TAS Part I4 Food premises
Introduction to this Part
This Part contains additional requirements for food premises.
TAS I4O1 Objective2019: TAS H102 O1
The objective of this Part is to facilitate the safe manufacture, preparation, storage and packing of food for sale for human consumption.
TAS I4F1 Food premises2019: TAS H102 F1
Each building or part of a building constructed as a food premise must be able to be used in such a manner that minimises opportunities for food contamination.
TAS I4P1 Application of Part2019: TAS H102 (Application)
- Food Act 2003; or
- Liquor Licensing Act 1990; or
- Primary Produce Safety Act 2011; or
- Dairy Industry Act 1994.
- bakehouses; and
- bar service areas; and
- premises for boning, curing, canning, 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.
- 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 meats to the public at any fair, show, race meeting or other public sports, games or amusements; or
- meat premises covered by TAS Part I6; or
- dairies covered by TAS Part I7; or
- live shellfish premises where live shellfish are being packed or handled for transport or transferral to shellfish processing premises; or
- premises that only sell pre-packaged food that is not potentially hazardous.
TAS I4P2 Design and construction2019: TAS H102 P1
The design and construction of food premises must—
- be appropriate for the activities for which the premises are used; and
- 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
- permit the food premises to be effectively cleaned and, if necessary, sanitised; and
- to the extent that is practicable—
- exclude dirt, dust, odours, fumes, smoke and other contaminants; and
- not permit the entry of pests; and
- not provide harbourage for pests; and
- provide that the food premises is able to be used in such a manner that minimises opportunities for food contamination.
TAS I4P3 Water supply2019: TAS H102 P2
Limitations
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 TAS I4P3(2) does not apply.
TAS I4P4 Sewage and waste water disposal2019: TAS H102 P3
Food premises must have a sewage and waste water disposal system that—
- will effectively dispose of all sewage and waste water; and
- is constructed and located so that there is no likelihood of the sewage and waste water polluting the water supply or contaminating food.
TAS I4P5 Storage of garbage and recyclables2019: TAS H102 P4
Food premises must have facilities for the storage of garbage and recyclable matter that—
- adequately contain the volume and type of garbage and recyclable matter on the food premises; and
- enclose the garbage or recyclable matter, if this is necessary to keep pests and animals away from it; and
- are designed and constructed so that they may be effectively cleaned.
TAS I4P6 Ventilation2019: TAS H102 P5
Food premises must have sufficient natural or mechanical ventilation to remove fumes, smoke and vapours from the food premises.
TAS I4P7 Lighting2019: 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 I4P8 Floors2019: TAS H102 P7
- be able to be effectively cleaned; and
- be unable to absorb grease, food particles or water; and
- be laid so that there is no ponding of water; and
- to the extent that is practicable, be unable to provide harbourage for pests.
Applications
The requirements for floors apply to the floors of all areas used for food handling, cleaning, sanitising and personal hygiene except the following areas—
- dining areas; and
- drinking areas; and
- other areas to which members of the public usually have access.
Exemptions
The following floors do not have to comply with TAS I4P8(2)—
- 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 I4P9 Walls and ceilings2019: TAS H102 P8
Walls and ceilings—
- must be designed and constructed in a way that is appropriate for the activities conducted on the food premises; and
- must be provided where they are necessary to protect food from contamination; and
- provided in accordance with (b) must be—
- sealed to prevent the entry of dirt, dust and pests; and
- unable to absorb grease, food particles or water; and
- able to be easily and effectively cleaned; and
- must—
- be able to be effectively cleaned; and
- to the extent that is practicable, be unable to provide harbourage for pests.
Applications
The requirements for walls and ceilings apply to the walls and ceilings of all areas used for food handling, cleaning, sanitising and personal hygiene except for the following areas—
- dining areas; and
- drinking areas; and
- other areas to which members of the public usually have access.
TAS I4P10 Hand washing facilities2019: TAS H102 P9
- within areas where food handlers work if their hands are likely to be a source of contamination of food; and
- if there are toilets on the food premises — immediately adjacent to the toilets or toilet cubicles.
- permanent fixtures; and
- provided with a supply of warm running potable water; and
- of a size that allows easy and effective hand washing; and
- clearly designated for the sole purpose of washing hands, arms and face.
TAS I4P11 Fixtures, fittings and equipment2019: TAS H102 P10
Fixtures, fittings and equipment must—
- be adequate for the production of wholesome food; and
- be fit for their intended use; and
- be designed, constructed, located and installed, and equipment must be located and, if necessary, installed, so that—
- there is no likelihood that they will cause food contamination; and
- they are able to be easily and effectively cleaned; and
- adjacent floors, walls, ceilings and other surfaces are able to be easily and effectively cleaned; and
- to the extent that is practicable, they do not provide harbourage for pests; and
- have food contact surfaces—
- able to be easily and effectively cleaned and, if necessary, sanitised if there is a likelihood that they will cause food contamination; and
- unable to absorb grease, food particles and water if there is a likelihood that they will cause food contamination; and
- made of a material that will not contaminate food.
TAS I4P12 Storage facilities2019: TAS H102 P11
Food premises must have adequate storage facilities—
- for the storage of items that are likely to be the source of contamination of food, including chemicals, clothing and personal belongings; and
- located where there is no likelihood of stored items contaminating food or food contact surfaces.
