food such as fruit and vegetables.
Utensil and equipment
washing and sanitising
Double bowl sink, triple bowl sink, or single bowl sink
plus dishwasher — see ‘Sinks’ below.
Personal washing Equipment that ensures all staff have easy access to
hand washing facilities as per clause 14.
Floor and general
cleaning requirements
Single bowl sink, cleaner’s sink, hose connections,
curbed drain connected to the sewer or other waste-
collection facility for cleaning the equipment used for
cleaning the premises and for disposing of dirty water.
Sinks
The number and size of sinks that the food premises needs depends on factors such as:
• the type of operaons on the premises that need a sink (e.g. washing food, washing/
sanising equipment, waste disposal, personal hygiene)
• the scale of operaons, including the:
» volume of food or equipment that needs to be washed
» number of sta on site that need to wash hands
» frequency of various washing tasks (e.g. mulple mes a day, at end of day only)
» amount of adjacent space needed to hold equipment or food for washing or
draining
• the size of objects to be washed (e.g. large pots and pans)
• whether objects need to be immersed in water (e.g. sanising utensils in hot water)
or held under running water (e.g. washing foods)
• whether sanitaon processes require a rinsing step
• whether the premises has a dishwasher and whether it can sanise.
The intention is that the number and size of sinks are sufficient to allow the business
to easily conduct all of its washing and cleaning activities without interference or
obstruction, and without posing a food safety risk. For example, it is good practice to
separate the following activities:
• food washing and equipment washing
• hand washing and food or equipment washing
• liquid waste disposal (e.g. mop buckets, sh tank waste) and any of the above.
169STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
These activities could be separated by using different sinks, or by conducting the
activities at different times and ensuring the sink is cleaned and sanitised between uses.
Examples
Sink arrangements
1. A café has a single bowl sink, which is used for washing fruit and salad as
well as for disposing of leover milk in jugs and for rinsing wash cloths.
Using the one sink for all these operaons poses a risk of the food becoming
contaminated from waste milk and dirt, grease etc. from cloths unless
the sink is cleaned and sanised between uses as appropriate. A beer
arrangement would be to have a dedicated food preparaon sink.
2. A kitchen in a restaurant has a washing up sink but it is oen obstructed
with pots and pans and so cannot always be used when it is needed. The
business should ensure there is an area with sucient space to hold the dirty
equipment so the sink is available.
Further examples are provided under clause 14 Hand washing facilities.
(b) fit for their intended use.
General design and construction
The design, construction and mode of operation of all fixtures, fittings and equipment
must be fit for the intended use. The intention is that there are no flaws that could cause
a food safety or suitability issue. Some examples are provided below:
• A refrigerator used to hold potenally hazardous food at 5
o
C or below should be
designed and constructed to maintain an airow and temperature that keeps the
food this cold.
• A dishwasher used to sanise utensils should be designed and constructed to operate
on wash, rinse and dry cycles that leave the utensils clean and sanitary — this applies
to washers that sanise using heat or sanising chemicals (see also subclause 13(3)).
• A sous vide cooker should be designed and constructed to heat the water to the
cooking temperature and hold it at that temperature, and to mix the water so the
temperature is even throughout the water bath.
170 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
Examples
Avoiding food safety issues with equipment unfit for its intended use
1. In a takeaway, chilled ready-to-eat meat dishes are placed in the bain marie
when the business opens at 8.30 a.m., to reheat for the lunch-me trade.
The bain marie is designed to hold heated food hot but is not intended by the
manufacturer to reheat chilled food. Cold food placed in a bain marie is likely
to heat very slowly and so provide opportunity for foodborne pathogens to
mulply to dangerous levels. The business is advised to install a microwave
oven or similar equipment to reheat the food rapidly before transferring it to
the bain marie for hot holding (see Standard 3.2.2 subclause 7(4)).
2. A food business moves into an exisng premises that has a chilled display
unit. On tesng the equipment they nd the unit is not able to maintain a
constant temperature of 5
o
C or below to safely display potenally hazardous
food. The equipment is therefore not suitable to use for cold display. The
business chooses to disconnect the unit and use it simply as a cabinet to
display packaged chips and confeconery instead. Since these displayed foods
are not potenally hazardous and do not need to be kept under temperature
control, the unit is t for its new intended use.
Materials
The materials used to construct fixtures, fittings and equipment must be suitable for
their intended use. The intention is that there are no flaws that could cause a food safety
or suitability issue. Some considerations are listed below:
• Metal used for surfaces that will be in direct contact with food should be able to
withstand contact with that food as well as cleaning and sanising (if applicable)
processes. For example, certain grades of stainless steel and aluminium are generally
likely to be suitable, but uncoated copper is not generally suitable.
