CITY OF GREATER GEELONG

Transcription

1 CITY OF GREATER GEELONG HEALTH SERVICES DOMESTIC KITCHEN & BED & BREAKFAST OPERATIONAL GUIDELINES

2 All Victorian food businesses that handle, prepare, package, store, serve, supply or convey food must be registered with their local Council. Registered food businesses are required to meet the City of Greater Geelong Specifications Structural Design, however the Food Standards Code allows for domestic home kitchens to be registered in some circumstances provided they are constructed appropriately for the activities conducted. The types of food businesses that are suitable to operate from domestic kitchens are bed and breakfast premises that serve breakfast as part of accommodation, or *low risk food preparation for sale at markets or made to order for a small customer base. These businesses are exempt from the structural specifications as they are not expected to have to withstand the same amount of use and cleaning as commercial premises, however these premises should operate on a small scale. If the operation expands it could get to the stage where it is no longer appropriate to be conducted in a domestic premises and relocation to a commercial premises may be required. *Low risk foods are foods that are unlikely to contain pathogenic microorganisms. These foods include grains and cereals, bread, whole fruit, carbonated beverages, sugar-based confectionary, alcohol, fats and oils, and pasteurised milks. Home Occupations Residences being used as food businesses are required to comply with clause Home Occupation provision of the City of Greater Geelong planning scheme. This can be viewed online at: Any enquiries in regards to these requirements should be directed to council s town planning department on (03) The use of a residence as a business should be conducted so that the amenity of neighbouring properties is not affected. Noise, odour, or any other nuisances should be no more than is reasonably expected from a normal residence. Trading at Markets Home kitchen registrations may also include permission to trade at markets, however there are standards around the set up of market stalls. The structural fit out of market stalls will depend on the type of food being sold and whether it is exposed or prepackaged. For more information refer to the City of Greater Geelong Temporary Food Premises Guidelines available on our website or discuss with an Environmental Health Officer. Labelling Food being manufactured that is to be packaged prior to sale will require appropriate labelling on the packaging. Detailed information on what needs to be included on a food label can be found in the City of Greater Geelong Food Labelling Information handout available on our website.

3 Accommodation Registration As well as a Food Act registration, B&B s that provide accommodation for more than 5 people (not counting the business owner or family) require a separate registration with council under the Public Health and Wellbeing Act For more information please contact Health Services on (03) GUIDELINES FOR FOOD PREPARATION AREAS The fit out of a domestic kitchen needs to be appropriate for the food preparation being carried out. New kitchens will more than likely meet requirements where as older kitchens may need some refurbishments to meet an acceptable standard. In order to register a domestic kitchen it will require the following: General 1. Floors, walls, ceilings should be in good condition and made of an impervious material and be able to be easily cleaned. 2. Flyscreens should be provided to all opening windows to prevent entry of flies and insects. 3. Toilets should not open directly into a kitchen. 4. Toilets are to be provided for food handlers. 5. Where possible separate toilet facilities should be provided for guest s usage. (B&B s only) 6. Laundry facilities should be separated from the kitchen area, to prevent soiled bed linen and clothing coming into contact with food. Fixtures and Equipment 7. Cupboards should be lined with a smooth material that can easily be cleaned and be free from defects, to prevent the entry of vermin and insects. 8. If cooking is occurring, a mechanical exhaust system may be installed above the cooking range to extract cooking vapours. A domestic type system, with grease filters that can be removed and cleaned, should be adequate. It should cover the main cooking appliances. 9. Benches should be constructed to a durable smooth material that can be easily cleaned, or smoother impervious chopping boards must be provided for food preparation. 10. A sink provided with hot and cold water through a single outlet is to be allocated for hand washing only. 11. A double bowl sink or dishwasher (provided all utensils can go through the dishwasher) needs to be provided for cleaning and sanitising of utensils and equipment. 12. Adequate storage needs to be provided for all food whether dry store, frozen or refrigerated. This food needs to be stored in separate areas from household food items. Designated shelves for food used in the business would normally suffice dependant on the volume. 13. Adequate garbage disposal must be provided. Operation of a food business will increase the amount of waste going into bins. Extra waste collections or bins may need to be sourced if the volume of waste generated becomes too much for the normal domestic

4 Typical setup of a domestic kitchen and sample plan Double bowl sink with hot and cold water through a single outlet. One bowl to be designated for hand washing only. Liquid soap and paper towel is to be provided for hand washing and drying. Under bench dishwasher with hot cycle for sanitising equipment, utensils and crockery. Range hood above cooking equipment. Stove top and oven. Refrigerator with designated shelf for food used in the business separate from household food items. Food preparation benches in good condition and constructed of a smooth impervious material that is easily cleaned i.e. laminate. Pantry with designated shelf for dry food used in the business separate from household food items. Microwave. Flooring in good condition and constructed of a smooth impervious material that is easily cleaned i.e. ceramic tiles. Window fitted with flyscreen to prevent entry of pests when window opened. Doorway. *One way product flow with adequate room for the activities carried out.

