Standard 3.2.3 - Food Premises and Equipment — Food Safety Glossary

The standard setting design, construction and maintenance requirements for food premises and equipment.

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.

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