NCC 2016 Volume One
Classification
Building class 1a Building class 1b Building class 2 Building class 3 Building class 4 Building class 5 Building class 6 Building class 7a Building class 7b Building class 8 Building class 9a Building class 9b Building class 9c Building class 10a Building class 10b Building class 10c

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Classification
Building class 1a Building class 1b Building class 2 Building class 3 Building class 4 Building class 5 Building class 6 Building class 7a Building class 7b Building class 8 Building class 9a Building class 9b Building class 9c Building class 10a Building class 10b Building class 10c
Section H Special Use Buildings (H101 to H112)

Section H Special Use Buildings (H101 to H112)

Tas Part H101 * * * * *

Blank clause

This Part has deliberately been left blank.

After Tas Part H101 insert Tas Part H102 as follows:

Tas Part H102 Food Premises

PERFORMANCE REQUIREMENTS

Tas H102 P1

The design and construction of food premises must—

(a)

be appropriate for the activities for which the premises are used; and

(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; and

(c)

permit the food premises to be effectively cleaned and, if necessary, sanitized; and

(d)

to the extent that is practicable:

(i)

exclude dirt, dust, odours, fumes, smoke and other contaminants; and

(ii)

not permit the entry of pests; and

(iii)

not provide harbourage for pests.

(e)

provide that the food premises is able to be used in such a manner that minimises opportunities for food contamination.

Tas H102 P2

(a)

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.

(b)

A food business must use potable water for all activities that use water that are conducted on the food premises.

Limitation

Limitation:

If a food business demonstrates that the use of non-potable water for a purpose will not adversely affect the safety of the food handled by the food business, subclause (b) does not apply.

Tas H102 P3

Food premises must have a sewage and waste water disposal system that—

(a)

will effectively dispose of all sewage and waste water; and

(b)

is constructed and located so that there is no likelihood of the sewage and waste water polluting the water supply or contaminating food.

Tas H102 P4

Food premises must have facilities for the storage of garbage and recyclable matter that—

(a)

adequately contain the volume and type of garbage and recyclable matter on the food premises; and

(b)

enclose the garbage or recyclable matter, if this is necessary to keep pests and animals away from it; and

(c)

are designed and constructed so that they may be easily and effectively cleaned.

Tas H102 P5

Food premises must have sufficient natural or mechanical ventilation to remove fumes, smoke and vapours from the food premises.

Tas H102 P6

Food premises must have lighting systems that provide sufficient natural or artificial light for the activities conducted on the food premises.

Tas H102 P7

(a)

Floors must be designed and constructed in a way that is appropriate for the activities conducted on the food premises.

(b)

Floor must—

(i)

be able to be effectively cleaned; and

(ii)

be unable to absorb grease, food particles or water; and

(iii)

be laid so that there is no ponding of water; and

(iv)

to the extent that is practicable, be unable to provide harbourage for pests.

Application

Application:

The requirements for floors apply to the floors of all areas used for food handling, cleaning, sanitizing and personal hygiene except the following areas—

  1. dining areas; and
  2. drinking areas; and
  3. other areas to which members of the public usually have access.

Limitation

Limitation:

The following floors do not have to comply with sub-clause (b)—

  1. floors of temporary food premises, including ground surfaces, that are unlikely to pose any risk of contamination of food handled on the food premises; and
  2. floors of food premises that are unlikely to pose any risk of contamination of food handled on the food premises provided the food business has obtained approval for their use.

Tas H102 P8

Walls and ceilings—

(a)

must be designed and constructed in a way that is appropriate for the activities conducted on the food premises; and

(b)

must be provided where they are necessary to protect food from contamination; and

(c)

provided in accordance with sub-clause (b) must be—

(i)

sealed to prevent the entry of dirt, dust and pests; and

(ii)

unable to absorb grease, food particles or water; and

(iii)

be able to be easily and effectively cleaned; and

(d)

must—

(i)

be able to be effectively cleaned; and

(ii)

to the extent that is practicable, be unable to provide harbourage for pests.

Application

Application:

The requirements for walls and ceilings apply to the walls and ceilings of all areas used for food handling, cleaning, sanitizing and personal hygiene except the following areas—

  1. dining areas; and
  2. drinking areas; and
  3. other areas to which members of the public usually have access.

