NCC 2019 Volume One
Search the National Construction Code editions
Filter
Tas Part H102 Food premises
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, sub-clause (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—
- dining areas; and
- drinking areas; and
- 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)—
- 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
- 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—
- dining areas; and
- drinking areas; and
- 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:
-
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—
- Food Act; or
- Liquor and Accommodation Ac; or
- Primary Produce Safety Act; or
- Dairy Industry Act.
-
Tas H102 P1 to P12 includes, but is not limited to—
- bakehouses; and
- bar service areas; and
- premises for boning, curing, canning, mincing, pre-packing or other similar processes of preparation of meat for sale; and
- retail meat premises; and
- eating houses and tea shops; and
- fish shops; and
- kitchens in eating houses, restaurants, guest houses, motels and hotels; and
- rooms for processing, manufacturing, packing, etc of fruit and vegetables, dairy products, ice blocks, ices, meat-for-sale, or other fish; and
- primary produce business premises regulated by or under a Food Safety Scheme made under the Primary Produce Safety Act; and
- take-away-food stores; and
- breweries and wineries.
- In Tas H102 P1 to P12, words and meaning as defined in the Food Act, Food Standards Code and Liquor and Accommodation Act , Dairy Industry Act and Primary Produce Safety Act apply.
Limitations:
Limitations:
Tas H102 P1 to P12 do not apply to—
- domestic dwellings classified as Class 1 buildings; or
- boarding houses or the like classified as Class 1 buildings; or
- 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
- meat premises covered by Tas H106; or
- dairies covered by Tas H107; or
- live shellfish premises where live shellfish are being packed or handled for transport or transferral to shellfish processing premises; or
- (g) premises that only sell pre-packaged food that is not potentially hazardous.
Deemed-to-Satisfy provisions
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; or
(iii)
Primary Produce Safety Act; or
(iv)
Dairy Industry Act.
(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; 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 temporarily 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, Food Standards Code and Liquor and Accommodation Act, Dairy Industry Act and Primary Produce Safety Act apply.
Tas H102.1 Deemed-to-Satisfy Provisions
Performance RequirementsTas H102 P1 to Tas 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
Note: ‘Regulated entity’ has the same meaning as theWater and Sewerage Industry Act.
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)
as far as is practicable, service pipes are concealed beneath the surface of walls, floors or ceilings, or are fixed clear of the wall, floor or ceiling, at such distance as to facilitate cleaning.
Tas H102.5 Offensive material and trade waste
Where offensive material or trade waste is stored, a separate area or room which—
(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, 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 Primary Produce Safety Act, 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, 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.