Construction Standards - Food Establishments

Construction Standards - Food Establishments
GUIDELINE FOR THE DESIGN,
CONSTRUCTION & FIT OUT OF FOOD
PREMISES
PLANNING & DEVELOPMENT DIRECTORATE – 1300 307 800
Guidelines for the Design, Construction
& Fit Out of Food Premises
TABLE OF CONTENTS
BACKGROUND INFORMATION
INTRODUCTION
ISSUES TO CONSIDER PRIOR TO APPLICATION
APPLICATION & PLAN APPROVAL
DESIGN AND CONSTRUCTION
GENERAL
1
1
2
3
4
4
Figure 1 – Example of correct flow of food through premises
WATER SUPPLY
SEWAGE & WASTEWATER DISPOSAL
GARBAGE & RECYCLABLE MATTER
VENTILATION
LIGHTING
PEST CONTROL
AREA REQUIRED
STRUCTURAL REQUIREMENTS
FLOORS
Table 1 - Suitability of Floor Finishes
PLINTHS
Figure 2 - Plinth Arrangement
COVING
Figure 3 - Coving Methods
WALLS & CEILINGS
Table 2 – Suitability of Wall Finishes
Table 3 – Suitability of Ceiling Finishes
PIPES, CONDUITS & WIRING
Figure 4 - Clearances for service pipes & conduits
WINDOWS AND WINDOW LEDGES
FIXTURES, FITTINGS & EQUIPMENT
FIXTURES & FITTINGS
SHELVING
Figure 5 - Shelving
PREPARATION BENCHES & TABLES
DISPLAY CABINETS, BARS & COUNTERS
PROTECTIVE BARRIERS & SNEEZE GUARDS
Figure 6 - Protective barrier for food preparation
Figure 7 - Sneeze guard for self-service
METAL SUPPORTS, WHEELS, BRACKETS, FRAMING, ETC
FOOD CONVEYORS & DUMB WAITERS
CLEANING & SANITISING FACILITIES
Table 4 - Equipment & facilities for cleaning & sanitising
DISHWASHERS & GLASSWASHERS
DOUBLE BOWL SINKS
FOOD PREPARATION SINKS
HAND WASHING FACILITIES
MECHANICAL EXHAUST VENTILATION
EXEMPTIONS
EXHAUST HOODS
4
5
5
5
6
6
6
6
7
7
7
8
8
10
10
10
11
12
13
13
13
14
14
14
15
15
16
16
17
18
18
19
19
19
20
20
21
21
22
22
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Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
Guidelines for the Design, Construction
& Fit Out of Food Premises
HOOD OVERHANG
ANGLES OF INTERNAL SURFACES
INTERNAL LIGHTS
FILTERS
FLOOR CLEARANCE
HEAT SOURCE CLEARANCE
Figure 8 - Wall exhaust hood
Figure 9 - Island exhaust hood
CAPTURE VELOCITIES
DUCT WORK
RISERS
DISCHARGE POINT
OPENING IN BUILDINGS
EQUIPMENT
23
23
23
23
23
24
24
24
25
25
25
25
26
27
COOKING APPLIANCES
POST MIX MACHINERY, SYRUP STORAGE & ICE MACHINES
TEMPERATURE GAUGES & THERMOMETERS
CROCKERY & TABLEWARE
STORAGE
COLD STORAGE
REFRIGERATORS & FROZEN FOOD CABINETS
COLD STORAGE ROOMS AND FREEZERS
WALLS & CEILINGS
FLOORS & DRAINAGE
SHELVING
SITING
MOTOR UNITS FOR REFRIGERATORS, FREEZERS & COLD ROOMS
DRY STORAGE
CLEANING EQUIPMENT, STAFF ITEMS, ETC
CLEANING EQUIPMENT
PERSONAL BELONGINGS
OFFICE MATERIALS
MISCELLANEOUS
DINING AREAS
TOILETS
FIRE PREVENTION
MOBILE FOOD VEHICLES
FOOD TRANSPORT VEHICLES
WAREHOUSES & WHOLESALERS
BED & BREAKFASTS/HOMESTAYS
NOISE
AFTER APPLICATION & PLAN APPROVAL
27
27
27
27
28
28
28
28
28
28
29
29
29
29
29
30
30
30
30
30
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33
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
Guidelines for the Design, Construction
& Fit Out of Food Premises
BACKGROUND INFORMATION
National food safety standards were introduced in Australia in 2001. The standards are
designed to allow a more flexible approach to owning and operating a food business.
In Queensland, all food laws are contained within the:
 Food Act 2006
 Food Standards Code
∑
Chapter 3 – Food Safety Standards
∑
Standard 3.1.1 Interpretation & Application
∑
Standard 3.2.2 Food Safety Practices & General Requirements
∑
Standard 3.2.3 Food Premises & Equipment
The Act is available on the Queensland Government website – www.legislation.qld.gov.au.
The Standards are available from the Food Standards Australia New Zealand (FSANZ)
website – www.foodstandards.gov.au.
Information in this guideline has been extracted from the Food Safety Standards, Australian
Standard 4674-2004 construction and fit-out of food premises and Australian Standard
1668.2-2012 The use of ventilation and airconditioning in buildings – Mechanical ventilation
in buildings.
INTRODUCTION
This Guideline deals with the requirements for the design and construction of food
premises and the manufacture and installation of fixtures, fittings and equipment used by
food businesses.
This Guideline is based on the requirements of the national Food Safety Standards and
has been prepared for the information of owners, operators, prospective owners, architects,
designers, builders, contractors, equipment manufacturers and all persons associated with
the planning and construction of food businesses. The information is also provided for
caterers operating a food business from home or persons operating a charity or not-forprofit organisation.
This Guideline is intended to outline basic requirements and minimum structural standards.
Following the information in this guideline will assist in creating a food premises that is easy
to clean, has sufficient space and facilities to produce safe food, encourages high
standards of hygiene and ultimately protects public health.
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Guidelines for the Design, Construction
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ISSUES TO CONSIDER PRIOR TO APPLICATION
When building, purchasing or leasing a food business, or premises used as a food
business, it is strongly advised that you contact the following Council Directorates regarding
any approvals or requirements additional to those under the Food Act 2006.
PLANNING & DEVELOPMENT – 1300 307 800
1.
Town planning approval may be required for new businesses, extensions or
alterations to existing businesses or the change of use of an existing business (eg –
service station converted to takeaway food shop).
2.
Building approval is required for the construction of new premises and where
structural alterations or renovations are proposed for existing premises.
3.
Plumbing approval is required for new fixtures or drainage and for alterations to
existing plumbing and drainage (this includes grease traps). (The plumbing section
also administers the requirements for grease traps.)
4.
Fixed advertising signs and their content is administered via Council’s Subordinate
Local Law No. 1 (Administration).
5.
Food business licensing is required for all food businesses handling unpackaged
food. This guideline outlines the requirements and process for licensing.
6.
Itinerant vending/beach use is administered via an Approval to Undertake a
Prescribed Activity issued pursuant to Council Local Law 1 (Administration).
CORPORATE & COMMUNITY SERVICES – 1300 307 800
1.
Footpath use is managed via Council’s Local Laws Branch. An approval and suitable
public liability insurance is required if your proposal includes placing goods on the
footpath or footpath dining.
Page 2
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
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19/12/2013
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Guidelines for the Design, Construction
& Fit Out of Food Premises
APPLICATION & PLAN APPROVAL
To commence the approval procedure, an application form and plans need to be submitted to
Council. An application for licence under the Food Act 2006 should be submitted with the
appropriate fee and copies of plans.
Two copies of plans as follows are to be submitted to the Planning & Development
Directorate for approval before the construction, fit out, renovation or alteration of the
premises is commenced.
Site Plan
This is a plan of the site showing the food premises location, waste storage, car
parking, staff and public toilet facilities and adjacent land uses. It should be
drawn to a scale of not less than 1:100 (1 cm on the plan = 1 m).
Floor Plan
The floor plan should contain details of the layout of all the equipment, fixtures
and fittings in a bird’s eye view (looking down on the premises) drawn to a scale
of not less than 1:50 (1 cm on the plan = 0.5 m). The plan should indicate
 proposed layout of equipment, fixtures and fittings
 details of materials used
 details of finishes to surfaces
 door and window openings
 staff toilets
 mechanical exhaust ventilation
 refuse storage areas
Sectional Elevations
Sectional elevations are a side-on view of the walls of the premises and should
indicate the height of structures, benches, equipment and fixtures, including
fixtures, fittings and equipment within cool rooms/freezer rooms (if applicable).
Sectional elevations should be drawn to a scale of not less than 1:50.
Hydraulic Plans
Hydraulic plans are plumbing and drainage plans that show the location of water
and sewerage pipes and connection types, tundishes and grease traps, and
should be drawn to a scale of not less than 1:50.
Mechanical Exhaust Ventilation Plans
If a mechanical ventilation system is required, it must effectively remove all
fumes, vapours, steam or smoke. A system installed in accordance with the
Australian Standard AS 1668 Part 2 would be deemed to comply with the
requirements for mechanical ventilation.
Transport Vehicle Plan
A transport vehicle plan should contain the details of the layout of all the
equipment, fixtures and fittings and the types of material used
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PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
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19/12/2013
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Guidelines for the Design, Construction
& Fit Out of Food Premises
DESIGN AND CONSTRUCTION
GENERAL
Subject to further requirements in this guideline, food premises must:






be appropriate for the activities for which the premises are used
provide adequate space for the activities to be conducted on the food premises and
for the fixtures, fittings and equipment required
permit the food premises to be effectively cleaned and sanitised
exclude dirt, dust, fumes, smoke and other contaminants
not permit the entry of pests
not provide harbourage for pests
The design should also incorporate principles of risk management. Sensitive areas in
which food is at a greater risk (ie undergoing preparation and handling prior to sale), should
be separated from high contaminant risk such as the receiving area for raw product,
cleaning areas and waste disposal areas.
Figure 1 – Example of correct flow of food through premises
FOOD DELIVERY
DISPOSAL
REFUSE STORAGE
STORAGE – DRY OR COLD
FOOD PREPARATION
AREA
PACKING OR PLATING
WASHING UP
SERVING OR STORING
SERVERY OR DINING AREA
Page 4
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
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19/12/2013
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Guidelines for the Design, Construction
& Fit Out of Food Premises
WATER SUPPLY
An adequate supply of hot and cold potable water is to be provided through a common
outlet to all sinks and basins in the premises. Potable water means water that is
acceptable for human consumption and should meet the National Health and Medical
Research Council’s Australian Drinking Water Guidelines.
If a reticulated Council water supply is not available, rainwater may be used subject to the
installation of an approved automatic water treatment and disinfection system (eg
ultraviolet treatment), or the use of a water treatment system relying on manually dosed
chlorination. Where a non Council water supply is used, Council requires quarterly testing
at the owner’s expense (as per Council’s fees and charges).
Hot water units should be installed external to the food preparation area where possible.
Where units are installed within the food preparation area, the unit is to be wall mounted or
free standing with sufficient room around the unit to easily clean it. A minimum 150mm
clearance to all surfaces is recommended. Hot water units are not permitted under sinks,
benches or in cupboards (except for booster units for dishwashers or glasswashers).
SEWAGE & WASTEWATER DISPOSAL
A sewage and wastewater disposal system capable of disposing of all sewage and
wastewater must be constructed and located so that there is no likelihood of the sewage
and wastewater contaminating the water supply or food.
The majority of food premises will require the installation of a grease trap. It is
recommended that you contact Council’s Planning & Development Directorate regarding
the requirements for grease traps. Please note that grease traps are to be installed
external to food preparation areas.
GARBAGE & RECYCLABLE MATTER
Facilities for the storage of garbage and recyclable matter must adequately contain the
volume and type of matter generated, enclose it to keep pests and animals away from it
and be designed and constructed to be easily and effectively cleaned.
Refuse containers should be constructed of an impervious material such as metal or plastic
with fitted lids. External storage areas should be enclosed, imperviously paved and
provided with a hose cock and hose and drainage designed to prevent stormwater entering
Council’s sewer. Containers unable to be lifted for draining after cleaning should have
drainage bungs at the base. Refuse storage areas are to be effectively vented by natural
or artificial means.
The storage and disposal of rubbish must comply with the Environmental Protection
(Interim Waste) Regulation 1996.
Page 5
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
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19/12/2013
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Guidelines for the Design, Construction
& Fit Out of Food Premises
VENTILATION
Food premises should be naturally ventilated by operable windows and doors equivalent to
not less than 5% of the floor area.
Where insufficient natural ventilation is available, an approved system of mechanical
ventilation should be provided. The system is to be installed in accordance with the
Building Code of Australia and relevant Australian Standards.
For information regarding mechanical exhaust ventilation for cooking appliances, refer to
the Mechanical Exhaust Ventilation section in Fixtures, Fittings and Equipment.
LIGHTING
Lighting must be sufficient for the activities conducted on the premises and comply with the
Building Code of Australia and relevant Australian Standards.
Light fittings are to be provided with diffusers to prevent contamination of food in the event
of a tube or globe shattering. It is recommended that light fittings be flush mounted.
Fittings must not harbour dirt, dust or insects and must be easy to clean.
PEST CONTROL
Pests are to be excluded from the premises wherever possible.