Tas H102 P9

(a)

Food premises must have hand washing facilities that are located where they can be easily accessed by food handlers—

(i)

within areas where food handlers work if their hands are likely to be a source of contamination of food; and

(ii)

if there are toilets on the food premises—immediately adjacent to the toilets or toilet cubicles.

(b)

Hand washing facilities must be—

(i)

permanent fixtures; and

(ii)

provided with a supply of warm running potable water; and

(iii)

of a size that allows easy and effective hand washing; and

(iv)

clearly designated for the sole purpose of washing hands, arms and face.

Tas H102 P10

Fixtures, fittings and equipment must—

(a)

be adequate for the production of wholesome food; and

(b)

be fit for their intended use; and

(c)

be designed, constructed, located and installed, and equipment must be located and, if necessary, installed, so that—

(i)

there is no likelihood that they will cause food contamination; and

(ii)

they are able to be easily and effectively cleaned; and

(iii)

adjacent floors, walls, ceilings and other surfaces are able to be easily and effectively cleaned; and

(iv)

to the extent that is practicable, they do not provide harbourage for pests; and

(d)

have food contact surfaces—

(i)

able to be easily and effectively cleaned and, if necessary, sanitized if there is a likelihood that they will cause food contamination; and

(ii)

unable to absorb grease, food particles and water if there is a likelihood that they will cause food contamination; and

(iii)

made of a material that will not contaminate food.

Tas H102 P11

Food premises must have adequate storage facilities—

(a)

for the storage of items that are likely to be the source of contamination of food, including chemicals, clothing and personal belongings; and

(b)

located where there is no likelihood of stored items contaminating food or food contact surfaces.

Tas H102 P12

All refrigerated or cooling chambers must be constructed so that stored products will not be contaminated.

Application

Application:

  1. Tas H102 P1 to P12 applies to any premises where food intended for human consumption is manufactured, processed, prepared, packed, stored or sold and to which the following apply—
    1. Food Act 2003; or
    2. Liquor and Accommodation Act 1990; or
    3. Primary Produce Safety Act 2011; or
    4. Dairy Industry Act 1994.
  2. Tas H102 P1 to P12 includes, but is not limited to—
    1. bakehouses; and
    2. bar service areas; and
    3. premises for boning, curing, canning, mincing, pre-packing or other similar processes of preparation of meat for sale; and
    4. retail meat premises; and
    5. eating houses and tea shops; and
    6. fish shops; and
    7. kitchens in eating houses, restaurants, guest houses, motels and hotels; and
    8. rooms for processing, manufacturing, packing, etc of fruit and vegetables, dairy products, ice blocks, ices, meat-for-sale, or other fish; and
    9. primary produce business premises regulated by or under a Food Safety Scheme made under the Primary Produce Safety Act 2011; and
    10. take-away-food stores; and
    11. breweries and wineries.
  3. In Tas H102 P1 to P12, words and meaning as defined in the Food Act 2003, Food Standards Code and Liquor and Accommodation Act 1990, Dairy Industry Act 1994 and Primary Produce Safety Act 2011 apply.

Limitations

Limitations:

Tas H102 P1 to P12 do not apply to—

  1. domestic dwellings classified as Class 1 buildings; or
  2. boarding houses or the like classified as Class 1 buildings; or
  3. tents, buildings or other structures used temporarily for serving meals to the public at any fair, show, race meeting or other public sports, games or amusements; or
  4. meat premises covered by Tas H106; or
  5. dairies covered by Tas H107; or
  6. live shellfish premises where live shellfish are being packed or handled for transport or transferral to shellfish processing premises; or
  7. premises that only sell pre-packaged food that is not potentially hazardous.

DEEMED-TO-SATISFY PROVISIONS

Tas Part H102 Application of Part

Tas H102.0 Application of Part
(a)

This Part applies to any premises where food intended for human consumption is manufactured, processed or sold and to which the following apply—

(i)

Food Act 2003; or

(ii)

Liquor and Accommodation Act 1990; or

(iii)

Primary Produce Safety Act 2011; or

(iv)

Dairy Industry Act 1994.

