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FOOD ESTABLISHMENT
SPECIFICATIONS
Health Department
Brimbank City Council
301 Hampshire Road
Sunshine 3020
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CONTENTS
INTRODUCTION
1.
APPLICATION PROCESS
2.
FOOD SAFETY
3.
FLOORS
3.1 Suitability of floor finishes for Food Premises
3.2 Mats
3.3 Coving
3.4 Floor Waste
3.5 Grease Traps
4.
WALLS
4.1 Suitability of wall finishes for Food Premises
5.
CEILINGS
5.1 Suitability of ceiling finishes for Food Premises
6.
LIGHTING
7.
VENTILATION
8.
APPLIANCES, FIXTURES, FITTINGS AND EQUIPMENT
8.1 Location
8.2 Construction
8.3 Shelving
8.4 Specific requirements for fixtures & equipment
8.5 Materials
8.6 Supports for equipment
9.
HANDWASHING FACILITIES
9.1 General requirements
9.2 Water supply to basins
9.3 Specific design requirements
10.
CLEANING FACILITIES
10.1 Sinks – Food Preparation Area
10.2 Cleaning Troughs

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11.
STORAGE FACILITIES
11.1 Refrigeration units, cool rooms & freezer rooms
11.2 Dry Storage Areas
11.3 Utensils
11.4 Personal Belongings
11.5 Cleaning Chemicals
11.6 Office Materials
12.
REFUSE DISPOSAL AND STORAGE
13.
TOILET FACILITIES
14.
INSECT AND RODENT PROOFING
14.1 Windows
14.2 Openings
14.3 Doorways
14.4 Insect Control Devices
14.5 Yards
15.
FOOD TRANSPORT VEHICLES
16.
REGISTRATION
Features of a well designed food preparation Area.
Features of a well designed wash up area.

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INTRODUCTION
Brimbank City Council’s Food Establishment Specification aims to assist proprietors in
designing a Food Establishment that meets the legislative provisions of the Food Act 1984
and the Food Standards Code.
A well designed Food Establishment assists in the safe and efficient preparation of food and
promotion of a wholesome food image to the public.
STARTING A NEW BUSINESS
Under the Food Act 1984, all food businesses within municipality must register or notify their
business with Brimbank City Council prior to commencement of trade.
Business operators are welcome to contact Brimbank City Council’s Environmental Health
Services Department to discuss the application process.
Before you commence any construction work on your premises, contact an Environmental
Health Officer from Council to discuss the requirements that need to be met.

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1. APPLICATION PROCESS
IMPORTANT
These requirements are in relation to the Environmental Health Unit only.
The Building and Planning offices must also be consulted for relevant Council requirements.
Furthermore other utilities ie: the Electricity Authority, Water Authority etc should be
contacted to ensure compliance in these areas.
All prospective proprietors must speak to both Council’s Building and Town Planning
Departments to obtain necessary permits before lodging an Application for a New Food
Premises with Council’s Health Department..
Proprietors must make an application on the prescribed form to register the premises and
receive approval from Council’s Environmental Health Office prior to operating.
Before undertaking any works prospective proprietors are advised to initially discuss the
proposal with Council Environmental Health Services.
It is also recommended that the materials to be used within the Food Establishment be
discussed with Council’s Environmental Health staff for suitability (eg: coving, floor, wall &
ceiling surfaces).
The proprietor of any food premises must, as prescribed, paint or maintain the name of the
proprietor on the front of the premises.
A final inspection is required prior to your business opening for the first time. Council’s
Environmental Health Unit requires a minimum of
7 days
’ notice for an inspection to be
conducted. At the time of final inspection, all refrigeration units must be operational and all
items detailed on the plans assessment letter be complied with. Failure to do so may result
in delays with your business opening.