Opening windows are to be fitted with mesh screens that can be easily removed and
cleaned.

Entrances and exits should be fitted with self-closing doors, self-closing mesh screen
doors, air curtains or plastic strip curtains.

Holes and spaces in walls, ceilings and rooves are to be sealed. Spaces between
equipment and walls are to be sealed or allow sufficient room for easy cleaning.

Insect control devices (‘zappers’) can be installed but must not be located directly over
food preparation or storage areas, exposed food, clean equipment or unwrapped
packaging material. Insect control devices must be able to capture and hold all
insects within the device and be cleaned regularly.
AREA REQUIRED
It is recommended that a minimum kitchen area of 8m2 be provided where dining facilities
for up to 25 diners are available. This area should increase by 0.25m2 per person above
25 diners.
Page 6
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
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19/12/2013
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Guidelines for the Design, Construction
& Fit Out of Food Premises
STRUCTURAL REQUIREMENTS
FLOORS
Floors must be designed and constructed in a way that is appropriate for the activities proposed
on the premises. They must:




be able to be effectively cleaned
be unable to absorb grease, food particles or water
be laid so there is no ponding of water
be unable to provide harbourage for pests

Eating areas

Bin store

Chillers or
freezers
Stainless steel nonslip profile
Store room
FINISH
Servery
Wet washed
areas
Food
preparation
Vegetable
preparation
Table 1 - Suitability of Floor Finishes

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Ceramic tiles

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
Quarry tiles
Steel trowelled case
hardened concrete
Carpet or carpet tiles

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











Laminated
thermosetting plastic
sheet
Vinyl tiles

















Epoxy grout finished flush
with surface. Laid in
accordance with AS3958.1
Sealed
Smooth sealed finish, no
joins
Cork tiles





Sealed
Heat welded joins (not
suitable adjacent to hot fat
appliances)
Heat welded joins (not
suitable adjacent to hot fat
appliances)


Should be used for safety
reasons only. It is to be
easily cleaned & laid in
sections that can be
removed for cleaning.
Sealed

Complying with AS3554

Plastic matting
Epoxy resins
Welded joins

Wooden flooring
Polyvinyl sheet
COMMENTS


Page 7
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
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Guidelines for the Design, Construction
& Fit Out of Food Premises
SOURCE: AS4674-2004 (Table 3.1)
NOTES:

In areas where liquid is likely to be spilled, or where a large amount of water is
required for cleaning, the floor should be evenly graded (at least 1:100) and drained to
a floor waste.

Floor surfaces are to be laid according to the manufacturer specifications.

Tiles are to be spaced no more than 5mm apart and grouted with an epoxy type grout
finished flush with the surface of the tiles.
PLINTHS
Plinths should be used to hold heavy equipment that is difficult or unable to be moved for
cleaning. Plinths should be:

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an integral part of the floor
constructed of a solid material
finished in the same manner as the floor
at least 100mm in height
recessed under fittings to provide a toe space of not more that 50mm
sealed to the underside of the equipment
rounded at all exposed edges
coved at the intersection of wall and floor
Plinths may be omitted where the equipment is supported on castors allowing easy
movement for cleaning, or metal legs providing a clearance of at least 150mm. For
information regarding alternatives to plinths, refer to the Metal Supports, Wheels, Brackets,
Framing, Etc section in Fittings, Fixtures & Equipment.
Figure 2 - Plinth Arrangement
Page 8
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
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Guidelines for the Design, Construction
& Fit Out of Food Premises
Page 9
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
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Guidelines for the Design, Construction
& Fit Out of Food Premises
COVING
The intersections of floors and walls and/or floors and plinths are to be coved. Coving is to
be integral to the finish surface of both floor and wall so as to form a continuous
uninterrupted surface. Coving should be formed to a minimum 25mm radius curve and
continued up the wall to a height of at least 70mm.
Feather edge skirting and aluminium coving is not permitted. Where vinyl or similar
sheeting is installed, a solid preformed coving piece is to be used to support the sheeting.
Figure 3 - Coving Methods
WALLS & CEILINGS
Walls and ceilings must be designed and constructed to protect food from contamination.
They must:




be sealed to prevent the entry of dirt, dust and pests
be unable to absorb grease, food particles or water
be able to be easily and effectively cleaned
be unable to provide harbourage for pests
The finishing materials of the wall and ceiling surfaces are to be a durable, corrosion
resistant, impervious, non toxic material and provide a smooth even surface, free of
buckles or ledges, fixing screws, picture rails, architraves, skirting boards, open joint
spaces, cracks or crevices.
Page 10
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
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19/12/2013
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Guidelines for the Design, Construction
& Fit Out of Food Premises
FINISH
Wet washed areas
Food preparation
Vegetable preparation
Servery
Store room
Chillers or freezers
Bin store
Eating Areas
Table 2 – Suitability of Wall Finishes
Stainless steel








Ceramic tiles








Vinyl sheet








Welded joins
Waterproof screw covers
Epoxy grout finished
flush with surface
Heat welded joins


Smooth finish

Painted plaster
COMMENTS

Feature brick

Aluminium sheet








Steel sheet

Trowelled cement


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
Wood panelling
Welded or sealed joins

Polished surface

Sealed
Flush joins and solid
surfaces
Sealed smooth finish
H bar joints mastic
sealed. In wet areas or
food preparation area,
integrated into a dwarf
wall or set on plinth
Painted brickwork

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
Concrete





Pre-formed panels






Welded or sealed joins
SOURCE: AS4674-2004 (Table 3.2)
NOTES:

Coverstrips should not be used in food preparation areas. Any joints between
sheeting need to be filled with filler and finished flush with the surface of the sheeting
material.

Where ceramic tiles are used as a wall finish, they need to be continued to the ceiling
or to a minimum height of 2m. Where the wall finish between the top edge of the wall
tiling and the ceiling is to be of cement render or other approved material, the surface
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PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
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should be finished flush so as to eliminate a ledge upon which dust and grease can
accumulate.

Tiles are to be grouted with an epoxy type impervious grout and finished flush with the
surface of the tiles.

Walls at the rear of cooking appliances should be surfaced with an impervious
material that extends from the exhaust canopy to the floor. In the case of cooking
appliances sealed to the wall, the impervious material should be lapped over the top
edge of the appliances to form a grease and vermin proof seal. Cooking appliances
can only be sealed to a wall where the wall is of a non-combustible solid material.

