Standard 3.2.3 - Food Premises and Equipment, Food Safety Glossary
The standard setting design, construction and maintenance requirements for food premises and equipment.
The standard setting design, construction and maintenance requirements for food premises and equipment. Standard 3.2.3 - Food Premises and Equipment sets requirements for the design, construction, fit-out and maintenance of food premises and the equipment used in them. Its purpose is to ensure premises can be kept clean and food can be handled safely. The standard covers matters such as floors, walls and ceilings that can be effectively cleaned, adequate lighting and ventilation, hand washing facilities, appropriate storage, water supply, sewage and waste disposal, and equipment that is fit for purpose and easy to clean. When fitting out or renovating a food business, complying with Standard 3.2.3 means choosing smooth, impervious and cleanable surfaces, providing dedicated hand wash basins with warm running water and soap, and ensuring adequate refrigeration and storage. On an ongoing basis it means keeping the premises and equipment in good repair, maintaining pest-proofing, and ensuring facilities such as fridges, ventilation and hand basins continue to function so food can be handled hygienically. A new Adelaide bakery is fitted with sealed, washable floors, a dedicated hand wash basin near the food prep area and easy-to-clean stainless benches to meet Standard 3.2.3 before it opens.
Frequently asked questions
What does Standard 3.2.3 cover?
It covers the design, construction and maintenance of food premises and equipment so they can be kept clean and support safe food handling.
Does 3.2.3 require a separate hand wash basin?
Yes. The standard requires accessible hand washing facilities with warm running water so food handlers can wash their hands properly.
Does Standard 3.2.3 apply to existing premises?
Yes. Food premises and equipment must be kept in a good, clean and functional condition on an ongoing basis, not only at fit-out.
What surfaces does 3.2.3 require?
Food contact and floor, wall and ceiling surfaces should be smooth, impervious and able to be effectively cleaned.
Who checks compliance with 3.2.3?
Local council environmental health officers typically assess premises and equipment against Standard 3.2.3 during inspections.