{"id":"F2008B00577","name":"Australia New Zealand Food Standards Code - Standard 3.2.3 - Food Premises and Equipment","slug":"australia-new-zealand-food-standards-code-standard-3-2-3-food-premises-and-equipment","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":71880,"registerId":"commonwealth-F2008B00577-current","compilationNumber":null,"startDate":"2026-04-02","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"(Australia only)","sectionType":"division","heading":"(Australia only)","content":"### (Australia only)\n\nPurpose\n\nThis 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.\n\nThe 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.\n\nContents\n\nDivision 1 – Interpretation and application\n\n1 Interpretation\n\n2 Application of this Standard\n\nDivision 2 – Design and construction of food premises\n\n3 General requirements\n\n4 Water supply\n\n5 Sewage and waste water disposal\n\n6 Storage of garbage and recyclable matter\n\n7 Ventilation\n\n8 Lighting\n\nDivision 3 – Floors, walls and ceilings\n\n9 Application\n\n10 Floors\n\n11 Walls and ceilings\n\nDivision 4 – Fixtures, fittings and equipment\n\n12 General requirements\n\n13 Connections for specific fixtures, fittings and equipment\n\n14 Hand washing facilities\n\nDivision 5 – Miscellaneous\n\n15 Storage facilities\n\n16 Toilet facilities\n\n17 Food transport vehicles","sortOrder":0},{"sectionNumber":"Division 1","sectionType":"division","heading":"Interpretation and application","content":"### Division 1 – Interpretation and application\n\n1 Interpretation\n\nIn this Standard –\n\n> 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.\n\n> potable water means water that is acceptable for human consumption.\n\n> Note: Editorial note:\n\n> Note: The Australian Drinking Water Guidelines (ADWG) are available from the National Health and Medical Research Council (NHMRC).\n\n> 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 –\n\n      (a) does not compromise the safety of food with which it may come into contact; and\n      (b) does not permit the transmission of infectious disease.\n\n> sewage includes the discharge from toilets, urinals, basins, showers, sinks and dishwashers, whether discharged through sewers or other means.\n\n2 Application of this Standard\n\n(1) This Standard applies to all food businesses in Australia in accordance with Standard 3.1.1 – Interpretation and Application.\n\n> Note: Editorial note:\n\n> 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.\n\n(2) A food business may only use food premises and food transport vehicles that comply with this Standard.\n\n(3) A food business may only use equipment, fixtures and fittings in or on food premises and in or on food transport vehicles that comply with this Standard.\n\n> Note: Editorial note:\n\n> Note: Standards Australia has published AS 4674-2004 Design, Construction and Fit-out of Food Premises. This Standard provides guidance on design, construction and fit-out criteria for new food premises and for the renovation or alteration of existing food premises.","sortOrder":1},{"sectionNumber":"Division 2","sectionType":"division","heading":"Design and construction of food premises","content":"### Division 2 – Design and construction of food premises\n\n3 General requirements\n\nThe design and construction of food premises must –\n\n    (a) be appropriate for the activities for which the premises are used;\n    (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;\n    (c) permit the food premises to be effectively cleaned and, if necessary, sanitised; and\n    (d) to the extent that is practicable –\n\n      (i) exclude dirt, dust, fumes, smoke and other contaminants;\n      (ii) not permit the entry of pests; and\n      (iii) not provide harbourage for pests.\n\n4 Water supply\n\n(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.","sortOrder":2},{"sectionNumber":"Division 3","sectionType":"division","heading":"Floors, walls and ceilings","content":"### Division 3 – Floors, walls and ceilings\n\n9 Application\n\nThe 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 –\n\n    (a) dining areas;\n    (b) drinking areas; and\n    (c) other areas to which members of the public usually have access.\n\n10 Floors\n\n(1) Floors must be designed and constructed in a way that is appropriate for the activities conducted on the food premises.\n\n(2) Subject to subclause (3), floors must –\n\n    (a) be able to be effectively cleaned;\n    (b) be unable to absorb grease, food particles or water;\n    (c) be laid so that there is no ponding of water; and\n    (d) to the extent that is practicable, be unable to provide harbourage for pests.\n\n(3) The following floors do not have to comply with subclause (2) –\n\n    (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\n    (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.\n\n11 Walls and ceilings\n\n(1) Walls and ceilings must be designed and constructed in a way that is appropriate for the activities conducted on the food premises.\n\n(2) Walls and ceilings must be provided where they are necessary to protect food from contamination.\n\n(3) Walls and ceilings provided in accordance with subclause (2) must be –\n\n    (a) sealed to prevent the entry of dirt, dust and pests;\n    (b) unable to absorb grease, food particles or water; and\n    (c) able to be easily and effectively cleaned.\n\n(4) Walls and ceilings must –\n\n    (a) be able to be effectively cleaned; and\n    (b) to the extent that is practicable, be unable to provide harbourage for pests.","sortOrder":3},{"sectionNumber":"Division 4","sectionType":"division","heading":"Fixtures, fittings and equipment","content":"### Division 4 – Fixtures, fittings and equipment\n\n12 General requirements\n\n(1) Fixtures, fittings and equipment must be –\n\n    (a) adequate for the production of safe and suitable food; and\n    (b) fit for their intended use.