Designing a New Food Business

It is important to check with Council’s Development Section prior to commencement of any proposed work, as Planning and/or Building approval may be required. Prior to opening your new food business, an Environmental Health Officer can inspect your premises, free of charge, to provide you with advice on the best way to set up your new premises. Some areas to consider when looking at new premises are, in addition to those mentioned in the previous section: • how many sinks are there? And what will you need to use each one for?; • hand washing facilities must be: 1 . connected to warm running water delivered from a single lever-style spout; 2 . close (i.e. within 5 metres) to food preparation areas; 3 . of sufficient size to wash hands, face and arms. • is there hot and cold water supplied to wash-up and hand wash sinks?; • is there a grease arrestor or will you be required by SA Water to have trade waste approval?; • is there an adequate exhaust system to remove any grease or steam appropriate to your food processing activities?; • is there sufficient lighting (natural and/ or artificial) in food preparation areas?; • if you have a toilet leading directly to a food preparation area is there an air-lock or self-closing door with mechanical ventilation available? • is there sufficient space to allow for separate storage of food and non-food related items? You are strongly encouraged to make early contact with an Environmental Health Officer prior to opening your food business to ensure the design and fit out of the premises will meet the requirements of the food laws and to assist you to sell safe and suitable foods.