Walls at the rear of benches, sinks and hand basins should be surfaced with an
impervious waterproof material to a height of at least 300mm and extending 150mm
either side.

In wet areas, the bottom plate in all timber frame partitions in food preparation areas
should be placed on a dwarf wall constructed of concrete or similar material raised not
less than 70mm above the floor level and coved at the intersection of the floor and the
wall to a radius of at least 25mm.
FINISH
Wet areas
Vegetable
preparation
Servery
Store room
Bin store
Eating areas
Chillers or freezers
Table 3 – Suitability of Ceiling Finishes
Painted plaster

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

Steel sheet

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



Trowelled cement






Polished surface

Sealed surface


Sealed smooth finish


Wood panelling
Concrete




Pre-formed panels





Acoustic panels

Decorative panels

COMMENTS
Smooth finish
Suspended T bars
SOURCE: AS4674-2004 (Table 3.3)
Page 12
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
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NOTES:

Drop-in, removable panel ceilings are not to be used in food preparation areas or over
areas where open food is displayed or served.

The ceiling height should not be less than 2.4m.

Light fittings should be recessed or sealed flush with the ceiling surface and should be
easily removable for cleaning.

The intersection of the walls and ceiling should be tightly joined and adequately
sealed so as to be dust and vermin proof.
PIPES, CONDUITS & WIRING
Service pipes, conduits and wiring should be concealed in floors, plinths, walls or ceilings.
Alternatively, they are to be fixed in brackets with at least 25mm clearance between the
pipe and adjacent vertical surface and 150mm clearance between the pipe and adjacent
horizontal surface.
Figure 4 - Clearances for service pipes & conduits
WINDOWS AND WINDOW LEDGES
In food preparation, packing or serving areas, all windows should be at least 300mm above
the top of any bench, sink or hand basin. All windowsills and other ledges should be
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splayed at least 45oC to the horizontal and be finished with material matching the wall
finish.
FIXTURES, FITTINGS & EQUIPMENT
Fixtures, fittings and equipment must be adequate for the production of safe and suitable
food and be fit for their intended use. They must be designed, constructed, located and
installed so that:




there is no likelihood that they will cause food contamination
they are able to be easily and effectively cleaned
adjacent floors, walls, ceilings and other surfaces are able to be easily and effectively
cleaned
they do not provide harbourage for pests
The food contact surfaces of fixtures, fittings and equipment must be:



able to be easily and effectively cleaned and sanitised
unable to absorb grease, food particles and water
made of a material that will not contaminate food
FIXTURES & FITTINGS
SHELVING

The surface finish should be smooth, non-absorbent, free from open joints, cracks,
and crevices and able to be easily cleaned.

Shelving may be free standing or fixed. Where cupboards and cabinets are free
standing, all surfaces including the back are to be smooth and easily cleaned. Where
shelves are fixed, they are not to have a false or separate back or bottom.

The lowest shelf is to be not less than 150mm above the floor level to allow easy
cleaning.

Approved shelving materials include galvanised piping with sealed ends, galvanised
metal bars and stainless steel. Particle board or similar material is not an approved
medium for shelf construction unless surfaced and edged with an impervious material.

Shelves are to be kept 40mm clear of the walls or sealed to the wall.

Adjustable shelving or brackets that form cavities or openings are not permitted.
Page 14
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Figure 5 - Shelving
PREPARATION BENCHES & TABLES

Sufficient benches and tables on which to carry out all the necessary work of food
preparation should be provided.

Benches and tables are to be constructed to ensure vermin proof joints.

All surfaces and edges should be sheeted with laminated plastic, stainless steel or
other approved material. Plastic and metal edge stripping is not permitted. Wherever
possible, moulded edges should be provided. The underside of benches and tables
are to be sealed with an impervious surface or finish.

Benches subject to heat should be surfaced with stainless steel or other approved
heat resistant impervious material and carried up the wall to at least 300mm above
the upper edge of the heat source.

Benches may be free standing or fixed. Where free standing benches are used, they
are to be at least 150mm clear of the walls or the adjacent walls are to be tiled or
sheeted with an impervious material to a height of at least 2m. Where fixed benches
are used, they are to be flashed with impervious material to a height of at least
300mm on the adjoining wall and fitted in a manner to prevent vermin harbourage.
Page 15
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
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DISPLAY CABINETS, BARS & COUNTERS

Sliding doors should be hung from the top of the door and the bottom guides or
runners should terminate not less than 25mm from the end of the opening.

Serving counters should be smooth, durable, impervious and unbroken, free from
open joints, cracks, crevices and rough surfaces and be capable of being easily
cleaned.

Displays for wet foods (eg meat, fish) shall be coved at all intersections and installed
in accordance with the relevant Australian Standards.

Refrigerated counters (either a number of refrigerated cabinets or a frame in one
piece) are to be fitted with a continuous top of stainless steel or other approved
material either cast or welded in one piece, free of open or rough joints, cracks or
crevices. A raised edge or lip is to be formed around each opening in the bar top to
prevent any spillage, food refuse or liquid falling into the food wells. All internal and
external angles are to be coved or rounded with all joints finished smooth to allow
easy cleaning.

Any cavity, space or crevice formed between counters, facades, fittings, equipment,
walls, etc should be made vermin proof. Where such a space is considered to be
imperative for design or decor, access panels should be provided for easy cleaning to
the satisfaction of Council’s Community Services Directorate.
PROTECTIVE BARRIERS & SNEEZE GUARDS
Protective barriers are aimed at protecting food by breaking the direct line of contamination
between customers and food with a physical barrier and are commonly referred to as
sneeze guards.
Food preparation benches or appliances within a horizontal distance less than 1500mm
from a customer area should be protected by a barrier.

Protective barriers may be constructed of glass, perspex or other material. Where
non-toughened glass is used, all exposed leading edges are to be covered with a
tight-fitting, durable protection strip to guard against cracking or chipping.

Vertical barriers should be extended to a minimum of 1800mm above floor level.

Angled or curved barriers may be constructed provided that the direct contamination
line is interrupted. The direct contamination line is a line drawn between the
customer’s face and an imaginary point 600mm horizontally behind the bench or
appliance.
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PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
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Figure 6 - Protective barrier for food preparation
CUSTOMER SERVICE AREA
PREPARATION OR COOKING AREA
Smorgasbords or self-serve food bars also require protection from contamination by
customers via the installation of a sneeze guard.

The sneeze guard may be constructed of glass, perspex or other material. Where
non-toughened glass is used, all exposed leading edges are to be covered with a
tight-fitting, durable protection strip to guard against cracking or chipping.