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2. FOOD SAFETY
Compulsory Food Safety Programs
The Food Safety Program is a document that establishes, monitors and records the
procedures and systems in place to ensure that all food you sell is safe. Under the Food Act
1984 all proprietors must ensure that food sold at their businesses is fit for human
consumption and unadulterated. To ensure that food is safe, wholesome and free from
adulteration, the Food Act 1984 requires all Class 1 and 2 Food Businesses to have an
adequate
Food Safety Program
before they may be registered.
This document must be available onsite at all times upon request of an Authorised Officer.
All Class 1 Businesses are required to have a Food Safety Program that is individually
tailored to their business. This Program is required to be independently audited on an annual
basis.
Class 2 Businesses can opt to use either an independent program (which like Class 1
businesses is required to have an annual independent audit) or the Department of Health
Food Safety Program for Class 2 Retail and Food Service Businesses. The Food Safety
Program Template can be downloaded from www.health.vic.gov.au/foodsafety
All Class 3 Food Businesses in Brimbank are required to keep minimal Food Safety Records.
Please contact the Environmental Health Department if you require a copy.
NOMINATING A FOOD SAFETY SUPERVISOR
Every Class 1 & 2 business must have a person nominated and trained as a Food Safety
Supervisor. This person must obtain a training certificate at the required competency
standard relevant to their industry.
You can search for training in your area on the Short Courses Victoria website
www.shortcourses.vic.gov.au by entering ‘food safety’ in the ‘find a course’ section.
THERMOMETERS
All registrable food businesses are required to have onsite a stem probe thermometer with a
temperature range of -50˚C to +150˚C to accurately check the temperature of the food that
they are storing, preparing and serving.
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PREMISES REQUIREMENTS
3. FLOORS
The floor surface of each room in a food establishment should be of approved material that
is smooth and impervious (within occupational health & safety criteria) and suited to the
process carried out. Floors shall be able to be effectively cleaned, non-absorbent and laid
according to the relevant Standards (see AS3958.1 for ceramic tiles) so that there is no
pooling of water and harbouring of pests.
These may include:
Sealed quarry tiles with flush epoxy grouting.
Ceramic tiles with flush epoxy grouting.
Concrete surface with epoxy resin.
Welded sheet vinyl over an approved thickness of fibro cement sheeting.

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3.1 MATS
Mats (including dust control mats) must comply with the following requirements:
be unable to absorb grease, food particles or water
be laid so that there is no pooling of water
to the extent that it is practicable, be unable to provide harbourage for pests
3.2 COVING
Approved coving material must be fitted to all floor / wall junctions in such a manner that
the angles between the walls and floors are concavely rounded off and having a minium
radius of 50mm. The intersection of floors with walls shall be integral to the surface finish of
both floor and wall in such a manner as to form a continuous uninterrupted surface.
Approved coving materials include:
Pre-formed ceramic tile.
Plastic coving.
Commercial vinyl sheeting over a coving fillet to provide support so that the vinyl
doesn’t crack.
Note: the use of flexible rubber coving purchased in roll form is not acceptable
Examples of Coving

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3.3 FLOOR WASTE
Where large amounts of water are required for adequate cleaning, the floor should be
graded to a minimum fall of 1 in 100 and drained to the sewer in compliance with the Water
Authority. It is recommended that a high pressure hose with hot and cold water be installed
at these areas.
3.4 GREASE TRAPS
The location of any grease traps as required by the Water Authority should be shown on
floor plan. The Water Authority should be contacted to ensure compliance with its
regulations.
Note: It is recommended that a grease trap should not be installed in a room used for
preparation, processing, packing or storing foods for sale. Access to grease traps for
empting shall not be through areas where open food is handled or stored or where
food contact equipment and packaging materials are handled or stored.

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4. WALLS
The surface of internal walls must be constructed for the types of activities that are taking
place in the premises and shall be capable of being readily cleaned. Walls must be sealed to
prevent the entry to dirt, dust and pests, unable to absorb grease, food particles or water
and able to be easily cleaned.
Walls in areas where food is manufactured or handled should be:
Smooth and impervious to a height of at least 1.8 metres above the floor.
450mm above bench tops.
Recommended surfaces include:
Glazed ceramic tiles
Seamless stainless steel.
Fibreglass sheeting.
Polyvinyl sheeting with welded seams.
Above a height of 1.8 metres the wall must be then finished with a smooth washable surface
(ie: two coats of washable gloss paint).
Walls behind cookery equipment should be faced with a smooth and impervious material to
the underside of the Mechanical Exhaust Canopy.
All service pipes shall be concealed beneath the surface of walls, floors and ceilings or
alternatively pipes can be fixed clear of the wall, floor and ceiling at such distances as to
enable easy cleaning. A minimum clearance of 25 mm is required.
Architraves, skirting boards, picture rails or any other projections on walls should be
removed and all windows sills splayed at an angle of 45
.