(b)

This Part includes, but is not limited to—

(i)

bakehouses; and

(ii)

bar service areas; and

(iii)

premises for boning, curing, canning, mincing, pre-packing or other similar processes of preparation of meat for sale; and

(iv)

retail meat premises; and

(v)

eating houses and tea shops; and

(vi)

fish shops; and

(vii)

kitchens in eating houses, restaurants, guest-houses, motels and hotels; and

(viii)

rooms for processing, manufacturing, packing, etc of fruit and vegetables, dairy products, ice blocks, ices, meat-for-sale or other fish; and

(ix)

primary produce business premises regulated by or under a Food Safety Scheme made under the Primary Produce Safety Act 2011; and

(x)

take-away-food stores; and

(xi)

breweries and wineries.

(c)

This Part does not apply to—

(i)

boarding houses or the like classified as Class 1 buildings; or

(ii)

tents, buildings or other structures used teporarily for serving meals to the public at any fair, show, race meeting or other public sports, games or amusements; or

(iii)

dairies covered by Tas Part H107; or

(iv)

live shellfish premises where live shellfish are being packed or handled for transport or transferral to shellfish processing premises; or

(v)

premises that only sell pre-packaged food that is not potentially hazardous.

(d)

In this Part, words and meanings as defined in the Food Act 2003, Food Standards Code and Liquor and Accommodation Act 1990, Dairy Industry Act 1994 and Primary Produce Safety Act 2011 apply.

Tas H102.1 Deemed-to-Satisfy Provisions

Performance Requirements Tas H102 P1 to Tas H102 P12 are satisfied by complying with the relevant provisions of Tas H102.0 to Tas H102.17.

Tas H102.2 General Requirements
(a)

The provision of—

(i)

close-fitting windows and doors; and

(ii)

air intakes that do not draw in contaminated air; and

(iii)

air locks and self-closing doors to separate toilet areas, laundries and living areas from food handling areas; or

(iv)

mechanical ventilation that removes sources of contamination,

satisfies Tas H102 P1(d)(i).

(b)

The provision of—

(i)

self-closing or pest-screened external doors; and

(ii)

mesh screens at opening windows or other ventilation openings; and

(iii)

sealing to drains, grease traps and ventilation pipes; and

(iv)

sealing to openings where pipes pass through external walls; and

(v)

the installation of pest-proof flashings to doors,

satisfies Tas H102 P1(d)(ii).

(c)

The provision of—

(i)

vermin-proof sealing; or

(ii)

filling; or

(iii)

access for inspection and cleaning of boxed-in areas,

satisfies Tas H102 P1(d)(iii).

(d)

The provision of a reticulated water supply from—

(i)

a regulated entity; or

(ii)

a private water supply with on-site treatment,

which meets the Australian Drinking Water Guidelines, satisfies Tas H102 P2(b).

Note: ‘Regulated entity’ has the same meaning as the Plumbing Regulations 2004.

Tas H102.3 Pests and contaminants

Premises where customers are served outside the premises through an opening, that has an appliance for the elimination of flies and mechanical ventilation adequate to exhaust air through the opening at a rate of not less than 5 litres per second for each square metre of opening, satisfies Tas H102 P1(d).

Tas H102.4 Drains and Pipes

Premises satisfy Tas H102 P3 where—

(a)

A grease trap, a gully trap or an untrapped opening connected directly with a drain or sewer, is not installed in a room used for preparation, processing, packing or storing of food for sale; and

(b)

A grease trap, a gully trap or an untrapped opening connected directly with a drain or sewer, is not installed in a room used for preparation, processing, packing or storing of food for sale; and

Tas H102.5 Offensive material and trade waste

Premises where customers are served outside the premises through an opening, that has an appliance for the elimination of flies and mechanical ventilation adequate to exhaust air through the opening at a rate of not less than 5 litres per second for each square metre of opening, satisfies Tas H102 P1(d).

(a)

is paved and easily cleanable; and

(b)

is graded to drain to a suitable drainage system; and

(c)

has available a supply of water under pressure,

satisfies Tas H102 P4.

Tas H102.6 Ventilation

A mechanical ventilating exhaust system complying with the requirements of AS/NZS 1668.1 and AS 1668.2 satisfies Tas H102 P5.