• Unsealed mber is not generally recommended for use in xtures, ngs or
equipment that are frequently cleaned with water. The use of hard, close-grained
wood can be suitable for equipment such as chopping boards, butcher’s blocks,
rolling pins etc. providing they are maintained in good condion and can be
eecvely cleaned and sanised as appropriate.
• Plascs are generally suitable for a wide range of purposes but plascs vary with their
resistance to heat, suitability for food contact, etc.
12(2) Fixtures and fittings must be designed, constructed, located and installed, and
equipment must be designed, constructed, located and, if necessary, installed, so that:
The following requirements are intended to prevent food contamination resulting
from fixtures, fittings and equipment that are poorly designed, constructed, located or
installed. The phrase ‘if necessary, installed’ recognises that some equipment used on
the premises is moveable and not actually installed.
171STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
(a) there is no likelihood that they will cause food contamination;
Fixtures, fittings and equipment could potentially contaminate food from dripping/
spraying liquids, falling components, failure to cover food or transfer of built-up dirt
or pathogens. The business must ensure all sources of likely contamination have been
controlled. Some general examples are provided below.
• Equipment containing bearings and gears should be designed so that bearings cannot
fall out and lubricant does not drip from the equipment. If some dripping is inevitable
and could contaminate food, the equipment should be located so that there is no
likelihood that the lubricant will be in contact with the food. Similarly, oils, solvents,
release sprays (used to free equipment or stop squeaking) and other materials used
in equipment or for maintenance should not leak from the equipment.
• Lines carrying liquid waste from equipment, lines carrying detergent to dishwashers
or drains carrying waste from appliances should not be located directly above food
handling areas or across food and food containers.
• Glass light ngs should be designed and located so that, should a globe break, glass
will not fall onto food.
• Fans should be located so that they do not blow dirt, dust, etc. over exposed food.
• Electronic insect killing devices should be designed and constructed so that the dead
insects are caught by the device and do not fall on food or equipment. Alternavely,
insect control devices should be located away from exposed food.
• Clean-in-place equipment should be designed and constructed so that it is either
self-draining or can be eecvely drained to prevent cleaning and sanising soluons
remaining in the system and contaminang food. The design should ensure that there
are no parts that cleaning and sanising soluons cannot reach.
• Equipment openings, covers and lids should be designed to protect stored or
prepared food from contaminants and other foreign maer that could fall into
the food.
• The drip guer on kitchen exhaust hoods should catch the grease and condensaon
to prevent drips on food or equipment.
• Condensaon from refrigeraon motors and air condioning equipment should be
collected and discharged to a drain so it does not contact food.
• Parts in machinery should be designed to avoid trapping and holding food parcles
or moisture, especially in inaccessible parts of the machine.
(b) they are able to be easily and effectively cleaned;
Fixtures, fittings and equipment need to be kept clean to prevent the build-up of food
residues and other waste that could attract pests and enable pathogenic microorganisms
to grow. Equipment, etc. that is able to be easily and effectively cleaned is more likely to
be kept clean.
This requirement covers all of the surfaces of fixtures, fittings and equipment, including
architraves, doors and curtains (e.g. plastic strip curtains). Note that food contact
surfaces are specifically covered by subclause (3).
172 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
All the surfaces must be able to be readily reached and cleaned to ensure cleaning can
be done easily and often enough to maintain the premises’ cleanliness.
Factors that make fixtures, fittings and equipment easy to clean include:
• smooth impervious surfaces with rounded edges and no open joints or tube ends,
and no rough surfaces or joints that can trap dirt
• nozzles or taps that are easy to dismantle
• if dismantling is necessary for cleaning, it can be done by hand or with readily
available tools
• readily accessible access panels in ducts
• readily removable grease lters in kitchen extracon hoods
• shelves mounted so there is a slight gap from the wall or other surface they are xed
to so that food and dirt cannot lodge at the wall–shelf juncon
• equipment either bued together with joints sealed so that debris cannot fall
between, or located with enough space around the equipment to reach and clean
the sides
• removable safety shields
• door knobs, plates and panels made of smooth impervious material
• wheels or castors on equipment so it to be easily moved, preferably by one person
• service wires, pipes or hoses (gas, electricity, water) that can be disconnected (or are
exible and long enough to enable the equipment to be moved)
• legs that raise equipment high enough to enable access to the surfaces underneath
• cleanable dust control mats (as used in customer areas of supermarkets).
(c) adjacent floors, walls, ceilings and other surfaces are able to be easily and
effectively cleaned; and
Following on from clause 12(b), this subclause intends that the surfaces adjacent to the
fixtures, fittings and equipment are able to be easily and effectively cleaned.
Features that enable these surfaces to be easily and effectively cleaned include:
• equipment and walls spaced far enough apart to allow access for cleaning
• equipment and walls bued together with joints sealed
• castors, rollers or legs on unxed equipment to enable it to be moved
• plinths or legs on xed equipment to raise it high enough for oors to be
cleaned underside.