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5. CEILINGS
The ceiling in areas where food is manufactured, prepared, packed or stored other than
unopened packages should be of a rigid, dustproof, non-absorbent material painted with
a washable gloss paint and be free from cracks and crevices and must be of a continuous
seamless nature. Flush-jointed plasterboard is typical of the required surface.
Table – Suitability of ceiling finishes for food premises areas
Note: Drop in ceiling panels are not acceptable.
5.1
6. LIGHTING
Food premises must have a lighting system that provides sufficient natural or artificial light
for the activities conducted on the food premises.
All lighting in food establishments should be in accordance with the Building Code of
Australia.
If required the business must provide supplementary lighting to permit cleaning and
inspection for pests in dining areas, the customer side of counters and bars, etc.
Light fixtures should be flush mounted or recessed within the ceiling.
Where exposed food is handled or stored wrap-around dust and shatterproof diffusers
should be fitted.

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7. VENTILATION
Food premises must have sufficient ventilation to effectively remove fumes, smoke, steam
and vapours from the food premises.
All cooking and food heating appliances must be located beneath and within an approved
mechanical exhaust system in accordance with Australian Standard 1668 Parts 1 and 2.
In addition to the requirements of AS 1668, an extraction system shall be provided where
there is a dishwasher and other washing and sanitising equipment that vents steam into the
area to the extent that there is, or is likely to be, condensation collecting on the walls and
ceilings
Premises have to meet natural and/or mechanical ventilation requirements in the Building
Code of Australia.
Guidance on the design and installation of mechanical ventilation systems may be found in
Australian Standard 1668.2
The use of mechanical ventilation and air-conditioning in
buildings Part 2 mechanical ventilation for acceptable indoor-air quality
. This sets out
requirements for air handling systems that ventilate enclosures by mechanical means.
Note:
Domestic mechanical exhaust canopies may only be permitted in certain
circumstances and only with the approval of Environmental Health Services.
8. APPLIANCES, FIXTURES, FITTINGS AND EQUIPMENT
Appliances, fixtures, fittings and equipment must be designed, constructed, located and
installed so that they will not contaminate food, can be easily and effectively cleaned and do
not provide harbourage for pests.
It is important that equipment etc. can be kept clean, otherwise food residues provide food
for pests and a growth medium for micro-organisms. Adjacent surfaces must also be able to
be easily and effectively cleaned.
Appliances, fixtures, fittings and equipment must be designed, constructed, located and (if it
is fixed) installed so that cleaning can take place effectively using normal cleaning methods.
All surfaces of the equipment must be able to be reached with cleaning equipment with
sufficient east to ensure cleaning is possible and able to be carried out at sufficient
frequency to maintain cleanliness.
Eating and drinking utensils must be able to be easily and effectively cleaned and sanitised.
8.1 LOCATION
All equipment appliances (including stoves, ovens, deep fryers and fittings) used in the
manufacture, preparation, storage and sale of food should be:
Placed no closer than 150mm to any wall and / or on metal legs or castors and
Not less than 150mm high unless sealed to the floor or wall in such a manner as to
Eliminate any open gap and which prevents liquids, food particles, grease or other refuse
from collecting.