Tas H102.7 Lighting

A lighting system that—

(a)

complies with AS 1680.1 and AS/NZS 1680.2.4; and

(b)

in areas where open food is handled or stored, has light fittings which are—

(i)

designed and constructed to prevent contamination of food should the globe or tube shatter; and

(ii)

free from any features that would harbour dirt, dust, or insects or make the fitting difficult to clean,

satisfies Tas H102 P6.

Tas H102.8 Floors, walls and ceilings
(a)

Floors, walls and ceilings constructed in accordance with Section 3 of AS 4674 (2004), satisfy Tas H102 P7 and Tas H102 P8.

(b)

The wall and ceiling provisions of (a) do not apply to areas in which all food for sale is completely enclosed and otherwise protected from contamination by processing plants, other appliances or other means.

Tas H102.9 Separation of work place
(a)

A room where food for sale is processed, manufactured, prepared, deposited, treated, stored or packed, that does not have direct communication with a room containing sanitary facilities, living quarters, laundry, bathroom or garage or a room where animals are housed, satisfies Tas H102 P8(b).

(b)

‘Direct communication’ means a doorway, a window or other opening in a wall between a food preparation or storage area opening directly onto a room described in (a). Access between those areas via another room, a hallway, or an airlock, satisfies Tas H102 P8(b).

Tas H102.10 Washbasins
(a)

Premises or places for preparation or storage of food for sale provided with not less than one washbasin complying with (b) within five metres of any activity where hands are likely to be a source of contamination of food, satisfies Tas H102 P9.

(b)

Each washbasin must—

(i)

have hot and cold water through a common outlet; and

(ii)

have a capacity of at least 11 litres; and

(iii)

provide not less than 250 mm between the spout and the bottom of the basin; and

(iv)

be in a position that is not obstructed.

Tas H102.11 Sinks
(a)

Where equipment and utensils are required to be manually cleaned and sanitized, or food preparation requires a sink, premises that are provided with a suitably sized double bowl sink for equipment washing and a separate suitably sized sink for food preparation of stainless steel supplied with—

(i)

hot and cold water; and

(ii)

an integral drainer on at least one side or a third bowl,

satisfies Tas H102 P10.

(b)

A sink installed adjacent to a wall or other vertical surface, that is fitted with an integral flashing to that wall or vertical surface to a height of not less than 150 mm, satisfies Tas H102 P10.

(c)

A sink provided with an integral surround not less than 150 mm wide except on sides with an integral flashing as in (b), satisfies Tas H102 P10.

(d)

A cleaner’s sink separated from food storage and handling areas provided for the emptying of cleaning water, satisfies Tas H102 P10.

Tas H102.12 Design, construction and installation of fixtures, fittings and equipment
(a)

The provision of fixtures, fittings and equipment designed, constructed and installed in accordance with clause 4.2 and clause 4.3 of AS 4674 satisfies Tas H102 P10.

(b)

The provision of—

(i)

automatic equipment that uses water to sanitize utensils or other equipment and only operate for the purposes of sanitation when the water is at a temperature that will sanitize the utensils or equipment; or

(ii)

a sink that meets Tas H102.11,

satisfies Tas H102 P10.

Tas H102.13 Storage of materials and equipment
(a)

Separate areas for the storage of fuel, cleaning compounds and general maintenance equipment provided so as to prevent the contamination of the product in the event of a spillage or any other form of breakdown, satisfies Tas H102 P11.

(b)

A separate area for the storage of staff clothing and personal effects, satisfies Tas H102 P11.

Tas H102.14 Food store

An eating house provided with a dry-food store, satisfies Tas H102 P11.

Tas H102.15 Meat Premises
(a)

Premises used for the preparation or sale of red meat, other than those licensed under the Meat Hygiene Act 1985, that comply with—

(i)

Tas Part H106; or

(ii)

the provisions of Tas H102.2 to Tas H102.13 and Tas H102.17, satisfy in relation to building construction, the requirements of Tas H102 P1 to P12.