5 CLEANLINESS AND FOOD HYGIENE GUIDELINES General guidelines for cleanliness and food protection 1. Any food used should be clean, free from spoilage or adulteration, correctly labelled, wholesome and safe to consume. 2. All fittings, utensils, appliances, receptacles, equipment, surfaces and wrappings used in connection with food should be kept clean and not used for any other purpose. 3. All floors, walls and ceilings in food preparation and dining areas should be kept clean and such surfaces in food preparation areas to be smooth and impervious. 4. An adequate number of garbage receptacles should be provided for kitchen waste. They should be equipped with tight fitting lids and kept clean. 5. Food should be protected at all times from offensive fumes, dirt, dust and other contaminating matter: Domestic pets, birds and other animals should not be permitted in food preparation or dining areas. The kitchen should be restricted to food handlers only when operating as part of the business. The premises should be maintained in a condition that prevents the entrance of birds, rats, mice, flies and other insects. Practical measures should be taken for the destruction of such pests if found on the premises. 6. Food must not be stored or prepared: On the floor. In any room used for sleeping or where a bed or bedding is stored. In any room which is used at any time as a toilet, or opening directly to a toilet. In any room used as a laundry. Where any work is carried out that would likely contaminate the food. In such a way that it is exposed to contamination by guests. (B&B s only) 7. An adequate supply of safe potable water should be provided and used for all food preparation and cleaning. 8. Food containers or receptacles should not be used to store detergents, disinfectants or any other poisonous, odorous, filthy or offensive material and should be clearly labelled. 9. Crockery, cutlery, glassware, pots, pans and other utensils used for food should: Be thoroughly cleaned as soon as possible after use by washing in hot water with detergent at a temperature of not less than 45 C and then rinsed in clean hot water at a temperature of not less than 70 C. (Can be varied with use of sanitiser, see Environmental Health Officer) Cloths used for drying eating utensils should not be used for any other purpose. Be discarded if chipped, cracked, or damaged in any way. 10. Single service articles and paper serviettes should be used only once and destroyed after use. Cloth serviettes should be laundered after each use. 11. Once food has been served to a guest, it should not be re-served. (B&B s only) 12. Handbasin not required unless commercial operation providing one is located near by or in adjacent room. Where a handbasin is required one side of the double bowl sink could also be used, if dishwashing not compromised. If kitchen operates to a commercial level a hand basin is to be installed.

6 Storage of foods 1. All perishable food should be stored at a temperature that will protect it from spoilage. 2. Cold potentially hazardous food should be kept below 5 C or, in the case of raw meats, below 15 C (except during preparation and preparation time should be kept to a minimum). 3. Hot potentially hazardous foods should be kept above 60 C. 4. Milk should be kept below 4 C. 5. Frozen foods should be kept frozen at 15 C or below. 6. Fresh shellfish should be consumed within 5 days. 7. All foods should be stored so that they are out of reach of young children. 8. Raw food should be kept separate from ready-to-eat foods to prevent crosscontamination. In refrigerators, raw foods should be stored on a separate and lower shelf or compartment below ready-to-eat foods. Utensils and equipment used in the preparation of raw foods should be thoroughly cleaned before being used on a ready-to-eat food. Food transportation 1. Any vehicle used to transport unpackaged food should be equipped with a lidded sealed container with impervious interior surfaces capable of being kept clean. Alternatively, the food compartment of the vehicle should be completely and effectively sealed off from the driving section. The interior of the food compartment should be smooth, durable, impervious and capable of being kept clean. 2. All food transported should be protected from contamination or spoilage. 3. Potentially hazardous foods should be transported so that correct storage temperatures are maintained. 4. Animal food should not be transported in the same vehicle as food for human consumption unless it is securely packed in a sealed impervious container and is clearly labelled. 5. Dogs and other animals should not have access to the food carriage area of the vehicle.

7 Information available from the Health Services Unit: Food Premises Specifications for Structural Design Home Occupation Guidelines Mobile Food Premises Guidelines Food Labelling information Thermometer Supplier list Food Safety Supervisor requirements Tobacco legislation summary sheet Mechanical Exhaust Ventilation Specifications Gas Safety Information Other useful sites: For a copy of the Food Act 1984, visit Click on Victorian Law Today, highlight Acts and click on book F, then scroll down to Food Act If you require any further information or assistance you may contact the Health Services at the City of Greater Geelong on (03)