The distance from the floor to the leading edge of the sneeze guard should be a
maximum of 1250mm in height.

The leading edge of the sneeze guard is to protrude beyond the exposed food by at
least 150mm.

The end of the sneeze guard is to protrude beyond the exposed food by at least
150mm or be fully enclosed.

The vertical height of the self-service access (between the top of the display cabinet
and the bottom of the sneeze guard) is to be no greater than 350mm.

A spill barrier of at least 50mm should be installed on the periphery of the food display
containers, unless the containers stand proud.

The maximum depth of the self-serve bar shall be 680mm from the leading edge of
the bar to the rear edge of the furthest food display container.
Page 17
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Figure 7 - Sneeze guard for self-service
METAL SUPPORTS, WHEELS, BRACKETS, FRAMING, ETC
In addition to plinths for heavy equipment, the following may be used to support fridges, sinks,
tubs, draining boards, wash basins, tables, benches, shelving, counters, display cabinets, etc:

Wheels or castors – able to support the weight of the fully loaded equipment and enable
easy movement. Sufficient space is required to move the equipment to allow access to
the floor and walls adjacent to the equipment for cleaning.

Legs – metal or moulded plastic that will not be corroded by water or cleaning chemicals
(eg stainless steel, galvanised tubing). Tubular steel shall be capped or sealed to prevent
the access of vermin. Legs are to be finished smooth, free of cavities, crevices, ledges
and recesses to prevent the build up of dust or grease and allow easy cleaning. Legs are
to be a minimum of 40mm clear of the walls and not less than 150mm in height.

Brackets – metal that will not be corroded by water or cleaning chemicals. Tubular steel
shall be capped or sealed to prevent the access of vermin. Hollows formed in pressed
metal are to be filled. Brackets are to be finished smooth, free of cavities, crevices,
ledges and recesses to prevent the build up of dust or grease and allow easy cleaning.
Brackets are to be securely fixed so that no cracks or crevices are formed and a clear
space between the floor and the underside of the fitting of not less than 150mm is
provided.
Page 18
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
Framework – in addition to above requirements, designed and fixed to allow easy access
for cleaning and prevent access and harbourage of vermin. Timber framing is not
permitted.
NOTE: Equipment placed on bench tops must be able to be easily lifted and moved by one
person. If this is not possible, the equipment must be sealed to the bench top or raised to a
height where staff can easily clean under the equipment.
FOOD CONVEYORS & DUMB WAITERS
The compartment holding the food must be constructed of a smooth, impervious material with
coved internal angles. Compartments and walls are to be free from cracks, crevices and open
joints and access must be provided for cleaning.
CLEANING & SANITISING FACILITIES
Sufficient cleaning and sanitising equipment and facilities are to be provided appropriate for the
size and type of activities proposed on the premises.
Table 4 - Equipment & facilities for cleaning & sanitising
TYPE OF FOOD PREPARATION
No preparation or minor handling
prepackaged food
MINIMUM FACILITIES
of
Single bowl sink
Double bowl sink – OR
Dishwasher or glasswasher & single bowl sink
(where all food contact equipment will fit in the
dishwasher or glasswasher) – OR
All other premises
Double bowl sink & a dishwasher or
glasswasher (where some equipment has to
be washed/sanitised in the sink) – OR
CLEANING & SANITISING OPERATIONS
Using equipment that:
 is to be washed in sinks
 will not fit in standard double bowl sink
 does not require sanitising
Using equipment that:
 is to be washed in sinks
 will not fit in standard double bowl sink
 requires sanitising
Where food prepared by immersion in water
or washing under running water
Where floors, etc are wet washed
Triple bowl sink (where rinsing is required
before or after sanitising)
MINIMUM FACILITIES
Pot sink of
equipment
Double pot
equipment
size
sink
adequate
for
largest
adequate
for
largest
Designated food preparation sink
Cleaners sink & floor waste
Page 19
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Where floors & equipment are to be hosed
Hose connections
SOURCE: AS4674-2004 (Table 4.1 & 4.2)
DISHWASHERS & GLASSWASHERS
Dishwashers and glasswashers should meet the following requirements:

Be conspicuously branded with its name, model identification and name and address of
the manufacturer.

Be automatic in its washing and rinsing actions.

Be capable of completely washing and rinsing in one operation.

Be designed so all utensils are dry by the end of the cycle.

Rinse utensils for at least ten seconds with:


water at a minimum temperature of 50oC containing a minimum of 50mg/l sodium
hypochlorite, or
water at a minimum temperature of 80oC

Be equipped with a water heating device or be supplied with water from an individual hot
water source.

Be fitted with a thermometer clearly visible to the operator indicating temperature for the
washing and rinsing operation or be fitted with an automatic pilot light visible to the
operator that indicates when the water in the heating device has reached the correct
temperature.

Not include a brush as part of the mechanism.

Be fitted with control devices to ensure the machine will not operate until the rinsing water
is at the required temperature.

Be provided with an approved exhaust ventilation system.

Be designed to use chemical sanitisers.
chemical residue remains.

Be located so the cleaning of surrounding walls and floors is not affected.
Rinsing must be incorporated to ensure no
DOUBLE BOWL SINKS
Double bowl sinks should be constructed of stainless steel and have a minimum bowl size of
450 x 300 x 300 mm. They should be fitted with draining areas of at least 400mm in length at
each end and have a splash back as an integral part of the unit, extending at least 300mm up
the wall at the rear.
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The wash method for double bowl sinks requires one bowl to be supplied with sufficient soap or
detergent for washing and the other bowl supplied with hot water at a temperature of not less
than 75oC for the final rinse.
Where necessary, a single bowl pot sink (or sinks) of minimum dimensions 600 x 380 x 380
mm should be installed for the cleansing of large cooking utensils etc.
Where draining racks above sinks are used they should be of approved metal construction.
Walls to which draining racks are fixed should be flashed to 300mm above the rack.
The provision of enclosed cupboards under sinks is not permitted.
FOOD PREPARATION SINKS
If food preparation requires food to be washed or immersed in waster, a separate sink should
be provided solely for this purpose. The minimum bowl size should be approximately 400 x 320
x 150 mm. The number and size of the sinks should be determined by the operations at the
premises.
The food preparation sink must be adequately isolated from all other sinks by one of the
following means:

If the preparation sink is part of the same unit which incorporates other wash sinks,
provide a barrier 300mm high constructed of stainless steel or other approved material
extending from the splash back to the outer edge of the sink unit. The top edge of the unit
may be slightly tapered towards the outer end to improve ergonomics.

