General requirements for food premises and equipment
All food businesses, whether operating from a new or existing premises, a vehicle, market stall or home, must comply with Food Safety Standard 3.2.3 - Food premises and equipment.
Owners must provide a food premises that:
- is easy to clean, sanitise and maintain
- is appropriate for the activities of the business
- is suitable for the jobs they are used for
- is made of material that does not contaminate food
- has sufficient space, facilities and suitable equipment to produce safe food
- provides services such as potable water, effective sewage disposal and sufficient light and ventilation for the food handling activities
- provides facilities for staff to maintain standards of personal hygiene and equipment cleanliness that will protect food from contamination
- is protected against the harbourage and entry of pests.
More information
Read more about:
- Design and fit-out of a food premises
- Cleaning and sanitising
- Pest control
- Waste management
- Maintenance
- Shopping trolleys, baskets and conveyor belts
- Using non-reticulated water
- A guide to the Food Safety Standards - Safe Food Australia is a guide to help with the interpretation of the mandatory food safety standards.