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8.2 CONSTRUCTION
All surfaces of tables, benches, counters, appliances, equipment and fittings should be
constructed of material that will not contaminate food, that is rigid, durable , smooth and
impervious to grease, food particles and water, and be free of cracks and crevices as far as
practicable.
All bars and counters etc that display food should be protected from potential contamination
by customers. This may include the use of screens, sneeze guards or other suitable method
to protect food from contamination.
Timber is not suitable for contact with read-to-eat food because of the difficulty in
maintaining it to a sufficiently high standard of cleanliness.
Boxed-in compartments such as based to bench units, boxed-in water heaters and other
inaccessible spaces should not be used.
8.3 SHELVING
All shelving should be kept 25mm clear of walls and be fixed on metal supports with the
lowest shelf not less than 250 mm above floor level.
Surfaces of shelving shall be smooth and impervious free from cracks and crevices and
suitable to the nature of work processes to be carried out.
8.4

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8.5

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8.6

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8.7

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9. HANDWASHING FACILITIES
GENERAL REQUIREMENTS
Hand basins shall be provided in all parts of the premises –
where exposed food is handled
in utensil/equipment washing areas
in toilet cubicles or immediately adjacent to toilets.
Hand basins shall be located and installed so that they are
not obstructed
are at bench height either permanently fixed to a wall to a supporting frame or set in a
bench top; and
accessible and no further than 5m, except for toilet hand basins, from any place where
food handlers are handling exposed food.
9.1 WATER SUPPLY TO BASINS
The hand basin shall have a permanent supply of warm running potable water delivered
through a single outlet i.e.:
Instantaneous water heater present to provide warm water to the basin
Thermostat- controlled water heater
Hot and cold water supplies delivered through a mixer tap
Water from a single outlet at a temperature controlled by a thermostatics mixing valve.
Where the supply of water is automatically timed, warm water shall be available for a
minimum time of 15 seconds before flow ceases.
9.2 SPECIFIC DESIGN REQUIREMENTS
The Hand basin shall
be either knee/ foot operated or single – lever mixer tap
a size that allows easy and effective hand washing )a basin of 11 litres capacity with
minimum dimensions of 500mm by 400mm ‘off the wall’)
clearly designated for the sole purpose of washing hands arms and face
be supplied with liquid soap and disposable paper towels.

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10. CLEANING FACILITIES
10.1 SINKS – FOOD PREPARATION AREA
An adequate number of stainless steel double bowl sinks must be provided with an adequate
supply of hot (70
o
C) and cold water and, if required by the Water Authority, connected to a
grease trap.
Sinks installed next to wall surfaces should be provided with integral flashing to prevent
splashing and water damage.
Sinks should be big enough to clean the largest utensils or appliances that need to be
washed and be provided with an integral drainer at one side.
Ensure there are separate sinks for food preparation equipment washing
Sinks shall be provided with water at temperature of not less than 45
o
C for washing
operations and 80
o
C for sanitising if hot water sanitising takes place at the sink
10.2 CLEANING TROUGHS
A suitable area should be provided for the storage of cleaning equipment and materials and
should include a cleaner’s trough with an adequate supply of hot and cold water.
11. STORAGE FACILITIES
11.1 REFRIGERATION UNITS, COOLROOMS & FREEZER ROOMS
Adequate refrigerated or freezer space must be provided for the storage of perishable foods.
The amount of refrigerator units needed depends upon the numbers of meals served,
customers, delivery schedules etc.
Cool rooms / freezers / chiller rooms should have;
Internal and external lining surfaces of either aluminium, stainless steel or colour bond
All joints and seams sealed.
Adequate artificial lighting.
A smooth and impervious floor fitted with approved coving.
Adequate shelf storage.
Motor located outside.
Cooling unit discharge connected and directed to the sewer.
Temperature gauge installed externally.
Alarm which can be operated from the inside of cool room.
Where large amounts of water are required for cleaning, the floors should be graded to a
minimum of 1 in 100 and drained towards the sewer as per the Water Authority
requirements.