(d) to the extent that is practicable, they do not provide harbourage for pests.
Cavities and crevices in fixtures, fittings and equipment can provide nesting sites for
pests such as cockroaches and mice and so pose a risk to food safety and suitability.
Cracks, crevices and cavities should be avoided through appropriate installation and
maintenance. Boxed-in compartments such as bases to bench units, boxed-in water
heaters and other inaccessible spaces generally should not be used unless they are
vermin proofed (e.g. by filling cavities using expandable foam).
173STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
The requirement must be complied with only to the extent that it is practicable,
appropriate to the type of premises and risks posed to food safety. For example, it would
be impracticable and probably unnecessary for a stall set up for a short event to fill all
cavities and crevices.
Appendix 7 contains further information on pest management.
12(3) The food contact surfaces of fixtures, fittings and equipment must be:
This requirement includes any surface that comes into direct contact with unprotected
food and is related to Standard 3.2.2 clause 20(1). Examples are processing equipment,
chopping boards and other preparation surfaces, eating and drinking utensils and
storage containers.
(a) able to be easily and effectively cleaned and, if necessary, sanitised if there is a
likelihood that they will cause food contamination;
Where possible, food contact surfaces should be impervious, smooth and free of cracks,
chips, ridges or grooves that could impair cleaning (and so pose a risk of harbouring
pathogenic microorganisms and transferring them to food). Some factors to consider are
listed below.
• It is recognised that some surfaces will not be able to be completely smooth, free
from ridges and grooves because of their required funcon (e.g. graters, shredders,
non-slip conveyor belts).
• Unsealed surfaces of mber, earthenware and stone may not be able to be easily
and eecvely cleaned and sanised, and so generally are not recommended for
purposes such as preparing or serving food. However, food contact surfaces made of
hard, close-grained wood that is well maintained is generally suitable. Any surfaces
could be used for display purposes if the food on display is not for consumpon (in
this case there is no likelihood of the surface causing food contaminaon).
• Food packaging and storage containers should not be reused unless they have
surfaces that are designed for, and capable of, being cleaned and (if necessary)
sanised to prevent cross-contaminaon between uses. See also Standard 3.2.2
clause 9.
Further information on cleaning and sanitising, including procedures, is provided in
Appendix 6.
(b) unable to absorb grease, food particles and water if there is a likelihood that
they will cause food contamination; and
The surfaces must be impervious to grease, food particles and water if there is a
likelihood that they will absorb material that could contaminate food they are in contact
with. For example, unglazed earthenware and unsealed timber generally should not be
used for preparing or serving food (see paragraph (a) above).
The subclause does not apply if the surface will not contaminate the food it is in contact
with. For example, porous paper used for filtering coffee and hard timber tables in sound
condition used for rolling bread dough would generally be considered unlikely to cause
food contamination.
174 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
(c) made of material that will not contaminate food.
Materials used for food contact surfaces must not contaminate food. Potential sources of
contamination include chemicals migrating into the food from glazes, plastics or metals,
or fragments of material transferring to food. Some examples include:
• lead in ceramic, china and crystal utensils, solders, ux and pewter
• copper and galvanised metal in contact with acidic foods
• plascs that are not suciently heat resistant to withstand the cooking process
(e.g. frying in hot oil)
• plasc packaging that is not food-grade material
• wood splinters from unsealed mber serving baskets
• glass shards from chipped glassware.
See also Standard 3.2.2 clause 9.
12(4) Eating and drinking utensils must be able to be easily and effectively cleaned
and sanitised.
Eating and drinking utensils may transfer pathogens directly into people’s mouths and so
cause illness to people using them. To ensure that the business uses eating and drinking
utensils that will withstand cleaning and sanitising processes, this specific requirement
has been included. See also Standard 3.2.2 clause 20, which requires eating and drinking
utensils to be in a clean and sanitary condition before each use. Appendix 6 contains
further information on cleaning and sanitising.
13 Connections for specic xtures, ttings and equipment
The intended outcomes are that:
• ngs, xtures and equipment are connected to an appropriate water supply
and drainage system if they are designed to do so
• dishwashers, glasswashers and similar equipment used to sanise are only used
to sanise when the water has reached the sanising temperature.
13(1) Fixtures, fittings and equipment that use water for food handling or other
activities and are designed to be connected to a water supply must be connected to an
adequate supply of water.
‘Adequate supply of water’ is defined in clause 1. All fixtures, fittings and equipment that
are designed to be connected to a continuous water supply must be plumbed in (e.g.
to a mains supply or tank water). General examples include sinks, basins, dishwashers,
glasswashers, hose connections and ice-making machines. However, it does not include
equipment that is not designed to be connected to a water supply (e.g. bowls used for
washing utensils). Portable/ stand-alone equipment that uses water (e.g. portable hand
washing stations) is designed to be connected to its own water supply.
175STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
This requirement is intended to:
• ensure a supply of water at appropriate volume, temperature and pressure for water-
using acvies (see also clause 4)
• prevent food contaminaon from the use of unsuitable (non-potable) water supplies.
Example
Inadequate water connections for a sink
A small café has a kitchen sink that is connected to the mains cold water
supply but there is no hot water connected. Food handlers need to boil the
jug whenever warm water is needed to wash utensils and pour the water into
the sink.
The business is advised to connect the sink to piped hot water because:
• the sink is used for washing utensils throughout the day and so needs a
constant warm water supply (cold water will not eecvely wash utensils)
• the sink is designed to be connected to a hot water supply.
This requirement applies to all food premises. See Appendix 9 for collated information
on temporary and mobile premises.
13(2) Fixtures, fittings and equipment that are designed to be connected to a sewage
and waste water disposal system and discharge sewage or waste water must be
connected to a sewage and waste water disposal system.
All fixtures, fittings and equipment that are both designed to be connected to a drainage
system and discharge sewage or waste water, must be connected to the food premises’
drainage system. This system will be the business’s disposal system as per clause 5 and
may or may not be mains sewerage. Note that other legislation may require that waste
water does not run into storm water drains.
It is recognised that some equipment that discharges waste water is not intended to
be connected to the drainage system. For example, some food processing equipment
discharges cooking water to waste channels in the floor rather than having a direct
connection to a drain.
Mobile and temporary premises
For mobile premises fixtures, fittings and equipment that produce waste water must be
directly connected to a sewer or a tank of adequate size as per clause 5. The subclause
does not apply to mobile premises that do not produce waste water (e.g. vehicles selling
pre-packaged foods such as canned drinks).
Stalls and other temporary premises are unlikely to use equipment that is designed to
be connected to the drain (they are likely to use bowls or other portable equipment
for washing).
See also Appendix 9 for collated information.
176 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
13(3) Automatic equipment that uses water to sanitise utensils or other equipment
must only operate for the purposes of sanitation when the water is at a temperature
that will sanitise the utensils or equipment.
Standard 3.2.2 requires eating and drinking utensils, and food contact surfaces that
could contaminate the food they are in contact with, to be sanitised. This subclause
requires that automatic equipment (such as glasswashers and dishwashers) used
to sanitise with hot water only operates for that purpose when the water is at the
sanitising temperature.
It is not possible to tell whether clean utensils and surfaces have been effectively
sanitised by automatic equipment by simply looking at them (as pathogens are not
visible to the naked eye). So, it is important that equipment that is designed and used for
sanitation actually does sanitise.
For further discussion on sanitising see Standard 3.2.2 (clause 20) and Appendix 6
(including some discussion on domestic and commercial dishwashers).
Businesses should contact the manufacturers of machines they intend to use for
sanitising, if they need to establish that the machine’s time and temperature cycles will
in fact sanitise.
Example
Sanitising correctly with a dishwasher
A continuous dishwasher is used by a food business to sanitise eating and drinking
utensils. The dishwasher manufacturer’s instructions specify that the machine
sanitises by using a program that washes at 60°C and rinses at 82°C for set times.
The dishwasher is fitted with a temperature-indicator light that turns on when
the optimum temperature is reached. The machine can still be operated when
this light is off, although using it this way could mean that the utensils do not get
hot enough to be properly sanitised. The machine should be adjusted so that it
cannot operate with the light off, or to otherwise ensure that staff do not use the
machine for sanitising utensils unless the temperature light is on.
14 Hand washing facilities
The intended outcome is that designated, appropriate hand washing facilities are
available and accessible for food handlers.
Thorough washing and drying of hands is a critical factor in preventing foodborne illness.
Standard 3.2.2 specifies when food handlers must wash and dry their hands and requires
them to use only the facilities provided and maintained by the business for hand
washing. Clause 14 sets out requirements on the design and location of hand washing
facilities.
177STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
14(1) Subject to subclause (4), food premises must have hand washing facilities that
are located where they can be easily accessed by food handlers:
‘Easily accessed’
The requirement for accessibility is to enable and encourage food handlers to frequently
use hand washing facilities. Factors to consider when determining whether facilities can
be easily accessed include:
• The locaon of hand washing facilies in any parcular area should have regard to
the layout of the area and the needs of the people working there (e.g. for washing,
cleaning and sanising acvies). Paragraphs (a) and (b) specify areas that must have
hand washing facilies.
• Basins or other hand washing facilies located behind or obstructed by other
equipment, walls, parons or doorways are not likely to be accessible.
• Facilies located above or under benches may be too low or too high to be accessible.
