4‑5 Fixtures, fittings and equipment4‑5 Fixtures, fittings and equipment

4‑5 Fixtures, fittings and equipment

General requirements (1) Fixtures, fittings and equipment in an establishment (including in refrigeration chambers and storage areas) must: (a) facilitate operations to prepare prescribed eggs and egg products that are fit for human consumption; and (b) be fit for the purpose for which they are used; and (c) have sufficient capacity for the maximum quantity of eggs and egg products prepared using them at any one time. Construction (2) The fixtures, fittings and equipment must be constructed in a way that: (a) ensures they do not cause contamination of eggs or egg products; and (b) allows them to be easily and effectively cleaned and, if necessary, sanitised if there is a risk they may cause contamination of eggs or egg products; and (c) allows adjacent floors, walls, ceilings and other surfaces to be easily and effectively cleaned; and (d) allows them to be effectively accessed, inspected and monitored; and (e) to the extent practicable: (i) does not permit the entry or harbourage of pests; and (ii) excludes dirt, dust, fumes, smoke and other contaminants; and (iii) minimises the accumulation of contaminating substances. (3) Food contact surfaces of fixtures, fittings and equipment must: (a) be able to be easily and effectively cleaned and, if necessary, sanitised if there is a risk they may cause contamination of eggs or egg products; and (b) be smooth and impervious; and (c) be made of materials that do not cause contamination of eggs or egg products.