Facilities are required to ensure that their food premises, fixtures, fittings, equipment and transport vehicles are designed and constructed so as to allow ease of cleaning. Facilities must also ensure that the premises are provided with the necessary services of water, waste disposal, light, ventilation, cleaning and personal hygiene, storage space and access to toilets.
The next few weeks’ blog posts provide Food Safety Supervisors with the basic requirements for design and fit-out of a food premises.
The premises must have an adequate supply of potable water for all activities that require water, unless it can be demonstrated that the use of non-potable water for a specific purpose, for example: fire fighting will not affect the safety of the food.
Sewage and waste water disposal
The premises must have a sewage and waste water system that will effectively dispose of all sewage and waste water. This system must be constructed and located so that it will not pollute water supply or contaminate food.
Storage of waste and recyclable matter
The premises must have the capacity to hold all garbage and recyclable materials on the food premises until collection or removal. The storage must be enclosed or lidded so that pests cannot get access to the garbage or recyclable materials, and designed and constructed from non-porous materials so that these may be easily and effectively cleaned.
Facilities must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours.
Facilities must have a lighting system that provides sufficient natural or artificial light for the activities on the food premises.
Floors, walls and ceilings
Floors, walls and ceilings of premises must be designed and constructed properly such that these:
• Can be easily and effectively cleaned
• Will not absorb food particles, grease or water
• Will not allow ponding of water
• Are adequately sealed to prevent the entry of dirt, dust and pests.
Note: The above requirements relating to floors, walls and ceilings do not apply to dining, drinking and other areas where the public has access.
This series will continue in part two to assist Food Safety Supervisors design and fit-out their food premises.