(a) within areas where food handlers work if their hands are likely to be a source of
contamination of food; and
This requirement is to ensure that there are hand washing facilities wherever
unprotected food or food contact surfaces are handled, such as in food preparation
areas.
Example
Relocating a basin to avoid food contamination issues
A café proprietor is refurbishing the kitchen of a café. The kitchen currently has
a hand basin behind a door so it is difficult to access, especially when the door is
open. Because of this, staff prefer to use the food preparation sink to wash their
hands. This presents cross-contamination risks, because pathogens and other
contaminants from the food handlers’ hands could contaminate the sink area and
transfer to food being washed.
The proprietor is able to relocate the basin so it is nearer to the food preparation
benches and easier to access. This will encourage staff to frequently use the hand
basin and leave the food preparation sink for its proper use, preventing cross-
contamination issues.
Within areas where food handlers work
The facilities must be close enough to food handlers so that they are not discouraged
from washing their hands by having to walk outside the food handling area. A specific
distance is not prescribed, as it may vary depending on the size of the area and the food
handlers’ activities. For example, the distance to the nearest hand basin in a restaurant
kitchen is likely to be less than in a large food production factory or in a dry food
packaging area where water use is restricted.
178 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
Hands likely to contaminate food
‘Contamination’ is defined in Standard 3.1.1.The likelihood of a food handler’s hands
contaminating food depends on the food handler’s activities. For example, if they are
handling unprotected food or clean and sanitised food contact surfaces, they are likely
to be a source of food contamination and so hand wash facilities are required. If only
handling fully packaged food, the risk of contaminating food is minimal, so hand wash
facilities may not be required.
Examples
Hand washing facilities
1. In multiple areas
A supermarket has a delicatessen, butchery, seafood area and bakery where
unprotected food is handled. The food handlers in each of these areas could be
a source of food contamination, so hand washing facilities should be available in
each area.
2. Not needed in certain situations
In a warehouse cartons of packaged foods are stored and moved from one area
to another by hand and machine. The hands of staff working here are not a
source of contamination of food since they will never touch the food and so no
hand washing facilities are necessary in the warehouse.
Number of hand wash basins
The number of basins is not prescribed, but the intention is that food handlers should
not be discouraged from washing hands because they have to wait or travel too far to
wash their hands.
At least one hand basin must be provided in areas where unprotected food is handled,
as outlined above. Whether additional basins are needed will depend on the size,
layout and use of the area and the number of food handlers.
Example
Placement of hand wash basins to prevent cross contamination
A kitchen is used to prepare meals and sandwiches for catering. Although there
are no dividing walls there are three distinct food handling operations taking
place. In one area sandwiches are made and meals portioned into containers,
in another area raw ingredients are prepared and cooked, and in the third area
returned utensils are washed.
The business installs three wash basins that are each visible from, and convenient
to, one of the work areas. This is to limit cross-contamination between raw foods
in the preparation area and ready-to-eat foods in the portioning area. It also
limits cross-contamination from soiled eating and drinking utensils to the hands
of staff handling ready-to-eat foods.
179STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
(b) if there are toilets on the food premises — immediately adjacent to the toilet or
toilet cubicles.
To prevent the transfer of pathogens from toilet areas to food, food handlers are
required to wash their hands immediately after using the toilet (under Standard 3.2.2
clause 15). To enable this, hand washing facilities must be immediately adjacent to any
toilets (or cubicles) that are part of the food premises. A basin in the toilet cubicle or
immediately outside the cubicle would generally be suitable.
Businesses using shared public or staff toilets (e.g. in shopping malls, at fairs) are not
specifically required under these standards to ensure hand basins are available at these
public facilities. However, note that businesses must ensure ‘adequate’ toilets are
available for food handlers, under clause 16. Other legislation (e.g. building laws) may
also apply.
It is good practice to provide a hand basin at the staff entrance to the food preparation
area, because it will encourage and enable staff to thoroughly wash their hands before
resuming work and before there are opportunities to contaminate food or surfaces.
14(2) Subject to the following subclauses, hand washing facilities must be:
(a) permanent fixtures;
The facilities have to be permanent fixtures, unless the premises are temporary or a
specific exemption has been granted (under subclause (4) and (5)).
(b) connected to, or otherwise provided with, a supply of warm running
potable water;
The hand wash facilities must have warm potable water that runs from a single outlet.
This could be achieved by, for example:
• an instantaneous water heater preset to provide warm water
• a thermostat-controlled water heater
• separate hot and cold water supplies delivered through a single mixer tap
• water from a single outlet at a temperature controlled by a thermostac mixing valve.
Note that hand washing equipment designed to be connected to a water supply must be
connected to an adequate supply of water under clause 13.
Hands-free taps and automatically timed taps
Hands-free taps or single-lever mixer taps are increasingly being used and help prevent
contamination transferring from one person’s hands to another’s, because the tap is less
likely to be touched with dirty hands.
