HACCP requirements of premises and rooms
HACCP requirements of premises and rooms
Clause 4.2
1. Design and layout
Where appropriate, the internal design and layout of food establishments should permit good food hygiene practices, including protection against cross-contamination between and during operations by foodstuffs.
2. Internal structures and fittings
Structures within food establishments should be soundly built of durable materials and be easy to maintain, clean and where appropriate, able to be disinfected. In particular the following specific conditions should be satisfied where necessary to protect the safety and suitability of food:
• the surfaces of walls, partitions and floors should be made of impervious materials with no toxic effect in intended use;
• walls and partitions should have a smooth surface up to a height appropriate to the operation;
• floors should be constructed to allow adequate drainage and cleaning;
• ceilings and overhead fixtures should be constructed and finished to minimize the build up of dirt and condensation, and the shedding of particles;
• windows should be easy to clean, be constructed to minimize the build up of dirt and where necessary, be fitted with removable and cleanable insect-proof screens. Where necessary, windows should be fixed;
• doors should have smooth, non-absorbent surfaces, and be easy to clean and, where necessary, disinfect;
• working surfaces that come into direct contact with food should be in sound condition, durable and easy to clean, maintain and disinfect. They should be made of smooth, non-absorbent materials, and inert to the food, to detergents and disinfectants under normal operating conditions.
3. Temporary/mobile premises and vending machines
Premises and structures covered here include market stalls, mobile sales and street vending vehicles, temporary premises in which food is handled such as tents and marquees.
Such premises and structures should be sited, designed and constructed to avoid, as far as reasonably practicable, contaminating food and harbouring pests.
In applying these specific conditions and requirements, any food hygiene hazards associated with such facilities should be adequately controlled to ensure the safety and suitability of food.
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