\n\n(2) Fixtures and fittings must be designed, constructed, located and installed, and equipment must be designed, constructed, located and, if necessary, installed, so that –\n\n    (a) there is no likelihood that they will cause food contamination;\n    (b) they are able to be easily and effectively cleaned;\n    (c) adjacent floors, walls, ceilings and other surfaces are able to be easily and effectively cleaned; and\n    (d) to the extent that is practicable, they do not provide harbourage for pests.\n\n(3) The food contact surfaces of fixtures, fittings and equipment must be –\n\n    (a) able to be easily and effectively cleaned and, if necessary, sanitised if there is a likelihood that they will cause food contamination;\n    (b) unable to absorb grease, food particles and water if there is a likelihood that they will cause food contamination; and\n    (c) made of material that will not contaminate food.\n\n(4) Eating and drinking utensils must be able to be easily and effectively cleaned and sanitised.\n\n  \n\n13 Connections for specific fixtures, fittings and equipment\n\n(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.\n\n> Note: Editorial note:\n\n> Note: An ‘adequate supply of water’ is defined in clause 1.\n\n(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.\n\n(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.\n\n14 Hand washing facilities\n\n(1) Subject to subclause (4), food premises must have hand washing facilities that are located where they can be easily accessed by food handlers –\n\n    (a) within areas where food handlers work if their hands are likely to be a source of contamination of food; and\n    (b) if there are toilets on the food premises – immediately adjacent to the toilets or toilet cubicles.\n\n(2) Subject to the following subclauses, hand washing facilities must be –\n\n    (a) permanent fixtures;\n    (b) connected to, or otherwise provided with, a supply of warm running potable water;\n    (c) of a size that allows easy and effective hand washing; and\n    (d) clearly designated for the sole purpose of washing hands, arms and face.\n\n(3) Paragraph (2)(a) does not apply to temporary food premises.\n\n(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.\n\n(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).","sortOrder":4},{"sectionNumber":"Division 5","sectionType":"division","heading":"Miscellaneous","content":"### Division 5 – Miscellaneous\n\n15 Storage facilities\n\n(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.\n\n(2) Storage facilities must be located where there is no likelihood of stored items contaminating food or food contact surfaces.\n\n16 Toilet facilities\n\nA food business must ensure that adequate toilets are available for the use of food handlers working for the food business.\n\n  \n\n17 Food transport vehicles\n\n(1) Vehicles used to transport food must be designed and constructed to protect food if there is a likelihood of food being contaminated during transport.\n\n(2) Parts of vehicles used to transport food must be designed and constructed so that they are able to be effectively cleaned.\n\n(3) Food contact surfaces in parts of vehicles used to transport food must be designed and constructed to be effectively cleaned and, if necessary, sanitised.\n\nAmendment History\n\nThe Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.\n\nThese amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.\n\nAbout this compilation\n\nThis is compilation No. 5 of Standard 2.6.3 as in force on 3 June 2021 (up to Amendment No. 200). It includes any commenced amendment affecting the compilation to that date.\n\nPrepared by Food Standards Australia New Zealand on 3 June 2021.\n\nUncommenced amendments or provisions ceasing to have effect\n\nTo assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislation including or omitting those amendments and provided in the Amendment History once the date is passed.\n\nThe following abbreviations may be used in the table below:\n\nad = added or inserted am = amended\n\nexp = expired or ceased to have effect rep = repealed\n\nrs = repealed and substituted\n\nStandard 3.2.3 was published in the Commonwealth of Australia Gazette No.S 464 on 24 August 2000 as part of GN 34 (2000GN34 –- 30 August 2000) and has since been amended as follows:\n\n| Section affected                  | A’ment No. | FRL registrationGazette                                                                 | Commencement(Cessation) | How affected | Description of amendment                  |\n| --------------------------------- | ---------- | --------------------------------------------------------------------------------------- | ----------------------- | ------------ | ----------------------------------------- |\n| Editorial note to Cl(1)           | 101        | F2008L0305814 Aug 2008FSC 4314 Aug 2008                                                 | 14 Aug 2008             | am           | Editorial note to Clause 1 amended        |\n| Editorial note to subclause 2(3)  | 101        | F2008L0305814 Aug 2008FSC 4314 Aug 2008                                                 | 14 Aug 2008             | am           | Editorial note to sub clause 2(3) amended |\n| Editorial note to subclause 4(1)  | 111        | F2009L0314513 Aug 2009FSC5313 Aug 2009                                                  | 13 Aug 2009             | am           | Correction of typographical error         |\n| Editorial note to subclause 13(1) | 111        | F2009L0314513 Aug 2009FSC5313 Aug 2009                                                  | 13 Aug 2009             | am           | Correction of typographical error         |\n| Cl(1)                             | 124        | F2011L014508 Jul 2011Food Standards (P1013 - Code Maintenance IX) Variation11 July 2011 | 11 Jul 2011             | am           | Correction of typographical