If the preparation sink is a separate unit to other sinks, a void of at least 150mm must
separate the units.
HAND WASHING FACILITIES
Hand washing facilities must be provided in premises where unpackaged food is handled and
must be additional to other sinks and basins provided on the premises. The allocation of one
bowl of a double bowl sink for hand washing is not acceptable.
Hand washing facilities must be located:




where open food is handled
where utensils and equipment are washed
immediately adjacent to toilets or toilet cubicles
within easy access of food handlers – recommended within 5m
Hand washing facilities must be:


permanent fixtures
installed at bench height and fixed to the wall, a supporting frame or bench top
Page 21
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
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


connected to a supply of warm running potable water – hot and cold water through a mixer
tap. It is recommended that hand basins be fitted with hands free taps where possible.
Water for hand washing should be between 20oC and 40oC.
of a size that allows for easy and effective hand washing – minimum internal dimensions
445 x 280 x 130 mm
clearly designated for the sole purpose of washing hands, arm and face
Hand washing facilities must NOT be:



located under sinks or benches
obstructed by equipment
used for any other purpose
Hand washing facilities must be provided with:



a wall mounted liquid soap dispenser and an adequate supply of liquid soap
a wall mounted single use paper towel dispenser and an adequate supply of single use
paper towels (Hot air dryers are not acceptable as the only means of drying hands)
a hands free waste receptacle for used paper towels
MECHANICAL EXHAUST VENTILATION
All food preparation areas where gases, odours, fumes, smoke, steam, vapour and/or
particulate matter is generated require the installation of mechanical exhaust ventilation.
Natural ventilation is only suitable where there is little or no cooking that produces steam or
‘greasy’ air.
Mechanical exhaust ventilation systems are to be designed, constructed and installed to
capture the air borne by products of the cooking process, convey them to outside air and
dispose of them without nuisance. They are to comply with the Building Code of Australia and
the relevant Australian Standards. Range hoods are not permitted over cooking appliances
except in some B&B or homestay operations.
Fresh make-up air will be required to replenish the air removed by the exhaust system. Makeup air may be provided either naturally or by a mechanical air supply system.
The following equipment requires mechanical exhaust ventilation:



appliances with a total maximum electrical power input exceeding 8kW
appliances with a total maximum gas power input exceeding 29MJ/h
dishwashers and other washing and sanitising equipment that vent steam and/or heat to
the extent that there is likely to be condensation collecting on walls or ceilings
EXEMPTIONS

Microwave ovens and similar low power cooking equipment which are used infrequently or
solely for the purpose of reheating food will be exempt from this requirement.
Page 22
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
One chicken rotisserie of up to ten bird capacity may be installed without the provision of
mechanical exhaust ventilation. If more than one rotisserie is installed, mechanical
exhaust ventilation is to be provided.

A half exhaust canopy may be permitted over large bakery ovens subject to approval.
Consideration will given to the heat efficiency of the oven.

The premises must be maintained to a satisfactory hygienic standard with no apparent
fouling or soiling of adjacent floors, walls, ceilings or benches.
EXHAUST HOODS
Exhaust hoods are designed to capture and exhaust cooking vapours and prevent condensation
falling onto the food, the cooking appliance or the floor.
Exhaust hoods should be constructed of galvanised sheet steel, stainless steel or aluminium.
Joints are to be smooth and free from obstructions and sealed with a suitable compound. All
edges are to be sealed or flashed to the wall and ceiling.
HOOD OVERHANG
The inside of the grease gutter should be not less than 150mm beyond the edge of all
appliances, except on sides adjoining a wall. Where woks, salamanders and open flame
charcoal equipment using solid fuel are used, 300mm clearance is required.
ANGLES OF INTERNAL SURFACES
The face of filters should either be vertical or sloped at an angle not exceeding 30oC measured
from the vertical.
All internal surfaces of hoods should be vertical or sloped at an angle not greater than 40o.
INTERNAL LIGHTS
Internal lights should be flush mounted and free of any protrusions.
FILTERS
Canopies are to be fitted with flush mounted grease-arresting filters. Grease filters are to be
fitted so that they are easily removed for cleaning purposes.
FLOOR CLEARANCE
The lower edge of the exhaust hood should be not less than 2m above the floor level and not
more than 1200mm above the appliance.
To obtain this clearance, a minimum 2.4m ceiling height will be necessary. The exhaust hood
may be recessed into the ceiling space in some instances.
Page 23
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
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HEAT SOURCE CLEARANCE
The distance between the lowest edge of a grease filter and cooking surface should be not less
than:



1350mm where charcoal or a similar type of open fire is used
1050mm where a naked flame is used
600mm where electrical equipment is used
Figure 8 - Wall exhaust hood
Figure 9 - Island exhaust hood
Page 24
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
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CAPTURE VELOCITIES
Exhaust hoods should be provided with an evenly distributed airflow across the hood face so as
to collect all cooking vapours and heat. The capture velocities required should be in
accordance with the following:
ACTIVITY
Heating or water only
General cooking
Frame cooking
VELOCITY (m/s)
WALL CANOPY
ISLAND CANOPY
0.3
0.47
0.4
0.6
0.6
0.95
Utensil storage and racks are not permitted over or above cooking or heating equipment.
Similarly, wall mounted appliances such as salamanders, should not overhang or be positioned
above cooking appliances.
DUCT WORK
Ducts should be constructed of an approved material and gauge (eg galvanised steel 1.2mm,
stainless steel 0.9mm). Cleaning points should be provided in horizontal runs at intervals not
greater than 3m and at each change of direction.
A drain should be provided at the lowest point of each section of ducting.
Where ducts penetrate a required fire-rated wall, floor or ceiling, they are to be contained and/or
protected in accordance with the Building Code of Australia and relevant Australian Standards.
RISERS
Risers should be sited and connected to the plenum in such a position that any condensate
which forms within the duct work or rainwater which may enter, will not fall through the exhaust
openings (grease filters) and onto the cooking surface below.
DISCHARGE POINT
Exhaust air is to be discharged in a vertical direction at a minimum velocity of 5m/s.
The point of discharge is to be at least:




1m above the ridge of a pitched roof
3m above a flat roof
6m from a property boundary
6m from any air intake, natural ventilation or opening
Discharge at a lower level may be permitted provided that the discharge is more than 15m from
any other higher structure.
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Exhaust systems with a flow rate not exceeding 1000L/s may receive a relaxation on the
location of the discharge point. In any case, no exhaust can discharge over adjoining properties
or where the discharge is less than 3m above any pedestrian thoroughfare including an
accessible roof area.
OPENING IN BUILDINGS
All openings in walls, floors, ceilings or rooves through which the duct passes, should be made
vermin proof. Council’s Planning and Development Directorate is to be notified as building
approvals may be required.
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Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
[Printed copies are uncontrolled. It is the responsibility of each user to ensure that any copies of Management System documents are the current issue.]
Guidelines for the Design, Construction
& Fit Out of Food Premises
EQUIPMENT
COOKING APPLIANCES

Appliances are to be kept at least 150mm clear of walls. Alternatively, cooking appliances
may be built into walls and completely vermin proofed subject to restrictions of gas or
electricity supply and gas ventilation requirements.