The duration of water flow is not prescribed, but running water should be available for
long enough to thoroughly wash hands. This may mean that automatic taps need to be
activated more than once to complete hand wetting, lathering and rinsing steps.
180 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
Example
Sinks not set up adequately for hand washing
1. A hand basin at a café is connected to the cold water supply only. As is,
this set-up does not provide warm running water for food handlers to
effectively wash their hands.
The basin should be connected to a hot water supply and a single mixer
tap installed (if not already fitted), or another set-up provided for warm
running potable water.
2. The hand wash sink in a mobile food business has separate hot and cold
spouts, connected to a hot and cold water supply. The sink is filled with hot
and cold water to provide warm water for hand washing. This set-up does
not provide warm running water required for hand washing. The business
could for instance replace the separate taps with a single mixer tap or (if
appropriate) adjust the hot water temperature to provide warm running
water.
(c) of a size that allows easy and effective hand washing; and
A size is not prescribed, but hand washing facilities must be large enough (including the
distance under the tap) for food handlers to easily move their hands and arms about
under the running water to effectively wash them. If sinks are too small, there is a risk
that hands and arms will not be washed properly or that dirt and pathogens from hands
will splash and contaminate surrounding areas.
If automatic units are used for heating water, or dispensing water and soap, they should
be installed in a way that provides room for food handlers to effectively wash their hands
and arms under the running water.
(d) clearly designated for the sole purpose of washing hands, arms and face.
The facilities must be identified in a way that shows they are only to be used for washing
hands, arms and face.
The business might identify a sink, for example, by:
• installing a convenonal hand basin (easily recognised as a hand wash basin) and
providing soap and drying facilies only at that basin (or basins)
• pung up a sign that states ‘For hand washing only’
• pung up a picture of hands being washed
• using signage that says the sink is not to be used for food and utensil washing.
Double bowl sinks
If one compartment of a double bowl sink is designated for hand washing, the sign must
clearly indicate which compartment. This use of one compartment would generally
only be suitable if the business did not need both compartments for its food handling
activities or if other sinks are available for food preparation, cleaning and sanitising (see
example below).
181STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
Example
Using one half of a double sink for hand washing
A café serving only pre-prepared ready-to-eat food (cakes, pies, wraps) and
drinks uses a dishwasher to wash and sanitise all eating and drinking utensils
and other small pieces of equipment. The business has a double bowl sink, with
one compartment designated as the hand basin. A sign above this half of the
sink states ‘Hand washing only — no other uses’ and soap and paper towels are
located on a shelf above the sink. The other half of the sink is used for general
purposes such as washing bench tops and pre-rinsing items for the dishwasher.
14(3) Paragraph (2)(a) does not apply to temporary food premises.
Hand washing facilities at temporary premises do not have to be permanently fixed
in place. Because temporary premises are generally dismantled after an event, having
permanent fixtures would be impractical. Examples of alternative facilities that could
be used include water containers with taps and commercially available portable hand
wash stands.
Mobile food premises must have permanent hand washing facilities fitted.
14(4) With the approval in writing of the appropriate enforcement agency, food
premises that are specified in the approval do not have to comply with any
requirement of this clause that is also specified in the approval.
14(5) Only food premises that are used principally as a private dwelling or are
temporary food premises may be specified in an approval for the purposes of
subsection (4).
Temporary premises and premises used mainly as private dwellings may be exempted
from the requirements of clause 14 if the food business has written approval from the
food regulatory agency. The approval must specify which of the requirements do not
have to be met.
Exemptions for domestic premises
When considering whether to approve an exemption to a requirement for hand washing
facilities, regulatory agencies should consider risks to food safety, taking into account
the type and scale of the business’s activities (all food handling, and cleaning and
sanitising operations).
For example, if only one or two people are involved with food handling activities at
one time or only food that is not potentially hazardous is handled, the food safety risks
may be relatively low. Arrangements for hand washing that may be suitable in this case
could include:
• a hand basin adjacent to the kitchen or easily accessible from the kitchen (e.g. in a
laundry or bathroom nearby) is available for hand washing
• the kitchen has a double bowl sink with one compartment designated for hand
washing only
• the sink can be eecvely used for dierent acvies at dierent mes (and sanised
between uses as necessary) to enable hand washing when it is needed.
182 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 4 — Fixtures, ngs and equipment
STANDARD 3.2.3
However, if for example multiple people are engaged in food handling activities within
the kitchen and they are handling both raw and ready-to-eat food, the food safety risks
resulting from cross-contamination from hands may be considered higher. In this case a
designated hand wash basin in the kitchen may be appropriate.
An exemption from having a basin immediately adjacent to the toilet or toilet cubicles
may be sought by home-based businesses. The regulatory authority may grant an
exemption if they are satisfied that food handlers can use other hand washing facilities
without compromising food safety.
