In Australia, premises where restaurants, bars etc are to be established have to adhere some standards. These standards have been developed by the Australia New Zealand Food Authority [ANZFA] in collaboration and consultation with both the State and Territory health authorities, the other interested institutions, the food industry and general public. For establishing a restaurant cum bar, one has to follow the rules and regulations set out in the standard 3. 2. 3 Food Premises and Equipment.
It is to be noted that new standards mirror international best practice on designing and establishing a restaurant cum bar.
These standards have become mandatory with effect from February 2001 in Australia. The main objective of the standard 3. 2. 3 is mainly to make sure that the layout of the premises lessens the chances for food contamination. It is the duty of the food business to make sure that the food premises ,fittings ,fixtures , transport vehicles , equipment are designed in such a way that it is constructed to be cleaned and , wherever essential , sanitised.
Further, food business must make sure that the premises are offered with the required services of waste disposal, water, ventilation, light, cleaning and personal hygiene facilities, storage space and free access to toilets. The design and construction of food premises should consist the following: ? It should be suitable for the activities for which the building or premise is employed. ? It should contain enough space for the activities to be carried out on the food premises and for the equipment, furniture and fittings employed for the food activities.
? The food premises should be kept clean and if essential , it should be sanitized; and
? It should try to avoid the following : ? Should avoid dust, dirty, smoke, fumes and other contaminants. ? Not to allow the entry of pests; and ? Not to act as breeding grounds for pests. It is to be noted that if a food business operate without licence or without an accredited food safety program, then it will be liable to fined for 1000 units wherein a penalty unit equal to Australian $ 75. The following assumptions have been made for this research essay. a) The toilet facilities comply with the relevant building and plumbing legislation and the position of the facilities is located as detailed in the plans.
b) There is a common bulk waste and recyclables storage area in the on the ground floor of a multi-level shopping complex where the proposed restaurant cum bar is to be located. c) The proposed premise meets all town planning requirements and that an application is not required under the Integrated Planning Act 1997. Steps to be perused before making an application for the approval of design and plan; It should be noted that applicant should prior to undertake any commencement of work on his proposed food premises; he should first take approval from the Council’s health services.
The application should include two copies of plan and design for the proposed restaurant cum bar. The plans must adhere to a scale of not less than 1:100 and must include the following:- o Particulars of the proposed layout of the restaurant cum bar exhibiting the position of all benches, equipment, appliances, fixtures and counters. o Details of specification which should list all material to be employed , finishes to floors , ceiling ,walls ,work benches ,cupboards and descriptions /details of all equipments to be employed including the model number and the manufacturer’s name wherever applicable.
o Details regarding the types of food involved the specifications if work to be carried out in each area and the total number of proposed employees. o Particulars of capacity of the hot water service which includes the service rating. o Where mechanical ventilation is demanded , additional plans must be forwarded which include: • A full dimensional drawing exhibiting front and end elevation. • Details relating to the filter capacity, rated motor power and provision for make up air. 2. ASSESSING THE APPLICATION AND PLANS;
? It is to be noted that all construction techniques and methods are to be in compliance with the building code of Australia 2005/2006 VOL 1, and should adhere all Australian standards and council building guidelines. ? The walls should be of an approved smooth flat impervious material and finished in light coloured washable glass paint. ? Ceiling to be of an approved smooth non-absorbant imperious material and finished in light coloured glass paint. ? Floors, ceilings and walls should be free from any cracks or crevaces. ? All fittings fixed to the walls shall be sealed with an approved sealant.
? Bench tops should be 1. 2 mm s/s bonded to 18mm waterproof ply backing and painted underside with white glass enamel. ? All ducts ,pipes , electrical wirings and like fittings not concealed in walls shall be mounted on brackets with a minimum 25 millimetres clearance from walls and 150 millimetres clearance from the floor. ? If no approval for a mechanical ventilation system is given separately, then food premises should have only equipment not requiring a mechanical exhaust ventilation system which complies with AS1668.
2:1991, which is permitted within the food premises. ? The food premises should have adequate artificial or natural lighting, Light fittings shall be recessed or flush mounted and fitted with a cover or diffuser and constructed to prevent contamination of food with dust, dirt or other falling matter. ? The food premises should have coving with a minimum radius of 25 millimetres and continued up all fixtures, walls and plinths for not less than 70millimetres. The coving shall be an integral part of the floor surface.
? The food premises should have wheels or castors on all heavy equipment over 16 kilograms to permit easy movement for cleaning of the floor area ? Premises should have impervious barrier, at least 300mm in height in between the double bowl sink and hand washbasin provided within the front area. ? Food premises should be effectively offer pest proof. The following table will help to analyse the significant factors that have to be considered while assessing the application and plans in the case of a new restaurant cum bar.
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