How to adequately design, construct and install fixtures, fittings and equipment at a food business site
Fixtures, fittings and equipment at food business sites must be:
- suitable for the production of food safely
- fit for their intended use.
Fixtures, fittings and equipment must be designed, constructed, located and installed, so that:
- they won't cause food contamination
- they can be easily and effectively cleaned
- they are free from cracks and crevices
- adjacent floors, walls, ceilings and other surfaces can be easily and effectively cleaned
- they do not provide harbourage for pests.
Shelving must be fitted in a way that makes it easy for you to clean the floors and walls.
Food contact surfaces
The food contact surfaces of fixtures and fittings must be:
- smooth, durable and free from cracks and crevices
- easily and effectively cleaned and, if necessary, sanitised if there is a likelihood that they will cause food contamination
- non-absorbent of grease, food particles and water if there is a likelihood that they will cause food contamination
- made of material that will not contaminate food
- concealed in the wall, floor or ceiling (pipes, ducts).
Cleaning of equipment
Equipment should be moveable for easy cleaning.
Where equipment cannot be moved easily, you must have clearance space so that you can clean the area surrounding and beneath without moving it.
Food temperature control
You must keep the food at the appropriate safe temperatures for the required period of time to ensure that the food is safe and does not cause food poisoning.
- Coolrooms and refrigerators should maintain a temperature of less than 5°C
- Freezer rooms and freezers should maintain a temperature of less than -18°C
- Warmers, bain-maries, should maintain food temperature above 60°C