Tas H102.16 Dairy produce

Definition:

(a)

Dairy produce products include milk, colostrum, liquid milk products, cream and thickened cream, butter, butter concentrate, buttermilk, concentrated buttermilk, dairy blend, ghee, anhydrous milk fat (butter oil), casein, caseinate, cheese, whey, whey cream, concentrated whey cream, cultured milk, yoghurt, ice cream, ice cream mix, buttermilk powder, lactose powder, milk sugar, powdered milk, skim milk powder, whey powder, milk protein powder and other milk concentrates.

(b)

Premises designed and constructed in compliance with the Export Control (Milk and Dairy) Orders 2005, satisfy the special requirements of this code for premises to be used for the manufacture of dairy produce.

Tas H102.17 Refrigerated and cooling chambers

The construction of a refrigerated chamber or cooling chamber installed in premises for storage of food complying with the requirements for that premises, satisfies Tas H102 P12 where they have—

(a)

internal and external panels adhered directly to the insulating core material to form an integral wall section with tight fitting edges resistant to penetration by liquids; and

(b)

every joint caulked with a water-resistant, flexible sealer and finished in such a manner as to prevent migration of liquids into the core; and

(c)

every intersection of walls with floors and walls with walls coved with a radius not less than 25 mm; and

(d)

exposed slot-head screws or open-headed pop rivets filled with sealer; and

(e)

service pipes and conduits concealed in floors, walls or ceilings, if practicable, or fixed on brackets to provide clearances of not less than 25 mm between the pipe and a wall and 100 mm between the pipe and a floor; and

(f)

fittings not fixed over exposed pipes nor in a position to make difficult the cleaning of the pipe and surrounding area; and

(g)

rat proof construction, and any inaccessible spaces between the low temperature room and surrounding walls, ceilings and fixtures proof against rats and vermin; and

(h)

floors graded, as shown in Tas Table H102.17(h), to drains located outside the chamber as near as practicable to the door opening; and

(i)

drainage from cooling units within the chamber constructed in accordance with Tas Table H102.17(i), draining to a trapped outlet located outside the chamber.

Tas TABLE H102.17(h) FLOOR DRAINAGE OF REFRIGERATED OR COOLING CHAMBERS
FLOOR SLOPE
Active chillers not less than 1:50
Other chambers not less than 1:100
Tas TABLE H102.17(i) DRAINAGE FROM COOLING UNITS WITHIN REFRIGERATED CHAMBERS OR COOLING CHAMBERS

Wall-mounted cooling units
drain water must be contained and removed by either a wall-mounted channel or a spoon drain located under the coil.
Floor-mounted cooling units
drain water must be confined by kerbs, of a height not less than 150 mm, and directed to a trapped drain outlet.
Ceiling-mounted cooling units
drain water must be confined by suitable insulated drip trays directly connected to the drainage system.

After Tas Part H102 insert Tas Part H103 as follows:

Tas Part H103 Dining Rooms and Bar Rooms

Tas H103.1 Application of Part

This Part applies to all dining rooms and bar rooms (excluding bar service areas) in licensed premises covered by the Liquor and Accommodation Act 1990.

Dining rooms and bar rooms must provide for the comfort, convenience and health of customers.

Tas H103.2 Sanitary facilities
(a)

Separate sanitary facilities for males and females must be provided in close proximity to each dining room and bar room in licensed premises.

(b)

Where the sanitary facilities are not accessed from within the dining room or bar area, reasonable fixed protection from the elements must be provided.

Tas H103.3 Separation from other areas

A dining room must not have direct opening to living quarters, a laundry, bathroom or garage or a room where animals are housed.

Tas Part H104 * * * * *

Blank part

This Part has been deliberately left blank.

Tas Part H105 * * * * *

Blank part

This Part has been deliberately left blank.

After Tas Part H105 insert Tas Part H106 as follows:

Tas Part H106 Meat Premises

Tas H106.1 Application of Part
(a)

This Part is applicable to—

(i)

meat premises processing animals, including game and poultry, and producing meat and meat products for human consumption; and

(ii)

pet food works licensed under Meat Hygiene Act 1985.

(b)

Meat premises must be constructed in such a manner that—

(i)

does not jeopardise animal welfare; and

(ii)

provides for hygienic processing of animals; and

(iii)

ensures the wholesomeness of meat and meat products.