Temporary premises
Food regulatory agencies considering approval for an exemption to a requirement
for hand washing facilities should consider the risks to food safety and the business’s
temporary operations. For example, for temporary premises handling only low-risk
packaged food (e.g. market stalls selling packaged drinks and snacks), or operating
where water is limited or unavailable (e.g. outback camping tours) it may be considered
adequate to use hand washing alternatives such as sanitising gels or wipes.
Other legislation
Other legislation (e.g. in building codes) related to hand basins may apply to
food businesses.
183STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 5 — Miscellaneous
STANDARD 3.2.3
Division 5 — Miscellaneous
15 Storage facilities
The intended outcome is that adequate storage is available for items likely to be a
source of food contamination and that stored items are unlikely to contaminate food
or food contact surfaces.
15(1) Food premises must have adequate storage facilities for the storage of items that
are likely to be the source of contamination of food, including chemicals, clothing and
personal belongings.
The requirement applies to the storage of any items that could contaminate food.
Clothing and personal belongings
Outdoor clothing, soiled uniforms, handbags and other personal belongings are likely to
contain foreign material such as hair, dirt and microorganisms that could contaminate
food, surfaces and equipment.
The business must provide staff with space to store their belongings, so they are not put
on bench tops or other places where they could contaminate food.
What is ‘adequate’ storage will depend on the operations of the business and how
many staff need storage. For example, in a small business a designated cupboard for
personal items may be suitable, but if staff have to change clothes or uniforms to work, a
dedicated change room with lockers or cupboards may be necessary.
Chemicals and equipment for non-food use
Chemicals used for cleaning and pest control are usually toxic if ingested and so
contamination of food and food contact surfaces must be avoided. Similarly, equipment
used for cleaning or pest control is likely to have chemicals, microorganisms, dirt, etc. on
it that could make food unsafe or unsuitable.
The business must provide facilities for storing these chemicals and equipment to
prevent them contaminating food. Ideally, the facilities would be a separate and secure
designated area such as a storeroom or cupboard. However, in some circumstances
separate enclosed storage may not be needed. For example, if chemicals are in
unopened, sealed containers and do not emit odours, then a part of a storage area for
packaged dry goods or unused equipment may be adequate.
Other items
The business must provide adequate storage (e.g. a dedicated room, cupboard or
drawer) for the following items, if they are kept on the premises:
• oce equipment (laptops, pens, paperclips, calculators, etc.) and paperwork
• maintenance equipment (tools, screws, paint, etc.)
• dirty linen, tablecloths, tea towels, aprons, etc.
184 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 5 — Miscellaneous
STANDARD 3.2.3
15(2) Storage facilities must be located where there is no likelihood of stored items
contaminating food or food contact surfaces.
To reduce the risk that contaminants from stored items will contaminate food, it is
recommended that storage facilities are located:
• away from areas where food or utensils are stored, prepared or displayed — if
this is not possible, the storage should be provided in a cupboard, locker or other
designated area (preferably enclosed)
• in a place where small items (e.g. paperclips) are unlikely to fall into food or food
packaging/ containers — for example, shelving above food preparaon and food
packaging benches is unlikely to be suitable.
Other legislation
Other legislation (e.g. in building codes) related to storage facilities may also apply to
food businesses.
16 Toilet facilities
The intended outcome is that toilet facilities for food handlers are available either on
the premises or nearby.
16 A food business must ensure that adequate toilets are available for the use of food
handlers working for the food business
‘Adequate toilets’
Toilets should be located, designed and maintained to enable and encourage food
handlers to use them whenever they need to. The term ‘adequate toilets’ in this context
includes the following considerations, whether or not the toilets are on the food
premises or elsewhere:
• accessible at all mes that food handlers are working
• clean and operang properly
• with suitable hand washing and hand drying facilies (as per clause 14(b))
• adequately lit and venlated
• in enough numbers to be used without unreasonable waing
• located to prevent contaminaon of food, for example:
» so there is no likelihood that droplet-borne contaminaon will compromise food
safety
» separated from areas where open food is handled, displayed or stored, for
example by an intervening venlated space with self-closing doors, or by self-
closing doors and a mechanical exhaust system
» access to customer or public toilets should not be through areas where open food
is handled, displayed or stored (other than customer areas such as dining areas)
• located within a reasonable distance from the food handlers’ work area, so that food
handlers can readily get to the toilet in the me available for breaks, etc.
185STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 5 — Miscellaneous
STANDARD 3.2.3
Toilets that are not part of the food premises
If a food business is using toilets that are not part of the food premises, they must still
ensure these facilities are adequate. For example, if the toilets are in a shopping mall
under the control of the mall’s management and are not kept clean, the food business
should ensure action is taken so the toilets are clean, or provide access to other toilets.
