Standard 3.2.3 - Food Premises and Equipment
This standard sets out the requirements for food premises, fixtures, fittings, equipment and food transport vehicles. [ more ]
What are the key provisions in this standard?
Food business premises must:
- have enough space for their equipment and the work that they do;
- be protected from pests and other contaminants such as dirt and fumes;
- be easy to clean and keep clean;
- have enough clean water available at the right temperature for the work to be done;
- have a disposal system for garbage, sewage and waste water;
- have sufficient lighting and ventilation; and
- have adequate equipment for the production of safe and suitable food.
Food business fixtures, fittings and equipment must be:
- appropriate for the work of the business;
- suitable for the jobs they are used for;
- easy to clean and, if necessary, sanitise; and
- be made of material that does not contaminate food.
Food businesses must make sure that they have:
- hand basins in work areas so staff can wash their hands in warm running water if their hands are likely to contaminate food;
- hand basins near the toilets;
- access to toilets; and
- storage areas for personal belongings and clothing, and also for the office equipment and papers and any chemicals used by the business.
Vehicles used to transport food must:
- protect the food they are carrying from contamination; and
- be designed and constructed to ensure that food contact surfaces can be cleaned and, if necessary, sanitised.
Need more information?
Copies of the standards, the guides to these and other fact sheets and supporting material can be found on the FSANZ website www.foodstandards.gov.au .
Food businesses may also wish to seek advice directly from the Environmental Health Officers at their local council, or from their State or Territory health or health services department and Public Health Units.
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