Document ID: chunk:federal_register_of_legislation:F2021C00674:reg:3:p3
Version: federal_register_of_legislation:F2021C00674
Segment Type: reg
Provision Reference: reg 3 (pt 3/5)
Character Range: 8506–11245

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 water if there is a likelihood that they will cause food contamination; and
(c) made of material that will not contaminate food.

(4) Eating and drinking utensils must be able to be easily and effectively cleaned and sanitised.

13 Connections for specific fixtures, fittings and equipment

(1) Fixtures, fittings and equipment that use water for food handling or other activities and are designed to be connected to a water supply must be connected to an adequate supply of water.

Editorial note:

An 'adequate supply of water' is defined in clause 1.

(2) Fixtures, fittings and equipment that are designed to be connected to a sewage and waste water disposal system and discharge sewage or waste water must be connected to a sewage and waste water disposal system.

(3) Automatic equipment that uses water to sanitise utensils or other equipment must only operate for the purpose of sanitation when the water is at a temperature that will sanitise the utensils or equipment.

14 Hand washing facilities

(1) Subject to subclause (4), food premises must have hand washing facilities that are located where they can be easily accessed by food handlers –

(a) within areas where food handlers work if their hands are likely to be a source of contamination of food; and
(b) if there are toilets on the food premises – immediately adjacent to the toilets or toilet cubicles.

(2) Subject to the following subclauses, hand washing facilities must be –

(a) permanent fixtures;
(b) connected to, or otherwise provided with, a supply of warm running potable water;
(c) of a size that allows easy and effective hand washing; and
(d) clearly designated for the sole purpose of washing hands, arms and face.

(3) Paragraph (2)(a) does not apply to temporary food premises.

(4) With the approval in writing of the appropriate enforcement agency, food premises that are specified in the approval do not have to comply with any requirement of this clause that is also specified in the approval.

(5) Only food premises that are used principally as a private dwelling or are temporary food premises may be specified in an approval for the purposes of subsection (4).

Division 5 – Miscellaneous

15 Storage facilities

(1)  Food premises must have adequate storage facilities for the storage of items that are likely to be the source of contamination of food, including chemicals, clothing and personal belongings.

(2) Storage facilities must be located where there is no likelihood of stored items