Otherwise there is a risk that the business’s food handlers will transfer contamination
from the unclean toilets to food.
Mobile premises
The clause applies to mobile premises. The proprietor of the mobile business should
ensure that toilet facilities are available to the business during its operating hours.
Facilities could include, for example, toilets at a service station, another business, a
residential property or a portaloo on site.
See Appendix 9 for collated information on mobile premises.
Example
Mobile businesses using nearby toilets
A mobile seafood vendor parks his vehicle in a service station driveway to sell
seafood on weekends. He obtains permission from the service station proprietor
to use the toilets at the service station, checking the facilities will be open for the
hours he will be operating.
186 STANDARD 3.2.3
A GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 5 — Miscellaneous
STANDARD 3.2.3
17 Food transport vehicles
The intended outcomes are that:
• vehicles used to transport food are designed and constructed to protect the food
• the parts of the vehicle used to transport food can be eecvely cleaned
• the surfaces in contact with food can be sanised if necessary.
This clause applies to vehicles used to transport food whether they are self-propelled
or not and whether they are used on land, sea or air. Vehicles used to transport food
include shopping trolleys (under Standard 3.1.1).
The clause does not apply to vehicles used for preparing or selling food; they are mobile
food premises and must comply with the requirements for food premises.
17(1) Vehicles used to transport food must be designed and constructed to protect
food if there is a likelihood of food being contaminated during transport.
The intent is that the design and construction of food transport vehicles protects food
from contamination. Note that Standard 3.2.2 clause 10 requires food to be protected
during transport.
Possible sources of contamination in vehicles transporting food that need to be
considered by the business include:
• the vehicle itself, such as aking paint, dripping water from fan units and grease from
overhead rails — note that Standard 3.2.2 clause 21 requires food transport vehicles
to be maintained in a good state of repair
• environmental contaminants such as airborne dust, dirt, vehicle fumes and rain —
food should ideally be enclosed either in suitable packaging, containers or within the
vehicle itself
• drivers and passengers — the food compartment should generally be separate from
the driver’s or passengers’ areas to prevent food being in contact with people’s body
parts, droplets from coughs or sneezes, or personal items
• chemicals or other products (including food) that may make the food unsafe or
unsuitable by giving o odours or mixing directly with the food — for example,
cooked and raw foods transported together, or cleaning chemicals and food
transported together should be adequately separated or packaged so there is no risk
of spillage, direct contact or contaminaon by fumes.
Designing and constructing the vehicle to include partitions, separate compartments,
shelves, etc. will assist in segregating loads and preventing cross-contamination.
Completely enclosing food in suitable containers during transport may be sufficient
to protect the food from contamination (e.g. home-delivered pizzas enclosed in new
takeaway boxes and inside insulated bags would be suitable to transport this food in
personal vehicles).
187STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)
FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA
Division 5 — Miscellaneous
STANDARD 3.2.3
17(2) Parts of vehicles used to transport food must be designed and constructed so
that they are able to be effectively cleaned.
This requirement only applies to the area in the vehicle where the food is placed. For
example, it would not generally apply to the driver’s compartment, passenger areas or,
if the food is placed in a specific compartment of the vehicle, to the rest of the holding
area of the vehicle.
The surfaces in the vehicle parts need to be able to be cleaned to a level appropriate to
the food being transported (see example below).
17(3) Food contact surfaces in parts of vehicles used to transport food must be
designed and constructed to be effectively cleaned and, if necessary, sanitised.
If the food being transported is unpackaged and in direct contact with the interior
surfaces of the vehicle (see example 3 below), the surfaces must be capable of
withstanding sanitising by heat or chemicals.
Example
Examples of vehicle surfaces for effective cleaning
1. A truck used to transport raw unwashed fruit and vegetables is likely to need
basic cleaning that removes soil and pests. So, a metal oor and metal or
canvas sides would likely be suitable surfaces that enable eecve cleaning.
2. A truck carrying unpackaged foods such as meat carcasses would need to
be cleaned to a higher standard to remove dirt as well as microbiological
contaminaon. Because of this, it should have metal or other impervious
interior surfaces that withstand repeated contact with hot water and cleaning
detergents.
3. A tanker transporng milk has direct contact between the tanker lining and
the milk so the surface will need the highest standard of cleaning as well
as sanising to prevent any contaminaon. The food contact surface of this
vehicle should be stainless steel or equivalent material that can withstand
any heat or chemical treatments used to clean and sanise (requirements
for dairy transport businesses are specied under Standard 4.2.4 — Primary
Producon and Processing Standard for Dairy Products).
Other legislation related to food transport vehicles may also apply; for example, laws
applicable to meat transport may refer to AS 4696:2007 Australian Standard for the
Hygienic Production and Transportation of Meat for Human Consumption.
