You must ensure that the design, construction, and location of the place of food business enable food to be safe and suitable.
You may need resource consent to establish a food business in your chosen location. To find out if this is required please phone 0800 492 452 or contact a duty planner.
Contact a duty planner
Layout and spacing
All areas in a food premises are required to have enough space to allow movement of workers and customers without contaminating food or food contact surfaces by clothing or personal contact.
Flooring needs easy to clean and maintain. It should be smooth, impervious and free from cracks and defects which may harbour bacteria.
Coved up the walls and any permanent fixtures, such as units, by at least 75mm. to assist with cleaning to prevent accumulation of dirt, grease in the wall/flooring corners
Walls and Ceilings
Walls and ceilings need to be designed and constructed in a way that they are easy to clean and maintain plus there can be nothing that could flake off and contaminate food like old paint. In cooking areas the walls need to be heat resistant.
A sera tone quality wall lining is a low maintenance; high quality lining that meets this standard.
The minimum height for a ceiling from the floor is 2.4m and any exposed trusses or beams should be completely enclosed.
Adequate lighting is necessary to create a better working environment and improve housekeeping. It is recommended that light fittings are provided with protective covers to prevent contamination of food with glass.
Food premises must have an adequate supply of portable water.
Any water used must:
- be suitable for the purpose for which it is used
- not adversely affect the safety or suitability of food
- be the appropriate temperature for its use.
The capacity of the unit required for different food businesses is outlined in the Acceptable Solution G13/AS2 of the Building Code.
Any food operation which involves the use of fat will require a grease trap.
It is recommended that the units are emptied every three to six months by a contractor (depending on grease throughput). Keep your receipt from the contractor as your Environmental Health Officer may wish to see it.
Adequate ventilation should be provided in order to reduce condensation, remove odour and create a comfortable working environment.
- If natural ventilation is not satisfactory, mechanical ventilation must be provided.
- An easily cleaned extraction canopy with removable filters is required over all cooking units. The canopy is to be constructed of stainless steel or alloy and meet AS 1668.2 Section 5 of the Building Code.
- A producer statement may be required.
- Discharges from cooking appliances must not cause a nuisance i.e. objectionable odor.