Federal Register of Legislation
Standard 3.2.3
Food Premises and Equipment
(Australia only)
Purpose
This Standard sets out requirements for food premises and equipment that, if complied with, will facilitate compliance by food businesses with the food safety requirements of Standard 3.2.2 – Food Safety Practices and General Requirements.
The objective of this Standard is to ensure that, where possible, the layout of the premises minimises opportunities for food contamination. Food businesses are required to ensure that their food premises, fixtures, fittings, equipment and transport vehicles are designed and constructed to be cleaned and, where necessary, sanitised. Businesses must ensure that the premises are provided with the necessary services of water, waste disposal, light, ventilation, cleaning and personal hygiene facilities, storage space and access to toilets.
Contents
Division 1 – Interpretation and application 1 Interpretation 2 Application of this Standard
Division 2 – Design and construction of food premises 3 General requirements 4 Water supply 5 Sewage and waste water disposal 6 Storage of garbage and recyclable matter 7 Ventilation 8 Lighting
Division 3 – Floors, walls and ceilings 9 Application 10 Floors 11 Walls and ceilings
Division 4 – Fixtures, fittings and equipment 12 General requirements 13 Connections for specific fixtures, fittings and equipment 14 Hand washing facilities
Division 5 – Miscellaneous 15 Storage facilities 16 Toilet facilities 17 Food transport vehicles
Division 1 – Interpretation and application
1 Interpretation
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.
potable water means water that is acceptable for human consumption. Editorial note:
The Australian Drinking Water Guidelines (ADWG) are available from the National Health and Medical Research Council (NHMRC).
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