National Code for the Construction and Fitout of Food Premises

I am often asked about council requirements for fitting out a commercial kitchen. The following are the relevent passages from the National Code for the Construction and Fitout of Food Premises that may relate to your business. 

This code has been adopted almost universally by all councils, however there may be some areas of difference due to council requirements and/or local environmental conditions. Please confirm with your local council prior to implementation. 

This code has now been superseded by the Food Premises and Equipment Standard 3.2.3

Food_Premises_and_Equipment_Standard_3.2.3 Food_Premises_and_Equipment_Standard_3.2.3

You may also need the Commercial Kitchen Planning Kit, which offers everything you need to design and launch a new kitchen.

The main points are these:
26. Kitchens 

Compliance with the National Code for the Construction and Fitout of Food Premises, published by the Australian Institute of Environmental Health, and The Food Act 1989 and Regulation there-under and in particular to: 

A. The floors shall be of an impervious, smooth finish coved at the intersections of all walls to a minimum radius of 25mm and the floor finish extending at least 100mm up the wall surface. All ceramic type floor and coving tiles are to be close fitted at the joints with a maximum grout width of 3mm. Epoxy type grouting material should be used. 

B. All floors to food preparation and storage areas shall be graded so as to drain liquids to floor wastes provided for this purpose.

C. All floors to food preparation and storage areas shall be graded so as to drain liquids to floor wastes provided for this purpose and in particular the coolroom is to be provided with a floor waste immediately outside the door.

D. All equipment, fittings and fixtures shall be supported clear above the floor on legs at least 150mm high. As an alternative, solid concrete plinths coved to the floor shall be provided. Where equipment is not fixed or too heavy, consideration being given to the fitting of wheels with safety locks to enable movement for cleansing and sanitising.

E. Sinks and wash hand basins shall be attached to the wall or equipment without any enclosure below so as to facilitate cleansing and being supplied with hot and cold water from a common outlet together with liquid hand soap and disposable single use towels.

F. Insect exclusion devices shall be provided to the satisfaction of Council.

G. Staff shall be provided with proper personal clothes storage standing at least 150mm clear of the floor.

H. All perishable or potentially hazardous foodstuffs shall be kept either below 5 degrees Celsius or above 60 degrees Celsius as the case may be and thermometers shall be provided and maintained in a satisfactory condition in the food storage or display areas to ensure these temperature levels are maintained.

I. All WCs and staff rooms shall be cleansed and sanitised daily.

J. Garbage receptacles shall be cleansed and sanitised after each use and before use in food preparation areas.

K. Compliance with the requirements of Sydney Water Trade Waste Section.

L. All tenancy perimeter walls and internal partition walls shall be constructed in masonry or brickwork, cement rendered both sides and finished to the satisfaction of Council.

M. The ceiling shall be constructed of a rigid smooth faced, non absorbent material such as fibrous plaster, plasterboard, fibrous cement, cement render, or other approved material painted with a washable gloss paint of a light colour. Drop in panel ceilings are not permitted over food preparation, display and servery areas.

N. The coolrooms shall be provided with safety devices to comply with G1.2 of the Building Code of Australia.

O. The concrete floor of the coolroom shall be sealed immediately upon curing with at least two coats of an approved sealant to the satisfaction of Council.

P. The coolroom and freezer room floors shall be sealed with at least two coats of an approved epoxy resin sealant to the satisfaction of Council PRIOR to any storage of goods or equipment therein. In addition a floor waste is to be placed immediately outside the coolroom/freezer room door with the floor being graded to the door to facilitate cleaning.