error         |\n| Editorial note to Cl(1)           | 135        | F2012L0201410 Oct 2012Food Standards (P1021 - Code Maintenance X) Variation1 Oct 2012   | 11 Oct 2012             | am           | Correction of typographical error         |\n| Subsection 3.2.3-3(d)             | 200        | F2021L006842 June 2021FSC 1413 June 2021                                                | June 3 2021             | am           | Correction of typographical error         |","sortOrder":5}],"analysis":{"flash_summary":{"complexity_score":4,"scope_assessment":{"changed":false,"description":"The amendment history shows only typographical/editorial corrections and a correction to subclause 3(d); there is no indication of a material change to the Standard's scope. The Standard continues to apply to all food businesses (cl.2) and to require premises, equipment and transport to meet the same substantive design, construction and servicing requirements."},"complexity_factors":["Cross-references to other standards and definitions increase interpretive steps (application to all food businesses via cl.2; links to Standard 3.2.2 and Standard 3.1.1).","Technical and material specifications are spread across multiple clauses (design/construction cl.3; floors cl.10; walls/ceilings cl.11; fixtures/equipment cl.12; water cl.4; sewage cl.13; handwashing cl.14; vehicles cl.17).","Compliance costs and operational burden fall on food businesses (obligations to use premises, equipment and vehicles that comply: cl.2(2)–(3); storage cl.15; toilets cl.16).","Discretionary approvals and conditional exceptions create administrative judgment calls (written approval by the appropriate enforcement agency: cl.14(4); floor exceptions with agency approval: cl.10(3)(b)).","Subjective qualifiers require context-sensitive assessment (‘to the extent that is practicable’ in cl.3(d), cl.10(2)(d), cl.11(4)), increasing enforcement and compliance judgment.","Operational specifics increase precision and compliance checks (definitions of ‘adequate supply of water’ and ‘sanitise’ in cl.1; automatic sanitising equipment temperature requirement cl.13(3)).","Temporary and private dwelling exceptions narrow scope in specified cases, adding conditional rules (temporary premises cl.10(3)(a); private dwellings cl.14(5)).","Maintenance of amendment and compilation history adds administrative complexity for staying current (Amendment History and About this compilation)."],"plain_english_summary":"This Standard prescribes how food premises, fixtures, fittings, equipment and food‑transport vehicles in Australia must be designed, constructed and serviced so they can be cleaned and, where necessary, sanitised to minimise food contamination risks. It applies to all food businesses and sets requirements for water, sewage, waste storage, ventilation, lighting, handwashing, storage and toilet facilities. Businesses pay to meet the infrastructure, maintenance and operational requirements that support compliance with food‑safety obligations in Standard 3.2.2."},"kimi_summary":{"content_quality":"ok","complexity_score":3,"scope_assessment":{"changed":false,"description":"The Standard remains focused on its original purpose: setting physical infrastructure requirements for food premises and equipment. The amendment history shows only minor typographical corrections and editorial note updates since 2000, with no substantive expansion of scope. The Standard has not grown beyond its initial intent of ensuring premises are designed to facilitate food safety compliance."},"complexity_factors":["Only 4 defined terms in the interpretation section (adequate supply of water, potable water, sanitise, sewage)","Straightforward divisional structure with 5 clear divisions covering distinct topics (interpretation, design/construction, floors/walls/ceilings, fixtures/equipment, miscellaneous)","Limited conditional logic — most requirements are direct obligations with only a few exceptions (e.g., temporary premises exemptions in clauses 10(3) and 14(3)-(5))","Minimal cross-referencing — only references to Standard 3.1.1 (definitions) and Standard 3.2.2 (food safety practices), plus an external Australian Standard (AS 4674-2004) mentioned in editorial notes","Short length — approximately 17 operative clauses with clear, plain language drafting","Single layer of exceptions — no nested 'exceptions to exceptions' structure; exemptions are clearly delineated and require written approval from enforcement agencies"],"plain_english_summary":"This Standard sets the physical building and equipment rules for food businesses in Australia—what kitchens, vehicles and fixtures must be like to keep food safe. It applies to restaurants, cafes, food trucks, manufacturers and the agencies that inspect them.\n\nBy requiring cleanable, pest‑proof surfaces, safe water and waste disposal, hand‑washing facilities, proper storage and hygienic transport, it prevents contamination. Some temporary or home‑based setups can get approved flexibility."},"flash_summary_failed":{"failed":true,"reason":"A positive credit balance is required for all requests, including BYOK, so fallback providers remain available. Add credits at https://vercel.com/d?to=%2F%5Bteam%5D%2F%7E%2Fai%3Fmodal%3Dtop-up to continue.","source":"analysis-cron"}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-standard-3-2-3-food-premises-and-equipment","history":"/api/acts/australia-new-zealand-food-standards-code-standard-3-2-3-food-premises-and-equipment/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-standard-3-2-3-food-premises-and-equipment/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-standard-3-2-3-food-premises-and-equipment/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-standard-3-2-3-food-premises-and-equipment/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-standard-3-2-3-food-premises-and-equipment/documents"}}