Tas H106.2 Premises Processing Animals and Meat

Premises used for the processing of animals and meat for human consumption must comply with the relevant Parts and Sections of the Australian Standards listed below:

(a)

Hygienic Production and Transportation of Meat and Meat Products for Human Consumption, AS 4696 -Part 7, Sections 19 to 21.

(b)

Hygienic Production of Game Meat for Human Consumption, AS 4464 -Section 6.

(c)

Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption, AS 4465 -Part A, Sections 3 to 12.

(d)

Hygienic Production of Rabbit Meat for Human Consumption, AS 4466 -Section 5.

(e)

Hygienic Rendering of Animal Products, AS 5008 -Section 3.

(f)

Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumption, AS 5010 Section 5.

(g)

Hygienic Production of Natural Casings for Human Consumption, AS 5011 -Section 4.

(h)

Hygienic Production of Pet Meat, PISC – Technical Report 88 – Sections 6.1 – 6.7, 6.9 and 6.11.

After Tas Part H106 insert Tas Part H107 as follows:

Tas Part H107 Farm Dairy Premises

Tas H107.1 Application of Part

This part is applicable to every farm dairy as covered by the Tasmanian Dairy Industry Act 1994.

Dairies must be constructed in such a manner that contamination of milk can be avoided.

Tas H107.2 Milking Sheds and Holding Yards
(a)

The walls (including the walls of the pit of a herringbone design milking shed) must be non absorbent and easy to clean.

(b)

The floor of a holding yard and a milking shed must be non absorbent, easy to clean and free-draining.

(c)

The lighting of a holding yard and a milking shed must be adequate for proper milking.

(d)

The working space in a milking shed is to be sufficient to minimise the risk of contamination of milk during milking.

(e)

Effluent from a holding yard and a milking shed is to be drained to a suitable point for disposal.

(f)

The requirements of (a), (b) and (c) are satisfied if—

(i)

the walls are constructed of well-compacted smooth finish concrete or other material sealed to be impervious to moisture; and

(ii)

the floors are constructed of well-compacted smooth finish concrete and graded to a drain; and

(iii)

joints between wall sections and walls and floors are sealed to prevent entry of water and pests; and

(iv)

artificial lighting is designed to comply with AS 1680.

Tas H107.3 Milk Receiving Area and Milk Storage Room
(a)

A Milk Receiving Area and Milk Storage Room must—

(i)

have internal surfaces that are smooth, non-absorbent, free-draining and easy to clean; and

(ii)

be constructed so as to prevent the entry of dust, insects, pests, birds and animals; and

(iii)

have adequate artificial lighting that—

(A)

is located to provide a clear view of the milk for grading and measuring purposes; and

(B)

the lights over a bulk vat are to be protected to prevent glass entering the vat if the light is broken; and

(C)

have switches appropriately located at the milk collection areas; and

(iv)

have adequate ventilation to aid the drying of floors and walls between milkings.

(b)

The requirements of (a) are satisfied if—

(i)

the floors are constructed of well-compacted smooth finish concrete and graded to a drain; and

(ii)

the internal surfaces are smooth, sealed and washable; and

(iii)

joints between wall sections and walls and floors are sealed to prevent entry of water and pests; and

(iv)

artificial lighting is designed to comply with AS 1680; and

(v)

all openings are fitted with doors, windows or screens; and

(vi)

the milk is stored in a bulk storage tank which complies with AS 1187; and

(vii)

ventilation is provided in accordance with F4.5.

Tas H107.4 Water supply

An adequate and suitable supply of water must be available for plant sanitation, teat washing, milk cooling and vat rinsing.

After Tas Part H107 insert Tas Part H108 as follows:

Tas Part H108 Pharmacies

Tas H108.1 Application of Part

This Part applies to all pharmacy business premises registered under the Pharmacy Control Act 2001.

Pharmacies must be able to be secured against entry and the interior must be able to be supervised by a pharmacist.

Tas H108.2 Definition

In this Part the following meaning applies—.

Dispensary means the room or area within a pharmacy or other premises which a registered pharmaceutical chemist uses for the compounding or dispensing of prescriptions, medicines or drugs..
Tas H108.3 Pharmacy premises
(a)

Each premises used as a pharmacy must have—

(i)

a dispensary for the compounding or dispensing of drugs and for the storage of material used in dispensing; and

(ii)

space for the storage of narcotic substances and poisons as required by the Poisons Regulations 1975; and

(iii)

a place for unpacking containers or cases and goods; and

(iv)

a room for storing merchandise not used in dispensing.

