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Te hoahoa, hanganga me te wāhi e tū ai te pakihi mahi kai

Design, construction and layout of a food business site

Considerations for the design, construction and location of your food business site

The design, construction and location of your food business site needs to:

  • be appropriate for the purpose for which it is used
  • provide enough space for the activities in the food business and for the fixtures, fittings and equipment
  • allow effective cleaning, sanitising and maintenance
  • keep out dust, dirt, fumes, smoke, pests and other contaminants.

What you need to consider for the size and layout of your food business site

  • Ensure your staff, visitors and kai can move in a way that prevents or manages the risk of contaminating the kai.
  • Provide adequate floor space for workers - this is essential for better operation and easier cleaning.
  • Have enough bench space for food preparation, cooling and reheating.
  • Separate areas to prevent cross contamination of food. This includes cooked and uncooked food and storage of dry goods. For the kitchen and preparation and storage areas, consider:
    • food storage
    • a wash up area
    • a cooking and preparation area
    • a dry preparation area
    • refrigeration and freezers.
  • Provide adequate toilet facilities, for staff and customers, that do not open directly into a food area.
  • Store chemicals and cleaning equipment separately.
  • Provide waste handling facilities and storage space for rubbish, waste cooking oil and recyclable materials.
  • Install fly screens on doors and windows to control insects, birds and other food pests.

How floors should be designed in a food business site

Floors must be designed and constructed in a way that is appropriate for the activities conducted at your food business. This also applies for walk in cool rooms and freezers.

Floors at your food business site must:

  • be easy to clean
  • not absorb grease, food particles or water
  • prevent water ponding
  • prevent harbourage for pests
  • be coved with walls to help prevent the build-up of dirt, grease, etc., at the wall and floor junctions.

Floors that are subject to flooding and wet operations have to be graded and drained to an approved waste outlet.

​How walls and ceilings should be designed in a food business site

The walls and ceilings of your food business site need to:

  • be designed and constructed in a way that is appropriate for the activities conducted on your business site
  • protect kai from contamination
  • be sealed to prevent the entry of dirt, dust and pests
  • not absorb of grease, food particles or water
  • be easy to clean
  • prevent vermin harbourage.

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