Document ID: chunk:federal_register_of_legislation:F2021C00674:reg:3:p2
Version: federal_register_of_legislation:F2021C00674
Segment Type: reg
Provision Reference: reg 3 (pt 2/5)
Character Range: 6060–8750

cleaning, sanitising and personal hygiene except the following areas –

(a) dining areas;
(b) drinking areas; and
(c) other areas to which members of the public usually have access.

10 Floors

(1) Floors must be designed and constructed in a way that is appropriate for the activities conducted on the food premises.

(2) Subject to subclause (3), floors must –

(a) be able to be effectively cleaned;
(b) be unable to absorb grease, food particles or water;
(c) be laid so that there is no ponding of water; and
(d) to the extent that is practicable, be unable to provide harbourage for pests.

(3) The following floors do not have to comply with subclause (2) –

(a) floors of temporary food premises, including ground surfaces, that are unlikely to pose any risk of contamination of food handled at the food premises; and
(b) floors of food premises that are unlikely to pose any risk of contamination of food handled at the food premises provided the food business has obtained the approval in writing of the appropriate enforcement agency for their use.

11 Walls and ceilings

(1) Walls and ceilings must be designed and constructed in a way that is appropriate for the activities conducted on the food premises.
(2) Walls and ceilings must be provided where they are necessary to protect food from contamination.

(3) Walls and ceilings provided in accordance with subclause (2) must be –

(a) sealed to prevent the entry of dirt, dust and pests;
(b) unable to absorb grease, food particles or water; and
(c) able to be easily and effectively cleaned.

(4) Walls and ceilings must –

(a) be able to be effectively cleaned; and
(b) to the extent that is practicable, be unable to provide harbourage for pests.

Division 4 – Fixtures, fittings and equipment

12 General requirements

(1) Fixtures, fittings and equipment must be –

(a) adequate for the production of safe and suitable food; and
(b) fit for their intended use.

(2) Fixtures and fittings must be designed, constructed, located and installed, and equipment must be designed, constructed, located and, if necessary, installed, so that –

(a) there is no likelihood that they will cause food contamination;
(b) they are able to be easily and effectively cleaned;
(c) adjacent floors, walls, ceilings and other surfaces are able to be easily and effectively cleaned; and
(d) to the extent that is practicable, they do not provide harbourage for pests.

(3) The food contact surfaces of fixtures, fittings and equipment must be –

(a) able to be easily and effectively cleaned and, if necessary, sanitised if there is a likelihood that they will cause food contamination;
(b) unable to absorb grease, food particles and