TAS I4P13 Refrigerated and cooling chambers2019: TAS H102 P12
All refrigerated and cooling chambers must be constructed so that the stored products will not be contaminated.
TAS I4D1 Application of Part2019: TAS H102.0
- Food Act 2003; or
- Liquor Licensing Act 1990; or
- Primary Produce Safety Act 2011; or
- Dairy Industry Act 1994.
- 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 2011; and
- take-away-food stores; and
- breweries and wineries.
- 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
- dairies covered by TAS Part I7; or
- live shellfish premises where live shellfish are being packed or handled for transport or transferral to shellfish processing premises; or
- premises that only sell pre-packaged food that is not potentially hazardous.
TAS I4D2 Deemed-to-Satisfy Provisions2019: TAS H102.1
Performance RequirementsTAS I4P1 to TAS I4P13 are satisfied by complying with the relevant provisions of TAS I4D3 to TAS I4D18.
TAS I4D3 General requirements2019: TAS H102.2
- close-fitting windows and doors; and
- air intakes that do not draw in contaminated air; and
- air locks and self-closing doors to separate toilet areas, laundries and living areas from food handling areas; and
- mechanical ventilation that removes sources of contamination,
satisfies TAS I4P2(d)(i).
- self-closing or pest-screened external doors; and
- mesh screens at opening windows or other ventilation openings; and
- sealing to drains, grease traps and ventilation pipes; and
- sealing to openings where pipes pass through external walls; and
- the installation of pest-proof flashings to doors,
satisfies TAS I4P2(d)(ii).
- vermin-proof sealing; or
- filling; or
- access for inspection and cleaning of boxed-in areas,
satisfies TAS I4P2(d)(iii).
- a regulated entity; or
- a private water supply with on-site treatment,
which meets the Australian Drinking Water Guidelines, satisfies TAS I4P3(2).
Notes
‘Regulated entity’ has the same meaning as Water and Sewerage Industry Act 2008.
TAS I4D4 Pests and contaminants2019: TAS H102.3
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 I4P2(d).
TAS I4D5 Drains and pipes2019: TAS H102.4
Premises satisfy TAS I4P4 where—
- a grease trap, an overflow (relief) gully 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
- 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 I4D6 Offensive material and trade waste2019: TAS H102.5
Where offensive material or trade waste is stored, a separate area or room which—
- is paved and easily cleanable; and
- is graded to drain to a suitable drainage system; and
- has available a supply of water under pressure,
satisfies TAS I4P5.
TAS I4D7 Ventilation2019: TAS H102.6
A mechanical ventilating exhaust system complying with the requirements of AS/NZS 1668.1 and AS 1668.2 satisfies TAS I4P6.
TAS I4D8 Lighting2019: TAS H102.7
A lighting system that—
- complies with AS 1680.1 and AS/NZS 1680.2.4; and
- in areas where open food is handled or stored, has light fittings which are—
- designed and constructed to prevent the contamination of food should the globe or tube shatter; and
- free from any features that would harbour dirt, dust or insects or make the fitting difficult to clean,
satisfies TAS I4P7.
TAS I4D9 Floors, walls and ceilings2019: TAS H102.8
TAS I4D10 Separation of work place2019: TAS H102.9
TAS I4D11 Washbasins2019: TAS H102.10
- have hot and cold water through a common outlet; and
- have a capacity of at least 11 litres; and
- provide not less than 250 mm between the spout and the bottom of the basin; and
- be in a position that is not obstructed.
TAS I4D12 Sinks2019: TAS H102.11
- hot and cold water; and
- in integral drainer on at least one side or a third bowl,
satisfies TAS I4P11.
TAS I4D13 Design, construction and installation of fixtures, fittings and equipment2019: TAS H102.12
TAS I4D14 Storage of materials and equipment2019: TAS H102.13
TAS I4D15 Food store2019: TAS H102.14
An eating house provided with a dry-food store, satisfies TAS I4P12.
TAS I4D16 Meat premises2019: TAS H102.15
TAS I4D17 Dairy produce2019: TAS H102.16
Definition:
- 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.
- 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 I4D18 Refrigerated and cooling chambers2019: TAS H102.17
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 I4P13 where they have—
- internal and external panels adhered directly to the insulated core material to form an integral wall section with tight fitting edges resistant to penetration by liquids; and
- 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
- every intersection of walls with floors and walls with walls coved with a radius not less than 25 mm; and
- exposed slot-head screws or open-headed pop rivets filled with sealer; and
- 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
- fittings not fixed over exposed pipes nor in a position to make difficult the cleaning of the pipe and surrounding area; and
- rat proof construction, and any inaccessible spaces between the low temperature room and surrounding walls, ceilings and fixtures proof against rats an vermin; and
- floor graded, as shown in Table TAS I4D18a, to drains located outside the chamber as near as practicable to the door opening; and
- drainage from cooling units within the chamber constructed in accordance with Table TAS I4D18b, draining to a trapped outlet located outside the chamber.
Chiller type | Floor slope |
---|---|
Active chillers | Not less than 1:50 |
Other chambers | Not less than 1:100 |
Cooling unit type | Drainage requirements |
---|---|
Wall-mounted | Drain water must be contained and removed by either a wall-mounted channel or a spoon drain located under the coil. |
Floor-mounted | Drain water must be confined by kerbs, of a height not less than 150 mm, and directed to a trapped drain outlet. |
Ceiling-mounted | Drain water must be confined by suitable insulated drip trays directly connected to the drainage system. |