The following are the basic requirements for registration of food premises under the First Schedule of the Food Hygiene Regulations 1974. Check with an Environmental Health Officer whether there are any additional requirements appropriate for your operation and the type of food being prepared.
Floor Coverings
- Smooth, impervious, easily cleaned and free from cracks and defects which may harbour bacteria
- Coved up the walls and any permanent fixtures by at least 75mm
- Commercial grade vinyl is a durable floor surface that meets this criterion
Walls
- Smooth, impervious, light in colour, easy to clean and free from damage such as flaking paint
- A seratone quality wall lining is a low maintenance, high quality lining that meets Council’s approval
- Cooking areas need to be heat resistant
Ceiling
- Smooth, impervious, light in colour, easy to clean and free from damage such as flaking paint
- Minimum height for a ceiling from the floor is 2.4m
- Any exposed trusses or beams need to be completely enclosed
Lighting
- Must be sufficient to enable effective inspection and cleaning
- Lighting intensity should measure 215 lux in all preparation and wash-up areas
- Recommended that diffusers are fitted to fluorescent tubes
- Reasonably free from glare and distributed to avoid shadows
- Dimmer switches may be fitted to provide subdued lighting during trading hours and increased lighting for cleaning and inspection
Ventilation
- Sufficient to maintain comfortable conditions for people on the premises by preventing air from becoming excessively heated, preventing condensation and excess moisture on floors, walls and ceilings, and removing objectionable odours, fumes and impurities
- An easily cleaned ventilation canopy, with removable filters and a variable controlled exhaust fan is required over all cooking units
- The canopy is to be constructed of stainless steel or aluminium alloy
- Contact your Environmental Health Officer about the design of the canopy. A producer statement may be required
Kitchen Space
- Sufficient floor space to enable every person working there to carry out their work efficiently in addition to allowing easy access for cleaning purposes
- Floor space in eating houses and bakeries is to be not less than the number of workers multiplied by 3m2, or a minimum of 9.5m2, whichever is the greater
Staff Locker and Changing Rooms
- Lockers for the storage of clothing and personal belongings of workers are to be provided
- They must be located out of preparation areas to avoid contamination of food and be convenient to the workers
- For more than four staff, changing rooms are required. If there are male and female staff employed then separate changing rooms will be necessary
Toilet Facilities
- The number of toilet facilities required is detailed in the Acceptable Solution G1/AS1 of the Building Code
- Conveniently located to the customers and workers for whom it is provided (ie within your premises or building) but not through any kitchen/bar areas
- Toilets/urinals cannot be in an area opening directly into a food/beverage/dining area. A lobby area is generally required
- Each compartment, including lobby, needs to be vented to the exterior
Wash Hand Basins
- Required in each kitchen area and bar, in the same room as the work area without accessing through a door
- To be supplied with piped hot and cold running water or tempered running water at a minimum temperature of 38C.
- To be supplied with soap (preferably liquid), clean nailbrush and suitable hand-drying facilities (eg disposable towels)
Water and Sewage
- The premises must be supplied with an adequate supply of clear, wholesome water
- If either the water supply or the sewage connection is not town supply, prior approval from your Environmental Health Officer is necessary
- Backflow prevention may be necessary on new or replacement fittings that connect directly with the water supply eg dishwashers, sausage makers connected by a hose and post-mix machines
Sinks and Hot Water Supply
- Preparation sink – for washing food, connected directly to waste
- Dish wash sink – for washing dishes, connected to the grease trap
- Cleaner’s sink – for emptying and filling buckets used to clean floors and toilets
- All sinks must have a continuous supply of piped hot water whilst the premises is in use
- The minimum water temperature is 63C for all sink units. In most cases a standard cylinder with a 180-litre capacity is acceptable
Dishwasher/Glass washer
- Required if re-usable crockery, cutlery and glasses used
- Automatic detergent dosing system, an accurate thermometer and suitable backflow prevention device are required
- The prescribed temperatures are 60C for the wash cycle and 77C for a minimum of 10 seconds for the rinse cycle. The temperatures are measured inside the unit where the dishes are placed
- The unit is to be fitted with a temperature control device so it will not operate unless the rinse water is at 83C or more
Grease Trap
- The capacity of the unit required for your particular premises is outlined in the Acceptable Solution G13/AS2 of the Building Code
- Any food operation which involves the use of fat will require a grease trap
- It is generally recommended that the units are emptied every three months by a contractor – look under ‘septic tank services’ in the phone book. Keep your receipt from the contractor as your Environmental Health Officer may wish to see it
Pest Control
- Avoid clutter and keeping unnecessary items in food premises which make inspection difficult. Rodents and cockroaches may use this material as harbourage
- Thorough cleaning of the premises ensures no food debris is available which may attract pests
- Fly screening of all windows and entrances will help deter flies and birds.
- All plumbing joints or other fittings must be sealed to prevent entrance or harbourage for rodents or insects
- Undertake a regular pest check of your premises
Separate Area for Storage of Cleaning Products and Equipment
- Cleaning products and equipment such as mops, brooms and buckets need to be located or stored away from the food preparation area to avoid contamination
Yards
- Outside yard or working areas drained and paved with an impervious and washable surface area
Refuse Storage
- All refuse, both in the kitchen and awaiting collection, is to be stored in easily cleaned containers with a secure lid
- Putrescible refuse such as waste meat trimmings in a butchers shop, is required to be stored under refrigeration
Temperature Control Units
- Prior to purchasing chiller units such as a fridge ensure that the unit is capable of storing food at 4C or cooler. Similarly should you consider purchasing a heated display unit eg a pie warmer ensure that it is capable of maintaining the food at 60C or higher. It is a good idea to see second hand units working prior to purchase – many don’t make the grade!