Division 2Design and construction of food premises

Division 2 – Design and construction of food premises

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.