Document ID: chunk:federal_register_of_legislation:F2021C00674:front:0:p1
Version: federal_register_of_legislation:F2021C00674
Segment Type: other
Provision Reference: 
Character Range: 0–2983

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).

sanitise means to apply heat or chemicals, heat and chemicals, or other processes, to a surface so that the number of microorganisms on the surface is reduced to a level that –

(a) does not compromise the safety of food with which it may come into contact; and
(b) does not permit the transmission of infectious disease.

sewage includes the discharge from toilets, urinals, basins, showers, sinks and dishwashers, whether discharged through sewers or other means.

2 Application of this Standard

(1) This Standard applies to all food businesses in Australia in accordance with Standard 3.1.1 – Interpretation and Application.

Editorial note:

Food businesses that operate from a farm, vineyard, orchard or aquaculture facility should refer to the definition of 'food business' in Standard 3.1.1 to determine if they must comply with this Standard.  If they are involved in the substantial transformation of food or the sale or service of food directly to the public then they must comply with this Standard.

(2)