Design and installation requirements for food business fixtures, fittings and equipment
Fixtures, fittings and equipment at food business sites must be:
- suitable for the safe production of food
- fit for their intended use.
These must also be designed, located and installed so they:
- do not cause food contamination
- can be easily and effectively cleaned
- are free from cracks and crevices
- allow adjacent floors, walls, ceilings and other surfaces to be easily and effectively cleaned
- do not provide a hiding place where pests can live and breed.
Shelving must be fitted in a way that makes it easy for you to clean the floors and walls.
Food contact surfaces
The food contact surfaces of fixtures and fittings must be:
- smooth, durable and free from cracks and crevices
- easily and effectively cleaned and sanitised if necessary to prevent food contamination
- not able to absorb grease, food particles or water if it is likely they will cause food contamination
- made of materials that will not contaminate food
- pipes and ducts that are concealed in the wall, floor or ceiling.
Cleaning of equipment
Equipment should be moveable for easy cleaning.
Where equipment cannot be moved easily, you must have clearance space so that you can clean the surrounding area and underneath, without moving it.
Food temperature control
You must keep the food at the appropriate safe temperatures for the required period of time to ensure that the food is safe and does not cause food poisoning.
- Coolrooms and refrigerators should maintain a temperature of less than 5°C.
- Freezer rooms and freezers should maintain a temperature of less than -18°C.
- Warmers and bain-maries A heated water bath used to keep food warm. should maintain a food temperature above 60°C.