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11.2 DRY STORAGE AREA
An adequate storage area must be provided for the separate storage of bulk dry ingredients.
Storage area should include:
Impervious bins with tight fitting lids.
Adequate shelving to store food 250mm off the floor.
11.3 UTENSILS
Adequate utensil storage should be provided in order to protect all utensils and equipment
from contamination.
Provide adequate storage for utensils ie: drawers.
Do not store utensils or equipment on floor.
Provide single service dispensers for the distribution of straws.
11.4 PERSONAL BELONGINGS
Separate facilities should be provided for the storage of employees, outdoor clothing and
personal effects ie: cupboards, locker, change room.
11.5 CLEANING CHEMICALS
Separate facilities should be provided for storing chemicals and cleaning equipment. A
separate storage area should be designated for storing large amount of chemicals and
cleaning item’s, if small a cupboard is sufficient.

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11.6 OFFICE MATERIALS
Facilities for storing paperwork and other materials associated with the administration of the
business shall be
a room designated for office use
enclosed cupboards, drawers or similar sealed storage dedicated for that use
12. REFUSE DISPOSAL AND STORAGE
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;
all garbage and refuse is to be contained in impervious containers with tight fitting lids.
To eliminate potential odours and to keep pests and animals away from it; and
are designed and constructed so that they may be easily and effectively cleaned.
For larger food premises an impervious bin wash area should be provided which is:
Of sufficient size to accommodate the number of receptacles to be stored there.
Properly bunded, graded and drained to a silt trap connected to the sewer in accordance
with the Water Authority requirements.
Supplied with a single outlet hot and cold water hose tap for the washing of receptacles.

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13. TOILET FACILITIES
Adequate toilet accommodation and hand washing facilities must be provided for staff and
customers in accordance with the sanitary requirements of the
Building Code of Australia.
Therefore, Council’s Building Department should be consulted.
In addition, sanitary conveniences must:
Be properly designated and not open directly into any room in which any food is
manufactured, prepared, stored, and / or served and
Be located so that the public must not have to go through food preparation areas to
reach them and
a) Access must be by an airlock, hallway or other room and fitted with
self – closing doors at all access doorways, or
b) The sanitary conveniences must be provided with mechanical exhaust
ventilation and the doorway to the rooms adequately screened from
view.
Wash hand basins shall be provided within or adjacent to sanitary conveniences in the ratio
of one hand basin for every two water toilets or less.
Each wash hand basin shall be kept supplied with –
Soap
Paper towels or other approved hand drying equipment and an adequate supply of hot
and cold running water through a single outlet.
Note: The toilet provisions outlined in the Building Code of Australia set out the minimum
requirements, therefore it is highly recommended that the following summarised guide of
sanitary requirements be adopted in order to achieve optimum customer satisfaction.
14. INSECT AND RODENT PROOFING
Premises must be designed to prevent the ingress of rodents, birds, animals and insects.
14.1 WINDOWS
Every window and ventilator opening to the outer air should be covered with an approved fly
wire screen or permanently fixed closed.
14.2 OPENINGS
Where service pipes pass through walls, floors and ceilings the area surrounding pipes must be
effectively sealed to prevent access by vermin.

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14.3 DOORWAYS
Door ways should be provided with either:
A full door fitted with an efficient heavy duty self – closer or
A self closing commercial flywire door, or
Heavy duty plastic strips properly designed and fitted. Strips shall be of a suitable
thickness and shall span the entire height and width of doorway.
14.4 INSECT CONTROL DEVICES
Insect control devices shall be installed so that the devices are not located directly over food
preparation working areas, exposed, clean equipment and unwrapped packaging material.
Insect control devices that are used to electrocute or stun flying insects shall be designed to
retain the insect within the device.
14.5 YARDS
All yards should be maintained in an orderly and sanitary condition to as not to harbour any
Pests and /or vermin.
15 FOOD TRANSPORT VEHICLES
Vehicles used to transport food must be designed and constructed to protect food from
potential contamination during transportation.
Parts of the vehicle used to transport food must be designed and constructed so that they
are able to be effectively cleaned and, if necessary sanitised.
16 REGISTRATION
Proprietors must make an application on the prescribed form to register the premises and
receive approval from Council’s Planning Department / Building department or private
surveyor and the Environmental Health Office prior to operating.
The proprietor of any food premises must, as prescribed under the Food Act 1984, paint or
maintain the name of the proprietor on the front of the premises.

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