(b)

A pharmacy may have an area set aside for retailing merchandise that is not compounded or dispensed.

Tas H108.4 Dispensary
(a)

A dispensary must be located—

(i)

within a pharmacy in a position to enable a person in the dispensary to supervise the dispensary, storage areas for narcotic substances and poisons, the entrances to unpacking areas and areas for storing other substances, and the retail area; and

(ii)

separate from any place where goods are unpacked or where general merchandise, not used in dispensing, is stored.

(b)

Each dispensary must be provided with—

(i)

a sink and drainage board of impervious material moulded or manufactured in one piece; and

(ii)

a reticulated supply of hot and a cold water capable of providing to the sink adequate quantities of water for dispensing purposes; and

(iii)

space for a dispensing bench with a working area not less than 1.4 m2.

Tas H108.5 Security of dispensary
(a)

Every dispensary and enclosure set aside for the storage of narcotic substances and poisons must be able to be secured against entry.

(b)

If a dispensary is located in a pharmacy that is capable of being secured against entry at all times while the dispensary is not in use, then the dispensary is deemed to be secured against entry.

After Tas Part H108 insert Tas Part H109 as follows:

Tas Part H109 Health Service Establishments

Tas H109.1 Application of Part
(a)

This Part applies to health service establishments as defined in the Health Service Establishment Act 2006 including—

(i)

a day procedure centre; or

(ii)

a private hospital; or

(ii)

a residential care service building.

(b)

Health service establishments must be able to be easily cleaned and must have adequate space for patients.

Tas H109.2 Design and construction of health service establishments

Every health service establishment must be constructed and maintained in accordance with the Health Service Establishments Code.

Tas Part H110 * * * * *

Blank part

This Part has been deliberately left blank.

Tas Part H111 * * * * *

Blank part

This Part has been deliberately left blank.

After Tas Part H111 insert Tas Part H112 as follows:

Tas Part H112 Mortuaries

Tas H112.1 Application of Part

This Part applies to any premises used for the storage or preparation for burial, cremation or disposal by other means, of bodies of deceased persons.

Mortuaries must be constructed in a manner that will ensure the health of staff and the general public.

Tas H112.2 Layout of mortuary
(a)

A mortuary may be integral with the remainder of a building but must be separated physically from all public areas of that building.

(b)

Each mortuary at which bodies are prepared for burial, cremation or other disposal must be provided with a body preparation room—

(i)

capable of being isolated from the remainder of the premises; and

(ii)

having a floor area not less than 10 m2.

(c)

A vehicle reception area or garage must be provided adjacent to and with direct access to the storage room or body preparation room to ensure that the transfer of uncoffined bodies is screened from public view.

(d)

Access to toilet and shower facilities from any other part of the mortuary premises must be only by way of an air lock.

Tas H112.3 Construction of body preparation room
(a)

The floor must be—

(i)

of impervious material with a smooth, unbroken surface; and

(ii)

uniformly graded to a floor drain.

(b)

All walls and partitions must be of concrete or masonry with a smooth, unbroken finish for ease of cleaning.

(c)

All joints between the floor, walls, partitions, ceiling, ventilation grilles, fittings, pipework, windows and light fittings must be sealed with impervious material for ease of cleaning.

(d)

All joints between the floor and walls or partitions must be coved for ease of cleaning.

(e)

The body preparation room must be provided with at least one washbasin, fitted with elbow or foot-operated taps, and an adequate supply of hot and cold water.

(f)

The body preparation room must be provided with refrigerated storage facilities—

(i)

with sufficient capacity for the storage of at least two adult bodies; and

(ii)

capable of maintaining an internal temperature between 1° and 5°C.

Tas H112.4 Water supply and sewerage

Each mortuary with a body preparation room must be connected to—

(a)

a permanent water supply with a physical discontinuity, provided by a registered break tank or reduced pressure zone device, between the water supply and all equipment, appliances, fittings and areas in the mortuary; and

(b)

a water carriage sewerage system.

After Tas Part H112 insert Tas Part H113 as follows: