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.