食品科技网-知识资料内容
Purpose
This 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.
The 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.
Contents
Division 1 – Interpretation and application
1 Interpretation
2 Application of this Standard
Division 2 – Design and construction of food premises
3 General requirements
4 Water supply
5 Sewage and waste water disposal
6 Storage of garbage and recyclable matter
7 Ventilation
8 Lighting
Division 3 – Floors， walls and ceilings
9 Application
10 Floors
11 Walls and ceilings
Division 4 – Fixtures， fittings and equipment
12 General requirements
13 Connections for specific fixtures， fittings and equipment
14 Hand washing facilities
Division 5 – Miscellaneous
15 Storage facilities
16 Toilet facilities
17 Food transport vehicles
Division 1 – Interpretation and application
1 Interpretation
In this Standard –
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.
potable water means water that is acceptable for human consumption.
Editorial note:
The Australian Drinking Water Guidelines (ADWG) are available from the National Health and Medical Research Council (NHMRC).
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 –
(a) does not compromise the safety of food with which it may come into contact; and
(b) does not permit the transmission of infectious disease.sewage includes the discharge from toilets， urinals， basins， showers， sinks and dishwashers， whether discharged through sewers or other means.
2 Application of this Standard
(1) This Standard applies to all food businesses in Australia in accordance with Standard 3.1.1 – Interpretation and Application.
Editorial 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.
(2) A food business may only use food premises and food transport vehicles that comply with this Standard.
(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.
Editorial 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.
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
(ii) 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.
Editorial note:
An ‘adequate supply of water’ is defined in clause 1.
(2) &nbs