Appliances are to be spaced a minimum of 150mm apart or supported on wheels or
castors with flexible hoses to allow movement. Alternatively, the gap or crevice between
the appliances is to be suitably flashed over or sealed in such a manner as to eliminate
any open joint, space or cavity which would permit liquid, food particles or grease to
collect.

Appliances should be kept at least 150mm clear of any benches or cupboards except in
the case of a bench intended for use in connection with the cooking operation.

Deep frying equipment must be thermostatically controlled to minimise any fire hazard
due to overheating of cooking oils.
POST MIX MACHINERY, SYRUP STORAGE & ICE MACHINES
Post mix machinery, syrup storage and attachment points, ice making machines and beer
reticulation service areas must be located in a fully lined and sealed, food grade room. Ice
making units and post mix machinery will be assessed in the same category as food appliances
with regard to separation distances, cleaning and sealing requirements.
TEMPERATURE GAUGES & THERMOMETERS
Temperature gauges accurate to +/-1oC should be provided to each hot and cold storage or
display unit and to each refrigerator, cold room or freezer room. Temperature gauges should
be clearly visible and fitted to display the internal operating temperature of the appliance.
A temperature measuring device that can accurately measure the temperature of potentially
hazardous food to +/-1oC must be provided and be readily accessible to measure the
temperature of foods. A portable probed thermometer for each premises is necessary to satisfy
this requirement.
CROCKERY & TABLEWARE
A food business must not use any chipped, broken or cracked eating or drinking utensils.
Self serve cutlery or tableware shall be presented so that no person has contact other than with
the handle or any other part of the surface that ordinarily does not come in contact with food.
Suitable dispensers should be provided for this purpose.
Page 27
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
[Printed copies are uncontrolled. It is the responsibility of each user to ensure that any copies of Management System documents are the current issue.]
Guidelines for the Design, Construction
& Fit Out of Food Premises
Tableware designated as non-returnable shall be destroyed after use. Suitable dust and vermin
proof dispensers shall be provided for all non-returnable tableware.
STORAGE
COLD STORAGE
Cold storage equipment (cool rooms, freezers, refrigerators, etc) and cold display
equipment (cabinets, bain maries, sandwich bars, etc) should be large enough for the
business to store food at 5oC or less. Refrigerators, cold rooms and chillers should be able
to reduce the temperature of potentially hazardous food from 60oC to 21oC within two hours
and from 21oC to 5oC within a further four hours. Freezers must be capable of keeping
frozen food frozen (recommended less than –15oC).
REFRIGERATORS & FROZEN FOOD CABINETS
o
Refrigerators should be able to maintain the temperature of food at less than 5 C and
frozen food cabinets less than -15oC.
Refrigerators and frozen food cabinets (upright or horizontal models) are to be placed on
solid plinths 100mm in height, 150mm metal legs or fitted with adequate castors. (see the
Metal Supports, Wheels, Brackets, Framing, Etc section in Fixtures, Fittings & Equipment)
Refrigerators and frozen food cabinets may be fitted against the wall, provided they can be
flashed onto the wall and sealed on the top, sides and bottom to prevent the access of
vermin.
All cabinets and units are to comply with the relevant Australian Standards.
COLD STORAGE ROOMS AND FREEZERS
WALLS & CEILINGS
The internal walls and ceilings of cold rooms and freezers should be lined with approved
non-corrosive sheet metal, laminated plastic, or other approved smooth, impervious
material. Such linings should be applied in a sound manner with all joints sealed.
Doors are to be fitted to allow for opening from inside, and an alarm provided in
accordance with the Building Code of Australia and relevant Australian Standards.
FLOORS & DRAINAGE
Floors are to be of an approved impervious surface (eg seamless vinyl, epoxy toppings).
Alternatively, concrete of a minimum 32 mpa with a hardener additive and surface sealant,
finished free of cracks and inequalities and coved 70mm up all walls may be used. Floors
should be graded to the door opening and to a floor gully located outside the cold room as
Page 28
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
[Printed copies are uncontrolled. It is the responsibility of each user to ensure that any copies of Management System documents are the current issue.]
Guidelines for the Design, Construction
& Fit Out of Food Premises
near to the door opening as practicable. Floor gullies are not permitted within the cold
room.
SHELVING
Shelving should be approved material capable of easy removal for cleaning and at least
25mm clear of walls. The lowest shelf should be not less than 150mm from the floor.
Approved shelving for cold rooms include galvanised piping (with sealed ends) and
stainless steel. Timber shelving is not approved in cold rooms.
SITING
Cold rooms should be set at least 300mm from walls or adequately sealed to the walls to
prevent any vermin harbourage. The void above any cold room or freezer is to be enclosed
to all walls and ceilings, in an approved manner.
External cold rooms or freezers are not permitted unless an approved enclosed access is
provided to the food premises. This provision does not apply to bulk cold or freezer stores
or the storage of food in sealed packaging.
MOTOR UNITS FOR REFRIGERATORS, FREEZERS & COLD ROOMS
Wherever possible, refrigerator motor units should be located external to the premises.
Refrigerator motor units are to be supported on an open metal frame with legs not less than
150mm in height.
The potential for noise nuisance to adjoining neighbours must be taken into account during
construction and planning.
DRY STORAGE
An adequate storage area should be provided for the storage of dry food and packaging
materials. The storage room is to be lined, sealed and floored in an approved manner and
made vermin proof.
CLEANING EQUIPMENT, STAFF ITEMS, ETC
Food premises must have adequate storage facilities for the storage of items that are likely
to be a source of contamination to food, including chemicals, clothing and personal
belongings. Storage must be located where there is no likelihood of stored items
contaminating food or food contact items.
Page 29
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
[Printed copies are uncontrolled. It is the responsibility of each user to ensure that any copies of Management System documents are the current issue.]
Guidelines for the Design, Construction
& Fit Out of Food Premises
CLEANING EQUIPMENT
A separate room or enclosure should be provided for the storage of chemicals, cleaning
materials and equipment away from food storage or preparation areas. The facilities must
be used for this purpose only so as not to contaminate food, personal effects or clothing.
PERSONAL BELONGINGS
Suitable separate facilities should be provided for the storage of personal belongings such
as clothing, footwear and other personal effects. This may be a change room or lockers or
enclosed cupboard located away from the food preparation and storage areas.
OFFICE MATERIALS
Paperwork and other materials associated with the administration of the business are to be
stored in a designated room for office use or enclosed cupboards, drawers or similar
designated for that use.
MISCELLANEOUS
DINING AREAS
Adequate space should be provided for dining areas and they should be ventilated
naturally or mechanically in accordance with the Building Code of Australia and relevant
2
Australian Standards. It is recommended that 1m of floor area is allocated per person.
TOILETS
A food business must ensure that adequate toilets are available for the use of food
handlers. As noted in the hand washing facilities section, hand wash basins are to be
provided within or adjacent to each toilet or toilet cubicle.
Toilets must not open directly into any room in which food is manufactured, stored, packed,
sold or served. They should be separated by an intervening ventilated space fitted with
self-closing doors or provided with self-closing doors and a mechanical exhaust system that
operates for at least 30s after the cubicle is vacated.
Toilets for patrons of food premises are to be provided in accordance with the Building
Code of Australia. Further information can be obtained from Council’s Planning &
Development Directorate on 1300 307 800.
Page 30
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
[Printed copies are uncontrolled. It is the responsibility of each user to ensure that any copies of Management System documents are the current issue.]
Guidelines for the Design, Construction
& Fit Out of Food Premises
FIRE PREVENTION
It is recommended that all premises be equipped with suitable fire extinguishers and a fire
suppression system. This equipment should be not less than 5m from cooking appliances
and be provided with easily seen location and use signage. Premises with deep fryers
should have the following items per dual vat deep frying unit:



4.5 kg dry chemical fire extinguisher with a minimum rating of 3A:40B(E)
a wet chemical foam fire extinguisher with a minimum rating of 2A
a 1.8 x 1.2m fire blanket
Further information can be obtained from Council’s Planning & Development Directorate on
1300 307 800 or the Queensland Fire & Rescue Service on 13 QGOV (137468).
MOBILE FOOD VEHICLES
Mobile food vehicles must meet the same requirements as fixed food premises. Additional
items to be incorporated into the design include:

Doors and serving hatches are to be finished to the same standard as the walls.

The driving compartment of the vehicle must be separate to the food preparation and
storage section.

All openings must be provided with close fitting doors and shutters that are vermin
proof and able to be closed during transport.

A storage tank of at least 90L capacity for potable water is required. The water is to
be reticulated to sinks and basins.

Where wastewater disposal facilities (sewer) are not immediately available, a
wastewater tank of adequate capacity (usually 100L) is to be fitted.

Separate rubbish containers with tight fitting lids are to be provided.

Food vans are not to be used for sleeping or any other activity with the potential to
contaminate food.

Compliance with traffic and gas regulations should also be researched.
FOOD TRANSPORT VEHICLES
Vehicles used to transport food must be designed and constructed to protect food and be
capable of maintaining food at the required temperatures. Food contact surfaces must be
designed and constructed to be easily and effectively cleaned and sanitised.
Page 31
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
[Printed copies are uncontrolled. It is the responsibility of each user to ensure that any copies of Management System documents are the current issue.]
Guidelines for the Design, Construction
& Fit Out of Food Premises
WAREHOUSES & WHOLESALERS
The minimum standards for premises used for the storage and/or bulk handling of food that
is at all times contained in hermetically sealed containers are as follows:

Floors are to be of approved construction. Floor coverings may be omitted provided
the floor surface is brought to a smooth steel-trowelled, even surface and treated with
an effective sealing compound.

Walls are to be of approved construction and shall be lined internally in accordance
with these guidelines. Cement rendering of brick or concrete block walls may be
omitted provided that the mortar joints are finished smooth and flush with the wall
surface, and the wall is provided with a light-coloured, impervious, high-gloss finish.

The premises shall be completely ceiled.
BED & BREAKFASTS/HOMESTAYS
Some exemptions or relaxations may be granted for businesses providing meals as part of
accommodation in B&Bs or homestays.

Domestic style walls, floors and ceilings may be accepted subject to being smooth,
impervious and easily cleaned. Architraves, skirting boards, picture rails and similar
protrusions may be acceptable if they are in good condition and are impervious.

Domestic style benches and cupboards may be accepted subject to being in good
condition, smooth, impervious and easily cleaned.

Hand wash basins must be located in or near the kitchen and provided with warm
running potable water, liquid soap and disposable paper towels.
NOISE
In the planning and construction of any food establishment, consideration must be given to
the choice and siting of motors, compressors, fans, and all other equipment, in relation to
the noise level generated by such equipment.
If it is likely that noise may be a nuisance to any person, effective measures must be taken
to control the noise to ensure compliance with the Environmental Protection (Noise) Policy
2008.
Page 32
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
[Printed copies are uncontrolled. It is the responsibility of each user to ensure that any copies of Management System documents are the current issue.]
Guidelines for the Design, Construction
& Fit Out of Food Premises
AFTER APPLICATION & PLAN APPROVAL
Following approval of your plans pursuant to the Food Act 2006 and confirmation of any
approvals required by other Council Directorates, fit out of your premises can commence.
When fit out is substantially completed, inspection by Council’s Environmental Health
Officer to gauge compliance with the Food Act 2006 will be necessary. Please contact
Council to arrange this inspection prior to opening.
A licence under the Food Act 2006 is required to operate a food business. An application
for a food business licence should be submitted with your plans for approval.
A certificate of licence will be issued once fit out has been completed to a satisfactory
standard. The certificate is valid for the financial year and a renewal notice will be sent to
the licencee prior to expiry. Council’s Environmental Health Officers perform routine
inspections of licenced premises to ensure compliance with the Food Act 2006 and Food
Safety Standards.
Food hygiene resources are available from Council including food hygiene fact sheets
(included with the information pack).
Additional information is also available on the Food Standards Australia New Zealand
(FSANZ) website – www.foodstandards.gov.au and on the Queensland Health website –
www.health.qld.gov.au/foodsafety.
Page 33
PRIVACY STATEMENT: Gympie Regional Council collects personal information where it is directly related to a function or activity of Council and where the collection of such information may be
reasonably considered as necessary for that purpose. It will only use personal information for that purpose, and will not disclose it, except as permitted under the Information Privacy Act 2009.
Guidelines for Design, Construction & Fit Out of Food Premises
HEG001
19/12/2013
[Printed copies are uncontrolled. It is the responsibility of each user to ensure that any copies of Management System documents are the current issue.]
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