If you want to setup a commercial kitchen, it could be necessary to adhere to the Australian Standard 3.2.2 (Food Safety Practices and General Requirements). This standard has the following requirements:
Basically, the look and construction of the premise which you want to start a food business should be befitting handling of food. Obviously, you wouldn’t want so little space as to limit movement, after all fixtures and equipment are installed. It is also essential to understand that daily tasks, such as cleaning and sanitizing should be carried out effectively and with ease.
As much as possible, the overall layout should deter accumulation of dirt, dust, fumes, smoke along with other contaminants. Moreover, you definitely desire to keep your premise free from pests. This would involve a two-pronged approach: preventing entry of pests and reducing all aspects that can foster infestation.
Based on these basic guidelines, specific requirements apply to individual sections within the cooking area.
Obviously, you need to keep the kitchen well ventilated. It’s not too difficult to possess sufficient ventilation through natural (using windows) or mechanical means (using air conditioners) – the main purpose being to drive out unwanted fumes, smoke, steam and vapor.
Take note that proper ventilation would also be influenced by the overall layout. This might require intelligent positioning of equipment and fixtures to provide minimal hindrance to air circulation within the room.
Lighting is a key factor. You definitely need sufficient light to properly observe and conduct activities in the kitchen area. This is sure to donate to safety within the cooking space.
Similar to ventilation, you can utilize both natural (through windows and skylights) and artificial sources (using bulbs). For your own benefit, energy efficient bulbs offer the best choice. Enumerate the maintenance and storage of cleaning tools and equipment You should also try to utilize as much natural light as possible.
Flooring must not hinder or derail any activities within the kitchen. You neither want a floor that is too slippery (this can impede movement) nor too much (this will prevent proper cleaning because of excess grip).
A good floor can easily absorb grease or food particles and also water. It must not cause ponding of water. Such requirements is probably not strictly applied, if the premise is temporary or unlikely to pose risk of contamination. However, approval should first be obtained in writing from the appropriate agency.
Fixtures, Fittings and Equipment
All fixtures, fitting and equipment must be befitting production of safe food. Moreover, the design, construction, location and installation should be done in that manner that the likelihood of food contamination is minimal, if any.
Aside from discouraging pest infestation, it ought to be an easy task to clean the fixtures and fittings. Also, food contact surfaces should not absorb grease and particles if there’s a likelihood of contamination. Always remember that drinking and eating utensils must be easy to clean.
By complying with one of these requirements, the safety of your cooking area will be assured. Make sure you regularly evaluate any changes, to be sure that do not require contravenes the Australian Standard 3.2.2 (Food Safety Practices and General Requirements).