Te hoahoa, hanganga me te wāhi e tū ai te pakihi mahi kai Design, construction and layout of a 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.

• Ensure your staff, visitors and  kai Sustenance such as food.  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.

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 A concave curved surface between the wall and ceiling, or wall and floor, of a room.  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.

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 Sustenance such as food. A concave curved surface between the wall and ceiling, or wall and floor, of a room.  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.