Document ID: chunk:federal_register_of_legislation:F2021C00674:reg:3:p1
Version: federal_register_of_legislation:F2021C00674
Segment Type: reg
Provision Reference: reg 3 (pt 1/5)
Character Range: 3584–6303

3  General requirements

The design and construction of food premises must –

(a) be appropriate for the activities for which the premises are used;
(b) provide adequate space for the activities to be conducted on the food premises and for the fixtures, fittings and equipment used for those activities;
(c) permit the food premises to be effectively cleaned and, if necessary, sanitised; and
(d) to the extent that is practicable –

(i) exclude dirt, dust, fumes, smoke and other contaminants;
(ii) not permit the entry of pests; and
(iii) not provide harbourage for pests.

4 Water supply

(1) Food premises must have an adequate supply of water if water is to be used at the food premises for any of the activities conducted on the food premises.
Editorial note:

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

(2) Subject to subclause (3), a food business must use potable water for all activities that use water that are conducted on the food premises.

(3) If a food business demonstrates that the use of non-potable water for a purpose will not adversely affect the safety of the food handled by the food business, the food business may use non-potable water for that purpose.

5 Sewage and waste water disposal

Food premises must have a sewage and waste water disposal system that –

(a) will effectively dispose of all sewage and waste water; and
(b) is constructed and located so that there is no likelihood of the sewage and waste water polluting the water supply or contaminating food.

6 Storage of garbage and recyclable matter

Food premises must have facilities for the storage of garbage and recyclable matter that –

(a) adequately contain the volume and type of garbage and recyclable matter on the food premises;
(b) enclose the garbage or recyclable matter, if this is necessary to keep pests and animals away from it; and
(c) are designed and constructed so that they may be easily and effectively cleaned.

7 Ventilation

Food premises must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises.

8 Lighting

Food premises must have a lighting system that provides sufficient natural or artificial light for the activities conducted on the food premises.

Division 3 – Floors, walls and ceilings

9 Application

The requirements for floors, walls and ceilings specified in this Division apply to the floors, walls and ceilings of all areas used for food handling, 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