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Food Premises and Equipment Standard 3.2.3

(Updated November 2007)

Note: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards.

If you are a food business, whether operating from a permanent building, a vehicle or from a stall at a market, then Standard 3.2.3 Food Premises and Equipmentapplies to you. The standard sets out the requirements for food premises, fixtures, fittings, equipment and food transport vehicles. Food businesses that comply with these requirements will find it easier to meet the requirements of other food safety standards.

What is this standard?

Standard 3.2.3 Food Premises and Equipment sets out the requirements for food premises, fixtures, fittings, equipment and food transport vehicles. Food businesses that comply with these requirements will find it easier to meet the requirements of Standard 3.2.2 Food Safety Practices and General Requirements.

Who must comply with this standard?

Food businesses must comply with this standard, unless they fall under the definition of ‘primary food production’. FSANZ is developing primary production and processing standards separately. See the Primary Production link under “The Code” for more information on developments.

If you are a food business, whether operating from a permanent building, a vehicle or from a stall at a market, then Standard 3.2.3 Food Premises and Equipmentapplies to you. It also applies if you are selling food for a charity or for any other community fundraising project, and if you are at home and preparing food that will be sold.

However, if you are handling food in temporary premises or from home you may be able to seek an exemption from some of the requirements in this standard. For information on these exemptions you should contact your State or Territory health department or local council.

For existing premises: If you are producing food safely in your existing premises, and they met the requirements in the old food legislation or regulations for your area, it is unlikely that you will have to make any changes.

For alterations: If you are altering existing food premises any council requirements for new work will apply to your alterations and the requirements in the new standard must be taken into account.

For new premises: If you are designing and building a new food premises, you must do this in accordance with Standard 3.2.3 Food Premises and Equipment to ensure the food business complies with the standard when it opens. If in doubt about whether your premise complies with Standard 3.2.3, seek advice from your local council.

What are the key provisions in this standard?

Food business premises must:

  • have enough space for their equipment and the work that they do;
  • be protected from pests and other contaminants such as dirt and fumes;
  • be easy to clean and keep clean;
  • have enough clean water available at the right temperature for the work to be done;
  • have a disposal system for garbage, sewage and waste water;
  • have sufficient lighting and ventilation; and
  • have adequate equipment for the production of safe and suitable food.

Food business fixtures, fittings and equipment must be:

  • appropriate for the work of the business;
  • suitable for the jobs they are used for;
  • easy to clean and, if necessary, sanitise; and
  • be made of material that does not contaminate food.

Food businesses must make sure that they have:

  • hand basins in work areas so staff can wash their hands in warm running water if their hands are likely to contaminate food;
  • hand basins near the toilets;
  • access to toilets; and
  • storage areas for personal belongings and clothing, and also for the office equipment and papers and any chemicals used by the business.

Vehicles used to transport food must:

  • protect the food they are carrying from contamination; and
  • be designed and constructed to ensure that food contact surfaces can be cleaned and, if necessary, sanitised.

Need more information?

Copies of the standards, the guides to these and other fact sheets and supporting material can be found on the FSANZ website www.foodstandards.gov.au .

Food businesses may also wish to seek advice directly from the Environmental Health Officers at their local council, or from their State or Territory health or health services department and Public Health Units.

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